The original dish name was Filets de Poisson en Écailles Croustillantes. This mouthful name of a dish was the actual name. lol. The quickest that I’ve ever completed this dish was 1.5 hours. Got to love cooking to do this & I LOVE this dish 😉 Here is the recipe to recreate Paul Bocuse’s signature dish at home.
How to start this one? I was craving for some ramen… WHAT on EARTH were they doing?!?!?!?!
First of all, the original Hakata concept was simplicity and rustic feeling. So WHY on earth did they glam up and botox the London branch? That’s right, I felt that they’ve BOTOX the place.
Warm and fussy feeling! Rustic decor, but not the rug and plush sort. Beautiful ambiance for hanging out with friends. It was on the noisy chatter side of things, perhaps not so date friendly despite the dim lighting. We were a group of 6. My friends were previously eating all day long. So it was perfect for trying out tapas without fighting over food lol.
Environment: Lovely warm ambiance. Spacious and high ceiling. Toilet was spacious too; can improve by applying more diligence.
Service: Great! Attentive and they even held the wine bottle properly (At last, someone who actually knew how to waiter properly)
Food: They messed up my tuna steak – over cooked, way too much salt AND managed to make the fish texture hard (from dehydration?) 🙁
Fondant au chocolate – Tasted good, the plating was a bit sad.
In short: elegant environment, lovely service, overpriced… and atlas, mediocre if not poorly made cuisine. Will not return for sure.
How to get here?
Nearest tube: Green Park station
Bring some dear friends. Good company is the best recipe for any fab restaurant expe
rience 🙂 I had a great time; you know who you are 😛
I personally take cooking very seriously. However, food is a very personal experience and taste is a subjective fickle matter.
Need I say that this was not a sponsored post?
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