William Drabble, Seven Park Place, London, UK

Seven Park Place, London, UK

Critically acclaimed Seven Park Place by William Drabble is housed in the luxurious St. James’s Hotel and Club, in the fashionable area of Mayfair • The wonderful, neo-French haute cuisine is crafted using the best British seasonal produce • William likes to keep simplicity in his dishes; he believes that if you use too many ingredients at the same time the flavours become confused. The chef’s skill and creativity has earned him 4 AA rosettes and, in October 2012 for the third time, a Michelin star for Seven Park Place • With inspired seasonal dishes, the menu features creations like delicate marinated hand-dived scallops with Dorset crab and blood orange mayonnaise • Like any great chef, William Drabble has his signature dishes, including poached native lobster tail with cauliflower purée and lobster butter sauce, and assiette of Lune Valley lamb with garlic purée and rosemary jus • Immaculate desserts like piňa colada bavarois with poached pineapple, pineapple jelly and coconut sorbet • The restaurant offers an exquisite wine list with newly-discovered seasonal treasures, alongside stunning vintage bottles • The bijou dining room radiates understated glamour with its opulent wonderland of black-and-gilt coloured wallpaper. The intimate space has just 26 covers • Incredibly attentive service but not too formal

www.stjameshotelandclub.com/restaurant

Recipes

Lune Valley Lamb with Garlic Purée

Poached Lobster Tail with Cauliflower and Lobster Butter Sauce

Morgan Meunier, Morgan M, London, UK

Morgan M

Morgan Meunier is one of the best Gallic chefs in London • Showcasing his culinary artistry, the fine, modern French cuisine is unquestionably refined, accomplished and delicious • Meticulously crafted seasonal menus – the restaurant offers the Chef’s signature ‘affordable haute cuisine’. Intricate dishes – foams, purées, uncanny textures and unexpected flavour combinations – abound • The restaurant’s speciality is its 6-course tasting menus: ‘The Menu’ and ‘From the Garden’, the celebrated vegetarian tasting menu • The thoughtfully assembled wine list wows and highlights an exquisite menu • The elegant dining room’s décor enjoys understated earthy tones of olive green, browns and biscuit – offset by crisp table linen and statement artworks • There is also an informal kitchen gallery downstairs where you can watch the chefs in action and enjoy a tasting plates menu that consists of smaller versions of those trademark dishes such as Ravioli of snails in Chablis, garlic froth and red wine jus • Attentive, knowledgeable and not intrusive service

www.morganm.com

Recipes

Snail Ravioli

Dark Chocolate Moelleux & Milk Sorbet

Ian Rudge, The Rib Room, London, UK

The Rib Room, London, UK

One of London’s most legendary restaurants • An elegant setting to enjoy the best of British cuisine • Magnificently styled by Designer du Jour Martin Brudnizki, the restaurant is masterfully put together to combine heritage and modernity • Head Chef Ian Rudge’ menu showcases a modern approach to the restaurant’s classic British food. The signature grass-fed, traditionally reared Casterbridge Aberdeen Angus rib of beef remains at the heart of the menu. Other must-tries include roasted lamb sweetbreads with caramelised cauliflower and toasted almonds; Loomswood Farm duck breast and honey crusted drum stick with pear, parsnip purée, shaved chestnuts and fig sauce • The extensive wine list is presented on fully interactive iPads, making selection and matching incredibly easy. Featuring tasting notes from the head sommelier, diners can filter their selection by year, price, producer, grape, region and style, before linking through to uncover the back story of their chosen wine • The glamorous destination cocktail bar is a must. It offers a range of over 15 gins served with bespoke hand-crafted bitters, in flavours from lavender to liquorice, and cardamom to chocolate. Dispensed on antique silver trays in theatrical style at the table, the service is more Downton Abbey than uptown Chelsea • Frequented by a diverse mix of famous faces that have included Hollywood stars, politicians, supermodels and even royalty

www.theribroom.co.uk

Recipes

Pressed Foie Gras, Dandelion and Fig Salad

Autumn Fruit Pudding

Jun Tanaka, Pearl Restaurant & Bar, London, UK

Pearl Restaurant & Bar, London, UK

One of the most glamorous dining rooms in London, although the real star is the food • Housed in a Grade II listed former banking hall of the Pearl Assurance Company • The restaurant is stunningly opulent – more than one million hand-strung pearls adorn the interior • The polished walnut surroundings are graced with marble columns, high ceilings, curtains of pearls, leather seating and dazzling chandeliers • Modern French cuisine by one of London’s best chefs, Jun Tanaka • The haute cuisine is creative and exquisite where the dishes are masterpieces of texture, colour, flavour and contrast • The presentation is breathtaking • The menu changes weekly but dishes may include caramelised scallops with ginger and chives black cabbage risotto, crispy baby squid; or Denham Estate venison cooked in a spiced salt crust with beetroot tart tatin, pears and walnuts • The wine list is outstanding with one of the finest collections of wine in London. The centrepiece of the restaurant is a magnificent walnut clad wine cave which holds over 1400 bottles of wine.

www.pearl-restaurant.com

Recipes

Baked sea bass with mozzarella, olives and tomato

Herb-crusted lamb with peas, broad beans and girolles

Julien Banlier, Le Mas de Peint, Camargue, France

Le Mas De Peint

Housed in the ultimate farm conversion, Le Mas de Peint Hotel is straight out of a coffee-table book • The hotel-restaurant sits on a 1,300-acre a working cattle and horse ranch owned by the Bon family • Most wonderful is the dining room, which is in the kitchen • Expert chef Julien Banlier is executing his kitchen in front of the guests with passion and wonderful talent • Expect elegantly simple culinary creations with plenty of flavour • The kitchen uses what grows and is raised locally: beef and seafood, produce from the mas’s gardens and, occasionally, the unique red rice of the Camargue • Interesting wine list from local producers

www.masdepeint.com

Recipes

Warm sea bream and rice roll, sprouted seeds and fig chutney

“Pink Lady” apple crumble with warm white rice and ice cream

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Hans Välimäki, Chez Dominique, Helsinki, Finland

Chez Dominique

It is a supreme Michelin-starred restaurant • Any meal is an adventure here, and will enthral even the most fastidious gourmands • Led by celebrity chef Hans Välimäki, the the food is a colourful and intriguing explosion of Nordic and French influences • The food is sensational, and is superbly executed • Stunning menues with suprizing appetizers, delicious main dishes and taunting deserts • Try their fois gras terrine with duck confit and shallot ice cream, the grilled tuna, the roasted turbot or the lobster tortellini with vanilla and anise sauce • The sleek, monochrome interior is sublime • Service is not short of spectacular – attentive but not overbearing

www.chezdominique.fi

Recipes

Fried langoustine, seaweed and lobster mayonnaise

“Snowball” and blackcurrant

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Marcellin Marc, Clos Maggiore, London

In each issue of THE ADDRESS Magazine, leading chefs from some of the world’s leading restaurants share their recipes. In this issue, meet Head Chef Marcellin Marc at Clos Maggiore in Covent Garden, London UK.

Clos Maggiore

Breathtakingly romantic • The warmly muted décor, intimate lighting and baronial-style fire provide an enchanting glimpse of the stylish country inns of southern France and Tuscany • Try to get a table in the main dining room underneath the fully opening skylight. It is one of the prettiest spaces in London, featuring hanging cherry blossom, a roaring fire and comfy upholstered seats • The kitchen specialises in sophisticated seasonally-inspired French cooking that is big on deep, robust flavours • Expect food that takes a refreshing approach to classic dishes, presented in a stunning, contemporary style • Try the Caramelised Honey Glazed Gressingham Duck Breast, Roasted Red Plums, Endive Meuniere, Ruby Port Sauce. Absolutely divine. • Has one of London’s most extensive wine cellars with over 2,000 bins • The award-winning wine list; Best of Award of Excellence 2010 Wine Spectator • The incredibly well-priced set-menu

www.closmaggiore.com

Recipes

Caramelised Honey-Glazed Gressingham Duck Breast, Roasted Red Plums & Bok Choi, Ruby Port Sauce

Roasted William Pear, Pistachio Ice Cream

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