Ritz Restaurant Sign
Entrati nel prestigioso Hotel al centro di Londra, rimaniamo davvero sorpresi dal maestoso splendore della sala da pranzo. Una receptionist ci consegna il menu’ prescelto e ci accompagna al nostro tavolo.Pur essendo un martedi’, entro breve la sala si riempie fino all’ultimo tavolo. Contiamo nove camerieri in maggioranza italiani. Ordiniamo una bottiglia di rose’ toscano ( Tenuta agricola la Cerretella a Bolgheri a ben 60 £). La alternativa era una coppa di Campagne Gosset a 32 £. Ottimo il pane tostato in fette sottilissime su cui spalmiamo del burro.
I pre-antipasti ( amuse-bousche ovvero divertimento della bocca) sono un omaggio dello chef inglese. Sono costituiti da tre bocconcini: un pasticcino con al centro un uovo di salmone e ripieno di pesce, un rollino croccante di verdurine fresche ed infine due crackers ripieni di crema di formaggio.
Ecco il menu’:
Opto per Jersey Royal’s, ovvero tre piccole patate su un lettino di verdurine di stagione e, a mo’ di vela, squisita pelle di pollo simile a una composizione di zucchero filato (9).
Quindi Navarin d’agnello su letto di verdure di stagione: un trionfo primaverile (10).
Infine un souffle di cioccolato con a fianco una vaschetta di crema Chantilly ( 8).
In chiusura piccola pasticceria ( mango, cioccolato e creme varie) (8).
Sevizio eccellente. Sia il sommelier che gli altri camerieri passano incessantemente tra i tavoli, assicurando un perfetto lavoro di squadra.
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Concordo con te circa l’ambiente e il servizio, ma non avrei scelto il Jersey Royal’s, perché l’anno scorso mi è rimasto sullo stomaco. Sul Navarin d’agnoaud forse ci sarebbe stato meglio una bottiglia di Masseto 2011 della Tenuta dell’Ornellaia.
Marlene ha preso pesce e quindi il rose’ e’ stato un compromesso.