Saturday, March 13, 2010

Ravioli of scallops and langoustine claws

It's no real insult to say that the "ravioli of scallops and langoustine claws" wasn't quite up to the level of the truly mindblowing "Cornish crab lasagne with basil cappucino" I was served at The Square a couple of years ago -- after all, I think that crab is probably the single nicest dish I've ever eaten in my life. But their skill with top quality ingredients was still stunningly evident, from the sweet, clementine-flavoured champagne foam to the lovely coarse texture of the seafood mix inside the perfectly cooked pasta. I suppose it could be argued that this wasn't the most attractive of dishes, but what it lacked in visual appeal it made up for in heady, velvety freshness.

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