We start with what must be considered something of a signature dish, the Dexter beef tartare and corned beef. It looks even more beautiful today, the plating even more precise. We've had it before and we know what to expect on taste: it doesn't let us down. This is a remarkably complex dish: textures, which vary between the two presentations of beef as well as the crispy toast, sea veg, mushrooms and onion; the tastes, umami, the acid of the pickled mushrooms, the heat of the wasabi; the overall satisfaction as every mouthful is different to the last, the plate components mixing in a myriad of ways, never the same twice.
The final dessert, iced prune and burdock mousse is yet another piece of art, very tasty art, though of course, liking prune is essential. Fortunately we do and again, the mix of precision, art and skill reinforces at the end of the meal just how original and unique the food is here.
Helen Everitt-Matthias continues to run the front of house operations and service was friendly, efficient and courteous throughout from all staff. In fact, we loved our meal there so much that we have already booked a return visit.
While Mayfair might boast an excessive concentration of Michelin starred restaurants, LCS is as good (if not better) than what is on offer there, while providing a unique experience because David Everitt-Matthias is his own man, doing his own thing and doing it very well indeed. We've said it before, and we're very happy to say it again: if you love food, you simply must get to Cheltenham and give Le Champignon Sauvage a try, it is one of the most special restaurants in the UK today.
Return to homepage
Le Champignon Sauvage website
Le Champignon Sauvage (CC 2011 post)
Le Champignon Sauvage 25 Years on