All right everyone, I've bitten the bullet and taken one for the team. I've actually booked, paid and dined in a proper Gordon Ramsay restaurant, and i even took sneaky photos of the food with my iPhone. So chavvy.
Maître 'd : Good evening sir and madam, is this a special occasion?
D & Pman: Err. well..
The thing is, the special occasion was that we were in London for a weekend, we were meeting up with our best friends (each) and i had the organisation skills to book the table in advance. Anyway, why the F*** should i have to explain myself for being anywhere?
I chose
Ramsay's on Royal Hospital road because it was the first one that Mr Ramsay opened, and it was horrendously hard to get a reservation. In fact, i probably only got through because it was the recession and the bankers were in hiding. Because i called at
10am, 2 months before, and not at 9am, i could only secure a 6:30 reservation. That was ok. We could be out of there by 10am and meet our friends later for drinks.
So, 2 months before, i squeezed in a call to the reservation line. Not only had they REMEMBERED my mobile number, they had remembered my name from when i had naively called a week ago and tried to get a table a week ago not knowing their 2 month rule. It was scary. They were evil. They asked me to fill in a form and send it back by email with my credit card number. I had to authorise them to deduct a prohibitive cost if i didn't turn up. Pman and i shuddered to think about the repercussions. We arrived 10 minutes early.
There were only 14 tables in the room, and it was already filling up. The clientèle were not glamourous. I think they were like us - out of towners who had booked this once special evening in advance. The women were definitely in their 40s and dressed well but not in the way that made you want to own their lives. Do you know what i mean? The hottest girl in the room was this young tall blonde (Eastern European looking i think) and short banker - type man. They were not talking. He looked like he came from work. I had put together an impressive outfit but Pman forbade it as it required heels and he didn't want us to take cabs all night long. It was a good call, but i ended up in trousers and brogues - very swinging 20s and very
normal. Ah well, i never pretended to be anything otherwise!
The women (excluding the blonde) were not skinny celebs either. Damn! I wanted to people watch and stare and be pervy! They were slightly overweight! They didn't work out! One was carrying a bag from Lulu Guinness that she bought from QVC (home shopping TV channel)! Ye Gods i knew it because i watched QVC too and Pman forbade me to buy any bags on sale! Ha ha ha ha
Ok ok, sorry, i just want to let you know that my revelation was that people who spend money on food are just... normal people who dress up and save up and spend money on food instead of computers. We are now at the age where we make the economy go round. The old guard are dying and the teens/ twenty-somethings are too young/poor to influence the market. I have the dollar vote, and i vote that even poncey places are accessible to everyone. I don't like secret rules and snobbery, like in
Pretty Woman. Even if people are snobby towards you, they have nothing on you except that they are rich. Big deal. They still wear Topshop and shop at Tesco.
The staff were just a *bit* up themselves. I think they were screamed at by Mr Ramsay so they made small talk with us and being French, laughed robustly at the jokes they didn't get. Poor things. They were all 20 something as well, probably fresh out of cookery school and who were probably a lot of fun out of their uniforms ( i mean.. in their street clothes, not naked or anything).
Pman and i then started to observe the crew and see the roles of everyone. I am also fascinated by the jobs of the staff. There were a lot of staff. There was the cute French lady who showed us to our table and took our coats. Her job was also to remove the presentation plate on the table. Did you know that in Fine Dining, you get plates that you don't eat from? Live and Learn.

A Bespoke Ramsays Presentation Plate (i peeked at the bottom)

Our menu. The amuse bouche on the side was a lobster salad inside a little cone, like a tiny ice cream. It was served in silver like one would serve Temaki.
The waitress asked which one was hosting the meal and they gave Pman the man's menu and i had the girls' menu. That meant that i didn't see any prices. How old fashioned!

The second amuse bouche was finely sliced potato crisp sandwiches with pesto sticking them together - i forgot the poncey description.
They had a bread boy. It was hilarious. He was the only person of colour (from the Indian subcontinent) there and his sole purpose in life was to serve bread and butter. He came around and asked us if we wanted unsalted or salted butter, and then he laid the salted butter in front of us, with reverence. Then he came around with the bread, which was all warm and yummy. He served us. Then then headed off to the next table. He finished his circuit and came around again, giving us more warm bread and didn't stop until after the soup course.
We loved the bread boy.

Third amuse bouche- ravioli with pumpkin soup. They served this by pouring the soup around the ravioli at the table
You know.. i don't care if i paid for them 100 times over. I LOVE the amuse bouches - they are like free gifts!
Now we get to the 'Menu Prestige'

The Fois gras was very good. Smooth and creamy. However, I've had very good fois gras when skiing or in France so this was expected. The brioche was awesome though. It was light and fluffy and it shaped like a piece of toast with a wavy top so it had lots of crust.

Seafood ravioli with tomato chutney.
Now. This was TOO SALTY. And i told the waitress and she smiled sweetly and said "This is seafood so that's why it's a bit salty". WTF?!

I had the lamb. Medium rare, soft and sweet, with tiny cute crusty onion rings on top. The read pepper on the right was stuffed with tiny tiny cubes of salsa and some cep mushrooms on the bottom right. Good.

Pman had the pigeon, but we swapped halfway as i liked the pigeon a lot. None of the food really surprised me, but this pigeon made me have an 'A HA!' moment that i hardly ever get with food nowadays. It was tender, not at all stringy or chewy and it was sooo red inside. Oh yeah.

This was the bathroom. Loved the white roses, but it was normal. Also liked the wall paper inside the cubicles - grey and textured.

We had a pineapplely rum frothy drink before dessert with a
glass straw, another AHA! moment. All drinks should be served with glass straws! The man behind Pman is the executive head chef.

My dessert was a chocolate thingee with milk ice cream. Forgive me, but aren't all ice creams milk flavoured? I like the way the chef stayed within the chocolate lines.
We also had 3 types of wine which were chosen by the sommelier. They were all A-HA moments. I had never had such good wine that i could scoff like juice. After dessert, we were about to order our coffees when the waiter asked us if we would like to go into the kitchen to see how our food was prepared. REALLY? Of course we agreed and we watched as everyone was bustling around (no shouting though). The head chef was a female.. i forgot her name. Silly me. Then he led us into the lounge and there he served us coffee, the most astonishing Turkish delight, and chocolate impaled balls!

Another A-Ha moment! Little balls of ice cream that you eat with your fingers, served with dry ice. Chocolate impaled balls (spray painted silver that you could pluck.. i thought they were table decorations), four types of sugar, and the best Turkish delight i have ever laid my eyes on. Rose water, delicate, wobbly, not too sticky, light, cool...
It was that point when Pman pointed out that they only led us into the kitchen so that they could get us out from our table and prepare it for the next seating of guests - one of whom was the lady with the QVC bag..
Then they gazumped us with the bill.
I knew that this place had a Michelin star, but i didn't know it had
3. This was the only 3 star restaurant I've ever been to. I wouldn't say it was 3 times better than the 1 starred places on my
list, but they certainly made an effort with the silverware and the interesting plates and cutlery. Hmmmmm. Would i recommend it? I got to say, even though it was almost a third more expensive, it still wasn't as good as Aubergine. The every single course meal there was an 'A-HA!' moment, nothing has held a candle to it since.