Matthew Grant

NY is presumably more important though as he will only be in London for the opening night before heading back to NY

Indeed, yestreday there were still reservations available for the first Saturday. L'Atelier will take reservations but only for the first seats at lunch or dinner, after that you join the queue although I get the impression that you will be given an approximate time and they will call you from the bar (don't take that last bit as gospel)

Do you need someone to hold your notepad? Are reservations being taken or do we have to queue outside?

That's the place, near the Ivy. Originally it was meant to open early this year but I believe it has slipped a couple of times.

L'Atelier early next year? I thought it was going to be September or has it slipped again. The publicity machine has swung into action as it was listed in the "going up" section of the Sunday Times Style magazine - I doubt it would be in here if it wasn't opening until next year, in fact I would hazard a guess that it might have a soft opening very soon indeed?

I'd forgotten how good it was! Fantastic!

Blimey! If trade was bad before I think Tony might have just finished them off!

When you had ithe chicken it was cocoa beans not lemon cocoa As you say most of the dishes do exactly as they say on the tin. My praise is based on the price point that the restaurant sits at. As for price rises I think starters have risen a little although the rest of the menu seems pretty stable. I'm surprised that you thought the bouillabaisse bland? I thought it very rich indeed, I couldn't actually finish it.

The crayfish in Wing Yip are alive in tanks.

The branch of Wing Yip in Croydon has them fairly regularly, I guess other branches would as well. However, I believe they come from Turkey.

Two dinners last week (I know ) Standouts included a great Bouillabaisse, excellent depth to the stock and perfectly cooked fish alongside, a large dish so for any smaller eaters you may wish to give starters a miss! A starter of Guniea fowl and Foie Gras boudin blanc is light as a feather. Despite appearances, the large sausage is mousse like in texture and pleasingly rich, a touch more salt and this could have been perfect. Pigs head as previously described by various people had a nice unctuous texture and the name of th dish shouldn't scare of the more squeamish amongst us. melting meat and fat, delicious! A main course of Black leg chicken with white beans and sicilian lemon was also fantastic, perfectly cooked chicken with decent flavour served simply alongside white beans and confit lemon. Desserts also excellent (a strong point of the restaurant IMO). Cheesecake with Blueberries was enojyed by both recipients and even managed to convert one blueberry loather into a blueberry lover. Summer berries is a beautiful looking dish served with a "gratin" (actually a lime Sabayon on top of a biscuit base and flashed under a salamander to brown slightly. Strawberries not that great but an excellent selection of seasonal berries. Without revelaing names it looks like its turning into the new Ivy! Soap star and an Emmy award winning actress in attendance (seperately).

Funny you mention the spheres! There's this political humor show on Catalan TV these days, where the only non-politician character they regularly spoof is Ferran Adria. He is shown in a high tech kitchen, the highlight of which is so-called "sferificating oven" (forn esferificador or, as Adria pronounces, ejferificador). His sketches normally include throwing some kind of foodstuff into the air, from which it comes back in a completely different, absurd form. Once they spoofed Carme Ruscalleda, too, and it was so good I remember crying tears of laughter. And on another day they had the real Ferran Adria over and interviewed him. He seemed to take it with a grain of salt. If by chance you are over here and can get to see it (the show is called Polonia), by all means wait until he appears, even if you don't speak Catalan. It's that good! (Excuse the aside, I didn't think it was worth opening a new thread for this... but I thought you would find it funny) ← Thanks for the aside. I wish I could see it in the US. It is nearing time to start thinking about another visit over there and to see what I can do about EB2007. ← If you do a search on Youtube for Polonia Adria you will find several clips, made me laugh even though I don't speak a word of Catalan or Spanish.

Don't worry Winot, he was joking

No I didn't know that!

The new ludlow eh! How very apt as we will definitely be needing one after today's news However, If Wells is the new Ludlow, what does that make Torquay

Are diners still travelling to Ludlow in such great numbers since Shaun Hill closed? In reality the most popular dining destination in Britain was no more once Shaun Hill left, you rarely hear of diners rving about Mr Underhill's, surely the attraction was to be able to eat at Shaun Hill's and Hibiscus in the same weekend? That option is no longer there and I'd be surprised if people were travelling in such great numbers any more. Hibiscus closing will be the absolute end of Ludlow as a foodie destination unless another big name chef moves in.

I haven't seen it myself but apparently there is something in Caterer that does actually refer to them moving and they are looking in or around London and are

You might mean YESSSSSSSSS depending on where they move to

I think London does need them, the style of food is very different to that of the most 2 stars in London (Tom Aikens aside) Winot, I've no idea of dates, I'm sure further information will be forthcoming shortly.

I think they are well able to stand up against the competition in London.

I have it on good authority that Hibiscus is to be sold and will relocate. Fingers crossed that Claude and Claire move to London where I'm sure they would be a massive success, 3 stars anyone?

Have they ditched the one month in advance booking policy?

There were a few tables taken when i was there for lunch last week, probably not necessary to book but what harm is there if you do?

Basildog, that was what I was trying to get at, isn't there some sort of law that says certain Rays are allowed to be sold as Skate?

Pretty similar to Skate, I think it is often sold as Skate?