Aubergine

[JFK]

I have reservations at Aubergine in a few weeks, was hopeing for Locatelli Locanda, but had to settle.

I appreciate your comments in advance.

Cheers,

JFK

[JFK]

Nobody has visited Aubergine lately? Should I reconsider?

Cheers,

JFK

[Jon Tseng]

surely more the reason to go then!

cheerio

j

ps i hear drabble gets very good notices. you should be in safe hands.

[tony h]

I had a very fine lunch there at the beginning of summer.

I don't recall the meal exactly but it was something like foie gras 3 ways for starter & lamb w sweetbreads for mains. Without wine it was around 20 pounds & I do remeber think it was very good.

Wouldn't mind trying an evening meal - I look forward to your report.

[JFK]

Thanks Blind Lemon.

I have resies at Menu, Ramseys (RHR), Locatelli, and Aubergine in two weeks.

It just struck me that it appears I have a Gordon Ramsey issue to deal with!

Cheers,

JFK

[cabrales]

JFK -- For further exposure to Ramsay (albeit not necessarily his French styled cuisine), consider a meal at GR Connaught. There is a thread on the restaurant; I believe it will be open by early October (please verify prior to reliance).

[Andy Lynes]

Cabrales - "Menu" is the Connaught.

[Jon Tseng]

Oooh... JFKs gonna get there before her

Cabby's going to be sooo jealous...

;-)

[macrosan]

JFK, if you think you might be overdosing on Ramsay, might you consider putting your rezzie at RHR up for sale ? I'd quite like to go, but I just can't organise my life that far ahead

[cabrales]

JFK -- As much as I'm on macrosan's side, Gordon Ramsay RHR would be a reservation to hold onto, regardless of whether other GR facilities are contemplated.

[macrosan]

Cabbie, you get off this thread immediately. You've been exceeding your daily ration of posts as it is, and you're 2,500 miles away from RHR. Gee, give a guy a break

[JFK]

Macrosan,

I regret that my resies at RHR will not be "EBAYED". It has been a year since my last visit and each visit has improved on the last. Although I may have overdone it this time with the quantity and quality of places, and fear I may in fact turn into a sweetbread or an entire lobe of foie gras after this trip.

I look forward to returning and providing some insights into "Menu". I wouldn't normally jump head first into a new establishment so soon, but I just couldn't resist.

Cheers,

JFK

[macrosan]

Aw heck, JFK, you were just influenced by Cabbie on that one

If you turn into a foie gras lobe, please don't appear at any of our eGullet get-togethers --- you'll get eaten up in the rush

Enjoy a bunch of great meals, JFK, and do report back at your earliest. There are lots of people here waiting .....

[cheeekymunkey]

I had a really great meal at Aubergine last night. Menu gourmand was £140 with wine.

It was a perfect example of how a restaurant doesn't have to be hugely innovative or break out of a well-established trend to be good. Classic combinations cooked in a technically excellent manner with solid, well-matched wines.

Sometimes it's more clever not to try to be smart.

[david goodfellow]

Anybody got any info about William Drabble's next venture, never got around to eating his food yet.

http://www.caterersearch.com/Articles/2009...-aubergine.html

[howardlong]

Anybody got any info about William Drabble's next venture, never got around to eating his food yet.

http://www.caterersearch.com/Articles/2009...-aubergine.html

←

I don't know the answer to that, but I'm trying to find out.

BTW, Francois Bertrand, previously sommelier at Le Gavroche and latterly maitre d' at Bouchon Breton, was installed as maitre d' at Aubergine a couple of months ago.

Cheers, Howard