Petrus
I have wanted to visit Marcus Waering’s Petrus set in the Berkeley Hotel for a while now but felt I couldn’t really justify it for a dinner with friends, so what better excuse than to invite a client to come and sample the delights of this quite magnificent restaurant. (We both felt it was important for FRESH readers to hear our views, so it is our pleasure). To be fair, a few glasses of Champagne had been had before we even stepped foot in the hotel but even the most level-headed of people would find it difficult not to be taken aback by the restaurants beautiful dining room, designed using a mixture of claret colours and dark glass to create a dramatic yet elegant feel with tables spaced well enough apart so as not to offend fellow diners with our conversation as we settle down with another glass of Champagne. For starters my companion decided upon gently seared Scallops in a red wine jus, a combination that sounded a little bizarre but it was a true taste sensation whilst I opted for the Confit of foie gras accompanied by sauternes jelly and quince with a spiced brioche which I simply cannot do justice by trying to describe within this column. For mains the Norfolk Suckling pig aged twenty-four hours is an absolute must as was the Turbot poached in red wine fumet. The portions were minimamalist but enough to leave you feeling nice and content.
After our mains and a bottle of very good wine the name of which escapes me now, a Bon Bon trolley was brought to our table enabling us to choose our own after dinner chocolates. A marvelous idea if ever there was one that I really would encourage more restaurants to employ. I have to say the waiting staff at Petrus are very good, proving they actually have a sense of humour when put to the test which was a very refreshing change, leading to the Maitre de offering to show us the kitchen after dinner. I soon found there is nothing quite like Mr Waering himself, shaking your hand and thanking you for enjoying the wonderful dinner he had prepared to sober one up pretty sharpish. All in all, even though some of the evening was a little hazy, this is a truely remarkable restaurant that I look forward to visiting again, and hopefully the next time I get to meet Marcus Waering, I will actually be able to remember the conversation.
