So, as a surprise for my 40th birthday, Mark organised a table at the 2* Michelin restaurant, Pied à Terre in London. As those who have already read this blog, they will see that I have the “Top 40″ restaurants (as per the Good Food Guide) as an entry, and “Pied à Terre” is at number 10 in this list and also voted ‘Readers restaurant of the year – London’.

Initial impressions of the restaurant were very good. The eating area was modern and airy, with mirrors and a skylight and in no way pretentious. The staff were all friendly, and mainly French (or at least they had a good French twang when they spoke to us!)

We had the following from the a la carte :-

canapes
* pumpkin mousse with crystallised ginger, pumpkin oil and black sesame seeds

the pumpkin was good and strong, although I personally thought the ginger was too prominent

* foie gras parfait in a poppy seed filo crisp

not that great – fois gras was miniscule but the crisp had a nice taste

* Crispy polenta with soft poached quail egg, tomato fondue and lardo de Colonnata

This was amazing, considering how small it was. The polenta was like a mini hash brown!

starters

* Roasted Veal Sweetbreads, Honey Turnip Fondue, Curly kale, baby Turnips, Almond and Vanilla Infusion

Sweetbreads melted in your mouth, and the accompanying vegetables really added to the taste

* Pepper Seared Yellow Fin Tuna, Chive Essence, Crushed Potatoes, Baby Rocket, Black Olive and Shallot Vinaigrette

(MK) Best looking tuna we have seen – perfectly seared and deep colour to the inner flesh. Perefectly balanced with the  vinaigrette. The potatoes giving a nice additional texture.

Mains

* Loin of Mid Devon Venison, Roasted Red Onion, Ventreche, Pomme Soufflé, Bacon Powder and Beetroot Reduction with a gateau of swish chard, venison and bacon powder

venison was plentiful – the potatoes lovely and soft, but for me the star was the gateau – a small slither (about .5cm wide and 8cm long) which packed an almighty taste punch!

* Steamed and Roasted Anjou Pigeon, Salsify and Potato Dauphinoise, Shallot Fondue, Dates and Port Sauce

(MK) The steamed pigeon was served in a cabbage leaf – almost the texture of a sausage and a light taste. The roasted portion was deep tasting. The dauphinoise was not as rich as some we have had, but was perfectly complemented with the sauce.

Pre-dessert

* Rhubarb veloute, Apple Mousse with yogurt Crumble dessert

a deconstucted dessert, in a small bowl, but it tasted like a family-size portion of home made crumble, incredible.

Dessert

* Bitter Sweet Chocolate Tart, Stout Ice Cream and Macadamia Nut Cream

I think this dessert is the best so far for me. It has all my favourite things – beer, chocolate and Macadamia nuts!! The ice cream was deep, the Macadamia nut cream was lush (along with the sugared Macadamia nuts) and the tart just filled your mouth with its gooeyness. Divine.

* Blood Orange Jelly, Crème Fraiche Mousse, Pistachio Meringue, Citrus Filo Pastry and Mandarin Sorbet

The blood orange was lacking in gusto, the filo was perfect – acting as a case for the other ingredients. The sorbet was the star – light, refreshing and zingy.