Friday, July 16, 2010
The Complete History Of Food - Bompas & Parr - Review
“Ladies please take off your shoes if you have high heels on,” yells the attendant, “as you’ll have to walk over a tight bridge with live eels – yes – you heard me – there are live eels – I hear they are quite frisky at this time of day too.”
Before that, we enter a dark room (The Medieval Room By Saf). A handsome and charming man tells individually, (just by looking at us in the dark) if our humours are in harmony. “This means that a person’s health and personality is dependent on four all-important bodily fluids: the humours: black bile, yellow bile, phlegm and blood.”
It was dark, atmospheric chamber music was blasting off the speakers – Instead of plugging us into the Thames like they used to do in those times and we would have had bloodthirsty leeches purge the excess fluids from us – restoring us back to good health; but today, we were lead to another room where there were eels swimming around outside, a bar where, of course, a mixologist, served us according to our demeanour.
Courvoisier Exclusif Pear and Cardamom Sidecar and I had the ‘angry’ Popcorn truffle, porcini paired with a Courvoisier Exclusif Apricot Martini, It was a very warm and sweet hit to our appetite. (NB – yes he’s right – I am an angry person).
Alexis Gauthier. It was interesting…it was certainly a take on Ferrero Rocher!
Paul Tvaroh’s (a molecular mixologist) glass of flat champagne cocktail without the fizz. The fizz is in the grapes! Very clever and very nice indeed!
Michael J Fox, we were back in the 50s as we trailed down the beaten stairs into a living room for our Bompas & Parr scratch 'n' sniff TV dinner. It did smell pretty good and dirty. I really fancied it in that room on that comfy couch with the telly on!
Andy Best & Merja Puustinen
Bistrotheque boys. The duck confit puy lentils, beetroot and black champagne sauce was completely welcoming. Although it was perfectly balanced and quite good it was rather ordinary and very contemporary for an Iguanodon Dinner, with ‘Josephine’s Tea Garden’ punch with Courvoisier (of course), green tea, apple juice and elderflower cordial by Ben Leggett.
Bompas & Parr created the Renaissance Banqueting House. We entered a room shelved with amazing sugar sculptures, a massive revolving cake with plates of our desserts: jelly! Candied Orange, Iris Jellies and Ambergris Posset (whale’s vomit).
This was obviously served with Courvoisier as a little plate of jelly on the table kept trying to take off.
The Complete History Of Food – was like a little journey for the senses. A great journey with Cognac for sure. But not really sure where the food comes into it. The title seems a little misguided to us but it was certainly a very enjoyable experience all in some abandoned house in Belgrave Square, near Hyde Park.
Cildo Meireles at The Tate Modern in 2009) and something you must get at Alton Towers with a lot of Cognac. The product placement was certainly un-missable – not that we don’t love Courvoisier – we really do!
Heston Blumenthal’s Feast, we may have expected less. But upon saying that, we did hope to see a little more jelly. The sugar sculptures were certainly very beautiful but the room did not present itself grandly enough in my opinion as ‘renaissance’ and the entire billing of the show being “the ‘complete’ history of 'food'” did not really fit the experience. We had a great evening nevertheless and enjoyed our tokens for the bar very wisely.
Thank you to Focus PR for inviting us.
Read more on Ambergris and how it is used in perfume on here: http://www.arosebeyondthethames.blogspot.com/
The Complete History Of Food 14-18 July 2010 is Sold Out