If you eat from the £60 for two courses menu at Pied-à-Terre, the portion size rises a little, but the quality of the cheaper lunchtime menu is never in doubt. The photo above is of braised veal cheek with veal sweetbreads. The vegetable component of the dish was extraordinarily well achieved. The veal cheek was the least interesting thing on the plate.
Boulezian: Save the SWR Orchestras!
6 years ago