As much as I try to visit Kitchen Table, it would be about 5 months since my last visit. My stop in London on this overseas trip was a warm up to some serious dining in Copenhagen for the balance of the week. It was early summer, so I was hoping for at least a taste of summer on the menu, or at least spring.
We started off the meal in a different way this time with Parker House rolls made with pork fat and served with rendered beef fat and honey from champagne grape flowers. Usually, we have started off with some sort of raw shellfish like oyster or clams.
The next course was the signature crispy chicken skin with rosemary mascarpone and bacon jam, which is always tasty with lots of texture.
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