Monday, 16 September 2013

BAR CHOCOLAT

- An immersive, multi-sensory experience inspired by the pleasure of chocolate, showcasing some of Europe's most innovative creatives -

This week-long series of events celebrates the release of Bailey's Chocolat Luxe, a groundbreaking real Belgian chocolate liquer.

Mention anything with chocolate and you've got me hooked. 

The collaborators of this event included Bompass & Parr, Tabitha Denholm, Petra Storrs, Amelia Rope, Lou Hayter and Blanch & Shock.

 

 

After handing in our coats at reception, we were each given a drink token and offered some refreshments of iced water infused with elderflower, before being led through in small groups.


 

 

 





 

 

We lingered around the bar area whilst waiting for the other guests to arrive.

Not long after, the curtains were finally drawn apart to reveal a long U-shaped dining table, as guests names were called up individually before being seated.
 

The three-course dinner was provided by the experimental food duo Blanch & Shock, bringing together a delightful combination of theatre and innovative cuisine.


In front of each seat was laid a tray of ice, presenting our first course of the evening, paired with a glass of white wine.
Of the selection of food from Course One, my favourite was the Gilt-Head Bream - so smooth and buttery, melt-in-your-mouth goodness. 

COURSE ONE

Langoustines and Brown Shrimp
GIlt-Head Bream and Hogweed Seeds

Kohlrabi, Celery, Fennel, Radicchio
Cucumber Flash-Infused with Fennel Pollen Stock
Borage Flowers and Microleaves, Purple Radish Shoots
Creme Fraiche and Parsley Sauce




After finishing Course One, the tables were cleared, and waiters started streaming in with individual trays. Each tray contained a different ingredient, and were carefully placed before us, on the table - I guess eating off the table is acceptable after all!

The guy sitting next to us even decided to explore his artistic side and rearranged some of his scattered potatoes...
I personally was rather pleased with my little work of art presented before me - maybe just a bit tempted to start nibbling on some bits...

I was probably one of the only ones that totally wiped my table clean, even every single grain of spelt...- waste not!


COURSE TWO

British Dry-Cured Ham
British 'Bresaola'
Sweetcorn, Cream and Whiskey Sauce
Cider-Glazed baby Turnips
Pickled Radishes

Heritage Tomatoes, Chicory and Redcurrants
New Potatoes, Wild Damson Sauce
Roasted Spelt Grains, Garlic Chives
Watercress and Broccoli Microleaves
Tinctures of Fig Leaf and Pickle Aromatics

 

 



The third and final course was dessert, where we were invited back to the bar area and each handed a gold sheet of paper- which we were instructed to press against our lips before we collected our glass of Bailey's from the bar. Part of the whole experience as they say...

Not sure about Oli, but I totally rocked the Gold Lip look! - should have listened to instructions (tsk, tsk).



An array of colourful desserts was presented on glass mirror tabletops - and a very delicious selection it was indeed.

COURSE THREE

Pomegranate Molasses Cake
Flourless Mocha Cake
Single-Varietal Chocolate and Bailey's Truffle
Brown Butter Cream Sauce
Tonka Bean Crumble
Freeze Dried Raspberries and Yoghurt
Fresh Violas, Raspberries and Blackberries






Overall an interesting and memorable experience.
And before I forget, a HUGE THANK YOU to Mr Oliver Denton for obtaining the tickets and taking the beautiful (and much clearer photos)!
I am still relying on my humble Iphone 5 whilst I wait for my new camera to arrive - exciting times.

Time to get back to nursing this headache and prepare for another week - maybe some more dessert will help.

The Cheekster, signing off x


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