Three reasons to go for Tapas: First, if you eat fewer of them, you also pay less. If you can do without the extra olives and the extra bread, you won't burden your budget too much. Second, you don't have a bad conscience as far as your weight is concerned. As the servings are small, your weight won't change. Third, tapas just look nice; almost like the food you get on airplanes, but served on plates instead of plastic. At the Barrafina you can test the counter: One serving of bread with olive oil at two pounds, chorizo for six pounds, and don't miss out on the spinach tortilla for seven pounds. But if you now feel like rounding off the meal with Spanish cheese, and if you want the damned olives anyway and the champagne, too, because it just doesn't make a difference anyway now, you will end up exhausting your budget and put on weight at that. But the restaurant still looks very chic.
When the head chef is not fully stretched in the Michelin starred restaurant, he opens his own venue. But not just any: at Bubbledogs on Charlotte Street in Camden, former Ledbury and Noma chef James Knappett and his wife Sandia Chang serve gourmet hot dogs with champagne and cocktails. The two thereby follow the London-wide gourmet fast food trend: being served quickly, having a proper meal, and off you go. You cannot make any reservations at Bubbledogs, instead you can choose from ten different hot dogs, for example the BLT Dog covered in bacon, the truffle mayo hot dog served with caramelised salad, or the Jose Dog with salsa, pepperoni, guacamole and sour cream. But that's not it. From October on the chef himself will cook at the so-called kitchen table. Up to 19 guests will be able to observe the chef's preparations of selected menus around the stove. This - on the other hand - you can only experience with a reservation!
Joel Robuchon is world-famous: the high priest of Foie Gras, the master of truffles, the star winner of Michelin. He has earned himself two stars already for his artworks, which are even eatable. Not at all intending to rest on his laurels, he has now opened an atelier in London following those in Paris, New York and Tokyo. The culinary workshop is a true stage, enthusing the audience with a show-kitchen of secret recipes before - abracadabra - the rabbit lands on your plate. In the form of a terrine, that is, and the onlooker wonders how the heck he has managed to do that. The menu reads like a what-is-what of elite cuisine, enchanting gourmets with combinations they have never seen before. This, after all, has made the chef famous. This and the interior of his restaurant, a blend of sophisticated black and noble red, especially appreciated by Covent Garden visitors. And they are sure to be applauding!