LA BRASSERIE, THE CHESTER GROSVENOR
by Si Hall & Nicky Rigby-Smith
Following the recent announcement that Matt Ramsdale
had been appointed Head Chef at The Chester Grosvenor’s
two AA rosette, vibrant La Brasserie restaurant, Wirral Life
decided to check out the new menus. Stone bass served with flavours of niçoise and choron sauce.
Another luscious dish. A very generous portion. The bass was
beautifully buttery and the presentation was a tasty blast of
fresh summer colour.
Seated by the charming and attentive Breakfast Manager
Joanna Nellins, we decided to indulge in the À la carte menu.
We chose Seared Mackerel. This came served with a romesco
stuffed pepper, hazelnuts and rocket. Presented beautifully,
this was a delicate dish with imaginative contrasts. We paired
with a Bladen Riesling. For those wanting something lighter, we couldn’t resist
something from the Casual Dining menu when it crossed our
path, being served to another diner: A house brioche with
moist chicken, smoked crispy bacon, creamy avocado and
smoked chilli mayonnaise, capped with a slice of lime. Every
bit as delicious as it sounds.
Next up, the Smoked Cheshire hock served with summer
gooseberries and a puffed pork fritter on a bed of creamy slaw.
One word. Exquisite. Just like everything at The Chester Grosvenor, La Brasserie
is elegant and opulent. The service and quality of food is
impeccable. Matt is a charming, relaxed, young chef but don’t
let that fool you, the fire in his eyes, his passion, creativity and
well crafted skill, are clearly visible in his menus.
From the grill, we chose côte de boeuf (for two) - Edge’s aged
rare breed double rib with a stunning ox cheek fritter, tastings
of English asparagus and Ratte potatoes. When ready, it's
theatrically presented in its huge cast iron roasting dish, with
a fist full of herbs in all of its glistening glory, before it retreats
to the kitchen where Chef whips out the carving gear. Mouth
watering meat feast heaven! Lean and succulent, perfectly
pink, this is definitely the showstopper! We paired with a
Robert Oatley Finisterre, Cabernet Sauvignon. Well rounded
and ideal for this substantial dish.
Roasted plaice fillet, brown shrimp, pancetta, peas and chive
butter sauce. This coastal dish had it all. The combination of
flavour and texture worked perfectly. We paired with a Terre
del Noche Pinot Grigio.
54 wirrallife.com
Full marks.
Booking is advisable.
The Casual dining menu is available with no reservation,
subject to availability.
To book call 01244 324024 or email:
[email protected]