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Tagged: Jerome Gallis, asparagus, London

This is very exciting for us that we now have a blog designated to London and for London!

As part of our ethos is to source the best ingredient for our guests to sample, of course with this time of the year we think of Asparagus.  We are particularly proud of our creations as we source our selection of white and green asparagus from Jerome Gallis.

Mr. Gallis is the 3^rd generation of asparagus famer; it is the sole family business with small production and work with old family tradition method. Hence the quality is exceptional but at the same time the production is very limited. Along with the exceptional location of where they are grown at Perthuis, Vaucluse. North of Provence in the garden of France.

We feel very luck to work with him, as their white asparagus are tender and very delicate, with the green version taste of blooming Spring! We have created several dishes with these exceptional offerings, Chef Olivier has explained one of them in detail:-

“We cook the asparagus in boiling water where we add salt and sugar and the secret of adding sugar is to take out the bitterness asparagus.

 Once they are cooked, drain and add seasoning, then topped with flakes of Iberico ham, poached quail eggs and lightly dressed micro salad, finish with a very good olive oil.

 We decorate the plate with a ribbon of hollandaise to add silky feeling to the palate.”

Asparagus along with morels mushrooms are “the” ingredients as they only last for 3 weeks.

Bon appétit

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