Michelin starred restaurants are just like buses, eh…..you wait years for one to come along, and then you go to two in one week.
Well, Gill and I did, anyway. And what a contrasting experience they both were. The restaurants, not Gill and I.
First up, L’Ortolan, just outside Reading. The restaurant building is beautiful but there has been plenty of development around it over the years, and you have to drive through a housing estate to reach the manicured estate of Alan Murchison’s temple of gastronomy.
With one Michelin star and 4 AA rosettes, their aim is to provide exquisite contemporary French cuisine, exceptional service and a warm welcome.
The service was indeed excellent, if a little too formal for our liking. We prefer informal and knowledgeable to stiff, starchy and un peu reverential.
We threw a blanket over the Menu du Jour, and covered off most options between us. Without exception the food was picture-perfect, presented up like a virgin to the slathering audience at the altar. But sadly there seemed to be a lack of overall depth in the flavours. She didn’t come through. A case of style over substance. A bit Tony Blairish.
A couple of days later we rocked up to JSW in the sleepy Hampshire market town of Petersfield. A very different proposition to L’Ortolan, JSW is located in a quaint 17th century building in a quiet street, just next to Thai and Indian restaurants. No showiness here, from the get-go, as our American cousins might say.
Jake Saul Watkins has presided here since 2000, earning the coveted star in 2002: It’s no coincidence that I cook what customers want. By keeping it simple, the food my chefs and I cook allow the ingredients to speak for themselves. I believe that cooking is a craft, one of the few remaining crafts left in society. It’s expressing our creative side and through cooking part of it is giving happiness to others. Our food has a practical, eatable quality about it. There are few, if any, garnishes on the plate.
Not just lip service either. The food was outstanding, the service friendly but professional from the ridiculously youthful front of house team, and the ambience relaxed and comforting.
We spread ourselves around the larger of two set menus, luxuriating in John Dory fish with mushroom risotto, whimsically titled lamb spag bol, lemon curd parfait with raspberry…and just about all other compass points on the well balanced menu.
Simply elegant presentation combined with a real depth of exquisite flavours. Style and culinary substance, in spades.
JSW 1, L’Ortolan 0 in this battle of the stars.
How long before another food bus comes along….?