Of all the restaurants in my top
ten, Fraiche is the one that I have visited
the most. In January, I will be enjoying Chef
Marc Wilkinson’s inspired food for the ninth time!
Having already posted
about my two most recent visits, there is not much I can add here.
Therefore, in the hope of giving a flavour of what Fraiche has to offer, I thought it more fitting to share a gallery of various courses that I have
enjoyed there over the last three or so years.
Some of the
photographs were taken with a phone and others with a regular camera, as a result the
picture quality can vary – what can be guaranteed however is that none of the
pictures quite do the food justice. The best way to experience Marc’s creative
food and Zen like dining room is not to read what I say about it or look at
my pictures but to plan a good three months in advance (or get very lucky and
snap up the rare cancellation) and get yourself a table!
Fraiche is a special restaurant
for a number of reasons: Marc Wilkinson’s top quality, creative and flavoursome
food is made all the more phenomenal when you consider that he works alone in
the kitchen. Every morsel of his Michelin starred cuisine is planned, prepped
and executed by him and him alone. Fraiche is Marc’s passion and his life and
it shows - exclusivity adds to the allure and Marc guarantees quality by
typically serving just ten to twelve covers a night. I am confident that there
is nowhere else like Fraiche in Britain; even in the Michelin star studded London.
For readers unable to visit the
Wirral, the good news is that next year Marc will be publishing his first
cookbook. Knowing Fraiche’s food well, it’s certain to be full of some visually
stunning, full on flavoured and technically challenging dishes – not to mention
tasty and texturally amazing. Marc has informed me, via Fraiche’s Facebook page, that his Lemongrass and Vanilla Panna Cotta with
Sour Cherry will be in the book – that dish alone will be worth
the purchase!
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