Hedone is ranked as the 70th best restaurant in the world by Restaurant Magazine and boasts a Michelin star. As such, after one lunch, I’m not going to make a sweeping judgment and say I found it “overhyped”.
We loved the décor and the kitchen staff and waitress were great. The food was all cooked well with precision and seasoned faultlessly; and the sourcing of quality ingredients unquestionable but, for me, it lacked something… ‘Personality?’
Parmesan sable with morello cherry / Buckwheat wafer with foie /
Smoked eel & lemon tartlet
Umami flan with red pepper
Cévennes onions, Williams pear shavings
Pan fried Scottish hand dived scallops, watercress, Jerusalem artichokes
Pan fried Dorset wild turbot, artichokes
Shoulder of Cumbrian salt marsh lamb, cabbages, cauliflower, dulse butter
Pre dessert: Herb sorbet with hibiscus & Campari jelly
Fresh figs, lemon & thyme sorbet
Chocolate, powdered raspberry, passion fruit jelly, Madagascar vanilla ice cream
Cheese & raisin bread
Coffee & petit fours
Re. ‘personality’, the reason I will not be returning to Hedone has nothing to do with the food. I found the chef / proprietor, Mikael Jonsson, rude and arrogant - some customers seemed worthy of ‘special treatment’ and were chatted to and served personally by Jonsson; others were completely ‘blanked’. I also observed something and overheard comments made to and about customers, which made me feel quite uncomfortable.
Ill be there next saturday.... fingers crossed and observations taken on board Hungry hoss ;-)ReplyDelete
I believe this place has been completely overhyped by Andy Hayler, to the point where I feel he might have some financial stake in its success. He is clearly good friends with Mikael (read Andy's L'Ambroisie review from 2004) and it helps to have one of the world's most-read food bloggers on your side. I was thoroughly underwhelmed by my meal there and I too heard the chef mock other customers.ReplyDelete
Thanks for another invaluable review. I've been thinking about this one, but the food in your photos looks a bit underwhelming - could make as good myself - and I hate a snotty attitude.ReplyDelete
Spot on service improves a less than wonderful meal. Bad attitude kills it. I don't want to be fawned over, but I want to feel that my custom is valued. Mocking customers in public is not acceptable.
Wow. This has really put me off going. Inexcusable.ReplyDelete