KITCHEN THEORY

KITCHEN THEORY
The experimental food people at Kitchen Theory have been running a ‘pop up’ at Maida Hill Place this month and will be there until the end of June.
Nicolas Guérin, ex-pastry chef of reputable Michelin starred restaurant The Square has created a fantasy high tea based loosely on the Alice Through The Looking Glass narrative.  Whilst eating his high end ultra-modern creations, early films from the Alice books are shown on a screen.  The afternoon starts with a trio of delicious appetizers; a cloud of grapefruit foam, some delicately diced strawberry with teeny little squares of Henderson gin, a crayfish on whisper thin cucumber.  You then get to hit some clever little savories – a mini crocque monsieur, an omelet sandwiched with basil, a scone with two types of jam, before you hit the delightful array of pastries and confections.  Little choux pastries with a tart apricot filling, a rum ba ba jelly with fruit and cream, mmh! The list goes on.  Financiers have a tart citrus peel, there are mini-mini Swiss rolls: absolutely tiny, some feather-light macaroons.  It is all delicious.  As one would expect, there is a good choice of teas or champagne.  Everything is beautifully served.  The whole affair is a real treat and we were expertly looked after by our gracious host Lulu. Although we did not see him that day, founder of Kitchen theory Jozef Youssef is very much present behind this exciting project.  Kitchen theory is not to be missed.
Jo Lynn @pryogi
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