Comments on: L’Autre Pied, London http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/ bon vivant vivant bien Thu, 12 Nov 2009 21:33:36 +0000 http://wordpress.com/ hourly 1 By: Food Snob http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-357 Food Snob Mon, 15 Dec 2008 10:45:34 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-357 Welcome, Man. Nice to see you here. Glad you enjoyed it. It seems a restaurant that is winning over fans constantly and moving from strength to strength. Grazie! Welcome, Man. Nice to see you here.
Glad you enjoyed it. It seems a restaurant that is winning over fans constantly and moving from strength to strength.
Grazie!

]]> By: Man http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-356 Man Mon, 15 Dec 2008 10:11:18 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-356 I had Sunday lunch at L'AP yesterday (my first time there) and like you I was very impressed. It very comfortably passes the 1 star level, in my opinion, and I very much agree with the other readers on the favourable comparison with Arbutus. It wasn't perfect, especially re. the cooking precision (the rare steak wasn't really rare and the pheasant was a little dry inside and bitter outside). But Eaves wasn't there and things may be different when he is. And, overall, it was a truly superior lunch anyway, at an incredible 26.50 for three courses. Man I had Sunday lunch at L’AP yesterday (my first time there) and like you I was very impressed. It very comfortably passes the 1 star level, in my opinion, and I very much agree with the other readers on the favourable comparison with Arbutus. It wasn’t perfect, especially re. the cooking precision (the rare steak wasn’t really rare and the pheasant was a little dry inside and bitter outside). But Eaves wasn’t there and things may be different when he is. And, overall, it was a truly superior lunch anyway, at an incredible 26.50 for three courses.

Man

]]> By: Food Snob http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-210 Food Snob Tue, 11 Nov 2008 19:36:17 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-210 Hello all, sorry about this tardy reply. G: At l'AP this is not the case; presentation is good, but combinations and details are decisive. As you can see from the other comments above, the food seems popular with all. Regarding pricing, I do not think it ambitious really: 3-course menu du jour for £22 and you can eat well off the ALC for under £40. If this place gets a star, as many think it will, in January, than this is decent value for Michelin cooking. Comparing it to l'Anima is difficult because of the different cuisines, but if I take One-O-One, which is similarly priced, especially with the handy 50% discount from toptable, then it is better. LE: I will have to try both, eventually... KP: I understand where you are coming from, but I do not get the impression (not that I know him well or anything) that he seems to be settled and content, for now. I felt he seemed rather set on improving l'AP and seeing how far he could go with it. It would be interesting seeing him in a more glamorous location and finding out what he can do with finer ingredients. LA: Thanks. Actually, I have been enjoying soups a lot lately. Normally, I would not order one off the ALC, but I am appreciating them more and more. CK: Cheers, CK. Off my review? That really is the nicest compliment you could have given me! I am glad you liked it and very pleased to see you on here too. You raise a good point in that, even if his cooking is good enough, is there simply a market for it? I do not know whether people would want to invest in restaurants just now. Whether he can handle it though, I think he can. He has great experience at a distinguished level (as mentioned above, having been sous chef at two 2* restaurants). I do not think his age is important because having gotten to where he is now, he is not going to want to go back or stay still. I doubt whether he can have achieved what he has without being ambitious and wanting to push on... Regarding the food, that crumble was so good, was it not? I almost ordered a second straight after my first, but that would be too much of an indulgence (even for me, for now). Pithivier of game? Sounds gorgeous, I would surely have ordered that had it been on the menu when I went! My pleasure and nicely put ;) Hello all, sorry about this tardy reply.

G: At l’AP this is not the case; presentation is good, but combinations and details are decisive. As you can see from the other comments above, the food seems popular with all.
Regarding pricing, I do not think it ambitious really: 3-course menu du jour for £22 and you can eat well off the ALC for under £40. If this place gets a star, as many think it will, in January, than this is decent value for Michelin cooking.
Comparing it to l’Anima is difficult because of the different cuisines, but if I take One-O-One, which is similarly priced, especially with the handy 50% discount from toptable, then it is better.

LE: I will have to try both, eventually…

KP: I understand where you are coming from, but I do not get the impression (not that I know him well or anything) that he seems to be settled and content, for now. I felt he seemed rather set on improving l’AP and seeing how far he could go with it. It would be interesting seeing him in a more glamorous location and finding out what he can do with finer ingredients.

LA: Thanks. Actually, I have been enjoying soups a lot lately. Normally, I would not order one off the ALC, but I am appreciating them more and more.

CK: Cheers, CK. Off my review? That really is the nicest compliment you could have given me! I am glad you liked it and very pleased to see you on here too.
You raise a good point in that, even if his cooking is good enough, is there simply a market for it? I do not know whether people would want to invest in restaurants just now. Whether he can handle it though, I think he can. He has great experience at a distinguished level (as mentioned above, having been sous chef at two 2* restaurants). I do not think his age is important because having gotten to where he is now, he is not going to want to go back or stay still. I doubt whether he can have achieved what he has without being ambitious and wanting to push on…
Regarding the food, that crumble was so good, was it not? I almost ordered a second straight after my first, but that would be too much of an indulgence (even for me, for now). Pithivier of game? Sounds gorgeous, I would surely have ordered that had it been on the menu when I went!
My pleasure and nicely put ;)

]]> By: captain kerk http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-209 captain kerk Tue, 11 Nov 2008 16:37:27 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-209 GREAT REVIEW FS !! went for dinner last-night (monday)on the back of this review and had the autumn menu i have to say the value for money was absolutely outstanding 4 courses for £39.95. Surprised to see the restaurant so busy in the current economic climate but i suppose restaurants offering refined food at more than reasonable prices will always do well. One thing that baffles me is all this talk of marcus eaves moving to a grander site or getting backing from somebody else ? do you really think he would rise to the plate so to speak at such a young age or do you even think that london has room for another up market restaurant?? For me personally, i really enjoyed my meal at L'Autre Pied and was fortunate to have the infamous crumble definitely a "TASTE OF AUTUMN" along with a rather rich game pithivier. Looking forward to going back in the near future and will try the a la carte menu Thanks FS for the recommendation and if this meal was any thing to go by i'm sure Eaves will be shining into the new year GREAT REVIEW FS !! went for dinner last-night (monday)on the back of this review and had the autumn menu i have to say the value for money was absolutely outstanding 4 courses for £39.95.
Surprised to see the restaurant so busy in the current economic climate but i suppose restaurants offering refined food at more than reasonable prices will always do well.
One thing that baffles me is all this talk of marcus eaves moving to a grander site or getting backing from somebody else ? do you really think he would rise to the plate so to speak at such a young age or do you even think that london has room for another up market restaurant??
For me personally, i really enjoyed my meal at L’Autre Pied and was fortunate to have the infamous crumble definitely a “TASTE OF AUTUMN” along with a rather rich game pithivier.
Looking forward to going back in the near future and will try the a la carte menu
Thanks FS for the recommendation and if this meal was any thing to go by i’m sure Eaves will be shining into the new year

]]> By: Loving Annie http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-208 Loving Annie Mon, 10 Nov 2008 22:21:07 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-208 The soup caught my imagination, it being a cold windy day here. I am glad to see you are finding so many wonderful places to dine, FS :) I live through you vicariously :) The soup caught my imagination, it being a cold windy day here. I am glad to see you are finding so many wonderful places to dine, FS :)

I live through you vicariously :)

]]> By: kent paul http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-206 kent paul Mon, 10 Nov 2008 18:28:23 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-206 FS I dont think it has anything to do with being in direct competition with his boss Shane Osborn, i just think that the latter had to give him a place to shine to keep him within the Pied a Terre restaurant group, kind of like what Gordon F*****g Ramsay has done with the likes of Angela Hartnett, Mark Sergant, Jason Atherton, Stuart Gillies, Josh Emett, Simone Zanoni etc etc, and i am pretty sure that the same thing will happen to Claire Smyth once she proves her self at his flag ship restaurant. Obviously Marcus Wareing chose to spred his own wings because he wanted to be a known for his own food rather than his ex bosses and who could blame him. And like i said before i am pretty sure that once Marcus Eaves proves him self which he will do, the Pied a Terre restauarnt group will eather give him a bigger more upmarket place shine or somebody else with alot of money will do it instead IMO. FS

I dont think it has anything to do with being in direct competition with his boss Shane Osborn, i just think that the latter had to give him a place to shine to keep him within the Pied a Terre restaurant group, kind of like what Gordon F*****g Ramsay has done with the likes of Angela Hartnett, Mark Sergant, Jason Atherton, Stuart Gillies, Josh Emett, Simone Zanoni etc etc, and i am pretty sure that the same thing will happen to Claire Smyth once she proves her self at his flag ship restaurant. Obviously Marcus Wareing chose to spred his own wings because he wanted to be a known for his own food rather than his ex bosses and who could blame him. And like i said before i am pretty sure that once Marcus Eaves proves him self which he will do, the Pied a Terre restauarnt group will eather give him a bigger more upmarket place shine or somebody else with alot of money will do it instead IMO.

]]> By: londoneater http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-205 londoneater Mon, 10 Nov 2008 16:49:47 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-205 Glad to see Marcus is still going strong, on the occasion I went, I was treated to an uamami rich artichoke veloute which was awesome. And yup I did enjoy the apple crumble, I do think the tangyness of the compote + the sweet crumbles were nice. I reviewed it here: http://londoneater.com/2008/10/11/seven-course-heaven-at-lautre-pied/ I do have to agree with Kent Paul in that this place should win a Michelin star soon - I suppose they are just waiting for it reach 1 year old b4 they bestowed the honour. And I have to agree with Neil as well about Arbutus's quality. I've been to the sister restaurant Wild honey (both restaurants have nearly identical menus) and think that the cooking there is so much better than arbutus. Just more refined. While Arbutus is good, some dishes verging on very good (like the pork head and the bavette) it's not exactly ground breaking. Before my visit to wild honey, I thought that Arbutus was rather formidable, but now - forget arbutus, just go to wild honey, its the same style of cooking, but just better. Glad to see Marcus is still going strong, on the occasion I went, I was treated to an uamami rich artichoke veloute which was awesome.

And yup I did enjoy the apple crumble, I do think the tangyness of the compote + the sweet crumbles were nice.

I reviewed it here:
http://londoneater.com/2008/10/11/seven-course-heaven-at-lautre-pied/

I do have to agree with Kent Paul in that this place should win a Michelin star soon – I suppose they are just waiting for it reach 1 year old b4 they bestowed the honour.

And I have to agree with Neil as well about Arbutus’s quality. I’ve been to the sister restaurant Wild honey (both restaurants have nearly identical menus) and think that the cooking there is so much better than arbutus. Just more refined.

While Arbutus is good, some dishes verging on very good (like the pork head and the bavette) it’s not exactly ground breaking.

Before my visit to wild honey, I thought that Arbutus was rather formidable, but now – forget arbutus, just go to wild honey, its the same style of cooking, but just better.

]]> By: genuiness http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-204 genuiness Mon, 10 Nov 2008 13:12:48 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-204 A very interesting review. I have heard of l'autre pied but have never been there because of my shocking experience at Pied a Terre (an experience that nearly reduced me to tears, literally). One of the problems I had with the food at PaT was that a lot of emphasis was placed on the presentation to the detriment of the food itself which did not deliver on taste. Another thing which has scared me away is the pricing of the food which is rather ambitious. How highly would you recommend this place compared to restaurants around its price range e.g. L'anima? A very interesting review. I have heard of l’autre pied but have never been there because of my shocking experience at Pied a Terre (an experience that nearly reduced me to tears, literally). One of the problems I had with the food at PaT was that a lot of emphasis was placed on the presentation to the detriment of the food itself which did not deliver on taste. Another thing which has scared me away is the pricing of the food which is rather ambitious.

How highly would you recommend this place compared to restaurants around its price range e.g. L’anima?

]]> By: Food Snob http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-203 Food Snob Mon, 10 Nov 2008 10:15:33 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-203 You're welcome. Thank you for reading it! Unfortunately, as yet, I have not tried Arbutus, so I cannot comment. To a degree, it is inevitable that there will be anomalies on the list...but, at least, it gives us something to talk about! You’re welcome. Thank you for reading it!
Unfortunately, as yet, I have not tried Arbutus, so I cannot comment.
To a degree, it is inevitable that there will be anomalies on the list…but, at least, it gives us something to talk about!

]]> By: Neil Jackson http://foodsnobblog.wordpress.com/2008/11/03/lautre-pied-london/#comment-202 Neil Jackson Mon, 10 Nov 2008 10:04:44 +0000 http://foodsnobblog.wordpress.com/?p=896#comment-202 Thanks for the informative review. I was interested to read Kent Paul's remark about Arbutus. I couldn't agree more. I think the fact Arbutus gained a Michelin star has only served to show up the guide as alarmingly random in its grading process. I've eaten twice at Arbutus and whilst it is what I would term 'good to occasionally very good' it simply does not warrant its star over the exclusion of certain other restaurants. In a countrywide context there are many, many establishments just as good as (and a lot of them easily better than) Arbutus that you just inherently know will never get so much as a sniff at a Michelin star. What use is the guide when it presents such obvious unfairness? It clearly rankles with Kent Paul that Arbutus sits there year after year with its Michelin star - and frankly it also rankles with myself. I don't wish ill on the place - but it has unfortunately come to act as a symbol for the failings of the guide. Thanks for the informative review.

I was interested to read Kent Paul’s remark about Arbutus. I couldn’t agree more. I think the fact Arbutus gained a Michelin star has only served to show up the guide as alarmingly random in its grading process. I’ve eaten twice at Arbutus and whilst it is what I would term ‘good to occasionally very good’ it simply does not warrant its star over the exclusion of certain other restaurants. In a countrywide context there are many, many establishments just as good as (and a lot of them easily better than) Arbutus that you just inherently know will never get so much as a sniff at a Michelin star. What use is the guide when it presents such obvious unfairness? It clearly rankles with Kent Paul that Arbutus sits there year after year with its Michelin star – and frankly it also rankles with myself. I don’t wish ill on the place – but it has unfortunately come to act as a symbol for the failings of the guide.

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