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Monthly Supper, Capital Hotel
January 9, 2012
Brandade of Dover Sole
Brian Turner (1980’s)
Artichoke á la Nissarda
Richard Shepherd (1970’s)
Ravioli of duck Foie grass with leeks and truffle
Jérôme Ponchelle (2010’s)
Roasted Saddle of new season Lamb
Herb crust and Rosemary sauce
Philip Britten (1900’s)
Gianduja and Hazelnut sponge cake
Caramelised white chocolate foam and lemon sorbet
Arnaud Tual Chef Patisserie (2010’s)
Levin Sauvignon Blanc 2009 Magnum
Chanson Savigny Dominode 1er Cru 2005
Muscat de Beaumes de Venise, M.Chapoutier 2010
Opened in 1971, the Capital Hotel has nurtured some of London’s finest chefs. To celebrate the 40th Anniversary head chef Jérôme Ponchelle offered a menu of classic dishes created over the last four decades.
Our host fellow Gastronome David Levin kindly granted exclusivity of the Restaurant for this special dinner. David was unfortunately in Australia but daughter Kate was an excellent host in his absence. The list of incumbent chefs over the years is truly impressive – all gaining coveted Michelin stars during their tenure- Eric Chavot- Richard Shepherd- Brian Turner and Philip Britten!
The Dinner was delivered in a more modern style, as a tasting menu, each dish reflecting excellent cooking skills, but the star of the show was Jérôme Ponchelle’s Ravioli of Duck Foie gras, (Jérôme has kindly provided the recipe for this outstanding dish – see below).
The President’s personal guest, Richard Shepherd, was the Capital’s first chef in the Seventies to gain a Michelin star for the Hotel. Now, as Patron of the famous Langham’s Brassiere, he continues to serve 750 covers a day!
Richard related some of his earlier experiences when it was one of London’s first Boutique hotels and was in the enviable position of guests booking hotel accommodation specifically in order that they could get a table in the restaurant! Many London operators would envy such a situation today.
The pudding, hazelnut sponge cake was flavoured Gianduja, the more unusual European style of chocolate with Hazelnut paste and accompanied by classic Beaumes de Venise from Chapoutier. Delicious!
Special mention must be made of the wines served; particular an outstanding Sauvignon Blanc from David’s own vineyard (le Vin from Levin!) served in Magnums.
The Santé du Chef for the kitchen team was well deserved, coupled with many compliments made for the service from the front of house team led by Christophe.
A memorable evening and a surely a contender for menu of the year. Our thanks to the Levin family for outstanding hospitality and generosity.
The Editor