Randomness Guide to London - Differences between Version 2 and Version 1 of L'Autre Pied, W1U 3DB

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[[Kake]] started with the open ravioli of spring vegetables <small>[http://www.flickr.com/photos/kake_pugh/3684637251/ photo]</small>. The spring vegetables turned out to be peas and broad beans; these were very good, perfectly fresh and cooked just right. The pasta was very thin and silky. It was a fairly rich dish overall, but not overly so, and the portion size was well-judged. [[Ewan]]'s creamed pea and tarragon velout&eacute; was poured at the table, and featured a couple of small 'croustillon' in the middle, a rather nice, creamy but not too rich soup.
 [[Kake]] started with the open ravioli of spring vegetables <small>[http://www.flickr.com/photos/kake_pugh/3684637251/ photo]</small>. The spring vegetables turned out to be peas and broad beans; these were very good, perfectly fresh and cooked just right. The pasta was very thin and silky. It was a fairly rich dish overall, but not overly so, and the portion size was well-judged.
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[[Kake]]'s main was roast lamb breast with pommes purees, crushed peas, and a mint-and-caper consomme <small>[http://www.flickr.com/photos/kake_pugh/3684736119/ photo]</small>. The lamb was tender, and full-flavoured without being overly "lamby". The consomme had a lovely tangy flavour that went very well with the lamb, a nice twist on the traditional lamb with mint sauce. [[Ewan]]'s button mushroom risotto was an excellent example of the genre, with rice not too soft. The risotto itself was held in a metal pot alongside my plate, and the waitress ladled some onto the plate when serving it.
 [[Kake]]'s main was roast lamb breast with pommes purees, crushed peas, and a mint-and-caper consomme <small>[http://www.flickr.com/photos/kake_pugh/3684736119/ photo]</small>. The lamb was tender, and full-flavoured without being overly "lamby". The consomme had a lovely tangy flavour that went very well with the lamb, a nice twist on the traditional lamb with mint sauce.
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French restaurant in Marylebone, sister restaurant to Pied à Terre in Fitzrovia. It received a Michelin star in 2009.

Kake and Ewan visited on a Thursday lunchtime in July 2009. We'd booked, but possibly hadn't needed to as there were tables free throughout our visit. We decided to go for the fixed-price menu du jour (£18 for two courses, with two choices per course).

Bread rolls and butter arrived as we were pondering. Oddly, the bread wasn't very good; it had the kind of tough crust that comes from too many reheatings. Tap water came in a chilled springtop bottle; top marks.

Kake started with the open ravioli of spring vegetables photo. The spring vegetables turned out to be peas and broad beans; these were very good, perfectly fresh and cooked just right. The pasta was very thin and silky. It was a fairly rich dish overall, but not overly so, and the portion size was well-judged.

Kake's main was roast lamb breast with pommes purees, crushed peas, and a mint-and-caper consomme photo. The lamb was tender, and full-flavoured without being overly "lamby". The consomme had a lovely tangy flavour that went very well with the lamb, a nice twist on the traditional lamb with mint sauce.

Service was fine throughout, with wine and water topped up promptly and unobtrusively. Our final bill included an auto-added 12.5% service charge.

Kake's verdict: I'd happily come back.

Accessibility: One step up to get in. Didn't check the toilets.

See also:

Last visited by Kake and Ewan, 2 July 2009. Opening hours taken from the L'Autre Pied website, July 2009.

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