Gordon, the owner of the marvelous restaurant of Gordon Ramsay spent first few years getting training from culinary king pins like Marco Pierre White and Albert Roux in London. Following his training he shifted to France as he worked with Guy Savoy and Joël Robuchon for the coming 3 years.
In France he improved his skills in cooking classic French cuisine. In the year 1993, Gordon started working as the chef of the newly inaugurated Aubergine, and within the coming three years this restaurant got rewarded with two Michelin stars.
The contemporary interiors and the warm ambiance makes Gordon Ramsay a more desirable place to dine out. For starters you can order Saffron risotto with clams, mussels, langoustines, chorizo and lastly Salt cod brandade with Noir de Bigorre ham, poached quail’s eggs, chargrilled red peppers with rocket salad.
In main course you can enjoy, fillet of daurade royale with navet, carrots, radish, baby gem lettuce and artichokes barigoule
Confit milk-fed Suffolk pork belly, caramelised endive, apples, grelot onions and Madeira jus. You can enjoy a savoring meal with the plethora of desserts like Rum baba with Gariguette strawberries, lemon balm and vanilla cream. You can also enjoy A LA CARTE menu.
Via: gordonramsay.com