Putting on the Ritz

A very busy week, for us.  After Tuesday's expedition and a visit from friends on Thursday we were off again today, this time into central London.

Alighting at Green Park tube we were caught up as the world, his wife and seven children tried to pat the police horses providing security at the access to Buckingham Palace.  Just round the corner was our destination: The Ritz Hotel.

My elder sister and her family had very generously given us a voucher for lunch for two as a Christmas present.  It was my husband's birthday so we decided to make the most of the occasion.
The restaurant makes its dress code very clear - jacket and tie for males, no sportswear, jeans or trainers - to "complement the architecture of the dining room".  We actually saw a chap, who had slipped off his jacket after entering the room, being asked to conform.  So it was full formal fig for us.

The dining room is indeed very grand, not unlike a stage set, because this is dining as theatre.

As each course was served, two waiters attended the table to lift the covers and reveal the plate of food for each diner.

We began with a plate of amuse-bouches - cheese,coronation chicken and a lemon macaron with a salmon mousse filling.

Then it was on to the starters of red snapper, not the highlight of the meal for me.

And followed by a really delicious serving of lamb with courgette.

Note, that's three slices of courgette, which tells you a lot about the style of cuisine here.  You'd never eat your way through a glut like this.

So then, the piece de resistance.  The main menu offered the option of ordering crepes Suzette to be prepared at your table by the head waiter.  Who could resist this?  I enquired; it was possible.  So we found ourselves witnessing a display of  skill by Enzo, who really knew what he was doing.  First, he heated sugar in his frying pan until it began to caramelise.  So many things could have gone adrift during this process, and in full view of the whole dining-room, but nothing did.

Then he added a knob of butter and fresh orange juice.

He squeezed in half a lemon and reduced the mixture over the heat.  Then he folded up the crepes and placed them to soak in the pan.   In went the Grand Marnier, and then whoosh - the whole thing was a sheet of flame.

But that was not all - the brandy went in next, and again was set alight.

I can tell you that the resulting sauce was a delight to eat: rich and full of marmaladey depth.  It was a spectacular end to the meal.