My eyes wander over the nocturnal sorveteira London. sorveteira Champagne caresses the palate with

My eyes wander over the nocturnal sorveteira London. sorveteira Champagne caresses the palate with soft-ventilation and wasabi sorveteira nuts make the trade. A busy day in the big city turns toward the fall hen. Galvin at Windows in the evening is still in its infancy. A few of the bottle aperetiiviä will do the task, and the appetite is raised again. Our direction towards La Noisette a. Dine in the so-called evening shift. Arriving at the scene at ten o'clock and our table is ready. So we wait in the bar. Fromage! Ten minutes sorveteira after we controlled the elegant dining room. Parking space distribution mode is judged, Bentley club assembly runs. There are two types of menu. A la carte three courses or a tasting. About a second pondering, we end up tasting strain. However, this will change the surprise-menuksi, because some of the raw materials to the final. "This has never happened before." Well, yeah, but does not give it to interfere. Top bland amuse, which is illustrated by the fact that I do not remember anything sorveteira about it. Then we get to the point, ie the thymus syyssalaatilla. sorveteira "This is a compilation of all the best elokuulla what you have to offer" - the waiter sorveteira enthuses. I do not wish to spoil the presentation by pointing out that it is now September. The dose is otherwise excellent. For this, we will continue forward Frogs, who offered such persiljapyreen with. When the waiter asks dose of the taste, criticize frogs per se do not think it is common sense. Why not use even if the chicken? Male acknowledge the matter sorveteira by saying that the right not realize "the French, you know." Well, then I guess then. Similarly persiljapyree taste and is not suitable for it, I think dose. Add a salad. This time ankanmaksaconfittia, nuts and pomegranates. Nice, beautiful and tasty dose. If not now, really nothing special. For this siirrymmekin almost sukkana first main course, a sea bass. Fish with sniiduiltu properly properly. This small fish return I have not got the time. The taste is great though, and the mashed potatoes sattumoineen tastes. Cream and butter is really not spared. Still hungry. Fortunately, once the main course is less showy and more satisfying. Gigantic ribs cut in front of our eyes and made grotesque bare plate. In a separate saucepan imported tryffelispaghettia. The meat is very tender, very fried and great tasting. Spaghetti remains shrouded in mystery. And which is precisely what should be a full stomach! Time exceptional starred the restaurant. It is already a lot and tired, but the show is still going on. The restaurant is only a few table groups besides us. Forward imported pre-DESSERT a passion sorbet, vanilla mousse and something minttulientä, which is rather reminiscent of dishwashing detergent. Does not fire. Fortunately, the right dessert sorveteira is after all better elements. Fig carpaccio idea although I do not get. Icy hunky figs, why? Fortunately, creme fraiche-bed of warm fig calculated after all tastes. Desserts did not seem to be on the strongest side. What place was gained? An interesting service, where the waiters are divided into three castes. The applicants, waiters sorveteira and mehustelijat. sorveteira They are silent and bear. The waiters can speak and serve mm wine and food. Mehustelijat themselves do not do any of the above mentioned, their job is to entertain guests. Which, while successful in their attempt. The decrease sorveteira in two with wine is more than 200 which is a lot of food on this level. It is indeed to remember that we are now in London, which is not part of the world's cheapest cities. We ask the waiter to call a taxi, which he does. 25 pounds is obviously the level of the appropriate price "limousine" ride which folds Toyota's state-car and a normal taxi would cost ten. Well, well the need to walk.
Nice luxury life. Makes good and then enjoy. I tried Tampere Hotel Ilves nightclub. Stayed shit taste of the place. I do not mistake it for the second time to the restaurant. Raapustelin experience as a small thing. 07 October, 2007 15:04
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