3 Stars Michelin Fine Dining at Pierre Gagnaire (Sketch Lecture Room & Library) in London

Fine Dining at Pierre Gagnaire’s Sketch Lecture Room & Library 3 Michelin stars Restaurant in London 8 Courses contains 15 Dishes course Tasting Menu

The Lecture Room & Library London, 3 Stars Michelin run by French chef Pierre Gagnaire and owner Mourad Mazouz. There are few more joyously colourful and lavishly decorated restaurants in London than The Lecture Room & Library. Guests are greeted in an art-adorned lobby by flamboyant staff and led up a fantastical staircase to a glass-ceilinged dome with white leather walls.

French master chef Pierre Gagnaire has adapted his distinctive menu style to create a unique tasting menus. An award-winning international wine list of 1,200 bins is carefully chosen to complement the food. The highly organised kitchen team do an extraordinary job in executing dishes bearing all the Pierre Gagnaire hallmarks: the main ‘plate’ comes surrounded by a number of complementary dishes and before long your table is covered with an assortment of vessels.Each dish combines top-quality ingredients to create exquisite tastes and sensations, excels in terms of structure, composition, elegance and, above all, flavour. This is cooking that is original and immaculately rendered but also generous. Sketch restaurant like a magical. All beautiful and creative delicious food and great service.

Pierre Gagnaire is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant. Barts, London, Montreux, Abu Dhabi, Dubai, Danang, Tokyo, Shanghai and Seoul. These are just some of the locations of Pierre Gagnaire’s gastronomic empire – with 15 establishments and numerous Michelin stars.

8 Courses (15 Courses) Tasting Menu

Feuilletes

Bouillon Zézette: British Borad Beans and Green Peas / Spinach Gnocchi / Sauternes Jelly

Shellfish from the British Coast: (3 courses)
3 Stars Michelin Fine Dining at Pierre Gagnaire (Sketch Lecture Room & Library) in London

There are few more joyously colourful and lavishly decorated restaurants than The Lecture Room & Library. As you’re whisked past the braided rope and up the stairs to the first floor of Mourad Mazouz and Pierre Gagnaire’s 18C house of fun you’ll feel your expectations rise with every step – and once seated in your eminently comfortable armchair, those hopes will be met by an unfailingly attentive team.

The highly organised kitchen does an extraordinary job in executing original dishes bearing all the Pierre Gagnaire hallmarks: the main ‘plate’ comes surrounded by a number of complementary dishes and before long, your table is covered with an assortment of vessels, with each element excelling in terms of structure, composition, elegance and, above all, flavour. Completing the experience is a bubbly sommelier, who has outstanding knowledge and is an ambassador for wine regions old and new.

Hand-Dived Scottish Scallop / Carrot Reduction with Passion Fruit / Celery
Braised Margherita Onion / Scottish Razor Clams / Cornish Mussels / Cuttlefish / Mango Vignegar
Carlingford Oyster / Foie Gras Veloute / Cashel Blue

Line-Caught Native Sea Bass Roasted in a Black Garlic Butter
Quinta do Infantado-Gkazed Baby Turnips / Fennel Compote / Confit Lemon / Apricot

Garden Swift Gin and Cucumber Sorbet / Fresh Soft Goat’s Cheese Veloutè
Driftwood / Almonds / Dry Apricots / Golden Raisions / Nasturtium Leaves

Thin Slice of Whole-Roasted Middle-White Pork Loin Marinated with Sage and Cumin
Grilled Hispi Cabbage/ Breme Onion Fondue/ Crispy Capers/ Girolles
Pretzel/ Middle White *Boudin Blanc*/ Apple Juice and Wine-Must Mustard/ Granny Smith

Pierre Gagnaire’ s Grand Dessert (5 courses)
Muscovado Sugar Tuile / Red and Black Berries/ Strawberry Water/ Sorbet Rouge
Poached Peach/ Lime Marshmallow/ Redcurrant/ Madagascan Vanilla Ice Cream/ Poppy
Chartreuse Parfait/ Summer Herbs/ Parsley Chlorophyll/ Angelica
Lemon Water and Cream/ Burrata/ Lemon*Cristal de Vent*/ Nocellara Olive Oil
Chocolate Summer 2021

Chocolate Soufflé
Frozen Confit Amalfi Lemon…
Tailoring Soufflé/ Liquid Manjari Ganache with Monkey Shoulder/ Guanajuato Ice Cream
Mascarpone Cream with Raspberries/ Coffee- Soaked Biscuit and Granitè –
Pink Chocolate/ Kahlùa

Petits Fours

Please visit our others famous Michelin Starred restaurants:

Le Louis XV Alain Ducasse Monaco https://youtu.be/W1Hmjl0bCCk
Guy Savoy Paris https://youtu.be/YAe8HdYLHBs
Le Cinq Paris https://youtu.be/Z5AeOkbCHGc
Restaurant Gordon Ramsay https://youtu.be/0kY_ITN-2yQ
Fat Duck https://youtu.be/Oz4ox-jUJJ8
Alain Ducasse at Dorchester London https://youtu.be/isYKLOh0O_I

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Fine Dining at Pierre Gagnaire’s Sketch Lecture Room & Library 3 Michelin stars Restaurant in London you ready yes ready welcome to the lecture room and the library wow good evening welcome thank you Amuse bouche: this is a martini jelly with vodka foam you can pick the stick and eat the jelly this is strawberries and tomato gazpacho prawn tartare with mango yogurt squid ink and goat’s cheese parmesan and almond subling the baguettes pate brioche and buckwheat loaf with the grapefruit and walnuts salted the citrus and the caramelized butter Bouillon Zézette: it is the desert broth so with sun-dried tomatoes summer herbs patties mushrooms and coconut chips Shellfish from the British Coast Hand-Dived Scottish Scallop Carlingford Oyster Braised Margherita onion today we shall start from the middle you have some scallops with some carrot and also some passion fruit and then just over here you have a selection of British oyster and then lastly in the shell you have some foie gras so line conceivable sea fish in the black garlic butter you have the gold turnip and the sea bass from ocean of course okay thank you we’ve got a cucumber sorbet with goat’s cheese velouté and some toasted almonds on there too all right this is the middle white pork so we barbecue this cabbage and saute it to cheetos mushrooms and on the side you have the pork sausage slowly cooked so with apple button and purple mustard Chocolate dessert set: frozen `confit Anakfi Lemon, Tainori Soufflé, Mascarpone Cream with Raspberries, Pink chocolate Frozen Confit Anakifi Lemon: from sorrento now all you have to do is to pick the lemon on top of the lemon slice and you can eat everything the plate is very hot i would say so yes Mascarpone Cream with Raspberries Tainori Soufflé: sharply souffle whiskey ganache and tiramisu is parfait Grand dessert: Chartreuse Parfait in orange campari Grand dessert: Lemon Water and Cream Grand dessert: Muscovado Sugar Tuile Grand dessert: Poached Peach Grand dessert: Chocolate summer Petits fours: so over here you have a sable with some rose water and some advent flowers just here and the fruit and over here pastry fruit fudge with some passion fruit gel and the pastry fruit seed on top and then just here a dark chocolate dome filled with some blackcurrant and also some crystallised blackcurrant on top and some chocolate shavings That good, yes yeah good thank you