Monsieur K. (Earl's Court)

• The restaurant scene has changed so much that keeping up with it is quite literally
• The question i keep asking myself is surely with all the money restaurateurs are making
• Simply put when is the crash coming
• Good restaurants are opening up in place of bad ones
• Fine dining is changing completely and on top of all this
• Some people are still far too desperate to jump on the foodie waggon
• Especially recently with the likes of Brasserie Gustave in Chelsea with its rustic charm or the thoroughly modern and enchanting Augustine Kitchen in Battersea
• The above snails with cream and basil were barely acceptable
• Honey and thyme really was a travesty
• Frankly it was an embarrassment to French cooking
• The goats cheese was dry and the skin on it very tough
• The mille feuille was not mille feuille but instead more like a thin crepe
• Unfortunately it was very inconsistently cooked
• At the rare side of things the meat was actually very nice
• At the well done side of things it was starting to taste like liver
• Bearnaise and the peppercorn sauce were good and the chips acceptable
• I'm not sure why but this actually rather simple dish of tenderloin pork can be immensely satisfying especially when paired with a creamy cheesy sauce
• Here unfortunately the cheese sauce tasted like i was eating a liquefied bag of Wotsit crisps
• The sealed gratin dauphinois was well cooked but had little to no flavour
• At this point in the meal we were all starting to look past the poorly executed food and instead everything just became a bit of a joke
• I can't quite remember which flavour each one was but there was definitely the classic kind
• The funny thing about them was that none of us couldn't work out which was which because they all tasted exactly the same
• Flat champagne twice was bad enough
• Plus a tarte tatin which was almost as brown and bruised as our table

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