Cotsworld Legbar Eggs poached in saffron stock with fried crumbs and a ragout of pulses.
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Passage To Persia
The Modern Pantry, 48 St. John?s Square, Clerkenwell, London, EC1V 4JJ
Passage To Persia is a popup collaboration between Persian private chef, Sabrina Ghayour, alongside Anna Hansen of The Modern Pantry and several guest chefs. Each chef working in collaboration to give their unique spin on Persian cuisine. This first night featured Ben Spalding, ex-Head Chef of Roganic and street-food hit Stripped Back.
The main course of Cotsworld Legbar Eggs poached in saffron stock with fried crumbs and a ragout of pulses was amazingly presented in a large faux ostrich egg sized shell (above) was particular stunning both visually and in taste.
Given that the three main courses, wine pairings with each dish, port to finish and all the extras it was a good deal for ?65. Highly recommend it as a dining experience.
REVIEW TO FOLLOW
MORE INFO:
Lightly cured bream, raisins, soured cucumber, toasted pistachios, and preserved lemon
Ben Spalding is a popular name on the London food scene. Known for his tenure as Head Chef of Roganic in Mayfair, he has won over many new fans with his ?Stripped Back? streetfood experiment where he serves small plates in a school playground as part of Broadway Market in Hackney.
Anna Hansen, who won an MBE for services to the food industry this year, has helped developed The Modern Pantry which opened in 2008. Sabrina (former ?Come Dine With Me? contestant) is well known for her Arabesque and Persian supperclubs which are known for being huge feasts! One of her guests (anonymously) told me that they ?don?t eat the previous day? as a precaution!
Related Posts:
NEWS ?Passage To Persia?: Cuisine by Sabrina Ghayour and The Modern Pantry with guest chefs inc Ben Spalding
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Passage To Persia
Ww: sabrinaghayour.com/2012/10/18/passage-to-persia-at-the-modern-pantry
Tw: @PassageToPersia
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