All good things must come to an end; unfortunately, the European adventure came to a crashing end. After an excellent meal at Fat Duck the night before, it was time for the often misunderstood Tom Aikens. He trained and excelled under Joël Robuchon, a modern French legend, so his technical skills should not be in doubt. Aikens is often criticized for his controversial plating methods (think Jackson Pollock reborn as a chef) but many have said the cuisine shines through with his distinct signature. Michelin has awarded him one star.
If i were Michelin, I would give him one big black hole – or a laughing Michelin man. Our meal was so bad that after 2 courses the sick niche1 left knowing his evening would not improve. His wife & I braved the remainder of the courses, although i’m sure we both wonder why today. We could have saved $300-400 if we left with him.
We were served a plethora of amuses, none of them remotely memorable. My notes, illegible, have adjectives like “salty, oily, greasy” – the remainder i can’t read. Not Good.