Piquet

1 Reviews on “Piquet”

• Vi Vian Woo

  Piquet, Tottenham Court Road when I heard Piquet’s head chef name, Chef Allan Pickett, I knew I had heard of it before. Somewhere. He then introduced himself and I picked up the last place that he worked for was at Plateau in Canary Wharf. Right, so that was where we first had his food. And, if he has expanded his cooking style in that sort of manner, I knew that I would be in for a good meal. Furthermore, I’ve seen all those pictures on social media of Piquet’s most famous dish, the pithivier of littlebourne snails, which looked so delicious I hoped they would serve it! Now, I was really looking forward to the evening.Piquet, is a play of words on Chef Alan’s last name, Pickett, that also lends a French intonation. The French influence stems from his love for French cooking. So, the fundamentals of cooking revolves strongly around the French style but sees a lot of British local ingredients and European style dishes.Inside, Piquet is separated into two levels. The main restaurant is downstairs where it is more formally dressed with table cloths, is brightly lit and where tables near the open kitchen are most popular. At ground level, the space is known as the Fir room. Here, is it furnished more to a pub style and is more casual. The two different levels serve two different types of menu. The prices of the dishes are not indicated in this instance because portions are customised to our group. The smaller dishes on the menu are about 7.00 with larger portions of meat and fish at about 12.00. Before, I go on too long about either the chef or Piquet, let’s talk about food. piquet charcuterie board consist of country style terrine with pistachios, Kent selection cured ham, cured salame, duck rillettes, sourdough toast and pickles. Having all my favourites spread out on a board just makes me smile. It looks so simple but each bit of food on the board has been prepared properly, nicely seasoned and thoughtfully plated. My favourite was the rillette which took me by surprise because I am not normally fond of duck meat. This had the right balance of cream, seasoning and texture. No stringy bits of meat. casserole of monkfish, baby squid, chorizo and haricot blanc colchester rock oysters, shallot vinegar and shallot bread the freshness and sweetness of the oysters was so pure. Served nicely chilled on ice, I really enjoyed them.croquette of pigs head amazing!le piggy burger this requires proper justice and so, I had two of them! The meat patty was so moist and flavoursome. When served, the little burgers looked a little plain along with the other spreads but are a serious contender. Desserts were not anything more fanciful than the good old brownie with ice-cream and a slice of the non too sweet almond tart. Accompanied with a dessert cocktail, it was just a perfect end. I don’t know how to recommend on what to order because everything we had was just splendid and I would not not want to leave anything out. So, do go with a group of people so that you can share and order the whole thing. Flavours of the food were strong but left the palate quite clean so even without much carbohydrate, it does not felt a need for it.And for those who already know Chef Allan himself, yes, I can vouch again that he is definitely a feeder chef! Piquet is in every way a winning restaurant for me! It will not be long before I return for that pithivier of littlebourne snails! vi-vian.com

  July 7, 2016, 6:32 pm

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