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Le Caprice Book
London's Le Caprice, like its sister restaurant The Ivy, on which AA Gill has already published a book, is noted for its suavity, its relaxed but impeccable service and the sheer pleasure of the experience. It has been smart for nearly 20 years: no small feat. The food, too, is beautifully judged, a chic mixture of French bistro and American diner classics. A book devoted to such a restaurant (rather than, say, a chef) should reflect pretty accurately, you might expect, the specific and very special atmosphere of the place. Why else would it be written? Well, the recipes of course, from chef Mark Hix, are first rate. "Salmon Fishcakes with Sorrel Sauce" (the restaurant's signature dish), "Caesar Salad", "Potato Pancakes with Bacon and Maple Syrup", "Tripe and Onions", "… read more...
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