Michelin Star Dining in the Sky This autumn, the London skyline will be filled with Michelin stars as some of the capital’s finest chefs turn out – suspended 100 feet in the sky above Canary Wharf.
22 guests will enjoy an experience of, quite literally, the highest order, as they are treated to their choice of the breakfast, lunch or dinner services with Michelin star dining in the sky.
Breakfast will be served by Anna Hansen’s The Modern Pantry, while Club Gascon’s Pascal Aussignac, L’Atelier de Joël Robuchon’s Executive Chef, Xavier Boyer, Alyn Williams of Alyn Williams at The Westbury, Angler’s Tony Fleming and Atul Kochhar of Benares will provide lunch and dinner services.
Each of the five restaurants will hold court for two consecutive days as part of the ten day festival. Guests will be served a Champagne Taittinger reception, before a selection of signature dishes with three courses at lunch and five at dinner. Each course will be paired with hand chosen Villa Maria wines, while canapés will be served as the dinner takes place against London’s stunning nighttime backdrop.
Diners will also enjoy the unique opportunity to watch the top chefs’ culinary techniques first-hand, while interaction with the chefs is encouraged.
Dinner in the Sky’s Dale Agar said that after a successful run on the continent, they are “very excited to offer Londoners the opportunity to enjoy their fantastic restaurant scene up amongst some of the most iconic skyscrapers.”
Take a look at some of our favourite menus below:
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Pascal Aussignac, Club Gascon
LUNCH
- Crackling soft duck egg and autumn truffle
- White gold legine fish, avruga, almond and verbena
- Black luscious millionaire, lemon gel and thyme ice-cream
DINNER
- Crackling soft duck egg and autumn truffle
- Pressed foie gras & crab, spicy tomato pulp
- White gold legine fish, avruga, almond and verbena
- Roquefort macaroon, rancio jelly and smoked pickled walnut
- Black luscious millionaire, lemon gel and thyme ice-cream
Xavier Boyer, L’Atelier de Joël Robuchon
LUNCH
- L’AMUSE BOUCHE
Royale of foie gras, aged port reduction, parmesan foam - LE CAVIAR DE SOLOGNE IMPERIAL
Sologne Imperial Caviar on a symphony of salmon tartar - LA CAILLE
Free range quail stuffed with foie gras and mashed potatoes - LA SPHERE
Lemon bubble with lemon custard, yuzu marshmallow and yogurt ice-cream
DINNER
- L’AMUSE BOUCHE
Royale of foie gras, aged port reduction, parmesan foam - LE CAVIAR DE SOLOGNE IMPERIAL
Sologne Imperial Caviar on a symphony of salmon tartar - LA BLACK COD
Marinated black cod in miso served on a daikon and yuzu mousseline - LA CAILLE
Free range quail stuffed with foie gras and mashed potatoes - LA SPHERE
Royale of foie gras, aged port reduction, parmesan foam
Alyn Williams, Alyn Williams at The Westbury
LUNCH
- Mersea island crab, watermelon, wild herb coleslaw, gazpacho, cucumber
- Cumbrian rosé veal, braised brisket, sweetbread crumbs, autumn truffle, brassicas
- Cornish cows curd cheesecake spiced figs, gingerbread crisp
DINNER
- Belota iberica, cauliflower, soused beach vegetables, cobnuts
- Mersea island crab, watermelon, wild herb coleslaw, gazpacho, cucumber
- Confit cod, coco bean casseroleAlsace bacon, autumn truffles
- Cumbrian rosé veal, braised brisket, sweetbread crumbs, brassicasCornish cows curd cheesecake, spiced figs, gingerbread crisp
Discover More of Alyn Williams at the Westbury
>> Dinner in the Sky, 12 – 21 September 2014
Don’t you want to go Michelin star dining in the sky too?
Sebastian is a former hedge fund trader who worked only to indulge his true passion – food.
He has dined at over 240 Michelin-starred restaurants around the world, savoring culinary masterpieces and understanding the stories behind them. He now advises restaurants on menu design, decor and holistic diner experience.