To suggest that Michelin is all warm and fuzzy is of course a playful joke: for many there is no doubt that L’Enclume is one of the best restaurants in Europe.
Instead, the team has worked to refine every aspect of the L’Enclume experience, “through the evolution of our dishes and the sharpening of our service style, the painstaking work undertaken on” our farmor how we work to make our guests happy from the moment they enter the restaurant to the moment they leave,” says Rogan.
But don’t worry if you can’t visit England’s lush North West soon. You can taste the L’Enclume with these three recipes from England’s newest three Michelin star restaurant.
First of all, this recipe for a steamed miso custard with seasonal mushrooms. According to executive chef Tom Barnes“It’s the kind of dish I like to eat, where you just dig your spoon to the bottom of the bowl and enjoy it. I’ve made a number of different versions of this dish, but this is my favorite and it’s a great dish to cook at home. It would be a great starter for dinner.”
Next up is a rich and savory cheese pudding topped with a hearty vinegar jelly and grated aged Berkswell cheese. Birch sap is used for extinguishing, but maple syrup is fine as a more readily available alternative.
The final recipe involves significantly more steps, but the extra effort is worth it. Local Herdwick lamb loin is roasted on the bone and served with bbq green onion marinated in shio koji, green onion puree, ramson leaves and flowers and finally a sauce made from the lamb bones enriched with fig leaf vinegar.