The Capital Hotel – Knightsbridge
The combination of such extravagance led wording as ‘duck’, ‘foie gras’ and ‘truffle’ is too naughty to ignore. To catalogue them as part of the same dish is in fact rather nonsensical. Who wouldn’t choose it?
Jérôme Ponchelle’s ‘Ravioli of duck foie gras with leeks and black truffle’ sits brashly on The Capital’s 40th Anniversary menu (Dégustation Menu), which brings together classic dishes from distinguished chefs throughout its 40-year history.