Is Selling China Copies Illegal?

And behind the door of an elegant old building in London Mayfair, appears with a smile from ear to ear David Kyle Boyd, a great professional who acts as host and master ceremonies and guides us through the maze that is Sketch. After collecting our coats, we suggested that we go to the bathroom-white and full of huge eggs that house the toilets, "the recommendation is not trivial, by the way we teach the exhibition hall, we set aside The Bar East, a small cocktail-and cross The Gallery , an empty space that today is enormous-in the evening and night time is a brasserie, where 3D images are projected on the walls. Electronic sounds disturbing to reach a stunning bathroom that could have come from any book by Asimov, which, to be honest, I just wanted to get out as quickly as possible.

"It's frightening," I say to David and he responds, overacting and sarcastically "I've been telling my boss for the last ten years" was actually excited to note the dozens of details bewildering building, the works of art, decoration and, of course, The Lecture Room & Library. We proudly displays the room that houses the magnificent main dining room located on the first floor. Like a silent ambush, the waiters are passing one by one by the table and serve the appetizer ask disappear three minutes to read the letter, we take the command and the sommelier-dour but efficient ", advises us . There are luxury furniture, cutlery and glassware and, above all, the personal and friendly treatment accorded to customers. At a time when they want to make us swallow with millstones, informal services, and call them, "attended a masterclass authentic from what I understand to be the room of a restaurant search excellence, another thing is that it is easy to get a professional of this caliber, another thing is that I can-or no-pay.

Let's take a second to talk about Pierre Gagnaire, chef and entrepreneur -perhaps because the latter rather than the first-signing the letter. With many similarities with fellow Alsatian Jean Georges Vongerichten , Gagnaire represents a stream of chefs who suggested a break in the monolithic French cuisine during the 80's, introducing techniques and Asian influences in his dishes, on paper, fusion cuisine and innovation. The a la carte menu can leave at The Lecture & Library to the 130-140 pounds with ease, fortune weekdays maintain a gourmet lunch rapide much cheaper. Two courses for 30 pounds, 35 pounds for three courses and three courses with wine, 48 pounds, taxes included, including a glass of manzanilla, half water and half bottle of wine per person. We chose the latter, in my case replacing the dessert for a cheese plate of the house Antony d'Alsace.

After the appetizer, sour cream, another of cheese, a small piece of sushi and a biscuit and carrot strudel with some more cheese, "we used three pieces of good bread and the four-to dishes time-that comprise the entry: marinated eggplant in mirin and serve, white miso paste, sake and dried bonito Jelly, perhaps the most impressive dish of food, the eggplant with a texture that recalled the quince, the miso in a foam, gelatin sake and dried bonito in a very thin chips. Four different textures in a dish elegant and complex.

bream carpaccio with avocado, currant -again-and gelatin horseradish fresh, light. Potato foam-and-menu appears with chanterelles and gave birth -cured pork fat with spices-salt, a dish much more conventional but delightful, where this time the texture is modified potato which accompany some chanterelles as small as I had never seen and the delight of Tuscan pig. Finally comes the foie gras strudel with red pepper, chocolate and bread carasau -Sardinian music bread ": rather a cream of foie gras with pepper jelly and two layers, the first Sardinian bread, crisp, and the second a sheet of chocolate.

main course we chose the two possible options: the sole meuniere , butter, tarragon, and quinoa hazelnut and low temperature cooked pork with mashed radicchio, mango, black rice cooked in BIGARADE Grumolo radicchio salad. While the fish offers few surprises, if any accompaniment of quinoa-the texture of pork, cut into cubes was strange, almost pasty. Furthermore, the dish looks blatantly surprise with the contrast between the black rice cooked with wine, the BIGARADE is a sauce that is typically used to cook the duck, "slightly sweet and acidity, and bitterness of the radicchio end. A bit as strange as interesting.

For dessert we serve banana cream glass with a layer of coconut-candy-and raspberry coulis, balanced neither acidic nor cloying, and finally, a creamy chocolate with a layer of figs, wrapped in a thin chocolate cookie. In both cases, with good management of sweetness. A plate of cheeses - Comté , cheese marinated in alcohol, blue cheese and Vacherin Mont d'or - grapes and a glass of La Gitana and coffee about petit fours.

textured Games, Asian ingredients, also Italian, and a whole wardrobe of French tradition as a scaffold holding Gagnaire's kitchen, even some complexity in some of the recipes in this menu low cost. If we add a precise execution and exceptional staging, we have a high class restaurant. Surely I tried kitchens that have impressed me most in recent times I repeat that we are talking about your menu simple, "but if we speak from experience, this competes among the best and he does a very competitive price, about 110 pounds for two people. Sketch offers different prices to different audiences during the day is becoming, as a chameleon, in fancy restaurant, snack bar, cafeteria, lounge , whatever it takes so you can access different audiences by adapting to their economic capacity.

Water, which falls abundantly as we stroll down Oxford Street, diluted correct effect of New Zealand Te Awa Merlot, a more than decent 2004 that came in the menu. We passed dozens of English eager to buy in Primark, Marks & Spencer, Uniqlo, Zara , all located in the main shopping area of \u200b\u200bthis exciting city.