Located opposite Parson’s Green tube station, a few doors down from the infamous White Horse pub, and forming the upstairs section of the popular Champagne bar, Amuse Bouche, Claude’s Kitchen could not be any more perfectly located in Fulham. Climbing the candle-lit stairs leading past the buzz of Amuse Bouche, the restaurant is small and intimate, with a pleasant buzz of chatter filling the air, intermingling with music. We were allowed to pick any available seat in the restaurant so, as we were fairly early, we managed to nab a lovely window seat and got settled. The decor of Claude’s would best be described as industrially rustic, with coffee-sack artwork lining the walls, refurbished tables, reclaimed school chairs and the room lit by bulbs artfully strung across the ceiling. Being above Amuse Bouche, and my mum and I being the Champagne fiends that we are, it only seemed right to pair Champagne with our meal, so we ordered a bottle of very reasonably priced Perrier-Jouët to share and started to peruse the menu.
I opted for the Egg Tortellini with soy, wild mushrooms and celery broth, priced at £7 and could find no fault in it. The egg tortellini was freshly made, with a pleasant amount of bite to the pasta and a rich mushroom filling, while the broth was well seasoned, and the perfect strength, noticeably salty but not overpowering the tortellini.Also ordered was the Snail Skewer, accompanied by rye toast, oregano, flying fish roe, wasabi and confit garlic, priced at £8. While the idea of the Snail Skewer was delightfully different and unique, the actual dish fell a bit flat. While beautifully presented this dish was rather bland for our tastes and we found ourselves unable to pick out any discernible wasabi or garlic flavour.
The final starter we had was the Roasted Baby Beets with beet leaf, pickled carrots, pine, sea kale and caramelised cream, priced at £7, which I’m assured was delicious.
In its simplest state I would describe the beef potato as a fried potato. Cooked in beef stock, the potato is then deep fried to create the crispest possible outer shell, while remaining deliciously fluffy in the centre. This was then served whole, in the style of a baked potato, with creamed cottage cheese, to provide a tart twist.
For dessert, we tasted the Macaron with white and dark chocolate, passionfruit and golden sultana and Caramel Mousse with cream of banana and crunchy, coffee, both priced at £9. The macaron was perfectly cooked, soft on the inside with a slightly crisp outer shell, filled with a wonderful mix of white chocolate ganache, dark chocolate chips and the added twang of passionfruit. This was the perfect end to the meal, as it was not too heavy a note to finish on: the best excuse to squeeze in a dessert.While there were some minor areas where I felt that Claude’s did not live up to its full potential, for the overall quality of the food, the brilliantly unique menu, the delightful presentation and the champagne selection, the prices were reasonable. I will most definitely return in future to see the intriguing take that Claude’s will have on other dishes they bring into their repertoire.
Love, Sophia x
Claude’s Kitchen, 51 Parsons Green Ln, Fulham, London SW6 4JA