For #throwbackthursday here is a previous review of Edmunds Restaurant, as the restaurant prepares to relaunch next week in its new guise as Edmunds Bistro de Luxe.
Head Chef Didier Philpot commented, “The new Edmunds Bistro de Luxe will enable my brigade to bring the best out of every dish for our customers. If they want a bowl of perfectly balanced fresh soup with traditional bread, a classic Gigolette of chicken chasseur or even a great steak with pomme frites, they can have it – no need for rigid fixed menus. All cooked simply, served for flavour.”
(Photo: Delicious PR)
My partner and I went to Edmunds to try the three course A La Carte menu. We were expecting a mainly business crowd at the 2 AA Rosette restaurant, but there was a good mix of families, couples and friends all enjoying dinner.
The restaurant is a single room, with sixteen well-spaced tables, softly lit by drop pendant lighting and two walls of windows. Single yellow gerbers on the tables added a pop of vibrant colour, to the organic soft palette of gold and taupe. Definitely a grown-up and comfortable dining room.
Our amuse bouche was a lightly bread-crumbed langoustine, with white asparagus and soft egg. Two of my favourite ingredients already before we’d even ordered were an auspicious start.
I chose the new season green and white asparagus, with soft poached egg and smoked olive oil sauce for my starter. The white asparagus is French, with the green and purple varieties from the Wyre Valley in Worcester.My partner had an inviting plate of morel mushrooms, broad beans, peas and golden sticks of toasted brioche.
With beautiful presentation, my main course of turbot, white asparagus, ratte potato, broad beans and razor clams were a light and delicious combination. The light coating of Tahitian vanilla foam on the razor clams was a variation that I hadn’t tried before and really enjoyed.
It was a difficult choice between the lamb and pigeon for my partner, who likes both. He went for the Loire Squab with Perigord duck liver, spinach, morel mushroom, shallot purée and pigeon jus. He confirmed that the moreish, intense flavours all complimented each other very well, but from his enviously glances at other diners plates I know he will choose the lamb next time.
A pre dessert of pineapple compote and coconut bridged the gap while we looked forward to our desserts. They didn’t disappoint.
Our waiter pierced the top of my partner’s hot toffee soufflé to push in a spoonful of chocolate ice cream, which melted in the gooey depths of the dessert.My dessert – Le Chocolat consisted of three miniature dishes of hot, cold, milk and dark chocolate. Cherries soaked in Kirsch in a warm chocolate sauce, a deep, dark chocolate cake slice and soft milk chocolate ice cream were the trio of a chocoholic’s dreams.
It is obvious that the dishes are created with great care and precision. The menu is a triumph of blending seasonal ingredients with classic French cuisine and every flavour can be savoured.
The team of five staff in the restaurant were warm, friendly, informative and attentive without being obtrusive. Edmunds reputation for fine dining is essentially safe in Chef Didier’s hands and I for one am anticipating even more great things from them.
Edmunds, Six Brindleyplace Birmingham B1 2JB
0121 633 4944