Gladmat Food & Fun at Brasserie Pigalle

We returned to the very elegant Brasserie Pigalle at Hotel Victoria on an evening in February for Gladmat Food & Fun. Special guest chef this evening was Carito Lourenço from Michelin star restaurant Fierro in Valencia and she worked with chef Marcos Scorza this evening.

• 

  Elegant interior

• 

  Menu

• 

  Welcome drink

We started with pieces of shrimp and slices of scallops beautifully presented and with flavors to match it! We also got a bread freshly made that was just heavenly – especially with good butter on it! We got a lobster tail served in a creamy corn based sauce and this was paired with a wonderful Chardonnay from Patagonia in Argentina produced by Bodega Chacra .

• 

  Scallop

• 

  Butter and caviar

• 

  Amazing bread

As it is skrei (arctic cod) season, this was up next, and it was served with a tapioca sauce. The fish was prepared just right, and the meat flaked as we dug into it. We moved on to pieces of deer served with a puree of Jerusalem artichokes and a chimichurri. The meat was tender, the puree creamy and rich and chimichurri had a bit more of a kick than I’m used to, but I did enjoy that.

• 

  Shrimp

• 

  Lobster tail

• 

  Wine from Patagonia

We ended with a rich chocolate cake and pumpkin ice cream served with a potent ice cider from Åkre Gård . This was an elegant but a bit traditional 5 course meal, but it was quite a treat! Thanks to Carito and Marcos (and the rest of the team) for a lovely evening! If you want to read more about regular service, please refer to our Pigalle visit in December 2023!

Pros: - Set menu with seafood and meat - a very elegant restaurant - great to meet guest chef Carito Lourenço

Cons: - A bit of confusion regarding the booking - A waitress that seemed new to the restaurant

• 

  Skrei

• 

  Deer

• 

  Dessert