The loft supper club, the creation of Nuno Mendez, chef at Bacchus, is probably the polar opposite of what I do. It’s modern, masculine, both in cookery and design. The staff and chef are highly professional; the price at £100 a head is out of reach of most people except the most dedicated foodie. It is worth it though. The attention to detail, the unusual food combinations of the dishes make this an exclusive and original experience.
Nuno, originally from Portugal, has trained at El Bulli in Spain, the United States and travelled all over the world including Asia
In fact he says “I use Japanese ingredients more than the food from my native country”.
At 20.18 we were given our first bite to eat…a light gougere (cheese puff to you) hot out of the oven.
“I’ve been working in open kitchens all my cooking life so I’m used to it” he says confidently.
“the edge of the knife should be facing inwards”
“the spoons must be laid out this way”
“We will put it in the oven at 50 degrees for 3 hours now”
I can see it’s going to be a long night.
“it must be served this way round, the mackerel on the left, facing the customer like so”.
“What is that?” I dare to ask.
“It’s milk skin” replies Nuno “a Japanese technique ‘yuba‘, it’s done with soy milk. I buy fresh milk, non-pasteurised, at Borough market to make it”.
“You’ve eaten at Bacchus, Nuno’s restaurant, haven’t you? What did you prefer?” I ask her.