Have you ever done Chef's Table at V&A?

[wannabee princess]

Just wondering about your experience since I am thinking about booking this for our December trip. Thanks!

 

[BCV23]

We did the Chefs Table a year ago in January for our anniversary. It was great. A very special treat. Have you dined at V&A before? You'll have a Victoria and an Albert just like in the main dining room. The chef will chat with you before the meal about your likes and dislikes and he will share a toast with you. You will then get to sample so many wonderful dishes. As you dine you can see some of the action in the kitchen and chat with the sous chefs as they work.

 

[hmp2z]

Fabulous, amazing, you can't go wrong with it. We have done this twice now, and have it booked for our September trip, too. We're Chef's Table greedy! It is a very special, memorable dining experience, never, ever to be surpassed. Can you tell I'm all for it?
You get more courses than in the main dining room, and personal attention from the chef, and your own servers. You're also free to walk around parts of the kitchen, asking the staff questions. Well, well worth the $$$$.
Cheers!
Heather W

 

[TDC Nala]

Loved the Chef's table. It was fantastic. Only weird part was being escorted to the bathroom (they need to do this so you can get back into the kitchen) past the Stepford diners, who were soooo quiet. Our group had been having a riproaring time in the kitchen with our wine pairings.

 

[amw5g]

Here's our Chef's Table review from our honeymoon this past August. It was one of two visit's to V&As on that trip, the first being our wedding reception. While that was nice and special in its own way, the Chef's Table is still our fave spot to eat in pretty much the entire world. Obviously, the menu will have changed.

*****
Dinner at Victoria & Albert's Chef's Table (GF)

Amuse bouche of Iranian golden osetra caviar, crème fraiche and toast points with Fairy tale cuvee toast
Amuse bouche of eggplant mousse in a cucumber sandwich

Heather-Roasted Chioga Beet Salad with Walnuts, Cucumbers, and Mache, Sherry Cucumber Vinaigrette
Savennieres “Clos Du Papillon” Domaine des Boumard, Loire Valley 1997
Andrew- Smoked Buffalo with Heirloom Tomatoes, Hearts of Palm and Balsamic
Hirsci “Kammerner Lamm” Gruner Veltliner, Alte Reben Kamptal/Osterreich 1999

Muscovy Duck Breast with Root Vegetables, Peaches, Foie Gras, and Applewood Bacon Vinaigrette
Santenay 1er Cru “La Maladiere” Domaine Vincent Girardin, Burgundy 1999

Heather- Carrot-Ginger Cream
Andrew- Squab Consommé

Poussin “Oscar” with a Lump Crab Cake, Italian Cous Cous, Red Rice and Sauce Bernaise and a Poached Maine Lobster Tail
MacRostie Chardonnay, Carneros 2000

Terrine of Sorbet with Seasonal Fruits

Grilled Prime Filet over Cauliflower-Potato Puree and Cabernet Jus
Jamison Farm Lamb with Wild Mushroom “Cannelloni”, Truffle Emulsion
Chateau Ste Michelle Merlot Reserve, Columbia Valley 1997

Taleggio, Passendale and Great Hill Blue with Burgundy Poached Pear
Brachetto d’Acqui “Rosa Regale” Banfi, Piedmont 2001

Warm Pineapple in a crepe “Purse”
Hawaiian Kona Chocolate Soufflé
Vanilla Bean Crème Brulee
Bonny Doon Vineyard Framboise, Santa Cruz

Coffee, Friandises

Again, there are no English words to describe this meal. Since the Chef de Cuisine, Scott Hunnel, was on vacation, we were treated to the culinary prowess of the sous chef, Jason Lanza. He had also been in charge the night of our wedding reception, and asked us what we had selected that night. Thus, he was able to change things around and make sure we didn’t have too much duplicated. He even changed the standard Poussin and Filet/Lamb courses to make them different from any other plates going out that evening.
The caviar was superb, and I’m not a great fan of the stuff. It was small and only slightly briny. I spoke with a few of the cooks about cheese and other errata. The maitre d’ came back to check on us several times, but he had no fear that there were any problems. We really love sitting in the kitchen, even though you don’t get the warm glow and harp music from the front of the house. I enjoy watching their fluid motions and having a kitchen staff who seem to enjoy talking with you makes it that much more enjoyable.
At the end of the meal, we had a good 10-15 minute talk with sous chef Jason. We discussed marriage, culinary training, certain aspects of the meal and many other things. I mentioned that the last time we visited the Chef’s Table, there was an excellent butternut squash cream soup and he quickly went off and printed out three recipes for me. He wanted to go get a recipe that my father requested, but I suggested that perhaps my dad would enjoy the formal recipe in the mail just as much. Heather asked him about a passion fruit mousse in an orange-scented chocolate purse that we had also had the previous time. According to Jason, it was not a big seller, which completely shocked us. It was a fantastic creation! But Jason suggested that next time we dine there, we could let them know we’d like it a few days in advance and they could accommodate us. Just about anything in the world could be handled, as long as they have enough lead time.
To close, this was simply a beautiful experience from the food, to the ambiance to the wonderful attention given by the kitchen staff, our Victoria and Albert, Manuel the maitre d’ and of course the sous chef Jason.

-Andrew

 

[TimeforMe]

Originally posted by amw5g
Heather asked him about a passion fruit mousse in an orange-scented chocolate purse that we had also had the previous time. According to Jason, it was not a big seller, which completely shocked us. It was a fantastic creation!

I had this on our last visit and it was totally awesome! I'm shocked it wasn't more popular, too. Don't know if we'll get to eat there again soon, but it's definitely on our must-do list again someday.