Restaurants

Head Chef Jean-Didier Gouges exceeds all expectations with his new fine dining menu at The Petersham Restaurant

Built in 1865, The Petersham Hotel in Richmond has a rich history yet is progressive in its approach. The Petersham Restaurant set in this stunning 4-star hotel uniquely benefits from panoramic views of the famous bend in the River Thames and surrounding Petersham Meadows.

Last year The Petersham Restaurant undertook an extensive redesign with the new interior taking inspiration from the restaurant’s stunning views of the surrounding countryside. The rich colours are inspired by the peaceful early morning river vista that diners can look over from the restaurant itself.

The fine-dining restaurant holds 90 covers and serves lunch, afternoon tea, dinner, and Sunday Lunch all year round. The restaurant also has a luxurious semi-private dining room, The Alcove. The space can host up to 12 diners and offers privacy with the atmosphere of the main restaurant. The Alcove can be reserved without a room-hire charge for eight guests or more and is perfect for those special occasions.

Newly appointed in October 2017, Head Chef Jean-Didier Gouges brings a wealth of creative experiences to The Petersham Restaurant. Since joining The Petersham Restaurant, Mauritian-born Jean-Didier has transformed all the menus with his unique cooking style that encompasses modern and constantly evolving techniques.

Jean-Didier’s cooking style is ‘all from the heart,’ which revolves around his passion for uniting flavour, colour, and history into every dish. Diners can expect showstopping dishes that are intrinsically connected through sight, smell, taste, touch and sound.

Every aspect of Jean-Didier’s food has a special element to it, even down to the recipe development, where dishes are solely created through his inate ability to remember flavour and fragrance and visualise intriguing combinations.

As a chocolatier, Jean-Didier has designed a dessert menu which combines exemplary skill with beautifully matched flavours. Diners can expect to be both surprised and wowed by the ingenuity of cooking techniques and flavour combinations like this stunning Mandarin and Mint Cheesecake accompanied by Chocolate Orange Soil and Lemon Balm Cress.

Jean-Didier started his career in his native Mauritius, where he was trained in classic French techniques. The deconstructed King Prawn Cocktail is one of his signature starters consisting of king prawns with citrus pearls, seaweed, samphire, endive, cress served with wasabi and honey mayonnaise. With such a unique presentation, this dish delights the eyes as well as the palate.

Using his deep knowledge of many international cuisines, Jean-Didier’s exciting cooking unites flavour, colour and history in every dish. Parmesan Pannacotta is served with asparagus, black truffle and hazelnut salsa, green peas and mint – a perfect example of how Jean-Didier’s artistic flair and innate culinary talent runs true across the new menu.

Jean-Didier started his career in his native Mauritius, where he was trained in classic French techniques. Using his deep knowledge of many international cuisines, Jean-Didier’s exciting cooking unites flavour, colour and history such as can be seen in Pan Fried Stone Bass accompanied by braised chicory, saffron potato, watercress purée and pickled papaya sauce.

As a former Head Chef in some of London’s top venues, including Rhubarb’s flagship fine-dining restaurant in the Royal Albert Hall, Jean-Didier uses his talents to develop sensational Modern European dishes such as Dover Sole served with sautéed spinach, Jersey royal potatoes, capers and beurre noisette.

Every aspect of Jean-Didier’s food has a special element to it and dishes are solely created through his inate ability to remember flavour and fragrance and visualise intriguing combinations. Highlights on the new Dessert Menu include Chocolate Brownie with chocolate stone, salted caramel, mint and basil ice cream – Jean-Didier’s innovative take on this restaurant classic dish elevates the traditional dessert with modern techniques.

Jean-Didier has created a truly innovative menu for The Petersham where dishes are intrinsically connected through all the senses – something clearly demonstrated as the spoon delves into desserts like Passion Fruit Soufflé served with mango sorbet and a buttery biscuit.

The restaurant has also just launched a unique Fine Wines by The Glass list conceived by The Petersham’s Head Sommelier, Andrew Dubosz; Restaurant Manager, Umit Eruyar; and Wine Consultant, Nick Hillman. They use the Coravin preserving method giving guests the opportunity to try superb wines by the glass without committing to a bottle.

The exclusive selection of wines have been specifically chosen to compliment the overall dining experience led by Head Chef, Jean-Didier and his modern culinary approach.  These wine additions augment the already vast selection of wines by the glass available from The Petersham cellars, adding the option to try a glass of a very special fine wine, such as the Chablis Grand Cru Les Blanchots 2014, Domaine Jean-Marc Brocard.

There is also the opportunity to taste spectacular wines from all corners of the world as The Petersham has carefully curated the list of fine wines from regions not normally seen on wine lists, such as the Chardonnay 2013, Clos de Gat from Israel. The selection of wines will be changing intermittently, depending on the seasons and will be regularly updated with exclusive additions.

With such recognisable passion for cooking, Jean-Didier will no doubt continue to develop and update his innovative menus moving forward as he continues to push the boundaries at The Petersham Restaurant. Jean-Didier’s creative cuisine guarantees for a memorable fine dining experience that exceeds expectations with every dish!

The Petersham Restaurant
Nightingale Lane, Richmond, Surrey TW10 6UZ
020 8003 0962
petershamhotel.co.uk/restaurant
@thepetershamhotel

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