VegasEats: Gordon Ramsay Steak At Paris
The VegasTripping Review
In quick succession, our entrees arrived. The first, one of Ramsay's signature dishes, Beef Wellington, was cooked specifically for Miss Monkay to take into account an unfortunate food allergy she has recently discovered. The beef arrived medium rare wrapped in crispy pastry crust sitting on a generous blob of potato puree with some pan glazed parsnips on the side. It takes a great deal of care to execute a proper Beef Wellington - ensuring the pastry crust is crispy while not overcooking the beef contained therein - and this Beef Wellington proved why it is one of Chef Ramsay's signature dishes. The filet was moist without being bloody and perfectly balanced the crispy crust with the melt-in-your-mouth texture of the beef. Amazing.
Along with the Beef Wellington came a Mac and Cheese side order... perhaps the second best macaroni and cheese I've ever tasted in my life, losing only to my Mother's patented secret recipe. Filled with creamy cheddar cheese, tender macaroni, bread crumbs, peas and spiked by a heaping dollop of English stilton cheese, this mac and cheese does back flips on your tongue and lights your nasal cavity up as if it were a toaster being thrown in the tub. Another wow.
My entree was another Ramsay signature dish, Fish and Chips. And what a beautiful sight it was on the plate... a true work of art, as if a fish had jumped right from the ocean right onto the plate with a quick stop in a deep fryer. The fish was served tail on and wrapped in seaweed, sea beans and capers, looking as if it arrived on my plate in the middle of a rough and stormy struggle for its life on the high seas. Drizzled around in the corners of the plate was some tartar sauce for slathering. The fish was moist, crunchy and delicious. The addition of the all-too-rare in a restaurant sea beans coupled with the signature tang of capers was pure perfection. Breathtaking.