Telefono: +441516522914
Indirizzo: 11 Rose Mount, Oxton, Birkenhead CH43 5SG, CH43 5TD, Prenton, United Kingdom
Città: Prenton
Piatti: 12
Recensioni: 1651
Sito Web: https://www.restaurantfraiche.com/
"After a two year gap, it was good to be back at Fraiche. We had been booked to return in spring last year but, of course, Covid intervened. Weve been coming for years and always enjoy Marcs food. Its interesting. Its imaginative. And, more than...anything, its delicious. Little has changed. Theres still the giant videos playing on the walls of the bar area. When you arrive, its restful ocean scenes a bit like I imagine it is if you have a fish tank at home. When you come back for coffee, its changed to scenes from space, complete with appropriate sound track Rocket Man, Space Oddity and the like. Theres snacks to be eaten here. Firstly, Garden a drink made from cucumber and whatever else Marc has picked from his allotment that day (he told us later that pretty much all the veg he uses comes from the allotment). Theres the usual spiced pecans and some British charcuterie. And a little seaweed and trout roe tartlet. And an onion and Parmesan foam. When youre seated at your table, theres a final snack. A little waffle, each square filled with either feta or cherry tomato. Possibly the best of the snacks. In what seems a new direction for Marc, several of the dishes lean towards East Asia. The first up is Chawanmushi a Japanese set custard made from dashi, with the flavour of seaweed and a powerful smokiness from cubes of eel. It seems to be fashionable to serve sweetbreads in a deep fried crisp coating. My partner isnt a great fan of them but reckoned these were the best ever tasted a firmer texture than usual. It comes with a little maitake mushroom (Google later told me Id better know this as Hen of the Woods and a soy based dressing. Somewhere round here, bread was served. Its always a course in its own right at Fraiche. And its always top notch. This was a light as a feather brioche and theres butter to slather on it, or olive oil to dunk it in. Both work. Next, there was a cold soup made from crme fraiche. Chopped hazelnuts and a little, very peppery, watercress provide a texture contrast. Then, very seasonal white asparagus comes chopped, along with girolles and courgettes. I think on every visit to Fraiche, its the fish course Ive enjoyed most and it was no different this time. Sashimi grade tuna is very lightly seared but theres no sense of rawness here. Theres some baby pak choi and a citrussy ponzu dressing. For the final savoury course, theres farmed Anjou pigeon. Its a milder flavoured bird than wild ones you usually get in the UK. It comes, seemingly quite simple, with a slice of earthy morcilla, Jerusalem artichoke puree and an artichoke crisp. I thought it was lovely and only just missed out on being my favourite course. On the other hand, my life companion didnt like the texture and left most of it (which, of course, meant I got seconds). Theres then the first of three desserts. First up, an ice lolly. I do no justice to it by calling it a lolly. This is no ordinary lolly. This is a lolly shaped like lips. Ruby red lips made from llo cherries, with a hint of lemon and, inside, a little mint chocolate. Then theres a shot glass of a refreshing strawberry soup, topped with slice of earthy truffle. And finally, a honey, chocolate and pineapple mousse again not too sweet. Well, I say finally but it wasnt. As I mentioned earlier, we were back in the bar area watching the space video. And Marc appears. He presents a planet. A metal sphere which he opens to reveal a macaron each. With the cooking over for the evening, hes able to chat for a little while, telling us hes been playing with flavours while the restaurant has been shut. Hes soon back with a little tray of chocolate petit fours. So, all that was left was to get the bill. This isnt the sort of food we want to eat regularly but it is food we want to eat now and again. So, off we went into the cold and wet of a Merseyside June evening. With a little bag of cookie dough to bake the next day. I think we might have preferred the little cup of hot chocolate that we got one winter visit."
Menu - 12 opzioni
Tutti i prezzi sono stime.
Name
Absolutely fabulous evening at Fraiche, everything and more than expected. Attention to detail was amazing. I so love taster menus, this one was perfect, staff and owner Marc, brilliant. Definitely recommend
Indirizzo
Recensioni
Trisha
Well after an eternity trying to get a table we finally managed, and on my birthday! Pure fluke but so nice . Exceptional experience from start to finish. Unbelievable tastes. Impeccable service. Faultless. Unforgettable.
Beatrice
we have had luck to visit fraiche regularly, since marc opened in oxton. be eating develops and gets better every time. ambiente is warm and friendly with great attention to the smallest details. we look forward to our next visit.
Babette
beautiful evening in fraiche. around 19 o'clock to a warm greeting that set the scene for an experience that was unforgettable for all the right reasons. the food was top notch; the decoration was eclectic and the ambiente was unexpectedly funny, with a attention to...Detail, that was spirited boggling. it was great.
Athena
A culinary adventure from start to finish. Every dish has it's own twist and surprise. The squab, the yellow fin tuna, the langoustine truly memorable . The salt choice (cheese) simply sublime. The wine flight is varied and interesting with a sake and a sherry...thrown in. Getting a table here is as hard as wining the rollover.. but believe me it is worth trying.
Leora
we have been running the years quite trying to get a table and never successful due to gas love. on Thursday in the March we had a table for 2. we felt that the meal was fabulous. we loved them. they were so well done, delicious and imaginative. the tasting menu has some extra extra extras that were all delicious. my fav was the chicken stable, but also the venison and the brill. the cheese were just incredible! all high-quality ingredients. we were just a few more. So it was great. it was like it was in the kitchen house! it is hard to believe that chef marc has made all the courses themselves in the kitchen. we had front seats and could see through the window in the kitchen! the waitress w...
Hugues
after about two years waiting to get a table (including a previous booking, which was sadly cancelled due to the pandemic restrictions) we finally came to our evening in question. we were greeted by chrissy and sitting in the lounge area and given the menu and some nibbles. marc also welcomed us to give us a welcoming warm drink. it was beaten that there were only two couples for the evening and we were shown by our tables in a beautiful glass there area with view into the kitchen. in the next three hours, marc and chrissy describe how we have experienced tastes from all over the world. it was really hard to choose a favorite, but possibly the thunfish with the water circle ice that was amaz...
Rosie
Food 4.5/5 ... The talent of the chef is of course supreme however, my taste buds were not wowed. Service 2/5 ... The manager was the best within this service and I found the others lack lustre. Location/decor... 1/5 we requested to sit in the...garden conservatory however despite it being free, we were denied. I felt this downed my experience. The room we dined in felt like a hookers side den and did not match a michelin star experience. Wine pairing 2.5/5 ... 2 of the wine pairings did not complement or match the food well. Was also too similar in smell so confused me taking me to previous course. Each course and matching should be unique. The spray with the cheese board also was the same...
Édouard
After obtaining a reservation after years of waiting, I had some expectations. The food was fine if not good. The wine pairings were not that great. I would of rated higher but two of the three front staff were stand offish. We had a full...view of the back area which appeared lovely but we were told we were not allowed to move from the indoor livingroom-esque dining area to the nicer spot. The dessert flight was supposed to have three honey based courses (as I was told) but two arrived. I should of opted for salt(cheese) instead. Some of the dishes were redundant. This is not what you expect of a one star restaurant. I have visited most of the worlds top restaurants including 1 and 2 star a...
Guendalina
After a two year gap, it was good to be back at Fraiche. We had been booked to return in spring last year but, of course, Covid intervened. Weve been coming for years and always enjoy Marcs food. Its interesting. Its imaginative. And, more than...anything, its delicious. Little has changed. Theres still the giant videos playing on the walls of the bar area. When you arrive, its restful ocean scenes a bit like I imagine it is if you have a fish tank at home. When you come back for coffee, its changed to scenes from space, complete with appropriate sound track Rocket Man, Space Oddity and the like. Theres snacks to be eaten here. Firstly, Garden a drink made from cucumber and whatever else M...
Categorie
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Cafés Affascinanti caffetterie che offrono una varietà di caffè e tè appena preparati, insieme a spuntini leggeri, prodotti da forno e dessert. Perfette per un risveglio mattutino o una pausa pomeridiana in un'atmosfera accogliente.
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French La cucina classica francese che mette in mostra un'eleganza senza tempo, il nostro menu offre piatti ricchi e saporiti realizzati con tecniche tradizionali e ingredienti stagionali, promettendo un'esperienza culinaria indimenticabile. Bon appétit!
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Coffee Concediti la nostra ricca e aromatica selezione di caffè, sapientemente preparata per risvegliare i tuoi sensi. Dal classico espresso ai cremosi cappuccini, scopri la miscela perfetta per iniziare la giornata con una nota di sapore.
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Creative Esplora i nostri piatti innovativi che fondono sapori e consistenze inaspettate, realizzati dai nostri chef per sorprendere e deliziare le tue papille gustative. Scopri l'arte della creatività culinaria in ogni boccone.
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