Great Chiswick Presence In Prestigious 2011 Restaurant Guide

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La Trompette, Sam's, Le Vacherin and High Road House all receive AA rosettes

The AA Restaurant Guide 2011 has awarded four Chiswick restaurants rosettes. La Trompette received three rosettes, Sam's Brasserie two and Le Vacherin and High Road House both received one rosette each.

Over 1,900 establishments are included in the 18th annual guide, all graded from 1 to 5 Rosettes by an AA inspector.

Now in its 18th year, the guide also serves to highlight that a meal out is about more than just the food, with the quality of service and the overall dining experience being as important as the food itself.

AA Hotel Services Group Area Manager Giovanna Grossi said: “We are very impressed with the quality of this year’s winners, who have demonstrated intense ambition and a passion for excellence, as well as superb technical skills and innovative menus. It is encouraging and refreshing to see that there are a number of establishments that continue to raise the standards and encourage excellence in the industry.”

The AA Restaurant Rosette Criteria Defined

One rosette
Chefs should display a mastery of basic techniques and be able to produce dishes of sound quality and clarity of flavours, using good, fresh ingredients.

Two rosettes
Innovation, greater technical skill and more consistency and judgement in combining and balancing ingredients are all needed at this level.

Three rosettes
This award takes a restaurant into the big league. Expectations of the kitchen are high: exact technique, flair and imagination must come through in every dish, and balance and depth of flavour are all-important.

Four rosettes
At this level, not only should all technical skills be exemplary, but there should also be daring ideas, and they must work. There is no room for disappointment. Flavours should be accurate and vibrant.

Five rosettes
The supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavours, combinations and textures show a faultless sense of balance, giving each dish an extra dimension.

October 11, 2010