Albert and Michel Roux opened The Waterside Inn in 1972 following the success of Le Gavroche, the Mayfair restaurant the brothers opened in 1967. Nestled on the banks of the Thames, in the charming 16th century village of Bray, The Waterside won its first Michelin star in 1974, its second in 1977 and it third in 1985, holding on to it ever since to become the longest-serving three-star in the UK. In 2002, Michel passed on the reins to son, Alain who continues the tradition today in unique style, with a team of more than 60 at his side and a shared dedication to serving Michelin quality French cuisine without compromise.
Arriving for a very special lunch while staying in the Costwolds, our visit to The Waterside Inn was a trip down 'memory lane' as both my husband and I both remember dining there with our respective parents when we were much younger. From the gentleman who greeted us as we arrived by car and opened our door, to the being greeted as we entered and shown to an absolutely beautiful table, we were already smiling with great delight. A glass of champagne was the best way to start, and chose two glasses of Laurent-Perrier Blanc de Blancs Champagne which was sublime.
Two delicious amuse-bouche were served after which we ordered an exceptional 2021 Raveneau Chablis 1er Cru Montée de Tonnerre that has been quoted as "Simply put, Raveneau produces some of the greatest white wines on earth." As an hors d'oeuvres, we selected Pan Fried Lobster Medallions and ginger flavoured vegetable julienne, white port sauce, a signature dish at The Waterside Inn at Bray, which was served under a silver cloche, as well as the Seared Orkney Scallops with lime and sweetcorn and Vadouvan sauce.
For our entrées we shared the Dover Sole Fillets filled with a truffle flavoured mousse and baked in puff pastry, served with Vin Jaune and Langoustine Sauce, another Waterside Inn signature dish and designed for 2 people. Presented and carved table side, the dish was exquisitely prepared and beyond delicious. As we were enjoying our Chablis, we spotted the resplendent cheese trolley that was being rolled in our direction. Resistance was futile. Succumbing to temptation, we dove into a selection of cheeses that our server Molly recommended. One of the most memorable was a Reblochon that had been 'sandwiched' with 2 layers of fresh shaved truffles by the chef. A tray of delectable sweets were presented as a sweet finalé to our sumptuous lunch. Without a doubt the best meal we enjoyed during ours ay in England — and the most expensive — we wouldn't hesitate to return. Merci à tous.
Laurent-Perrier Blanc de Blancs Champagne being presented
Laurent-Perrier bubbles are the best way to begin our special lunch
at the Waterside Inn at Bray
is a signature dish at The Waterside Inn at Bray
served with vin jaune and langoustine sauce for 2 people
Marco Pettinicchio artfully slicing one of Alain Roux's signature dishes,
Dover Sole in Puff Pastry
Beautifully presented Dover Sole Fillets filled with a truffle flavoured mousse and baked in puff pastry,
served with vin jaune and langoustine sauce
An exquisite Cheese Trolley with a cornucopia of cheeses
was too tempting to resit
From the tangy Stilton to silky smooth goats cheese, the handmade truffle cheese
on the right was our absolute favourite
Assistant Head Waiter Molly Walton serving a selection of French and British
unpasteurised cheeses from the trolley
and gem-shaped white chocolate with a pot of Jasmin Tea
Lobster Medallions in a Port Sauce
(Tronçonnettes de Homard poêlé minute au porto blanc)
Serves 4 as a starter
Recipe courtesy of chef Alain Roux
4 x 450g live lobsters
Salt and pepper
10g cayenne pepper
100ml extra virgin olive oil
200ml white port
300ml veal stock
400ml fish stock
100g unsalted butter, cold and diced
10g fresh chervil
Vegetable julienne
1 carrot
1 leek
5g fresh root ginger
30g unsalted butter
1 tablespoon redcurrant jelly
Preparing the lobsters: To kill the lobsters, blanch them in boiling salted water for 30 seconds then cool in some iced water, or, using a sharp knife, pierce the lobsters between the eyes.
With a chopping knife, cut the end of the tail off at the last segment. Then remove the rest of the tail and cut into three pieces. Cut the top of the head off with the two antennae, and remove the claws and elbows from the head. Crack the claws with the back of the knife across the middle. Remove the gritty sac from inside the head. Chop the rest of the head and put to one side for the sauce.
Preparing the vegetable julienne: Cut the carrot, leek and ginger into julienne (hair-like strips). Melt the butter in a pan and sweat the julienne until soft. Add the redcurrant jelly to moisten, and keep warm on one side.
Cooking the lobster and the sauce: In a large, deep frying pan heat the olive oil until very hot, then sauté all the lobster pieces on all sides until nearly cooked. Remove everything from the pan except for the chopped head pieces which will give extra flavour to the sauce. Keep warm in a low oven.
Discard the oil from the pan, carefully add the port and reduce. Add the veal stock and the fish stock, and reduce to a light sauce consistency. Remove the chopped pieces of head. Add the butter dice to the sauce, stirring continuously until it has completely dissolved. Season to taste.
To serve: On four plates arrange the vegetable julienne in four equal pieces. Remove the membrane from the base of the tail segment with scissors. Place the head of the lobster at the top of the plate. Cut the knickles in half lengthways, remove the flesh from one side and put on top of the other. Place either side of the head. Arrange the three tail segments across the middle of the plate with the tail tip at the base of the plate. Pull the lower half of the claw back on itself, which will pull out the centre membrane from inside the claw. Remove the lower half of the shell and place the claw in between the tail pieces, forming the rough lobster shape on the plate. Reheat in a hot oven for a minute. Strain the sauce and pour over the top of the lobster. Sprinkle with plenty of chervil.
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