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Fraiche is located in Oxton, a quaint little village in the
Fraiche is located in Oxton, a quaint little village in the middle of the industrial town of Birkenhead. Maybe not the place you'd expect a restaurant like this to be located, but that what's so refreshing and exciting about it.Having served his dues in renowned restaurants such as Winteringham Fields, Midsummer House and Pennyhill Park Hotel, chef Marc Wilkinson decided to open Fraiche in 2004 in an attempt to establish Merseyside on the culinary map. 10 years later and it seems it's mission accomplished, with a Michelin star and Sunday Times' Best Restaurant award to its name.Waiting for the table I perused the iPad menu. It set out a brief summary of the tasting menu (£75 for 5 courses) without revealing too much. Even more intriguing was the cryptic dessert option: salt or sugar? The mystery was soon solved. The salt option was a gorgonzola ice cream followed by a cheese selection, and the sweet option was the famous lemongrass pannacotta followed by a chocolate and apricot dish. Given the reputation the Fraiche cheese board carries, there was no way I could pass up the opportunity to sample some.To start, a shot of rhubarb fizz which we were told was to be drank as a whole. It was delicious, sharp to the taste with an interesting effervescence and savoury finish. This was succeeded by the first 'real' course of parmesan and pineapple. The salty parmesan and the chilled pineapple flavour complimented each other perfectly. Cheese and pineapple is a classic combination and the flavours took me back to childhood birthday parties.The following amuse bouche's consisted of an artichoke tree (everything apart from the white tree base was edible), and then an oyster with a seafood cracker. Both were aesthetically exquisite, fun and most importantly tasted divine.The bread courses followed. First, there was a variety of different rolls (cheese, seeded, and treacle) accompanied with an unsalted cows butter and smoked goats butter. Secondly, we were treated to a mini rosemary brioche loaf with a truffle butter. Without a doubt, this is the finest bread and butter that has ever passed my lips. Soft, warm, sweet, salty, buttery...everything you could ask for from a great piece of brioche, add the subtle rosemary seasoning and the truffle butter, and I was in bread heaven.Sandwiched (no pun intended) between the bread courses was another dish from the tasting menu. The cauliflower, cep and white port. I'm not an avid fan of cauliflower but somehow Marc managed to elevate this humble vegetable to another level.Next up was the seabass, beetroot and leek. Again, the flavours were incredible. The fish was cooked and seasoned to perfection, and the leeks and various beets were excellent companions.The main course (venison, celeriac and beetroot) was next, and as the main course should, it stole the show. After tasting this dish I fear I have reached a gastronomic peak. All of the accompaniments were cooked expertly and went well with the meat, and what a piece of meat. Never have I tasted so much flavour in such a small cut. Cooked (very!) pink so that it melted almost before you even had a chance to chew it and seasoned to absolute perfection. I remarked at this point that I could eat this dish for breakfast, lunch and dinner for the rest of my life. Whether that's true I'm not sure, but I'd love every minute of trying.How to follow that. A small basil and lemon palette cleanser, then a pre-dessert of gorgonzola ice cream. The gorgonzola was a (very) small disappointment. I was intrigued when I heard about it at the start of the meal but it seemed to lack a little bit of flavour, lacking either the saltiness of the cheese or the intense creaminess of a good ice cream.Then the cheeseboard. My 'salt' decision justified. Over 30 cheeses to choose from, and although I could have chosen myself I was happy to let the expert decide for me. 5 exceptional kinds of cheese were selected and plated, and all served with separate accompaniments (dried apricot, pistachio crumb, pickled blueberry and honey carved straight from the comb). Absolutely incredible!The petit fours were also a delight. A seasonally inspired eggnog foam with blackberry, a mango lassi with pudding coconut rice, and a tray of chocolates. All perfect.The final petit-four was a deconstructed mince pie made using a pastry foam dipped in liquid nitrogen then placed upon a raisin liquid and biscuit crumb. For 29 years my Nan's mince pies have been my favourite, regretfully we have a new winner. After waiting so long to eat at Fraiche I was concerned that when I eventually did that it might not live up to my expectations. Happily, it surpassed them and more. This is cooking of the highest order. Not a meal, more a journey of one man's vision of how food should be.An expert of the basics and classics, but also of the modern gastro-science techniques, Marc Wilkinson is wholly deserving of all the praise heaped on him.
Be the first to ReplyWOW. What a restaurant!!I'd heard amazing things about Marc
WOW. What a restaurant!!I'd heard amazing things about Marc Wilkinson and his incredible Michelin star cooking, but this was just outstanding. Being treated for my Birthday, Neil C. was explaining on the drive over how that Fraiche aim to make your eating experience a rememberable one and that they use every bit of culinary wizardry possible to make sure they blow your mind - and that's exactly what happened. The restaurant is a small, converted house, dark and abstract with just 4 tables laid out. We were just 2 of 8 diners at Fraiche on this occasion, making it a lovely, intimate affair - perfect for my Birthday!The dishes were exceptional from the starting nibbles of spiced pecans followed by a refreshing mouth spray to cleanse your palate, to the rest of the 8 course tasting menu that followed. I won't talk too much about the food, as you need to try it for yourself, but the scallop tartare, Brill with celery and Gressingham Duck were all mind blowing. And the cheese... OH THE CHEESE!The wine flight that accompanied was perfectly matched and had me more than tipsy by the time I left. The tasting menu is priced at £85 and the wine flight £45, so it's an expensive experience for 2 people, but well well worth it!
Be the first to ReplyYou all know Heston Blumenthal, right.
He's the loveable nutter who creates ejaculating cakes and vibrating jellies and mythical edible beasts that spontaneously combust and fashions ornate fruit out of bull's testicles. You know, the one who tried to inject some life back into Little Chef by throwing some green tea and popping candy into the ice creams. Come on! The one who gives you iPods with your food and seems to be constantly surrounded by dry ice. The one who went a bit too far when he brought about a turtle's untimely death only to realise that he didn't like the way it tasted.Well, they call ol' Heston a culinary alchemist. He provides an experience akin to that of a theme park, filled with surprise and sensory stimulation. He puts weird flavours together which alarmingly work. Fraiche offers a similar kind of alchemy. Intimate, discreet, surprisingly tiny, this restaurant in Prenton is the suburban equivalent of Heston's Fat Duck. The relaxing decor of browns and creams provides a blank canvas for the sheer variety of strange and wonderful things you'll experience here. It's as modern as you can get; highly cutting edge with unusual offerings like pork with raisins and Earl Grey, cauliflower accompanied by mussels and passionfruit, that sort of thing. Granted it won't be an inexpensive experience as such contemporary dining often isn't, but for a treat and something a little different you can't really go far wrong. The staff are exceptionally pleasant and can give you any advice you might need about the courses you're sampling. One tip is to without a doubt go for the bespoke menu, just be sure to ring ahead and divulge any dietary preferences your party has and they'll move heaven and earth to create interesting little dishes for you.A very elegant treat, and thankfully not quite as bonkers as Heston's gaff. Box Fraiche baby.
Be the first to ReplyFrench cuisine in Birkenhead or Prenton.
..hmmmmm something isn't quite right is there... This type restaurant is the last thing I expected on one of my many trips to Oxton and Birkenhead park to play a spot of cricket. By the way did everyone know that Central Park in New York was inspired by Birkenhead Park??? Learn something new every day our kid....What an odd yet interesting fact....Any to the who, Post match dining experience at Fraiche je must say was a surprisingly pleasent affair. I'm not gonna bother with telling you about the decor with this restaurant because you won't care with the food being this good. The chef is talented and I wouldn't be surprised if this restaurant gets more popular with time and word of mouth. It really is a little hidden treasure. Now again some people might label it a pretentious art gallery restaurant where the atmosphere is somewhat formal front of house staff too rigid etc etc But hey....who cares ....le food.....it le talks my friends,and with Chef Patron Marc Wilkinson being awarded a Michelin star in early 2009 cant be that bad can it? So let us talk food.....There are a few different menus to go for, options include the sampler menu, bespoke menu, black menu, tasting menu or the gourmet menu. I went for the sampler menu just to test the waters..The experience felt like a teasing exercise, as small portions were served at a time, welcome to fine dining Monsieur I heard myself mumble. Might have been around eight nibble sessions if I remember correctly. Among some of the things on offer (and I did steal a few bites here and there from friends surrounding me when they snoozed) were things that roll of the tongue if you practise hard enough. It reminded me of that scene from scent of a woman when the waiter reels off a few dishes from the menu to Colonel Frank Slade.... "Monsieur Au jord hui je recommendez por le starters veloute of cauliflower & coconut with mussels, et for le main brill with shellfish cream and finalement pour le desserts sweet & sour pineapple with poppy seed parfait.." et voilaaa I reeeeeeally do have a visual memory along with a tendency to remember irrelevant things that accompany the action. Going hand in hand with the nice food is the front of house staff who will kindly recommend a Winey beverage which best compliments a specific menu of your choice. Their recommendations did hold true for me and I am pleased to tell you that they DO know what they are talking about. All in all a pleasant experience indeed albeit one which is more of a once every now and then type rather than a regular one. WHYYYYY I hear you say, well because it could potentially set you back £70 per head. That is WHYYY my brethren and sistren that is WHYYYYY.... So don't complain afterwords yeah? you have been warned!!! Mind you I wasn't bothered.. I didn't pay it was a thank you dinner from the chairman, I envy that man's bank balance.....(sigh... followed by a squinted sulk)
Be the first to ReplyUpdate Fraiche was this week awarded a Michelin star: the
Update Fraiche was this week awarded a Michelin star: the first one ever in Wirral. Great news, well done :) One of the most unique dining experiences I've ever had. Ok, I know that last sentence is a bit of an oxymoron, but that's how I feel having just returned!Situated in Oxton village, on the Wirral, I actually walked past the restaurant not realising it was there - to say it's discrete doesn't do it justice. Inside, there's room for approximately 14 diners, perhaps the reason why it's always recommended to book first, although tonight, a few days before Christmas, it was fairly empty. The food: goodness me! Approximately 10 courses, all small, manageable and original. Courses that stand out include loin of tuna with avocado ice cream, a lime and mango shot, loin of lamb with potato fontant, lemongrass & cherry panna cotta and roasted, spiced pineapple with white chocolate ice cream. Add to this mushroom bread, semolina bread, treacle bread and seaweed butter and you've got an absolutely original evening. The only potential downside that I could see was that there was no choice, you got what you were given. However, as everything was delicious, even the belly of pork, which I don't normally like, was great. Whether they had a 'back up', I don't know, although I'd imagine they would. Service is fine and there are lots of other interesting points - amongst others, very obviously hand-made water glasses of different shapes and sizes, but this restaurant is certainly all about the original and inspiring food that's vastly better than any other restaurant on the Wirral, and perhaps nearby Liverpool. At a price of £30 for the approximately 8 courses, this is also great value. Without doubt worth a visit.
Be the first to ReplyA dining experience!! Not smewhere I would go all the time,
A dining experience!! Not smewhere I would go all the time, but you definitely need to try it once. An unusual contemporary menu of fodd that I perhaps wouldn't normally try by an excellent chef. The tasting platter gives samples of a selection of dishes on offer. Definitely worth a try!!
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