A certainly hair raising experience, we enjoyed Michelin quality food, all while dangling our feet over the central lawn on the Chelsea College of Art. Before we boarded however we were treated to a little chat through the new DS 7 Crossback, which as of yet has only been ridden by the French president himself, Macron. Released for us mere mortals to drive in 2018 we were lucky enough to have a sneak peek inside a gorgeous burnt orange beauty. With clever little details such as an infrared camera to spot obstacles before even you see them, I'm hoping by 2018 I'll be looking for an upgrade from my old school Ford Focus!
(Lucky I love smiling by cars so much, ey...)
Before long, however, it was time to board! We headed across the grass and took our seats - with a very 'racing driver' feel about them - even with an 'ejector' style lever that made for some very entertaining squeals when we were at the top. Shane kept our glasses topped up with some gorgeous New Zealand white wine and I have to say I think I got the best seat in the house! Being on a long side is definitely worth it if you're as much of a foodie as I am - I had a prime view of not only the surroundings but of the chefs themselves finishing the dishes right infront of me.
To get everyone comfortable with eating at such a height and like any good meal should, we started with some freshly baked (and still warm!) bread with smoked butter and little crispy morsels on top. This was swiftly followed by a fois gras set creme with little pearls of aniseed and some other delights adorning it too. [Thanks to Lou for her fab photo of it!]
Shane kept us entertained throughout and we were soon on to the fish course - delicious black cod with baby corn, crisped corn, polenta cubes, a truffle sauce and a little oyster leaf to finish. The fish was perfectly cooked - even at this height and flaked its translucency with ease. The other elements added complimentary set of flavours and textures.
We then moved on to the cheese course, although it was so sweet both Louise (www.lululoveslondon.com) and I thought that it was some sort of pre-dessert! It was a goats cheese mousse, topped with a very sweet beetroot gel and then a pistachio 'cake' for want of a better word. It was very tasty but I did miss the rich umami savouriness that proper roasted beetroot can give a dish and in this instance I think it would've added a lovely something extra.
We then had a quick trip down to the ground to get set for the actual dessert and then it was a swift ascent again into the beautiful sunshine and pud was served. A take on a millionaire's slice (or even my billionaire's version that you can find here) but with black olive and lemon thyme this time the dish wasn't sweet enough for me! I'm a real pudding gal as you know but do appreciate some less sweet dishes but the black olive and caramel mix may have just been one step too far for my little palette!
With a final topping up of our wine glasses and a good few rotations up in the air, we were able to fully take in the gorgeous sites and see more of where we were - it's surprisingly easy to get your bearings once MI5 has been pointed out to you!
Once back on dry (solid?) land we were able to also have a look at some of the other DS models that are available to buy now – including this hunk of a DS 5. Being able to see them up close and sit in them and not feel like a tiny girl in a big scary car was so lovely! Everything was perfectly proportioned and I could reach all the buttons! Sounds ridiculous but you wouldn’t believe the amount of cars with which this is an issue – let alone seeing over the steering wheel or reaching the pedals!
This experience was one of the quirkiest dinners I’ve had in a very long time and it was wonderful to be able to share it with some lovely people, our hosts Siobhan from DS Automobiles, Events in the Sky and of course our chefs from Club Gascon. It was a wonderful invitation and while it may not be for the faint hearted I can assure you, it is one of the coolest ways of spending a warm summers evening in London this summer.