Southern European and Ashkenazi cuisine
Dishes are loosely based on Jewish cooking from the Middle East and Europe. Loosely, as a ‘Russian salad’ wouldn’t be recognised by its creator, Belgian chef Lucien Olivier, or many of his antecedents. Instead, whole green beans, large chunks of carrot, peas and potatoes were very lightly dressed with mayonnaise, and all the better for it.
The best dish was a veal cheek goulash, served with orzo and a green harissa topping; full-flavoured meat, well-spiced with paprika. Other dishes were lacklustre. Under-grilled fennel let down one offering; a heaped plate of lentils was too monotonous in another — Guy Dimond