Food Diary - Cotto, Cambridge
Another highly recommended restaurant in Cambridge is Cotto, which Hubby took me to when I visited him there.
Cotto's head chef, Hans Schweitzer, founded Midsummer House, now a Michelin-starred restaurant in Cambridge (where we had dined at during our summer trip).
Chef Schweitzner was formerly a chef at Queens' College - in fact, while he was the chef there, Queens was known to have the best college food among all the Cambridge colleges. Apparently, since Chef Schweitzer left, Queens' food is no longer at the top. (Top spot is presently occupied by Pembroke College.)
The bloody best seafood chowder I've had in my life in recent times. Okay...it is kind of different from the Boston clam chowder I had in The Atlantic Fish Co. in Boston (back in 2012). This one's like a cross between a chowder and bisque. But it was perfect for the cold and windy evening.
For dessert, I had something light: the marinated black mission figs and choux pastry. Hubby had the 'Hans Made Chocolates', which were so good he forgot to share a bite with me. Not even a teensy weensy nibble.
Definitely want to return again!
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| Dinner at Cotto, Cambridge |
Cotto's head chef, Hans Schweitzer, founded Midsummer House, now a Michelin-starred restaurant in Cambridge (where we had dined at during our summer trip).
Chef Schweitzner was formerly a chef at Queens' College - in fact, while he was the chef there, Queens was known to have the best college food among all the Cambridge colleges. Apparently, since Chef Schweitzer left, Queens' food is no longer at the top. (Top spot is presently occupied by Pembroke College.)
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| Amuse bouche |
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| Trinity of Loch Durant salmon: applewood smoked, tataki, tartare |
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| Duck liver parfait, truffle jelly, brioche |
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| Seafood chowder, king prawn, mussels and baby squid |
The bloody best seafood chowder I've had in my life in recent times. Okay...it is kind of different from the Boston clam chowder I had in The Atlantic Fish Co. in Boston (back in 2012). This one's like a cross between a chowder and bisque. But it was perfect for the cold and windy evening.
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| Rack of Lamb à la Persillade, parsley, thyme and rosemary jus |
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| Cod 3 ways in champagne saffron sauce |
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| Hans Made Chocolates: praline, honey rosemary and olive oil, single estate dark, espresso, Grand Marnier, raspberry |
For dessert, I had something light: the marinated black mission figs and choux pastry. Hubby had the 'Hans Made Chocolates', which were so good he forgot to share a bite with me. Not even a teensy weensy nibble.
Definitely want to return again!
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