Eternally Rhapsodising | Love in a Warm Climate
“So here we are…having our lovely cake and eating it too, one’s great aim in life.” Nancy Mitford
We’re up Green Street. Chasing stars, potentially flickering, preferably established, Michelin stars. Steve Smith, Head Chef of Bohemia Restaurant, has held a Michelin star for more than a decade. Bohemia is the first restaurant in the Channel Islands to be awarded five AA rosettes. This ranks it among the 15 highest rated restaurants in the UK, joining the galaxy inhabited by the likes of Raymond Blanc’s Le Manoir aux Quat’Saisons and Heston Blumenthal’s Fat Duck. Country Life recently listed Bohemia in its top five Jersey restaurants, calling it a “Michelin starred restaurant perfect for a treat”.
The restaurant takes up the street level of The Club Hotel + Spa in St Helier. The interior of the five star hotel and restaurant is all modern elegance infused with the inherent chilled vibe of the island.
Coming over all Mitfordesque, it’s time to treat ourselves. The menu is a polished blend of Saxon and Norman influences, reflecting the archipelago itself. Even the mineral waters are British Hildon and French Badoit. Cheese is served with English biscuits and French bread. Steve Smith polished his skills under Lavender’s Blue favourite Jean-Christophe Novelli – another Anglo-French success. We want our lovely cake and we want to eat it too, but first there’s:
- Cheese, chives and mushroom amuse bouche
- Walnut and raisin bread with seaweed butter
- Bantam egg, mushroom espuma, egg mayonnaise on toast
- Salt baked celeriac and dumplings, celery oil and consommé
Strawberry pannacotta with Jersey yoghurt is our cake of choice. Steve explains, “The menu is driven by the seasons and also driven by what we can get consistently and in good supply. Recently, we had a great week for getting hold of John Dory and halibut so those items were on the menu. We will work around what we can get in good supply.” We’re impressed by some seriously synchronised sauce pouring and cloche lifting. It’s a wrap. Pure rhapsody.
Ok, here goes, we’re off for lavender chocolate treats at Jersey Lavender Farm in St Brélade. Nancy would approve.
