Clos Maggiore | Champagne Reception

Clos Maggiore | Champagne Reception

Clos Maggiore is more than a restaurant, it is a tranquil haven within the bustling Covent Garden market streets. It feels a world away from the noise outside when you enter through the small front door into a subtly lit corridor. It is though you are stepping in to a friends welcoming front hallway such is the polite and warm greeting upon arrival.

Ensure that you make a dining reservation in the blossom filled courtyard that has only a few tables nestled around a fireplace hearth. This is the restaurants pièce de résistance, and in the summer the glass canopied roof retracts to transport you to Provence and gaze upon night sky above.

Hero & Leander were guided by the head chef Marcellin Marc’s menu and chose the hand rolled fresh pappardelle, with hand grated truffle served with seasonal mushrooms and parmesan reggiano in a rich truffle sauce. The truffle create a rich flavour on a dish that is inherently light. It is a delight. Our partner’s main course was the honey glazed breast of Goosnargh Duck in a ruby port sauce and served with roasted red plums and endive meuniere. The duck, that has made the Lancashire town famous, is deliciously succulent and adds to the romantic warmth of the venue.The roasted plums provide a perfect sweet accompaniment – they’re almost a small desert on the side – and they have retained so much of their juicy texture. The endive, a delicious vegetable, is cooked meuniere style by dipping them in flour, butter and lemon. A technique typically reserved for fish dishes, however one that works wonderfully with this plate. The duck is paired with a deep red and it is worth noting at this point that Clos Maggiore’s wine cellar is exemplary with over 2,500 offerings from 18 different countries, you really are spoilt for choice. The wine cellar in 2014 won the award, ‘The Wine Spectator Award’. It is one of only 70 restaurants to have one this. What is truly unique about their wine cellar is they have recently introduced the Coravin system, that allows you to sample rare wines by the glass because of the preservation techniques in place. Fortunately the restaurants sommeliers can take that pressure to make a decision off of you and your partner, unless you think of yourself as an aficionado.

 

ClosMaggiore | Goosnargh Duck | Credit: Carol Sachs

ClosMaggiore | Goosnargh Duck | Credit: Carol Sachs

 

For dessert we were treated with Clos Maggiore’s speciality, a caramelised valrhona chocolate sensation that is served with burnt honey ice cream and Armagnac jelly. Quite simply, this dish is fantastic. It is specifically marketed towards two diners so works perfect in this context. The plate has so many varied sweet flavours and should be enjoyed alongside a coffee or dessert wine to really finish your evening off before you leave and enter once again the hustle and bustle of Covent Garden.

Clos Maggiore | Credit: Carol Sachs

Clos Maggiore | Credit: Carol Sachs

For those that wish to host their own private event, Clos Maggiore is perfectly suited for you. The restaurant can play host to up to 23 people in a secluded retreat within the building. Much like the rest of the restaurant, the room is warm and inviting featuring a log fire set amongst the deep dark wood panelling. The management allow you to personalise your space and event with the Head Chef working with you to put together a suitable menu for you and your privileged guests.

As they at Clos Maggiore say, it is ‘An Unforgettable Experience.’

 

 

Clos Maggiore Interior | Credit: Carol Sachs

Clos Maggiore Interior | Credit: Carol Sachs

 

 

Clos Maggiore

 

Opening Times:

Monday to Saturday

Lunch 12:00 to 14:30

Dinner 17:00 to 23:00

Sunday

Lunch 12:00 to 14:30

Dinner 17:00 to 22:00

 

33 King Street

Covent Garden,

London. WC2E 8JD

+44 (0) 20 7379 9696

enquiries@closmaggiore.com

http://www.closmaggiore.com

Clos Maggiore | Credit: Carol Sachs

Clos Maggiore | Credit: Carol Sachs