Le Champignon Sauvage - Cheltenham

Went with the family and had a very nice experience Meal started with multiple mini-dishes (could not catch the names.)

The legend of the kitchen here that may go some way to explaining the quality on the plates leaving the pass.

There were high expectations, and a special weekend had been planned around eating here.

My friend brought me to eat in november last year after le champignon sauvage. I have had the luck to eat in some of the best restaurants in the world, but this place really found me out. we had such a great dinner that we decided this time to go back and stay in cheltenham so that we both relax and have a few drinks with our food. we were so excited after our last visit and had so great hopes for a similar experience of our visit only a few months ago this early afternoon in the morning in the morning. when we went through the doorstep in le champignon sauvage, we immediately received a warm and friendly reception from helen, who took our moms and asked if we wished a drink in the bar area. we were in no hurry and wanted to make the best of all so sat and enjoyed our aperitifs while looking for the menu and rehearsal the kanapes that were bought us on the sofa. we ordered both a starter and main courses from the lunch menu, I chose the Beetroot hat followed by the lamm and my friend chose the fish soup and the cable soup. one of the waiting employees said that we also mix and from the lunch and dinner menu, if we liked. for a 2 Michelin star restaurant this was so refreshing that it was so home, comfortable and complete to relax in the experience. the time came to sit in the restaurant where we were presented briefly with a funny bouche that was today a famous veloute. it looked great, but it tasted from this world! then the beautiful freshly prepared brot came along with the champagne and wine we had ordered with the appetizers. it's hard for me to write about it without sounding over the top, because we both completely in alwe of every incredible plate of food that this man and woman team had created. we tried all the others and it would have been really not important what we had ordered as the detail, taste and work that went into the food and everything was impeccable. again we both tasted dishes and tasted every single mouth. Of course we've finished each dessert. my white chocolate cheese cake was beautiful, accompanied by a palette purifying artichoke ice cream. my friend had the blood orange dessert with a coconut sorbet (I really can't remember the names of this dessert) but none of us ever had that. it was unbelievable.br/> we have a little bit about the feeling that we were both so passionate about le champignon sauvage during our time in the restaurant. it was so much more than just being passionate about eating. it was the consistency, personal touch with their customers and integrity that was in the core of everything here. the values of this man and the woman are what makes it a success. thanks to many david and helen, they see again very soon. some months after our visit I was invited by david to work with him and his team in the kitchen in le champignon sauvage. click here to read more about my experience, to work behind the scenes in a 2 Michelin star kitchen.

Le champignon sausage, better known for locals as “the champion sausage”, has been flying the gastronomic flag for gloucester for almost 30 years. chef/holder david Everitt-Matthias has made the forging thing, the so much of the angry in today's dining room scene is long before it was even a thing. it is almost as though he was prophetic in his cooking style, a man before his time to contain pieces of food on the teller, while everyone else at this time grounded with sous vagina and foaming around. Together with his wife, helen (which runs in front of the house), Everritt-Matthias has successfully received 2*s for more than a decade and a half. during this time many chefs have gone through the kitchen doors to maintain their own career. alumnus actually includes matt worswick and mark stinchcombe (winner of master boss professionals 2015.) when I recently talked to phil howard, he mentions that every chef coming from the kitchen is technically very good. david is also the rare breed of chefs who (to date) always cook there in his own kitchen and has never missed a service.