Because I dined with 3 other people, we ordered quite a variety of different courses. I'll introduce each course and what it each course contains.

Amuse-bouche kicks off the wonderful dinner.

Mise en bouche in egg

In front of me is smoked egg yolk in the eggshell, with a French truffle on top. Perfect complimentary appetizer

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Mini Truffle Buns，these were really soft and smelt terrific

The Quail Scotch Eggs

Salmon Sashimi packed with seaweed, with Salmon Roe on top.

Icewine

We ordered some Ice-wine which is a Canadian Specialty. Served below 8℃, and made using frozen grapes. The bottle is really small so just a few glasses and the whole bottle is finished.

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Starters

Ravioli of Lobster

lobster, langoustine, salmon, oxalis and wood sorrel
Just like a UFO landing on green grass!

Sauteed Foie Gras and Roasted Veal Sweetbreads

carrots, almonds,Cabernet Sauvignon vinegar
I call it the smiling veal!

Pressed Foie Gras

Smoked duck
Using the sauce to paint on the plate looks like so much fun!

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Main courses

Poached Isle of Gigha (Scotland) Halibut

Atlantic King crab, finger lime, ras el hanout infused broth
This is my favourite dish, I love the colourful petals on it, as well as the texture being incredibly soft.

Suckling pig

crispy belly, roasted loin, spiced shoulder sausage

Braised, confit and roasted Herdwick Lamb

Roast Cornish Turbot

This is another one of my favourite dishes, aside from being delicious, it's also beautifully presented. The seasoning and herbs on top remind me of budding sprouts in spring time.

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Dessert

Peanut Brittle

Mango Mousse

This dessert is both Sour and Sweet. Perfect for after eating meat. The straw is actually made of glass, obviously it's very high quality glass so there's no need to worry about it shattering!

Handmade frozen white chocolate covered strawberry ice cream.

This was presented with waves of dry ice but by the time I took the photo the dry ice had already subsided==

Petits Fours

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Little tips before you go luxury restaurant

1.Dress Code: :Smart, no sportswear and sneakers. I remember one of my friends came to this restaurant and didn’t get served because he didn’t wear Smart Clothes. I wore a sweater because of the winter cold.

Source.

2.Cancellation fee：You need to book online before you go and provide your credit card details on the website. If you want to cancel, please at 3 days before you go. My trip to Gordon Ramsay was actually meant to be cancelled because of another urgent matter I had to attend to. However, I was called up at 10pm and told that I would be charged a few hundred pounds for cancelling the booking. In the end, me and my friends still made it to Gordon Ramsay but we felt really bad that we were so late and that the waiters had to work till 1am. Next time i'll know to cancel 3 days in advance.

3.Allow plenty of time: In restaurants such as Gordon Ramsay, each dish is checked carefully and then introduced to you by the waiters. They will tell you how it's made and what ingredients were used. I recommend allowing 4 hours for the whole dining experience.

4.Bring a good Camera: Most restaurants including Gordon Ramsay tend to use gentle lighting, it can even be considered quite dark. Taking these photos with my phone has mixed results, mostly pictures turning out too dark.

Source.

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亲爱的Steemit朋友，我相信每个人都有过享受美食艺术的时刻。我很幸运之前在伦敦吃过很多好吃又有美感的餐厅，现在，我决定把这些餐厅整合成一个系列，推荐给大家^^ 今天我想带Steemit的朋友走进一家很有名气和历史的餐厅——Restaurant Gordon Ramsay.

Gordon Ramsay 先生
Gordon Ramsay是苏格兰人, 原本他是足球运动员，因为受伤而退役。1998年开始，他主持了各种电视烹饪节目，一时间风靡欧美。据说Gordon Ramsay本人是全球收入最高的厨师（他被评为为米其林3星厨师）、也是餐厅老板，还是作家。

什么是米其林：
米其林有着很长的历史，是专门点评餐饮业的法国权威鉴定机构。米其林轮胎于1900年出版了餐厅指南。
1颗星：值得停车一尝的好餐厅；
2颗星：一流的厨艺，值得绕道前往，但花费不低；
3颗星：完美而登峰造极的厨艺，值得专程前往，但是要花一大笔钱。Source.
在伦敦，一共有4家米其林餐厅，Gordon Ramsay就是其中一家，从2001年开始获得米其林三星，一直保持不败的纪录，是英国获星最长时间的餐厅。

我关于餐厅的记忆
可以预约，看看菜单在网站上。
记得我和朋友来用餐是一个晚上，光线很暗，所以没能拍下餐厅的样子。所以从网上找了一些图片。我觉得作为这么有名的餐厅，外观的装修好低调。我们进门就在这个休息厅等，等服务生把我们的桌子准备就绪。期间有管理者来和我们亲切的聊天，感觉特别好。餐厅由知名设计师David Collins设计，可容纳45人同时就餐。环境灯光特别温馨，就像走进了自己的家。
回顾艺术的每一道菜图片有些多，因为我们4个人点了一些套餐里不一样的菜。我也会为你们介绍每道菜的用料，是我从菜单上读到的。
美味的点心开始了这顿完美的晚餐烟熏蛋黄：面前的蛋壳里是烟熏蛋黄, 顶部有一片法国松露，味道超好/迷你面包，又软又香/苏格兰鸡蛋/用海藻包着的三文鱼刺身，顶上还有 鱼籽/冰酒：我们点了加拿大冰酒（Icewine），是一种甜葡萄酒。是利用气温在零下8℃以下，在葡萄树上自然结冰的葡萄酿成的葡萄酒。冰酒酒瓶又瘦又小，感觉几口就能喝掉一瓶，真是浓缩的精华。
前餐龙虾水饺:像一个UFO降落在绿草地上/烤小牛肉:我叫他笑脸牛肉/烟熏鸭:用调料在盘子上画画
主餐清蒸苏格兰大比目鱼:这是我最喜欢的菜，上面的花瓣五颜六色好漂亮/乳猪/红烧鸭腿和烤小羊羔/烧多宝鱼:这个菜是我另一个最喜欢的，不仅很软，味道很鲜美，做的也特别漂亮，像春天萌芽的小树苗。
甜品花生糖/芒果百香果慕斯：酸甜的口味非常适合吃了肉之后解解腻，玻璃做的吸管好有质感/手工冰冻白巧克力草莓夹心冰激凌/他们本来是放在干冰里，我拍得太慢，干冰已经挥发了/ 软糖
温馨小提示：
1着装要求：要穿正装，不要穿运动装和运动鞋，记得有朋友没有按要求穿衣服，真的不让用餐的。不过因为我去的时候是冬天，就穿这毛衣去了，不然会感冒。
2取消预约会收费：一定记得提前预订餐厅，在网上预订需要提供信用卡，可以提前3天取消。但是如果违约就要扣钱。
3.预留够你的时间：餐厅用餐其实很慢，每道菜都经过精细的检验，再由服务生介绍给你，所以最好预留4小时时间用餐。
4.如果你想拍下这些艺术的菜，记得带上camera，因为餐厅的灯光调的很柔和很暗，我就是拿手机拍得，非常暗，只好之后调光线。

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If you are interested in my other blogs related to Food please check out these other blogs below ^^ A thousand years ago, I was an Empress!
Eating Oysters is all about the mood and feel..
The night bazaars of Xi'an - A walk through Hui Street.
Food Friday! Japanese foods help to refresh the taste buds in the mouth .
Introducing Steemit to the best duck in town.