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SOUTHERNDOWN
La Plie - a star in the making
For those of you who haven’t yet visited La Plie in Southerndown, you rally must go! I’ve eaten there on a few occasions now, both with my husband, in a family group and with a number of friends and colleagues. In my humble opinion, owner and Chef Matt Powell is a star (Michelin) in the making.
Our latest visit was for a family Sunday lunch. We’d not eaten at La Plie with our son before so I was interested to see what a ten year old thought of fine dining. It was a very hot day but we were as cool as cucumbers as the main door was left open to let in a cooling breeze and the fans were on. We were lucky enough to be seated by the window which gave us a fantastic view of the surrounding fields.
Head waiter, Alex, gave us our menus and, over a glass of surprisingly good house white, we discussed our choices. As we did so, the waitress arrived with canapés of carpaccio of venison, red cabbage jelly, black lava salt and sage flower which we enjoyed immensely. Our son abstained and concentrated on his freshly baked bread roll instead.
An amuse bouche celeriac soup followed which was delicious and full of flavour. We had decided on our starters and sat back waiting for their arrival. Fresh water crayfish pan fried in beurre noisette, locally picked sea beet, crayfish gellée and crayfish bisque sauce for hubby, my new season British asparagus, truffle poached free range duck egg, wood sorrel, morels and morel crème. Our son had chosen pork belly, sharp apple pannacotta, roasted apple purée and pork juice reduction. All three starters were masterpieces on a plate. The flavours all worked well together magnificently.
We were enjoying our food so much that we hadn’t noticed the restaurant filling up with diners and I even spotted a few familiar faces. Our main course then arrived. Our son had chosen Welsh saltmarsh rack of lamb, braised haricot blanc, wild cabbage, baby turnips, baby fennel and lamb jus. I opted for the roasted monkfish tail, petit artichoke barigoule, lobster tortellini and lobster sauce whilst my hubby chose the pan fried turbot, steamed mussels, palourde clam, half scallop, pommes purée, with samphire and saffron sauce. An order of spring greens of new season British asparagus, buttered hispi cabbage and fresh peas made the ideal accompaniment to our meals.
After our superb main courses, we were all quite full but still had the desire to order the white and 70% Guanaja chocolate mousse, elderflower, poached cherries and cherry sorbet for my husband and raspberry soufflé, fresh raspberries, iced raspberry mousse and raspberry reduction for myself and a choice of two of each Welsh and French artisan cheeses, homemade chutney and crackers for our son. I can’t really put into words how beautifully these dishes were presented and also how gorgeous they tasted.
Over coffee and chocolates, Matt popped over to chat with us for a while, stopping at each table to check all was well and that his customers were happy. I saw only happiness.
If you do one thing today, check your diary and book a table! Word is getting around about this talented young man. A star is born. You heard it here first!
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