People quite often say to me; with all the posh restaurants you go to, don't you get overly fussy? Yes and no. You can still enjoy a good burger but you inevitably judge it by all the other burgers you've eaten. In the category of single Michelin star restaurants, we've recently eaten at the likes of Fera, Clove Club and Kitchen Table. Strong competition. But Fraiche more than holds it's own. In fact we find it to be flawless cooking with bold (the beef for example) and delicate dishes (the asparagus) utilising faultless technique. But the innovation is never at the expense of the vivid flavours which as we know from experience, can be hard to pull off. I can barely even choose a favourite course, it is all so accomplished. He makes the ingredients really sing. We're cooing to each other, 'did you get that bit yet?' with each little delectable part. But it's fun too, a joy to eat, (not always the case) with the likes of the signature grapes that fizz on your tongue and space dust in the dessert that crackle in your mouth. (Always a favourite of mine). We rifle through a drawer full of menus, I take a look at El Celler de can Roca and ABaC (I still bitterly regret cancelling our reservation here due to lack of funds especially when looking at the menu). The inspiration from these world class restaurants is evident but it has it's own identity.
Service is accomplished and slick too. I know they've worked hard on improving the dining room. It isn't quite the elegant space it really could be but it's getting there and this really requires outside sourcing. I read that Marc likes to do most things himself. I'm hoping that he chooses the city stage of Manchester for a rumoured expansion.
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