Name: CERU Farringdon
Address: 9-13 Cowcross St, London, EC1M 6DR, GB
Telephone: 020 3195 3003
Rating: 4.3

United Kingdom

Greater London

CERU Farringdon

Mousse au chocolat is the French dessert of melted dark chocolate lightened with beaten egg whites, sometimes with yolks and butter folded in first, set in the fridge and served cold in a glass or spooned from a bowl. In its home form it contains no cream and no gelatine: the structure comes entirely from the air in the whites and the chocolate setting as it cools, which is why a proper one is dense, dark and faintly bitter rather than fluffy and sweet. The word mousse was used for savoury and sweet foams in French kitchens from the eighteenth century, and the chocolate version appears in recipe books by the early twentieth; it became the bistro dessert of the post-war decades, served from a large bowl at the table in the style of the Paris brasserie, and it remains the dish by which the kitchen's pastry section is most easily judged because there is nowhere to hide.

The chocolate is the dessert, and it should be a dark couverture of sixty to seventy percent cocoa, chopped and melted gently over a bain-marie with a spoon of butter or a little coffee. Egg yolks are beaten in while the chocolate is warm but not hot, which thickens the mixture and gives richness; the whites are whisked with a pinch of salt and a small amount of sugar to firm peaks that still bend at the tip, and a third is stirred into the chocolate to loosen it before the rest is folded in with a spatula in as few strokes as will leave no white streaks. The mousse is poured into glasses or a bowl and chilled for at least three hours, ideally overnight, so it sets fully. Versions with whipped cream folded in are lighter and paler and common in restaurants; the cream makes the mousse easier to hold but dilutes the chocolate, and a kitchen should say which it is making.

A spoon should go in with slight resistance and lift out a piece that holds its shape, with a texture that is airy yet dense, melting on the tongue and leaving the mouth coated with chocolate, not fat. The colour should be deep brown, the taste bitter-sweet with the cocoa well ahead of the sugar, and the egg should not be detectable. Mark down a mousse that is grainy from chocolate that seized or whites that were overbeaten, one that is foamy and collapses, which means the whites were under-whisked or the mousse was too fresh, a pale, sweet, creamy version served without warning as the classic, any taste of gelatine or raw egg white, and a mousse served straight from a cold fridge so hard it has to be scraped. A spoon of unsweetened whipped cream or a crisp tuile on the side is a reasonable accompaniment; sauces, fruit coulis and sprinkles are hiding something.

Mousse au chocolat

Grilled Octopus is a Mediterranean delicacy celebrated for its tender texture and oceanic flavor. The preparation often involves boiling or braising the octopus first to break down its tough fibers, ensuring it becomes perfectly tender. Once pre-cooked, the tentacles are marinated in olive oil, lemon juice, garlic, and fresh herbs like oregano or thyme, then quickly grilled over high heat. This final step gives the exterior a delightful char and crispiness while keeping the inside soft and succulent. Served simply with a drizzle of extra virgin olive oil, a squeeze of lemon, and perhaps some capers or a side of fava bean purée, Grilled Octopus is a testament to the beauty of fresh seafood prepared with respect and simplicity. It captures the essence of coastal dining.

Grilled Octopus

Zucchini and Feta Fritters, known as 'Mücver' in Turkish cuisine, are delightful savory pancakes that are crispy on the outside and tender on the inside. Grated zucchini is the star ingredient, mixed with crumbled feta cheese (beyaz peynir), eggs, flour, and a generous amount of fresh herbs like dill, parsley, and spring onions/scallions. The mixture is spooned into hot oil and shallow-fried until golden brown. The salty tang of the feta perfectly complements the mild sweetness of the zucchini, while the herbs provide a refreshing aromatic lift. Served warm or at room temperature, they are almost always accompanied by a dollop of garlic yogurt for dipping. Mücver represents the ingenuity of home cooking, turning simple vegetables into a crave-worthy dish.

Zucchini Fritters

Artichoke Salad is a fresh, vibrant dish that highlights the earthy, nutty flavor of artichoke hearts. Typically made with fresh artichoke bottoms that have been carefully trimmed and poached in a 'zeytinyağlı' style (with olive oil, lemon, and water), the salad is a staple in Aegean and Mediterranean cuisines. It is often combined with fresh greens like arugula, dill, and parsley, and dressed with a zesty lemon-olive oil vinaigrette. Additional ingredients might include broad beans (fava beans), diced carrots, peas, or shavings of parmesan cheese to add complexity and texture. Light yet satisfying, Artichoke Salad serves as an excellent appetizer or a healthy side dish, embodying the clean, sunny flavors of the Mediterranean coast.

Artichoke Salad

I have to say one of the best mousse I have eaten it is with dark chocolate and tahini, served with crystallised ginger pieces, and the presentation of the dessert in the Turkish coffee mug is a nice touch!

Grilled octopus

The celeriac puree at the bottom was tasty and nice touch, i liked the octopus as well but this dish is too expensive for what you get as a portion.

Artichoke salad

Warm salad, very tasty artichokes and dressing but I have to say for an artichoke salad there was too much green beans.

Zucchini and feta fritters

It was served with yoghurt and dill very tasty, it was warm and really nice starter. 

CERU Farringdon

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Mousse au chocolat

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