serious question, why would anybody pair chicken with orange? Or liver with orange? Why?
Mars Bars, New Years Eve, popular mainstream TV sit-coms, politics, political leaders, Ricky Gervais, genuine fast bowling, smoking, Margate, journalism, The Times, McDonalds milkshakes, the economy, banks, the Top 40, Glastonbury, A-Level exams, cartoons, funding of the arts, drummers, hip hop, snooker, wars, polio, Quality Street.
Clearly, the above is a list of Things That Aren’t As Good As They Once Were. It is by no means a scientific snapshot – it is purposefully flippant and light in tone – but it is pretty hard, I think, to refute the position of any of the above items on the list. At one time or other, the quality of any one of them could justifiably be described as ranging from Very Good to Excellent. And now – well none of them are quite the same, are they? There are degrees of course: some have gone completely down the pan; others, more just a nagging, gnawing awareness of the fact that a certain élan has faded, some characteristic otherness has been lost.
Take smoking as a particularly facetious example. Throughout the decades, cigarettes have variously epitomised ethereal silver screen allure. Light up, and one transforms into Cary Grant, Ingrid Bergman. James Bond, even. Smoking came to characterise completely Left Bank café culture: try and picture Hemmingway, Joyce, Camus or Sartre not wreathed in Gitane smoke at Les Deux Magots.
Smoking was proletariat solidarity. It was intellectualism and the avant garde. It was being a member of the band. The de facto description of the coolest jazz club in town was always ‘smoke-filled’. Non-smokers were always prissy, fussy, uptight and un-sexy. Yet fast forward to now and anyone who still smokes is a social misfit and a pariah of the underclass who carries with them everywhere a carcinogenic miasma of poverty, hopelessness, boredom, dole queues, stupidity and UKIP. Were a bar to be described as ‘smoke-filled’ these days it would sound about as alluring a prospect as an abscess. You don’t suppose it will be long before the last remaining smokers are bricked up in their bedsits for good and left to die the death they deserve.
So there you go: fags – once great, now rubbish.
And variously, political leaders: our game show host-alike deputy admits to wearing a onesie. Snooker: well it’s hardly the Davis-Taylor Final these days, is it? Ricky Gervais: sorry mate, what happened? Quality Street: why are over half of them either the strawberry one or the orange one?
Another thing that might now find itself on such a list is Maze. It really Isn’t As Good As It Once Was…
Maze is in the Grosvenor Square Marriott Hotel and forms part of the stateside television celebrity/occasional chef Gordon Ramsay stable. It was also the home of the very highly-acclaimed Jason Atherton, who, until 2010 was the executive head chef. There are probably few restaurants in London that boast such a grand location here at Mayfair’s periphery. Just minutes away from Oxford Street, the dining room overlooks the mock-Georgian Square’s gardens, that elegant, surprisingly austere and scrupulously maintained 49th parallel across which the American and Canadian Embassies face off.
My first outing to Maze was for dinner some while ago. I went with Charlie for my 30th and everything, all of it, was a sublime sequence of elegantly assembled Belles-Lettres. The best thing? Just the sheer irreverence and humour on display in such dishes as deconstructed ‘BLT’ and ‘Peanut Butter and Jam Sandwich’, both now Athertonian trademarks.
Soon after Ramsay’s newest venture opened its doors in 2005 Atherton found himself le nom célèbre du jour; his carte at Maze the hottest ticket in town. He has an internship at Spain’s holy of holies El Bulli to his name, where, as you know, instead of a menu they had a surrealist manifesto. In place of courses, a series of hypnagogic non sequiturs. The toilsome drudge of mere eating was elevated to a Dali-esque realm where mechanics, states, flavours and forms were stretched beyond reason. El Bulli marked a kind of gastronomic endpoint. Where does one go from there?
Maze quickly became the most popular of Ramsay’s venues as Atherton’s training appeared distinctly unRamsay-like in every conceivable way. Ok so he wouldn’t be blindsiding diners with edible punctuation and nor would their menu choices be performed on Moog synthesizer to them. What he did bring with him was technical nous and creativity.
The food is ostensibly modern European with pan-Asian influences. “Uh-oh, it’s a passé fusion joint”. Luckily though, it is (was?) nothing of the sort. You choose several courses, between five and eight, that come in roughly tapas-sized dimensions. The idea being that you create your own tasting menu. While there may not be the traditional demarcation between starter-main-dessert, and all dishes are the same size, the menu is fashioned so that you start with lighter plates, progress through more robust fare and finally have as few or as many puddings as you can fit in.
…But the main conceit of this review remains: Maze is Not As Good As It Once Was. There is the palpable sense that something has gone awry. A recent lunch only served to confirm this.
Some rather fundamental questions arose relating to a pressed chicken terrine and parfait with orange and hazelnuts. Why would anybody pair chicken with orange? Or liver with orange? Why? Fridge-cold liver parfait was sandwiched between slices of pressed terrine – which to be fair was good and probably should have arrived on its own – then accompanied by a tangerine segment cut into a single wafer thin slice. No really, why? Experimentation is one thing, but I fear putting liver with orange is a clear violation of the Nuremberg Code.
A pork dumpling, daikon and wild mushroom broth was a far more harmonious affair, a love affair to be precise. Pork slow-cooked in just enough anise, five spice and ginger and reduced to inky stickiness got seriously good once the dumpling slowly melted into the delicate yet muscular broth.
Blade of beef, pomme purée and shimeji mushroom which, though perfectly fine, simply served to emphasize again the mis-match between what was on the plate. The braised beef, neatly and impressively fashioned into a perfect square was meltingly soft and the pomme purée quite wonderful. Shimeji are teeny-tiny Japanese micro-mushrooms, and oh-so delicate – the pixies of the fungus world. And so they found themselves not just drowning but utterly engulfed under a burly, brawny beef and potato tidal wave. The faintest barely-there dusting of piquant Japanese togarashi spice proved equally as futile.
Similar thing with pudding of apple terrine with rhubarb and custard ice cream. The terrine was like baby food; all saccharine, gummy, stewed apples. The ice cream was utterly fabbo in a zingy, summery afternoon sort of way.
But I did enjoy a very respectable indeed New Zealand chardonnay. An area where Maze has always scored well is its excellent selection of New World and by-the-glass wines. Here, you know that should you opt for a Californian Pinot Noir (I have, it was one of the best wines I’ve ever drunk – 30th birthday, see above) or a Chilean Riesling you be well catered for.
So the killer question. And pretty much in the same way you would ponder to yourself after stumbling upon an old lover you haven’t seen for years and who has aged really, really badly: “What on earth has happened?”
The point we are labouring over is that Maze is not as good since Atherton’s departure. It is less interesting, lacking that spark of true inventiveness. The kitchen is simply not as good or as experienced. And less fun. Therein is the nub. Maze needs to be a fun place to eat, it needs to rediscover that something that makes you exclaim “oh wow, look what they have done here!” when your food arrives, and not “oh my god, what the hell have they done here?”
The tasting menu idea still feels unique, so kudos for that. Here’s hoping that Maze doesn’t end up as a directionless, noughties Ramsay nostalgia act – ‘that passé fusion joint’ – at a time when the capital’s restaurant scene is as exciting, original and fast-moving as it has ever been.
10-13 Grosvenor Square
Tel: 0207 107 0000