![]() ![]() Constant improvement is innovation too and not every (hysterical) innovation is an improvement. The salmon poached in liquorice gel anno 2011 bears very little resemblance to the version I enjoyed in 2005. This is clearly a misconception: one only has to compare to menu of 2005 with menu of 2011 to see that many changes have been made and Jonny Lake pointed out when I spoke to him after my lunch that the dishes that do re-appear are in constant development too. There have been those who have complained that the Fat Duck is not innovative anymore and has continued to serve the same dishes to its punters for a number of years now. His representative on earth, his Benedictus XVI, is his Canadian head-chef Jonny Lake. It needs no saying that Heston Blumenthal is very rarely to be found behind the stoves at the Fat Duck, however the experimental kitchen, the menu and the restaurant reverberate with the soul of this great chef. This meal was a parade of immaculate food, prepared and served with military precision. A flawless dish with very well-balanced earthy flavours and a feast for all the senses in every respect. The terrific thin and crisp truffled toast was gorgeous and had the perfect amount of truffle on it. And when eaten together they delivered a fantastic taste sensation. The crayfish cream was light and creamy and the pea puree was sublime. The jelly had wonderful concentrated quail flavours and a lovely light consistency. ![]() ![]() Although the layers in the dish are designed to be eaten together with every spoonful, I just had to try them separately too. Gorgeous, each made to perfection and every single layer had a perfect consistency and divine, intense flavours. The quail jelly, crayfish cream, chicken liver parfait and pea puree were served layered in a ceramic bowl. The oak moss comes in two ways, in a 'smoking' wooden box and in a thin film strip designed to melt on your tongue. An exceptional dish that challenged all the senses. Third course, Jelly of quail, crayfish cream, chicken liver parfait, pea puree, oak moss and truffle toast. Blumenthal and his restaurant have won numerous other awards which they proudly list on their website. The restaurant currently takes the number 5 position in the World's 50 list. A year later The Fat Duck took the number one spot on The World's 50 Best Restaurants list and was the second best restaurant in the world from 2006 till 2009. The Fat Duck was awarded its first Michelin in 1998, followed by a second star in 2001 and finally a third star in 2004. Self-taught chef Heston Blumenthal's legendary restaurant is located in Britain's top culinary destination Bray-on-Thames. I really wanted to book a table as it had been six years since my last visit. Yes, even after all those years people still frantically call the Fat Duck on the day when reservation lines open for bookings two months in advance. Hubby and I were both calling the reservation line of The Fat Duck and that's how I got a reservation for the Fat Duck's last service of 2011 on Sunday December the 18th. ![]()
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