The Fat Duck

Just a quick intro on The Fat Duck and it's 3 Michelin starred chef Heston Blumenthal: Blumenthal advocates a scientific approach to cooking, often referred to as 'Molecular Gastronomy' where each dish is scientifically researched for 12 months before being 'released' to the public. In this time, not only is the physical manner in which the food is cooked examined, but so too the molecular structure of the ingredients in searh of synergies. Thus you have rather bizarre combinations like liquorice and asparagus, due to their similar chemical structure. It's pretty amazing stuff and the results are astonishing, refined and unlike anything I have ever eaten before. Bon Appetit!

Catching the train from Paddington Station to Bray

Outside a rather inconspicuous Fat Duck

The Hinds Head Hotel next to the Fat Duck, also run by Heston Blumenthal

The decision to go the Tasting Menu was a no brainer. Pity it took these two half an hour to decide on wines.

The lovely Edwina and I downed champagne as the wine debate raged.

Wine choices made... Lets EAT!!!

NITRO-GREEN TEA AND LIME MOUSSE - they brought this one out to the table, poured nitrogen in a silver bowl and 'cooked' ('iced'?!?) the mousse for a few seconds then...

Eat it quick!!

BEET AND ORANGE JELLIES - This one was pretty much as described... However with a slight twist - the orange one tasted of beet nad the red one tasted of orange, therby suprising your preconceptions.

OYSTER AND PASSION FRUIT JELLY WITH LAVENDER

POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GASPACHO

OAK MOSS AND TRUFFLE TOAST - This dish was interactive - we placed an oak-flavoured film in our mouth and huffed in the scents coming off the moss. I'm not sure what the point of this was, but it was fun nad I guess may have complimented the Truffle Toast. This was served with.....
QUAIL JELLY, CREAM OF LANGOUSTINE, PARFAIT OF FOIE GRAS. Which was incredible. Every mouthful had me swooning and I all but licked the bowl clean.

Mmmmmm...

The world-famous signature dish - SNAIL PORRIDGE served with Joselito ham and shaved fennel. Probably my favourite of the night.

ROAST FOIE GRAS with almond fluid gel, cherry sauce and chamomile jelly.

"SOUNDS OF THE SEA" Which can only be described as a sculpted a shore scene - it was made with tapioca sand, sea foam, fried baby eels, razor clams, cockles, and a quartet of Japanese seaweed species And tasted INCREDIBLE. This was a slightly interactive part of the meal as we were given large shells to listen to whilst eating the dish (shells that contained those new iPod nanos, playing sea sounds softly)...

The Birthday boy is so cute!

SALMON POACHED WITH LIQUORICE with Perthuis asparagus, pink grapefruit and“Manni” olive oil

BALLOTINE OF ANJOU PIGEON with Black Pudding, Chinese pigeon cracker, Pickling brine and spiced pigeon juices

HOT ICED TEA was an amazing science experiment. Whilst looking like one single liquid, it actually contained two distinctly textured liquids – one rather warm and gummy, the other cool and fresh!! Science!?!? Who knew??

MRS MARSHALL’S MARGARET CORNET named after a frozen dessert pioneer: apple ice cream with orange and ginger granita.

PINE SHERBET FOUNTAIN - Sherbert Fountain! Now these I know. Slight twist in that it was flavoured with pine and the stick was a vanilla bean.

MANGO AND DOUGLAS FIR PUREE - Bavarois of lychee and mango, blackcurrant sorbet, Blackcurrant and green peppercorn jelly

PARSNIP CEREAL




THe final dish of the night - NITRO-SCRAMBLED EGG AND BACON ICE CREAM with Pain Perdu and Tea Jelly. Like the opening dish, this was 'cooked' in nitrogen at the table next to us. What was MOST remarkable here was that the egg which was 'cracked' into the nitrogen to had been infused with backon bits and ingrediants so that when in hte nitrogen for a few seconts, what looked like an ordinary yolk became ice cream! An amazing nad appropraite finish to the evening.

Phew!! All over. Stuffed to the brim and fluffy-headed on wine. We returned to the station to await our train back into London. All in all a most amazing evening andwonderful Birthday for my main man meat.

A BIG thank you must go to Chris 'Mr. Papparazzi' Jamieson for all the wonderful photos