Going to The Fat Duck is an amazing culinary experience, a show. I am really glad I was invited for a special occasion :-) I was surprised by the intensity and the power of the flavors (like if they were condensed or distilled in a tiny portion). Needless to say everything was perfect, they obviously care for details. We learnt that for 40 guests, they have 40 people working (kitchen + service) (plus people doing research during the day)!
We had more than 14 courses including;
A Vodka & lime cocktail poached in liquid nitrogen at the table served without face shield nor specialised gloves (!!!!!): Interesting texture but very cold
Red cabbage gaspacho with mustard ice cream
Multilayers of quail's jelly, crayfish cream, a chicken liver parfait accompanied by an excellent truffle toast: Intense flavors balancing each other when combined
Snail porridge: I could not handle this one...
Roasted foie gras: Haaa, I was delighted!
Mad hatter's tea party with 'mock turtle soup' made of a golden pocket watch infused broth and Toast Sandwich
"Sound of the sea": A dish from the sea that you eat listening to the sea (but too fishy for me)
Anjou pigeon: Excellent!
Hot & iced Tea: A surprising drink half-cold half-hot at every sip!
Caramelised Blackberries with a wonderful biscuit
Botrytis Cinerea: An amazing composition of numerous round elements looking like a grape
Whisky wine gums from all over Scotland
Like a kid in a sweet shop including a queen of hearts tart: Delicious!
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| Multilayers of crayfish, chicken liver parfait, quail jelly and truffle toast (note the cute little radishes) |
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| The table was set according to this plate |
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| Roasted Foie Gras |
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| Tea Party with mock turtle soup (note the tiny mushrooms on to of the egg yolk) |
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| Sound of the sea... |
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| ... with the sound |
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| Salmon in a licorice gel |
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| Blackberries etc |
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| Botrytis cinerea |
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| Each grape has its own texture, temperature and taste |
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| Tiny Tart in the Queen of Hearts |
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