The Fat Duck - Early Courses

On Friday, May 1st, I went with my family to The Fat Duck in Bray, Berkshire. For those of you unfamiliar, The Fat Duck is the best restaurant in the UK, and has been the #2 restaurant in the world every year since 2005, when it was #1, according to Restaurant Magazine. We were a little apprehensive about molecular food with high expectations, but this was better than anything I could have imagined - a sensory overload of amazement.


We started with a little liquid nitrogen action with a little spray thing of egg white, lime, and vodka liquid nitrogenized and powdered with green tea powder for you to pop quickly into your mouth. Complimented with a little lime air spray, you got a pretty unique and incredible palate cleanser.

Next came a little pommery grain mustard ice cream with a red cabbage gazpacho. Mustard ice cream you say? Yup. And it was totally tasty. This course was totally amazing. You start with these little oak moss things you put on your tongue (think listerine strips), and as that dissolves, water is poured over the big oak moss dry ice thing in the center of the table that makes the whole table overflow with the scent of oak moss. Then we got to eat the Quail Jelly, Cream of Langoustine, Parfait of Foie Gras, Oak Moss and Truffle Toast. Phenomenal.


The next course was Heston Blumenthal's famous Snail Porridge; Jabugo Ham, Shaved Fennel. It's kind of awesome not only because it's snail porridge, but also because it's bright green. It was a bit salty for my tastes, but still quite tasty.

Next course, Roast Foie Gras "Benzaldehyde," Almond fluid gel, Cherry, Chamomile. Perhaps "Benzaldehyde" is chemist for delicious.



To be continued...