Fat Duck was fucking incredible. The place is not overrated, and even though it cost me more than a week’s salary, I consider it money well spent. Some of the dishes actually need five days to prepare, so they won’t take cancellations at short notice.
To start with we had small amuse bouche things, which I photographed, but the pics aren’t displaying, grr. Stupid site. However, a quick Google and I’ve found some wonderful photos someone else took when they visited on Flickr: http://www.flickr.com/photos/7205884@N07/sets/72157625882219485/with/5429646378/
They had the same stuff (except we got the beetroot things, instead of olives), and the same waiter. They’re better photos, too, heh.
Anyway, these were beetroot with a horseradish cream centre - tiny little things that disappear when you put them in your mouth. Food magic.
Then “Nitro Poached Aperitifs” with a choice of Vodka and Lime Sour, Campari Soda and Gin and Tonic. Basically this was egg white (soft and fluffy) dipped into nitrogen, dusted with dehydrated flavour whilst the air in front of you was sprized with a scent for the full sensory experience. I went with the vodka lime which was zingy and eye opening.
Next…a teeny tiny bowl of red cabbage gazpacho with pommery grain mustard ice cream. Sounds horrible? The ice cream was actually creamy and delicious and the gazpacho was very fresh and tasty.
Then…Jelly of Quail with Crayfish Cream. (Plus Chicken Liver Partait, Oak Moss and Truffle Toast).
The mini truffle toast was gorgeous. The moss was actually plonked in the middle of the table and dry ice poured on it for a theatrical effect. You can see the truffle toast on the wiki but sadly, not the moss.
And then it was on to the infamous Snail Porridge. Sounds horrible, but what you actually got was a parsley infused, green brick of oaty mulch with meaty bits (the snails, not that you’d recognise them as such) and shaved fennel on top. I can’t really describe it other than to say it tasted like Spring.
Roast Foie Gras (with Rhubarb, braised Konbu and Crab Biscuit) came next. Much as I don’t like the idea of how Foie Gras is produced, this was delicious.
Then Mock Turtle Soup. This was featured on Heston’s Feast programme (I don’t know if you have had those over in the US, but they’re worth watching for pure innovative cooking). This came in the shape of a bowl of a meaty thing, an eggy mushroom thing, and a cup of hot water into which a gold fob watch was placed. The watch them melted, becoming a broth with flecks of gold leaf which is then poured over the other ingredients. I imagine I’ll be turning out a gold plated poop some time tomorrow.
Here’s more about the soup: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article6336443.ece
After this was “Sound of the Sea” - basically sushi on steroids. It’s served on a glass box of sand, with a gravelly, edible sand as the base, bits of yummy seaweed and sashimi. All of which you eat whilst wearing an ipod that sits in a seashell and plays wave sounds and seagull cries.
Salmon poached in a Liquorice Gel was the slightly more sedate next course. I hate liquorice, but it didn’t taste aniseedy so I was alright. It came with artichoke bits that were actually more delicious than the salmon itself.
Then on to the meat course, “Saddle of Venison” which was actually three little bits of melt in the mouth flesh served with a small cup of spelt risotto and black truffle. Absolutely gorgeous.
Time for a palate refresher: hot and iced tea. Which is actually cup of clear tea that is cold on one side of the mouth and hot on the other. Apparently they do this with a gelling agent. It’s certainly impressive and interesting.
Pudding time. Pudding one was Galette of Rhubarb with a Neroli scented yogurt and rhubarb sorbet. Which was fucking delicious. This comes with a rhubarb crisp that has been in a dehydrator at exactly 117 degrees F for 24 hours.
The slightly richer BFG (Heston’s take on a Black Forest Gateau) came next and I pretty much came in my pants. It was a creamy, chocolatey thing which apparently involved 14 processes to make. Even the stem on the cherry is edible - I think it was spun sugar or something of that ilk.
And then finally whisky jellies (each with the flavour of a different single malt, and also bourbon), a goody bag of sweeties - a white chocolate playing card with a jammy centre, an apple pie caramel with an edible wrapper, a bubbly orangey chocolate that was like a really posh Jaffa Cake (do you have those?) and coconut tobacco (tobacco infused coconut shreds). I ate 'em all up.
We finished with a lovely tea made from fresh mint leaves and staggered off to our cab, nearly £300 poorer, but a lot richer in experience.
