The Fat Duck

Welcome to our maiden post :)

Date visited: 12 Feb 2011
Restaurant Profile:
Chef Patron: Heston Blumenthal
3 Michelin Stars
5 AA Rosettes
No. 3 in S. Pellegrino World Ranking as of date of visit.


The Fat Duck is arguably Britain's most famous restaurant and is recognised as one of the world's top 3 restaurants (based on the San Pellegrino restaurant rankings).
After months of waiting and hours of travelling, one last short taxi ride from Maidenhead station and we arrived at the restaurant. Eagerly anticipating the gastronomical journey Heston has created ahead of us...

With the Fat Duck being a three michelin-starred restaurant and one of the top few restaurants in the world, one would expect to step into a royal palace. However, stepping inside the dining room it doesn't scream luxury, but oozes in appeal with its cosy and somewhat rustic charm. Low ceiling, wood beams, white walls with canvases of abstract art. It just makes you feel comfortable...



The journey begins...


Amuse Bouche: Aerated beetroot with horseradish cream

NITRO POACHED APERITIFS: Vodka and Lime

NITRO-POACHED APERITIFS: Campari & Soda

RED CABBAGE GAZPACHO, Pommery Grain Mustard Ice Cream

The Oak Moss

JELLY OF QUAIL, CRAYFISH CREAM, Chicken Liver Parfait, Pea Puree, Truffle Toast & Oak Moss


The Truffle Toast

SNAIL PORRIDGE, Iberico Bellota Ham, Shaved Fennel

ROAST FOIE GRAS, Rhubarb, Braised Konbu & Crab Biscuit

MOCK TURTLE SOUP


MAD HATTER TEA clockwatch dissolving...


Finally, we have...MOCK TURTLE SOUP, Mad Hatter's Tea

SOUND OF THE SEA: Mackerel, Halibut,Yellowfin with dried tapioca sand, elvers, samphire and other sea vegetables with a seaweed stock foam

SALMON POACHED IN LIQUORICE GEL, Artichoke, Vanilla Mayonnaise, Golden Trout Roe & Grapefruit Cells

SADDLE OF VENISON, Beetroot Soubise, Spet Risotto and Umbles, Black Truffles

SPELT RISOTTO with Umbles


HOT & ICED TEA created with fluid gels

GALETTE OF RHUBARB, Neroli Scented Yogurt & Rhubarb sorbet

THE BLACKFOREST GATEAU aka BFG. Layers of dark and white chocolate mousse, chocolate sponge with griottine cherry, aerated chocolate, kirsch ganache, almond base & topped with amarena cherry

The PETIT FOURS: "LIKE A KID IN A SWEET SHOP"
1. AERATED CHOCOLATE, Mandarin Jelly
2. COCONUT BACCY, Coconut infused with an aroma of black cavendish tabacco
3. APPLE PIE CARAMEL, Edible wrapper
4. QUEEN OF HEARTS

QUEEN OF HEARTS, White Chocolate with raspberry centre


AERATED CHOCOLATE, Mandarin Jelly

5 hours and 13 courses later, what can we say? The experience itself was indeed a gastronomic treat. This was what food should be all about. Fun, enjoyable, exciting...an adventure... From the first course of aperitifs poached in boiling liquid nitrogen to the cool mist of the oak moss, from the sound of the sea to the smell of the blackforest. We were truly like "a kid in a sweet shop" when every course was served. This was truly a gastronomical treat to remember. Now bring on Dinner by Heston...