This is my second visit to the Fat duck. I had Lunch in 2010 once there. Last time I was by myself to fully focus on taste, texture & service. It was a very interesting lunch (being all by myself, and to experience a 4hours meal.)
This time, i brought my wife and a friend… but the duration wasn’t shorter. We arrived at 1.15pm and left the restaurant at 6pm.
The famous but humble building of the fat duck…
…the simple decor inside. Its a kind of homey feeling. It a kind of place you can feel comfortable even if you wear a simple shirt. We are talking about one of the best restaurants in the world. Most other restaurants in this kind of class are to stiff and too show-off. This does not happen here at the fat duck.
Let talk about food:
Snack: Dehydrated beetroot & horseradish creme
Crisp, sweet and a bit sharp from the horseradish. A good way to wake up the palate.
Palate cleanser: A nitro foam ball. 3choices: Campari Orange, Vodka Green Tea or Gin Tonic. The mixture will be set in siphon to create a foam/ aerated texture. After that, placed in liquid nitrogen to set the outside. Once placed on the tongue – the cold ball more or less burns/cleanse the palate, with a great aftertaste – in my case, Gin Tonic.
Amusebouche: Red cabbage gazpacho, cucumber, whole grain mustard ice cream
Good start, I like all components.
1st course: The Forest interpretation. Covering the next 3photos.
The oak film – served on real moss. Underneath is dry ice (can’t be seen).
The oak film has to be taken first – to get the full aroma from the forest… the oak.
once oak film is popped into the mouth – there is a small truffle toast (truffles are living in a symbioses with oak trees), in the bowl is a jelly of shellfish / chicken stock / peas / foie gras / foie gras parfait / chives / shellfish crisp) – the jelly is my personal favourite (its the best dish of the meal)…. before start eating, the service team will pour hot water over the moss to enhance the oak flavour what is hidden underneath the moss. 10points for the dramatic. 10points for flavour & texture.
The dry ice installation covers the whole table.
Next, was the all so famous….
2nd course: Snail porridge
2years ago I had not the fortune to eat this dish. So good to cover it this time. Good taste.
I love good bread (i’m a person who orders lots of bread, if the bread is good)…. In this case – I have bread on my side plate for the rest of the meal…till dessert.
Artisan butter – fresh one! needed to order a second serving.
3rd course: Foie Gras, seaweed, rhubard
Perfectly cooked – great flavours and texture.
Next is the mad hatter tea:
4th course: Mad hatter tea (special consomme made from chicken, beef and pork), served with a faked egg made from turnip, ox tongue
the mad hatter tea … served as a golden watch… once placed in the tea pot, hot water will be poured on top,… the soup will dissolve and its up to the customer the pour the soup into the cup.
the finished soup.
Delicious ! and great entertainment.
Serve with the mad hatter tea is a special mad hatter plate with small sandwiches.
One of the great details at the fat duck… the detailed and well executed art works.
5th course: Sound of the sea
The sea side is served… one of the most creative dishes. eatable sand (made of maltodextrin), cured fish and seaweed, seaweed foam
Lots of different flavours & textures.
6th course: Liquorice salmon, green asparagus, vanilla mayonnaise, grapefruit
Salmon cooked to perfection. Stunning dish.
7th Course & Main course:
Barbary duck breast, blood pudding gel, potato mash, crisp duck roulade
Perfectly cooked, juicy and great flavours….
…side dish – potato mash (with lots of butter incorporated), crisp duck roulade…. by then – more then satisfied and full.
Start of dessert: Hot & cold ice tea
to start the dessert… theme is “picknick” – the hot & cold ice tea is served. A very interesting drink. As on one side the fluid is cold, on the other it is hot. It is more about the sensation in the mouth, as it is unusual to have a fluid giving such a reaction.
A mini cone with earl grey ice cream is served….
..followed by the picknick… marinated strawberries with a white chocolate blanket. Nothing better then wild strawberries (the small ones on the left).
Then came the main dessert: In our case, we were a bit more lucky as we got 2different ones. My friend asked for the famous bacon ice cream served on pain perdu and bacon chip, myself was up for the black forest gateau.
The ice cream was made last minute in front of our table – with liquid nitrogen of course.
BFG – Black forest gateau.
As by then everyone would have been happy – there is still more to come…
WHISK(E)Y GUMS… small bottled shaped gums – in different whiskey flavour. Served on a mini map, for explanation from which area / country originated.
Last but not least… the Sweet shop bag (petit fours)
The card has its own smell like candy shop.
The many details throughout the whole meal make this experience an outstanding one.
Apple pie caramel – with eatable wrapper.
Queen of hearts – white chocolate card, filled with raspberry jam. Magical & delicious!!
The coconut baccy: coconut flavoured with tobacco
As usual in England – Tea time… a big selection of teas to choose from. In this case – White tea is served;
The last sip of tea was taken ard 6pm – after having an amazing afternoon of delicious food, creative work, good drinks/wines and great company.
The food is top of the world – as well the service. The best entertainment you can get. And I would consider it cheap for what you get, I had lots of other restaurants who charge the same amount but haven’t delivered such a complex show/meal.
If there is any complain to make… might, that I have been there 2years ago – and not much has changed (menu wise). Most of the dishes are the same. For me – personally, I wouldn’t want to cook permanently the same dishes,…. BUT, I absolutely can understand why Heston Blumenthal and his team do so. The fat duck is “in search of perfection” – once a dish is perfect (and couple of the dishes I ate – are perfect) it needs to keep going and to showcase them. There are only 40seats per serving. That’s about 1600 customers a month… About 20k a year… I’m sure that there are more people who want to taste these dishes… to be soaked into the wonderland of Mr Heston Blumenthal.
We want to thank here, the whole team and see you in a couple of years…. THANKS!
….. in the end… there was sunshine ard Bray and London! … this needed to be mentioned. It doesn’t happen that often.