The Fat Duck

Yesterday was The Fat Duck, Heston Blumenthal’s signature restaurant in Maidenhead. It was spectacular as expected. Among the highlights was a palate cleanser of Egg white mousse, infused with green tea, lime and vodka and “Cooked” in liquid nitrogen. It was slightly firm on the outside and so light as to be non-existent on the inside. The combination leaves your mouth clean, dry, and aready for the next course.

The snail porridge was also amazing, I had read the description on their web site but was totally unprepared for the actual item. It is essentially Escargo, in a rich, ham flavored porridge.

The last dish was actually “breakfast” a bowl of cereal, french toast, bacon and eggs. The Cereal was shaved parsnips in parsnip infused milk, the Bacon was candied ham fat, and the eggs were already bacon flavored and "cooked" in liquid nitrogen table-side. So the last course was traditionally the first and everything savory was sweet and vice versa. Oh yeah, the French toast was just french toast. Probably my favorite course.

After our meal, we were introduced to the Chef by a gentleman at the table next to us. He is the produce supplier to the restaurant. We got a personal tour of the kitchen -- I was surprised at the small size, cleanliness, and quiet precision. Quite different from orchistrated chaos of many of the high-profile kitchens I have seen. We learned that there is a second kitchen across the street from the restaurant. Maybe that is where the keep their chaos.

Espresso Note: Pretty good shot, Saeco SuperAuto, unknown beans.