Fine dining at The Fat Duck heston blumenthal(UK Michelin 3stars)
The Fat Duck is Creative Luxury Morden British Expensive Restaurant .
Best Restaurant in the World and Best Restaurant in the UK.
25Years Celebration Course - Heston”s World of curiosity
Anthology menu volume 1
Beautiful Heart still water bottle
Apricot holder carrot and safran infused with assam tea juice
Japanese Kuko hokicha tea
hello
A TRIP FOR THE TASTE BUDS
my name is Myla, nice to meet you i'm going to prepare you the first course
which is called lime group and it is amnes a cocktail that you can actually
we are technically freezing the meringue in the liquid nitrogen
which is minus 194 to 96 degrees
we finish your meringue with a dusting of japanese
I suggest not to wait for each other
Because you can stared to get melted
and try to eat in one go
another one to you
Course 2: Aerated Beetroot, into the mouth and the mind into moods and memories
This macaroon in your mouth and trying to detect different tastes
salty, sweet, sour. Bitter, umami. This spherical delicacy is,
in essence, a gym session for the month.
Course 3: Red Cabbage Gazpacho, Pommery Mustard Ice cream 2021
as the red cabbage when you bite in it when it's raw it's quite
a peppery note which is from the mustard oil and the mustard seeds
Course 4: Orange and Beetroot Jellies 2002, these jellies are the last
Of our quarter of mouthwatering morsels. They are also an exploration
Of the interplay between acidity and sweetness, both of which are tastes.
which is a question everything we have
(we can explore more in the next dish)
orange and then beated jellies and i suggested to start with the orange thank you
A WALK IN THE MOOD
so as you can see from the centerpiece we are now into the forest and in front of you there
are different layers and textures of earthy and umami flavors and starting from your white bowl
on the top there is a chicken liver pate with the longest thing cream jelly of quail
and the pea mousse at the bottom and instead into your wooden wood there's a truffle toast
that will give you crunchiness now aston asked you how do you taste the smell and the answer is
in the plastic box in front of you that if you can please now take the box and open it from the top
you will find a little strip inside so inside there is a strip that if we can keep
please put now on the top of your tongue your knife will start to spread with this woody flavor
because the strip it's made with oak essence we usually smell the oak from the wood itself
or from the wine as well but tasting it it's what are you literally doing now and as soon
as you are tasting the wood at the uncaptains the smell will come out from the centerpiece
and let's bring back all your memories of a nice stroll into the woods with the mist of the day the
smell of the moss the crunching leaves under your food and the smell of the rain outside as well
it's brought to the process and then we suggest you to have a full spoon
of your white bowl down to the bottom and then alternate it with the bite of the truffle toast
Course 5 Jelly of quail, Langoustine Cream, Parfait of chicken Liver 1999
Course 5 Truffle toast
Bread: the main flower used to make it it's called the burnt wheat
flour if you're interested about the story of the bread
there is a page in the booklet at the same page of the great porridge there is a story obviously
butter is double cream butter this is a very iconic dish it's the snail porridge
it's parsley infused porridge in garlic butter-
based snails and a little fennel salad on the top
Course 6: Snail Porridge 2003
thank you how did you find these different textures
OFF TO THE SEASIDE
Course 7: now we are moving to the seaside it's time for ice cream crab
ice cream with pasta
the salty smell in the air, the feel of sand beneath the feet.
we have a tomato sauce
so we have a dish that incorporates the cracking of waves and seagulls
to enhance the flavor of the dish so we won't
explain the dish now we'll explain it afterwards
it's about listening to those headphones and
i hope it takes you back to a lovely season
Course 8: Sound of the Sea 2017
Mackerel, octopus, yellowtail, sea herbs and kombu and seaweeds.
And debt-representation if a coastline, complete with foam
Flotsam and breached greenery
the dish already has the appearance and flavour of the sea
THE CELEBRATION DINNER
Course 9: The Coronation Feast of James II & Queen Mary 1685
Course 9: Fish of the Day, Oyster Ragu, Verjus, Caviar
Beef Royal, Smoked Anchovy, Pickled Mushroom, Selim pepper
The fish dish white onions for you side what we have is a thin board with a tracker versus
which is first press of very thick grapes cherry vinaigrette and oyster
and because this is the blanket it can be a little bit of these on table because we're going
to bring some sides so this is the salad presented as well during the coronation feast
and there were 300 different recipes of this salad you'll find the jewelry mushroom
with pico apple onion gel and white red peppers and instead for the beef there's even sweet bread
with bone marrow and caviar on and truffle emotion at the bottom
SWEET DREAMS - Course 10 Counting sheep 2015
tea and coffee menu
and we are getting ready for that and if you smell
the fluffy you might want to recognize the smell
now to remind you the flavours of a hot drink before going
Smell is probably the most potent at triggering memories
Molecules ice cream and a mousse made with vanilla and tonka bean and lavender with the
yogurt and then some bergamot and pistachio, and these are the menu for your next course
Course 11: Like a Kid in a sweetshop 2006
if you smell the menu you can smell the sweet shop
and this is the last part of your experience and
aston loves to feel himself like a kid in a sweet
shop and this is a miniature of the restaurant
where are you seated so you can have a look inside
so this is the sweet shop and inside you will have
and all the same for you as well
Earl Grey Tea with milk and sugar
Cold Drip Coffee
Thank you
Fat duck is unique preparation and exceptional food.