To All Those Critics of British Food...

[molly bloom]

Time to eat your words. The Fat Duck Restaurant in Bray has been voted the world's best.


I noticed as well that an American survey found that gourmets there thought London was best place to eat out.

Here's a degustation menu from Chef Heston Blumenthal's Fat Duck:


MENU SAMPLE FOR TASTING MENU
NINETY-SEVEN POUNDS AND FIFTY PENCE

NITRO-GREEN TEA AND LIME MOUSSE

ORANGE AND BEETROOT JELLY

OYSTER, PASSION FRUIT JELLY, HORSERADISH CREAM,

LAVENDER POMMERY GRAIN MUSTARD ICE CREAM,

RED CABBAGE GAZPACHO

JELLY OF QUAIL,

LANGOUSTINE CREAM,

PARFAIT OF FOIE GRAS



SNAIL PORRIDGE
Jabugo Ham, shaved fennel

ROAST FOIE GRAS
Almond fluid gel, cherry and chamomile

SARDINE ON TOAST SORBET
Ballotine of mackerel ‘invertebrate’, marinated daikon

SALMON POACHED WITH LIQUORICE
Asparagus, pink grapefruit, "Manni" olive oil

POACHED BREAST OF ANJOU PIGEON PANCETTA
Pastilla of its leg, pistachio, cocoa and quatre épices

WHITE CHOCOLATE AND CAVIAR

MRS MARSHALL’S MARGARET CORNET
PINE SHERBET FOUNTAIN

MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet

CARROT AND ORANGE TUILE,
BAVAROIS OF BASIL
BEETROOT JELLY

SMOKED BACON AND EGG ICE CREAM
Pain perdu, tea jelly

LEATHER, OAK AND TOBACCO CHOCOLATES
PRALINE ROSE TARTLET

A selection of wines by the glass to accompany this menu £67.50

A selection of Champagne Taittinger by the glass to accompany this menu £90.00


Forgot the link: http://www.fatduck.co.uk/

[dannubis]

congradulations !!!!

your coocking still sucks though

[Spiffor]

Re: To All Those Critics of British Food...

Originally posted by molly bloom
NINETY-SEVEN POUNDS AND FIFTY PENCE

British

RED CABBAGE GAZPACHO

Spanish

LANGOUSTINE CREAM,
PARFAIT OF FOIE GRAS
SNAIL PORRIDGE
Jabugo Ham, shaved fennel
ROAST FOIE GRAS
Almond fluid gel, cherry and chamomile

French

POACHED BREAST OF ANJOU PIGEON PANCETTA
Pastilla of its leg, pistachio, cocoa and quatre épices

French

MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet

German

BAVAROIS OF BASIL

German

PRALINE ROSE TARTLET

French

A selection of wines by the glass to accompany this menu £67.50

Whatever it is, it's not British

A selection of Champagne Taittinger by the glass to accompany this menu £90.00

French

[molly bloom]

Originally posted by dannubis
congradulations !!!!

your cocking still sucks though

I've emended your quote slightly...


I, on the other hand, have fond memories of my first dish of waterzooi and I love moules cooked Belgian style.

Wasn't at all keen on my partner's Dragon's Breath beer- a friend brought it back for him from her trip to Bruges, and it's the only ale that when he's opened the bottle, I could smell it from across the room.

He's a fan of real ale, and he said it was almost too strong for him.

[Space05us]

The Fat Duck Restaurant in Bray has been voted the world's best.

By whom? The Bray ad council?

[Spiffor]

Seriously, I wouldn't mind eating there. The menu sounds promising, and if the critics are to be believed, the promises are held

I'm cautious about the wines though. Somebody who flaunts Taittinger Champagne either tries to sell a large stockpile to customers who enjoy overrated labels (and keeps the actual great champagnes for connoisseurs), or they are seriously ignorant.

[molly bloom]

Originally posted by Space05us

The Fat Duck Restaurant in Bray has been voted the world's best.

By whom? The Bray ad council?

No. Go back to your rancid whale blubber burgers.

[molly bloom]

Re: Re: To All Those Critics of British Food...

Originally posted by Spiffor


British

RED CABBAGE GAZPACHO

Spanish

LANGOUSTINE CREAM,
PARFAIT OF FOIE GRAS
SNAIL PORRIDGE
Jabugo Ham, shaved fennel
ROAST FOIE GRAS
Almond fluid gel, cherry and chamomile

French

POACHED BREAST OF ANJOU PIGEON PANCETTA
Pastilla of its leg, pistachio, cocoa and quatre épices

French

MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet

German

BAVAROIS OF BASIL

German

PRALINE ROSE TARTLET

French

A selection of wines by the glass to accompany this menu £67.50

Whatever it is, it's not British

A selection of Champagne Taittinger by the glass to accompany this menu £90.00

French

Well, I could of course point out that a bavarois is German only if made by a German in Germany with ingredients originating only in Germany- and that French terminology doesn't make a dish French, et cetera.


And I could descant at length about the influences Roman and Italian cooking had on French cuisine- and Spanish and Arabic too. But you get my point...


France will be soon surrendering all its croissants to the Austrians, I suppose- perhaps on Turkey's admission to the E.U. .

[lightblue]

It's a bit of molecular cooking style (the odd ice creams, other apparently weird combinations, the nitrogen cooled starter etc). My parents took me to this restaurant in Cambridge (Midsummer House, since been awarded it's 1st Michelin star after 1yr with the new chef/menu), which has a similar approach to food. Odd combinations, weird temperatures for certain foods, weird ways of eating in certain cases, but a very very memorable meal and well worth my parents cash (though way out of my price league )

[Spiffor]

I love creative food when it's well done.

I sometimes get to eat at such restaurants, and I'm always eager to discover what surprise arrives next.

In particular, I once ate a custom menu at Trois Gros, and it was really a delight, despite the large number of meals they had to serve

[molly bloom]

Originally posted by lightblue
It's a bit of molecular cooking style (the odd ice creams, other apparently weird combinations, the nitrogen cooled starter etc). My parents took me to this restaurant in Cambridge (Midsummer House, since been awarded it's 1st Michelin star after 1yr with the new chef/menu), which has a similar approach to food. Odd combinations, weird temperatures for certain foods, weird ways of eating in certain cases, but a very very memorable meal and well worth my parents cash (though way out of my price league )

I watched Blumenthal demonstrating his cooking style & techniques on television, with the nitro starter- the way cold plumes of gas come out of the nose was quite an eye-opener. Or is that nostril opener ?


And I liked the look of his carrot tuiles- he encouraged the contestants in Master Chef to experiment with different products and foods and try to see what worked well with carrot.

[Az]

Re: Re: To All Those Critics of British Food...

Originally posted by Spiffor


British

RED CABBAGE GAZPACHO

Spanish

LANGOUSTINE CREAM,
PARFAIT OF FOIE GRAS
SNAIL PORRIDGE
Jabugo Ham, shaved fennel
ROAST FOIE GRAS
Almond fluid gel, cherry and chamomile

French

POACHED BREAST OF ANJOU PIGEON PANCETTA
Pastilla of its leg, pistachio, cocoa and quatre épices

French

MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet

German

BAVAROIS OF BASIL

German

PRALINE ROSE TARTLET

French

A selection of wines by the glass to accompany this menu £67.50

Whatever it is, it's not British

A selection of Champagne Taittinger by the glass to accompany this menu £90.00

French

Spiffor deals pwnage!

[Bereta_Eder]

I'm so hungry now I could almost eat britissh food

[MikeH]

Where did you see this article?

I found this:

http://www.worldpress.org/Asia/1920.cfm

That said it was second best (and another restaurant in Bray in the top 20)

[Brundlefly]

The Brits do meat very well. A good steak and kidney pie washed down with a McMullens ale is an excellent meal..