hoping for a fat duck one day Tweet

Presently world's 2nd best restaurant, Heston Blumenthal's The Fat Duck publishes its philosophy online; quite a lengthy reading. I quote the slightest bit: Eating is a multi-modal process (involving all the senses). Any comments concerning food being just about taste are misguided. Try drinking a fine wine from a polystyrene cup or eating a beautifully cooked piece of fish off a paper plate with a plastic knife and fork, it is not the same. Very much on my liking. I can only cross fingers that I'll get to experience the outcomes soon, as well. Here's a selection from the menu sample for tasting menu (GBP 115) they serve: nitro-green tea and lime mousse (2001), oyster and passion fruit jelly, lavender pommery grain mustard ice cream, red cabbage gaspacho, quail jelly, cream of langoustine, parfait of foie gras, oak moss and truffle toast (homage to Alain Chapel), snail porridge, joselito ham... Don't know about you; I find it very hard to focus on anything else but food right now. Grrreat food.

Update, June 21st 2008: I was treated to a Fat Duck lunch last October, incidentally, by my love, on his birthday. It was tremendous, one of those things I find hard to put in words. Plus, I didn't make photos, there was no way I was going to spend my precious six hours on anything like that—I forced myself a couple of times, it wasn't worth. It comes highly recommended, if you can spend that much on food, are a truly open foodie (read gourmand), and book three months in advance on the day.