TASTING MENU
NITRO-POACHED GREEN TEA AND LIME MOUSSE (2001)
ORANGE AND BEETROOT JELLY
OYSTER, PASSION FRUIT JELLY, LAVENDER
POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO
JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS
OAK MOSS AND TRUFFLE TOAST
(Homage to Alain Chapel)
SNAIL PORRIDGE
Jabugo Ham, Shaved Fennel
ROAST FOIE GRAS “BENZALDEHYDE”
Almond Fluid Gel, Cherry and Chamomile
“SOUND OF THE SEA”
SALMON POACHED IN LIQUORICE GEL
Artichoke, Vanilla Mayonnaise and “Manni” Olive Oil
BALLOTINE OF ANJOU PIGEON
Black Pudding “Made to Order”, Pickling Brine and Spiced Juices
HOT AND ICED TEA (2005)
MRS MARSHALL’S MARGARET CORNET
PINE SHERBET FOUNTAIN
(PRE-HIT)
MANGO AND DOUGLAS FIR PUREE
Bavarois of Lychee and Mango, Blackcurrant Sorbet
PARSNIP CEREAL
NITRO-SCRAMBLED EGG AND BACON ICE CREAM (2006)
Pain Perdu and Tea Jelly
PETITS FOURS
Carrot and Orange Lolly, Mandarin Aerated Chocolate
Apple Pie Caramel “Edible Wrapper”, Violet Tartlet
On January 8 we ate at the Fat Duck, Heston Blumenthal’s Michelin 3-starred restaurant. I’ve read reviews and it seems that people either love or hate this place, and we fell squarely into the “love” category. It was a phenomenal experience, one I hope to repeat someday.
We brought two wines with us, 2004 Marcassin Chardonnay, Marcassin Vineyard, and 2004 Sine Qua Non Syrah Ode to E. It may have been smartest to get the suggested wine pairing, but having a big white and a big red ended up working pretty well. The Ode to E in particular was amazing.