Anyone been to The Fat Duck?

Very interesting I never really new what Frankincense or Myrrh where.

You wouldn't have any chance of making it at home. Maybe if you had access to a fully kitted out lab.
 
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AcidHell2 said:
Very interesting I never really new what Frankincense or Myrrh where.

You wouldn't have any chance of making it at home. Maybe if you had access to a fully kitted out lab.
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That's not the point. You go to his restaurant and experience once in a lifetime food (unless you are rich enough to go there again, I assume. :P)
 
I don't really "care" about him as a person, I'm more interested in the ability to cook food and what you get as the entire experience. You don't get the direct contact with him, but you get contact with his cooking and his produce - THAT's what makes a great dining experience, conveying the flavours, perfection and delicacy through flavour and execution. Obviously the atmosphere and whole dining experience has an impact, but I'm very particular to fine cuisine (I'm somewhat of a food snob) when it comes to spending a modest amount. It is certainly on my "to do" list of places to dine.

I, like Seft, have dined at several top notch restaurants - but haven't yet experienced his, and would be interested in what you have to say about it.

As an alternative for more "classical" or "traditional" cooking, Le Gavroche or it's sister restaurant The Waterside is really highly recommended.

I'm hoping to go to Pierre Gagnaire sometime next year - it's not too far from where I used to live in Paris. I do miss my Parisian restaurants...
 
To be honest Blumenthal is an inspiration, Molecular Gastronomy is the way forward and he has embraced it. I can't wait till I go to the Fat Duck as it is inevitable. People saying he has no passion are clearly blind, to go to the lengths he does in order to create exceptional food requires a desire and determination above and beyond normal, run of the mill, chefs. It's possibly why he has 3 Michelin Stars as well. :p
 
Royality said:
To be honest Blumenthal is an inspiration, Molecular Gastronomy is the way forward and he has embraced it. I can't wait till I go to the Fat Duck as it is inevitable. People saying he has no passion are clearly blind, to go to the lengths he does in order to create exceptional food requires a desire and determination above and beyond normal, run of the mill, chefs. It's possibly why he has 3 Michelin Stars as well. :p
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Exactly, you don't put that much effort into creating food if you don't have any passion!
 
I love the guy. I find his show utterly compelling tbh.

Even though what he does could be considered a bit pretentious I honestly don't think he comes across like that at all. He just comes across as someone incredibly focused, and passionate about food.

I missed his show tonight unfortunately although I have seen most of the first series. It's awesome. I really like it when he goes around the world to get inspiration from the finest regions for each dish.

I'd love to go to The Fat Duck and most certainly will at some point, same for for Ramsey's restaurants. Best get saving I suppose. :)
 
G|mp said:
In that the final one he came up with to get the best taste and what not seemed a lot of arseing about to just make a chilli

People havent got time to get as anal as he does while hes cooking, hes good and i like him i just couldnt be arsed with attempting to follow his recipe
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It's that arsing about that secured his restaurant as the top 2 in the world in the last 2 years (1st last year, 2nd this year).
 
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