The Fat Duck (Bray, UK)

The Fat Duck
High Street
Bray, Berkshire SL6 2AQ
Dining date: 5/25/12

fat duck door

I recently attended an extraordinary four-day wedding in India. On the way back, I wanted to capitalize on the fact that I was halfway around the world and stopover somewhere interesting to explore/eat. Options throughout Asia piqued my interest but my friend Shawn proposed that I visit him to spend a couple of days in London with the main reason being to dine at The Fat Duck. He’d been wanting to go but hadn’t had a chance to yet – I didn’t need much convincing.

Opened in 1995, The Fat Duck has become a world-renowned destination (~30 miles outside London), having been bestowed 3 Michelin stars each year since 2004 and being named the best restaurant in the world in 2005 in one particular survey (it consistently held a spot in the top 5 until dropping to #13 in 2012). The chef, Heston Blumenthal, is known for modernist cooking (and a lot of molecular gastronomy) and a wild sense of imagination when it comes to his cuisine. Needless to say, I was very excited for this one – this would be one of those rare meals where I walked in expecting a meal that I would remember for a lifetime. It wouldn’t disappoint.

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The Fat Duck is tasting menu only, around 14 courses for £180. The first thing that came to our table was this trolley filled with cold champagnes. Dining at the Fat Duck seemed like a festive occasion in itself, so we kicked off the meal with a glass.

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AERATED BEET ROOT Horseradish Cream

aerated beet and horseradish cream

The first dish to hit our table was this amuse bouche. Looking kind of like a macaron (and having a texture similar to one), the shell exhibited a strong beet flavor, while a subtle spiciness crept up in the cream.

NITRO POACHED APERITIFS Vodka and Lime Sour, Gin and Tonic, Campari Soda

NITRO POACHED APERITIFS

NITRO POACHED APERITIFS

NITRO POACHED APERITIFS

Three choices of cocktail aperitifs came next. Some type of powder was frozen tableside with liquid nitrogen, resulting in a light and airy shell that melted once it hit my mouth. I had the campari soda and, indeed, it did taste pretty darn similar to the real thing.

We decided to start with a lighter white and progress to something bolder later in the meal.

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RED CABBAGE GAZPACHO Pommery Grain Mustard Ice Cream

RED CABBAGE GAZPACHO

RED CABBAGE GAZPACHO

The mustard ice cream was the most pronounced flavor in this dish, which was both refreshing and mildly spicy. The red cabbage gazpacho itself was sweet, balancing out the ice cream nicely.

JELLY OF QUAIL, CRAYFISH CREAM Chicken Liver Parfait, Oak Moss and Truffle Toast

JELLY OF QUAIL, CRAYFISH CREAM Chicken Liver Parfait, Oak Moss and Truffle Toast

JELLY OF QUAIL, CRAYFISH CREAM Chicken Liver Parfait, Oak Moss and Truffle Toast

JELLY OF QUAIL, CRAYFISH CREAM Chicken Liver Parfait, Oak Moss and Truffle Toast

JELLY OF QUAIL, CRAYFISH CREAM Chicken Liver Parfait, Oak Moss and Truffle Toast

I had seen a picture of this dish ahead of the meal and was very curious how it all worked; it’s easily one of the most memorable presentations I’ve ever seen, resembling something like a foggy forest floor. Dry ice is hidden under the grass, and a dense fog billows out as water is poured over. Food-wise, we started with a film that we placed on our tongue – the film gave off a smoky/woody essence on the palate. The two main edible components were the truffle toast and layered quail jelly, crayfish cream and chicken liver parfait. An odd combination of ingredients, but they worked well together to make some delicious savory bites.

SNAIL PORRIDGE Iberico Bellota Ham, Shaved Fennel

SNAIL PORRIDGE Iberico Bellota Ham, Shaved Fennel

The porridge itself was tasty with a rich creaminess. Tender chunks of escargot were a nice pairing too, as were the thin slivers of fennel. I didn’t think the jamon iberico was too pronounced though.

For the next dish, we had the option of the foie gras from the tasting menu or a special scallop dish that day. Three out of the four of us decided to stick with the foie gras.

ROAST FOIE GRAS Barberry, Braised Kombu and Crab Biscuit

ROAST FOIE GRAS Barberry, Braised Kombu and Crab Biscuit

The foie gras itself was cooked perfectly, topped with a sweet fruity topping. It was good, but I thought the flavor profiles were a bit “typical,” especially considering our previous dishes.

Our fourth did really enjoy his scallop, though.

scallop supplement

MAD HATTER’S TEA PARTY (c.1850) Mock Turtle Soup, Pocket Watch and Toast Sandwich

MAD HATTER'S TEA PARTY (c.1850) Mock Turtle Soup, Pocket Watch and Toast Sandwich

MAD HATTER'S TEA PARTY (c.1850) Mock Turtle Soup, Pocket Watch and Toast Sandwich

MAD HATTER'S TEA PARTY (c.1850) Mock Turtle Soup, Pocket Watch and Toast Sandwich

MAD HATTER'S TEA PARTY (c.1850) Mock Turtle Soup, Pocket Watch and Toast Sandwich

MAD HATTER'S TEA PARTY (c.1850) Mock Turtle Soup, Pocket Watch and Toast Sandwich

Our next dish brought back the whimsy with its tower of sandwiches and a teapot. We were presented with gold pocket watches (presumably the Mad Hatter’s) which were placed into the teapot. We were instructed to stir gently and marveled at how the watch disintegrated and ended up turning the liquid into a sort of rich bouillon. Crazy. A quail egg and some caviar accompanied the delicious soup, which we ate with toast sandwiches….as in, crispy toast in between slices of bread. So cool, and tasty too.

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“SOUND OF THE SEA”

"SOUND OF THE SEA"

SOUND OF THE SEA

The assault on our senses continued as a sea shell was brought to our table. A small iPod was in each shell and we listened to sounds of the sea/beach as the next course came. A selection of fresh sashimi including mackerel, halibut and cured abalone were accompanied by tapioca sand and a seawater foam. I can’t say for sure that the sounds elevated the flavors, but this was another fun dish. The fish was good, as was the strong sea flavor of the foam, and I found the texture of the tapioca sand to be addicting.

Given I had flown in from Mumbai this morning (the 7:30 dinner began at midnight Mumbai time), I needed a bit of a pick-me-up. Three espressos definitely did the trick.

iced double espresso

SALMON POACHED IN A LIQUORICE GEL Asparagus, Vanilla Mayonnaise and Golden Trout Roe

SALMON POACHED IN A LIQUORICE GEL Asparagus, Vanilla Mayonnaise and Golden Trout Roe

The poached salmon was cooked rare with a surprisingly subtle liquorice flavor. The salty trout roe and excellent asparagus may have overshadowed the salmon itself.

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POWDERED DUCK (c.1860) Blood Pudding, Umbles and Apache Potato Puree

POWDERED DUCK (c.1860) Blood Pudding, Umbles and Apache Potato Puree

POWDERED DUCK (c.1860) Blood Pudding, Umbles and Apache Potato Puree

Our last savory course involved the restaurant’s namesake ingredient (there had to be some kind of duck served in this meal right?). It was a tasty and succulent piece of duck breast, though the skin was disappointingly a bit limp. I enjoyed the potatoes and blood pudding though, and the duck spring roll was a fun way to present the duck, as well as provide texture.

HOT AND ICED TEA

HOT AND ICED TEA

An intermezzo of sorts, I was very amused by this one. We were advised to drink this as soon as possible and were awarded with distinct warm and cold liquids. Aside from the playfulness, it was a good cup of tea too.

MACERATED STRAWBERRIES Olive Oil Biscuit, Chamomile, Coriander, Jelly and Ice Cream Cornet

MACERATED STRAWBERRIES Olive Oil Biscuit, Chamomile, Coriander, Jelly and Ice Cream Cornet

MACERATED STRAWBERRIES Olive Oil Biscuit, Chamomile, Coriander, Jelly and Ice Cream Cornet

The first dessert was this creation – an earl grey ice cream cone followed by this macerated strawberry dish. The strawberries were very sweet, balanced by a sort of savory olive oil biscuit. Everything on the plate was edible, including the picnic tablecloth look-a-like.

THE “BFG” Kirsch Ice Cream and the smell of the Black Forest

THE "BFG" Kirsch Ice Cream and the smell of the Black Forest

THE "BFG" Kirsch Ice Cream and the smell of the Black Forest

We progressed into the richest and final dessert of the evening. The server sprayed the aroma of “Black Forest” into the air just as we began to dig in. I can’t say the aroma consciously did much, but the gateau was a good one, with cherry and alcohol notes working in tandem with the chocolate. Chocolate crumble was crucial too in adding just a bit of crunch.

The cheese course supplement was a relatively reasonable £15 (given it was a generous portion); two in our party decided to partake.

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WHISK(E)Y WINE GUMS

WHISK(E)Y WINE GUMS

WHISK(E)Y WINE GUMS

Next to arrive at the table were these gummies. SO cool! These were gummies of various whiskeys (reminded me of the Haribo happy-cola bottles) from around the world. They packed a punch too, having a strong whiskey flavor…as they should’ve. Maybe I was just pretty full or buzzed, but I had a difficult time distinguishing the nuances between the whiskeys.

“LIKE A KID IN A SWEET SHOP”
AERATED CHOCOLATE Mandarin Jelly
COCONUT BACCY Coconut Infused with an Aroma of Black Cavendish Tobacco
APPLE PIE CARAMEL with an Edible Wrapper
THE QUEEN OF HEARTS she made some tarts..

"LIKE A KID IN A SWEET SHOP"
"LIKE A KID IN A SWEET SHOP""LIKE A KID IN A SWEET SHOP""LIKE A KID IN A SWEET SHOP""LIKE A KID IN A SWEET SHOP"

Lastly, we were left with a bag of sweets. Of course, these were fun and whimsical too, particularly the pop tart-like Queen of Hearts.

I do not hesitate in saying that this was one of the most (if not the most) unique and imaginative meal I’ve ever had. The creativity, the whimsy and the execution of these plates combined to make something pretty extraordinary. Having said that, when people ask if it’s the best meal I’ve ever eaten I don’t think I can say yes to that. While there were a number of delicious dishes, none of them made me think “this is one of the best things I’ve ever eaten.” Still, I thought the meal spanned a wide variety of ingredients and flavors, all of them working pretty well. This was an excellent all-around meal and easily one of the most memorable I’ve had; it’s surely a destination worth visiting when in London.

Full picture set can be found here.


Comments

The Fat Duck (Bray, UK) — 9 Comments

  1. I am not reading any blogs while on holiday, but HAD to make an exception for THE FAT DUCK! This looks and sounds like a brilliant meal with lots of memorable courses. I’d like to experience the dish with the sounds of the sea…

  2. Pingback: Dinner by Heston Blumenthal (London, UK) - Darin Dines

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