Pratap Chahal returns with mouth watering recipes and a photographic review of Heston Blumenthal’s acclaimed Michelin restaurant, The Fat Duck. It was named the best restaurant in the world in 2005 by Restuarant magazine and second best in 2006 and 2007. Enjoy!
Summer Summer, what a bummer!
Ah..you know it’s the English summer when the sun shines, men walk around with no shirts and the women wear tiny skirts. Not to mention, the pubs are all full!
Ah..you know it’s the Indian summer when the sun burns, men walk about sweating like rivers and the women don’t leave the house! Not to mention, you can cook without a stove!
But it’s the season for strawberries (beautiful, seductive plump English strawberries), Asparagus, broad beans, cherry tomatoes, and all those beautiful baby vegetables. Every menu has the same ingredients. Every dish exploits the bounty of the produce. We’ve got asparagus on 5 dishes! Why not?
Somewhere in the countryside of Oxford Le Manoir Aux Quat’ Saisons is growing its own organic fruit and vegetables. Raymond Blanc’s beautiful 14th century building houses a stunning, expensive and head-expanding restaurant that’s held two Michelin stars for 25 years. They grow 60 varieties of herbs and the lavender that surrounds the whole site. It’s makes you giddy with joy! RB as he is popularly known is a small French man who has tremendous respect for everyone he works with (he’s got a killer head chef though!) The amount of Michelin star chefs in the UK that have trained there is testament to the place itself… Marco Pierre White, the infamous bad-boy who trained Gordon Ramsay learnt from Raymond Blanc, as did Heston Blumenthal (albeit for a week).
Speaking of Heston Blumenthal…I got the chance to go and dine at The Fat Duck a few months ago (having planned on it for 3 years)…In one word. OHMYGOD! We sat for 5 hours being entertained and that is exactly the way it is – entertainment! From the waiters performing magic tricks and visual effects on the table to the way the food makes you laugh ‘cause it tastes incredibly surreal and flawless, to the way it’s so relaxed. The pictures should speak a little for the place, but all written and said, nothing better than going there to feel like a child in wonderland.
Sardine Sorbet, Mackerel Inverterbrate, Sea Salad
Mango and Lychee Bavarois, Douglas Fir Puree, Blackcurrant Sorbet
Roast Foie Gras, Almond Fluid Gel, Sherry and Camomile
Liquid Nitrogen Poached Lime and Green Tea Mousse with Vodka (Palate Cleanser)