• Heston Blumenthal’s The Fat Duck, Bray, tasting lunch

    by  • 05/06/2012 • Menus • 1 Comment

    Menu from a lunch at Heston Blumenthal‘s The Fat Duck, Bray, (I was in the kitchen observing service and trying the food “at the pass”) where a choice of wine flights were available for each course:

    Nitro poached aperitifs in vodka and lime sour, gin and tonic, Campari soda

    Red cabbage gazpacho, pommery grain mustard ice cream

    Jelly of quail, crayfish cream, chicken liver parfait, oak moss and truffle toast

    Güney Sevilen 900 fumé blanc 2009, Denizli, Turkey

    or

    Lucien le Moine Bourgogne 2006, Burgundy, France

    Snail porridge, Iberico Bellota ham, shaved fennel

    Antinori Castello della Sala Cervaro della Sala 2008, Umbria, Italy

    or

    Domaine Leflaive Puligny-Montrachet 2006, Burgundy, France

    Roast foie gras, barberry, braised kombu and crab biscuit

    Rene Mure Signature Pinot Gris 2010, Alsace, France

    or

    Prophet’s Rock pinot gris 2010, Central Otago, New Zealand

    Mad Hatter’s Tea Party (c.1850), Mock Turtle soup, pocket watch and toast sandwich

    “Sound of the sea”

    Miyasaka Brewery DaiGinjo Masumi Nanago, Nagano prefecture, Japan

    Salmon poached in a liquorice gel, asparagus, vanilla mayonnaise and golden trout roe

    Allegrini La Grola Veronese 2008, Veneto, Italy

    or

    Quinta Vale das Escadinhas Quinta de Falorca Dão 2004, Terras do Dão, Portugal

    Lamb with cucumber (c.1805), onion and dill fluid gel

    Castello Banfi Poggio alle Mura Brunello di Montalcino 2006, Tuscany, Italy

    or

    Château la Croix Toulifaut 2001, Bordeaux, France

    Hot and iced tea

    Macerated strawberries, olive oil biscuit, chamomile, coriander, jelly and ice cream cornet

    Donnafugata Ben Ryé Passito di Pantelleria 2008, Sicily, Italy

    or

    Château d’Yquem 1er cru classe supérieur Sauternes 1996, Bordeaux, France

    The “BFG”, Kirsch ice cream and the smell of the Black Forest

    Alta Alella Dolç Mataró Alella 2009, Catalunya, Spain

    Whisk(e)y wine gums

    “Like a kid in a sweet shop”

    A few dashed Blackberry photographs are available on the In Pursuit of Food Facebook page.

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    About

    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

    http://qinxie.co.uk

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