There’s nothing quite like eating at The Fat Duck and you can’t help but want to snap some pictures of your meal. However, British celebrity chef Heston Blumenthal has a strict photo policy and diners must refrain from flash photography.
So, what’s up with that? Is Heston trying to get his restaurant subsidised by the government or is this just a cheap ploy?
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The Sound of the Sea
At his three Michelin star restaurant in Bray, Berkshire, British chef Heston Blumenthal has been experimenting with what he calls multi-sensory cooking. That is the idea that hearing, smell, sight and touch play a crucial role in the enjoyment of food.
At the Fat Duck, he’s developed dishes like snail porridge and meat fruit that evoke memories of days spent at the beach. But his signature dish is ‘Sound of the Sea’ – a plate of sashimi and edible tapioca sand, accompanied by an iPod playing sea sounds.
Blumenthal explains that in the lab, his team found that sound enhances taste. That is, when diners eat an oyster to a recording of breaking waves, they rate it 30% saltier than eating it to generic restaurant noises or to the sound of barnyard animals.
The Fat Duck’s Story
Heston Blumenthal’s experimental three-Michelin Star restaurant in Bray, England, tells a story to diners by creating a journey through each course. He mixes traditional and molecular techniques to create dishes that trigger a nostalgic experience.
The restaurant has earned three Michelin stars and topped The World’s Best Restaurant list. In addition to his restaurants, he has written books and starred on TV shows, making him a household name worldwide.
During his rise to culinary stardom, Heston introduced new concepts that would influence gastronomy, science and cooking for years to come. From multi-sensory dining to ice clarification and centrifugal distillation, the 1990s were a time of culinary enlightenment.
The Fat Duck’s Menu
The Fat Duck’s menu – created by the modern Willy Wonka of culinary fame, Heston Blumenthal – is an experience that is truly one-of-a-kind. It’s not a set meal, but rather an entire series of culinary adventures that are designed to captivate and inspire diners with each course.
It may sound like the sort of mad scientist playing with food that would leave most people scratching their heads, but Heston’s cuisine is actually centred around science and experimentation, aiming to change diners’ perceptions of ingredients and eating.
We opted for the Fat Duck’s 14-course tasting menu for PS195 per person, which included an optional cheese course. It was a wonderful journey that made us feel privileged to be able to sample the amazing flavours and textures that Heston has cultivated over the years.
The Fat Duck’s Kitchen
The Fat Duck’s Kitchen is a quiet and elegant place, with subtle greys and whites that evoke a world class restaurant. Originally a former pub in Bray, Heston’s establishment began as a French bistro, but soon acquired a reputation for invention and innovation.
Heston’s first invention was triple cooked chips – potatoes that are simmered in water, dehydrated to remove the water, then fried twice for a soft and fluffy texture with a crisp outside. These chips have long been my favourite.
The veal sweetbreads served with them were a perfect way to finish the meal. They were topped with a rich and delicious sauce that really made them stand out.
