The Fat Duck
Influencer Reviews2
Eating With Tod
Quotes
"The Fat Duck has come to London with its 30th year anniversary. With three Michelin stars and once voted as the best restaurant in the world, Heston changed the way we would eat forever, creating a multi-sensory eating experience and he has brought back all the best dishes at the Mandarin Oriental Hotel in London."
"Carves a place down in front of you to choose the level of service you'd like, then in rolls a cart of liquid nitrogen to create a lime grove frozen mousse. I felt like I was in science back at school. And then they pair it with a citrus spray to connect your nose to your taste buds. Delicious."
"Then we have the snail porridge created by Heston in 2003. The sauce is delicate, lots of parsley. My mum loved it so much she was licking the plate clean."
"Next up we have the best scallop I've ever eaten in my life. Think a roasted scallop with white chocolate velouté, caviar and then a stalk of white chocolate to finish. Like who pairs these three things together but it's utter genius. It's salty, it's buttery, it's sweet. I was not leaving a single crumb."
"The beef to finish was sublime. They glue the fat from the rump cap onto the filling to give it that extra punch of flavour. And they're obviously paired with Heston's invention, the triple cook chip. And yes, you will not eat a better chip in your life."
"For dessert you have the seven layer chocolate gateau. And then as an extra you get to see the ice cream car. The ice cream is made out of liquid nitrogen and made in front of you. And you pick your own top into two if you can't."
This review includes brief, attributed excerpts of copyrighted material used for the purposes of commentary, criticism, and education. Such use is permitted under Section 107 of the U.S. Copyright Act. All rights to the original works remain with their respective creators and copyright holders. Our intent is to highlight, celebrate, and help audiences discover these creators by directing attention to their original content.
Gary Eats
About
Opened in 1995 by chef Heston Blumenthal, The Fat Duck in Bray is renowned for its innovative, multi-sensory approach to fine dining. The restaurant has held three Michelin stars since 2004 and is celebrated for its playful, theatrical tasting menus. Blumenthal's pioneering techniques and focus on culinary storytelling have made The Fat Duck a global destination.
The Visit
The Fat Duck delivers a dining experience unlike any other, blending theatrical presentation with world-class cooking. The reviewer describes the Christmas dinner as a once-in-a-lifetime adventure, with each course surprising and delighting. Service was exceptional, with knowledgeable staff guiding guests through the meal. While the price is extremely high, the experience left a lasting impression, making it a memorable highlight despite being a one-off visit.
What They Ate
Quotes
"(Aerated beetroot with horseradish) Definitely got beetroot. Just burst in your mouth. Horseradish had a nice little strength to it, so we both went mad."
"(Roast scallop, white chocolate & caviar) The bubbles of saltiness coming from the caviar and then that’s battling away with the chocolate, which is then enhancing the flavour of the scallop."
"(Mince pie with wagyu short rib, lardo & caviar) That was the best mince pie I’ve ever had. Easily. Easily."
"That was an immersive experience. A wonderful experience. A weird experience. A once in a lifetime experience."
Our Reflection
The Fat Duck experience is described as surreal and unforgettable, a journey that transcends the boundaries of traditional dining. The reviewer's awe is palpable, from the theatrical, unpredictable courses to the impeccable service. Despite the steep cost, the memory of this meal is cherished, a testament to Heston Blumenthal's genius. The sense of adventure, surprise, and culinary mastery lingers, making this a true once-in-a-lifetime event. The gratitude expressed highlights how transformative such an experience can be, even if it's not one to be repeated.
This review includes brief, attributed excerpts of copyrighted material used for the purposes of commentary, criticism, and education. Such use is permitted under Section 107 of the U.S. Copyright Act. All rights to the original works remain with their respective creators and copyright holders. Our intent is to highlight, celebrate, and help audiences discover these creators by directing attention to their original content.
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