19-04-2005 18:26									#1
	To All Those Critics of British Food... Support Apolyton, buy Civilization 2

Time to eat your words. The Fat Duck Restaurant in Bray has been voted the world's best.


I noticed as well that an American survey found that gourmets there thought London was best place to eat out.

Here's a degustation menu from Chef Heston Blumenthal's Fat Duck:


MENU SAMPLE FOR TASTING MENU
NINETY-SEVEN POUNDS AND FIFTY PENCE

NITRO-GREEN TEA AND LIME MOUSSE

ORANGE AND BEETROOT JELLY

OYSTER, PASSION FRUIT JELLY, HORSERADISH CREAM,

LAVENDER POMMERY GRAIN MUSTARD ICE CREAM,

RED CABBAGE GAZPACHO

JELLY OF QUAIL,

LANGOUSTINE CREAM,

PARFAIT OF FOIE GRAS



SNAIL PORRIDGE
Jabugo Ham, shaved fennel

ROAST FOIE GRAS
Almond fluid gel, cherry and chamomile

SARDINE ON TOAST SORBET
Ballotine of mackerel ‘invertebrate’, marinated daikon

SALMON POACHED WITH LIQUORICE
Asparagus, pink grapefruit, "Manni" olive oil

POACHED BREAST OF ANJOU PIGEON PANCETTA
Pastilla of its leg, pistachio, cocoa and quatre épices

WHITE CHOCOLATE AND CAVIAR

MRS MARSHALL’S MARGARET CORNET
PINE SHERBET FOUNTAIN

MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet

CARROT AND ORANGE TUILE,
BAVAROIS OF BASIL
BEETROOT JELLY

SMOKED BACON AND EGG ICE CREAM
Pain perdu, tea jelly

LEATHER, OAK AND TOBACCO CHOCOLATES
PRALINE ROSE TARTLET

A selection of wines by the glass to accompany this menu £67.50

A selection of Champagne Taittinger by the glass to accompany this menu £90.00


Forgot the link: http://www.fatduck.co.uk/

Last edited by molly bloom on 19-04-2005 at 18:44

	19-04-2005 18:50									#2
	Remove this text

congradulations !!!!

your coocking still sucks though

	19-04-2005 18:54									#3
	Re: To All Those Critics of British Food... Support Apolyton

quote: Originally posted by molly bloom NINETY-SEVEN POUNDS AND FIFTY PENCE

British

quote: RED CABBAGE GAZPACHO

Spanish

quote: LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS SNAIL PORRIDGE Jabugo Ham, shaved fennel ROAST FOIE GRAS Almond fluid gel, cherry and chamomile

French

quote: POACHED BREAST OF ANJOU PIGEON PANCETTA Pastilla of its leg, pistachio, cocoa and quatre épices

French

quote: MANGO AND D0UGLAS FIR PUREE Bavarois of lychee and mango, blackcurrant sorbet

German

quote: BAVAROIS OF BASIL

German

quote: PRALINE ROSE TARTLET

French

quote: A selection of wines by the glass to accompany this menu £67.50

Whatever it is, it's not British

quote: A selection of Champagne Taittinger by the glass to accompany this menu £90.00

French

	19-04-2005 18:55									#4
	Support Apolyton, buy Civilization III: Complete

quote: Originally posted by dannubis congradulations !!!! your cocking still sucks though

I've emended your quote slightly...


I, on the other hand, have fond memories of my first dish of waterzooi and I love moules cooked Belgian style.

Wasn't at all keen on my partner's Dragon's Breath beer- a friend brought it back for him from her trip to Bruges, and it's the only ale that when he's opened the bottle, I could smell it from across the room.

He's a fan of real ale, and he said it was almost too strong for him.

	19-04-2005 18:55									#5
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quote: The Fat Duck Restaurant in Bray has been voted the world's best.

By whom? The Bray ad council?

	19-04-2005 18:57									#6
	Suffering from ads?

Seriously, I wouldn't mind eating there. The menu sounds promising, and if the critics are to be believed, the promises are held

I'm cautious about the wines though. Somebody who flaunts Taittinger Champagne either tries to sell a large stockpile to customers who enjoy overrated labels (and keeps the actual great champagnes for connoisseurs), or they are seriously ignorant.

	19-04-2005 18:59									#7
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quote: Originally posted by Space05us quote: The Fat Duck Restaurant in Bray has been voted the world's best. By whom? The Bray ad council?

No. Go back to your rancid whale blubber burgers.

	19-04-2005 19:06									#8
	Re: Re: To All Those Critics of British Food... Full PM-box? Change here!

quote: Originally posted by Spiffor British quote: RED CABBAGE GAZPACHO Spanish quote: LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS SNAIL PORRIDGE Jabugo Ham, shaved fennel ROAST FOIE GRAS Almond fluid gel, cherry and chamomile French quote: POACHED BREAST OF ANJOU PIGEON PANCETTA Pastilla of its leg, pistachio, cocoa and quatre épices French quote: MANGO AND D0UGLAS FIR PUREE Bavarois of lychee and mango, blackcurrant sorbet German quote: BAVAROIS OF BASIL German quote: PRALINE ROSE TARTLET French quote: A selection of wines by the glass to accompany this menu £67.50 Whatever it is, it's not British quote: A selection of Champagne Taittinger by the glass to accompany this menu £90.00 French

Well, I could of course point out that a bavarois is German only if made by a German in Germany with ingredients originating only in Germany- and that French terminology doesn't make a dish French, et cetera.


And I could descant at length about the influences Roman and Italian cooking had on French cuisine- and Spanish and Arabic too. But you get my point...


France will be soon surrendering all its croissants to the Austrians, I suppose- perhaps on Turkey's admission to the E.U. .

	19-04-2005 19:41									#9
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It's a bit of molecular cooking style (the odd ice creams, other apparently weird combinations, the nitrogen cooled starter etc). My parents took me to this restaurant in Cambridge (Midsummer House, since been awarded it's 1st Michelin star after 1yr with the new chef/menu), which has a similar approach to food. Odd combinations, weird temperatures for certain foods, weird ways of eating in certain cases, but a very very memorable meal and well worth my parents cash (though way out of my price league )

	19-04-2005 19:44									#10
	Support Apolyton, buy Civilization III: Complete

I love creative food when it's well done.

I sometimes get to eat at such restaurants, and I'm always eager to discover what surprise arrives next.

In particular, I once ate a custom menu at Trois Gros, and it was really a delight, despite the large number of meals they had to serve

	19-04-2005 19:47									#11
	Inflate your Upload Space

quote: Originally posted by lightblue It's a bit of molecular cooking style (the odd ice creams, other apparently weird combinations, the nitrogen cooled starter etc). My parents took me to this restaurant in Cambridge (Midsummer House, since been awarded it's 1st Michelin star after 1yr with the new chef/menu), which has a similar approach to food. Odd combinations, weird temperatures for certain foods, weird ways of eating in certain cases, but a very very memorable meal and well worth my parents cash (though way out of my price league )

I watched Blumenthal demonstrating his cooking style & techniques on television, with the nitro starter- the way cold plumes of gas come out of the nose was quite an eye-opener. Or is that nostril opener ?


And I liked the look of his carrot tuiles- he encouraged the contestants in Master Chef to experiment with different products and foods and try to see what worked well with carrot.

	19-04-2005 19:51									#12
	Re: Re: To All Those Critics of British Food... Lose 30 kilos (of popups)

quote: Originally posted by Spiffor British quote: RED CABBAGE GAZPACHO Spanish quote: LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS SNAIL PORRIDGE Jabugo Ham, shaved fennel ROAST FOIE GRAS Almond fluid gel, cherry and chamomile French quote: POACHED BREAST OF ANJOU PIGEON PANCETTA Pastilla of its leg, pistachio, cocoa and quatre épices French quote: MANGO AND D0UGLAS FIR PUREE Bavarois of lychee and mango, blackcurrant sorbet German quote: BAVAROIS OF BASIL German quote: PRALINE ROSE TARTLET French quote: A selection of wines by the glass to accompany this menu £67.50 Whatever it is, it's not British quote: A selection of Champagne Taittinger by the glass to accompany this menu £90.00 French

Spiffor deals pwnage!

	19-04-2005 20:04									#13
	Put an end to popups!

I'm so hungry now I could almost eat britissh food

	19-04-2005 20:49									#14
	Avatar Enlargement: We've got the solution

Where did you see this article?

I found this:

http://www.worldpress.org/Asia/1920.cfm

That said it was second best (and another restaurant in Bray in the top 20)

	19-04-2005 21:44									#15
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The Brits do meat very well. A good steak and kidney pie washed down with a McMullens ale is an excellent meal..

	19-04-2005 21:56									#16
	Support Apolyton or Terrorists Win

I dispute the list.

Unless there has been a major change in a few years, I don't see how they can possibly list La Tupina there? True, it's a good one, but I didn't find anything in it that puts it above many that don't figure in the list.

	19-04-2005 22:05									#17
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From the country that created Spotted Dick?

	19-04-2005 22:40									#18
	Inflate your Upload Space

quote: Originally posted by bfg9000 The Brits do meat very well. A good steak and kidney pie washed down with a McMullens ale is an excellent meal..

Yep...either fossilised or charcoaled, take your pic.

	19-04-2005 23:58									#19
	Re: To All Those Critics of British Food... Put an end to popups!

quote: Originally posted by molly bloom Time to eat your words. The Fat Duck Restaurant in Bray has been voted the world's best. I noticed as well that an American survey found that gourmets there thought London was best place to eat out. Here's a degustation menu from Chef Heston Blumenthal's Fat Duck: MENU SAMPLE FOR TASTING MENU NINETY-SEVEN POUNDS AND FIFTY PENCE NITRO-GREEN TEA AND LIME MOUSSE ORANGE AND BEETROOT JELLY OYSTER, PASSION FRUIT JELLY, HORSERADISH CREAM, LAVENDER POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS SNAIL PORRIDGE Jabugo Ham, shaved fennel ROAST FOIE GRAS Almond fluid gel, cherry and chamomile SARDINE ON TOAST SORBET Ballotine of mackerel ‘invertebrate’, marinated daikon SALMON POACHED WITH LIQUORICE Asparagus, pink grapefruit, "Manni" olive oil POACHED BREAST OF ANJOU PIGEON PANCETTA Pastilla of its leg, pistachio, cocoa and quatre épices WHITE CHOCOLATE AND CAVIAR MRS MARSHALL’S MARGARET CORNET PINE SHERBET FOUNTAIN MANGO AND D0UGLAS FIR PUREE Bavarois of lychee and mango, blackcurrant sorbet CARROT AND ORANGE TUILE, BAVAROIS OF BASIL BEETROOT JELLY SMOKED BACON AND EGG ICE CREAM Pain perdu, tea jelly LEATHER, OAK AND TOBACCO CHOCOLATES PRALINE ROSE TARTLET A selection of wines by the glass to accompany this menu £67.50 A selection of Champagne Taittinger by the glass to accompany this menu £90.00 Forgot the link: http://www.fatduck.co.uk/

you aren't going to sway me with that menu. You shouldn't be insulted when I badmouthed European food in the other thread. I find just about any northern european food to be disgusting or just average at best.

	20-04-2005 05:24									#20
	Support Apolyton or Terrorists Win

I don't understand this thread. No one said that French cuisine was bad...

	20-04-2005 05:39									#21
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quote: Originally posted by MikeH Where did you see this article? I found this: http://www.worldpress.org/Asia/1920.cfm That said it was second best (and another restaurant in Bray in the top 20)

Best Restaurant in the World: The French Laundry, CA, USA

WE'RE NUMBER ONE! WE'RE NUMBER ONE!

Bow down biatches!

	20-04-2005 09:33									#22
	Re: To All Those Critics of British Food... Support Apolyton, buy Galactic Civilizations

quote: Originally posted by molly bloom MENU SAMPLE FOR TASTING MENU NINETY-SEVEN POUNDS AND FIFTY PENCE NITRO-GREEN TEA AND LIME MOUSSE ORANGE AND BEETROOT JELLY OYSTER, PASSION FRUIT JELLY, HORSERADISH CREAM, LAVENDER POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS SNAIL PORRIDGE Jabugo Ham, shaved fennel ROAST FOIE GRAS Almond fluid gel, cherry and chamomile SARDINE ON TOAST SORBET Ballotine of mackerel ‘invertebrate’, marinated daikon SALMON POACHED WITH LIQUORICE Asparagus, pink grapefruit, "Manni" olive oil POACHED BREAST OF ANJOU PIGEON PANCETTA Pastilla of its leg, pistachio, cocoa and quatre épices WHITE CHOCOLATE AND CAVIAR MRS MARSHALL’S MARGARET CORNET PINE SHERBET FOUNTAIN MANGO AND D0UGLAS FIR PUREE Bavarois of lychee and mango, blackcurrant sorbet CARROT AND ORANGE TUILE, BAVAROIS OF BASIL BEETROOT JELLY SMOKED BACON AND EGG ICE CREAM Pain perdu, tea jelly LEATHER, OAK AND TOBACCO CHOCOLATES PRALINE ROSE TARTLET A selection of wines by the glass to accompany this menu £67.50 A selection of Champagne Taittinger by the glass to accompany this menu £90.00 Forgot the link: http://www.fatduck.co.uk/

God, that is one of the most pretentious menues I have ever seen.

It is all about "look what I can do with my cool toys" and has no coherent thematic philosophy underlying it as a foundation. Fine cooking IMHO is all about getting the best ingredients possible and showing them off in a way that lets their natural beautifulness shine through. The monstrosity above is what happens when chefs cook with their ego and put that above their respect for the ingredients. Becuase food editors need to sell papers to a public that is enthralled with gee-whiz technology and are often such themselves these bs chefs and their bs food tend to get heaped with praise.

I have been a professional cook and chef for 15 years mostly in fine dinning. Technology is useful but it is not the point of cooking, those nitro-blasters are abhorent, I would never allow one in my kitchen.

	20-04-2005 10:21									#23
	Full PM-box? Change here!

What in the he11 is a nitro-blaster?

	20-04-2005 10:39									#24
	Support Apolyton, buy GURPS/ Alpha Centauri

The true test of culinary skill is mastery within a discipline - - not mere innovation.

The Soup, the Pot Roast, the Fish dishes are all true tests in the european realm.

I could care less about peacock's tongues on a bed of gold gilded caviar (or whatever), but give me the Perfect Soup....and I'll call you a Master.

	20-04-2005 10:47									#25
	Tired of ads?

Right... go to any holiday spot in Europe, preferrably in southern Europe.. what do you get for breakfast in resorts? BRITISH BREAKFAST!!!!! What do the disgusting signs outside the restaurants market... BRITISH BREAKFAST! What is british breakfast? It's heart attack and some disgustoids with it. It's the most horrible invention since super crack. Yeah, thanks for the tourist colonialism! How about just a .. sandwhich and some orange juice, how about a coffee and .. well something NORMAL. Not heart attack and disgustoids.

WICKED WICKED WICKED LADS!!!! WICKED! WICKED!

DIE, pretty please.

	20-04-2005 11:38									#26
	Lose 30 kilos (of popups)

quote: Originally posted by mindseye What in the he11 is a nitro-blaster?

Ferran Adria, the chef at El Bulli in Spain uses liquid nitrogen immersion as a way to manipulate food. El Bulli is another "greatest restaurant in the world" and the one the Fat Duck is copying. Adria is considered the creator of molecular gastronomy.

What it all comes down to is there are a lot of good chefs in the world. In order to be considered the best (if you want to play that game) it helps to have a gimmick. Molecular gastronomy is a great gimmick because not a lot of people can do it and it impresses people who seek novelty. The true path to greatness lies elsewhere... I prefer the French Laundry's approach: make classic food perfectly.

	20-04-2005 12:00									#27
	Re: Re: To All Those Critics of British Food... Got spare money?

nevermind

	20-04-2005 12:06									#28
	Lose 30 kilos (of popups)

A British restaurant with no fish'n'chips???!!! :moral outrage:

	20-04-2005 14:32									#29
	Re: Re: To All Those Critics of British Food... Get a bigger avatar today!

quote: Originally posted by Drewcifer I have been a professional cook and chef for 15 years mostly in fine dinning. Technology is useful but it is not the point of cooking, those nitro-blasters are abhorent, I would never allow one in my kitchen.

Blumenthal hasn't made the technology the 'point' of his cooking.


Flavour, texture ingredients and exciting the palate are what it's all about.


If you dismiss technological advances, all you'll have us eating is fresh fruit, seeds and nuts, singed nearly raw meat and food baked in the ashes of fires.

	20-04-2005 14:43									#30
	Support Apolyton, buy Civilization 2

What a load of pretentious bollocks! Do people honestly eat that sh*t or put it on display in their homes? I want food dammit, not that overpriced muck!

Another sign of their sheer pretention is that they describe everything in French. No disrespect to the French, but this is the ultimate sign of snootiness in our dining establishments...