Heston Blumenthal

Fat Duck is in the centre of Bray. Unpretentious venue for some magical food, fantastic wine and excellent service. Beetroot and horseradish amuse bouche followed by rather spectacular nitro poached aperitifs - all went down well. I had the Campari Soda dusted with raspberry and it was superb. The Red Cabbage Gazpacho and Mustard Ice Cream was a highpoint. Beautiful colour and wonderful flavour.Next course was visually the most stunning - Jelly of Quail, Crayfish Cream, Chicken Liver Parfait, Oak Moss and Truffle Toast and for the veggies Jelly of Smoked Mushroom with Truffle Cream and Pea Puree served in the same way. Billows of steam from the oak moss in the centre of the table. Snail Porridge (basically the same for veggies but without the snail) was a surprise favourite. Everyoneloved the 'porridge'; I adored the snail. Roast Foie Gras with crab biscuit served with rhubarb and braised konbu was fine - but the veggies enjoyed their aubergine-based equivalent even more. The Alsace Pinot Gris that was served with it was stunning. Kids (all four of us were kids as far as the next course was concerned) loved the Mad Hatter's Tea Party - a golden pocket watch dissolved in a teapotand poured! Next course - 'Sound of the Sea' complete with edible sand and foam, sea urchin and i-pod, I liked very much, but my companions were not so keen, The sake served with it on the tasting wine list was excellent. Salmon poached in licquorice was my least favourite dish. Though, again, the veggies did well with a Beetroot Risotto and sour cream sorbet. The Pigeon that followed wasdelicious and the offal-based accompaniment superb. The Grenache based southern Rhone wine that came on the wine tasting menu matched it well. Veggies enjoyed Vegetarian Bone Marrow and a Marmite Broth. Hot & Iced Tea is what is says on the label - rather magically you drink hot and cold tea at the same time from different sides of the cup. Actually, two gels of tea served at different temperaturesin the same cup. Taffety Tart was a highpoint for everyone - exquisite. The orange-scented Sicilian pudding wine with it was divine. Black Forest Gateau ran the tart a close second for magnificence and, again, the pudding wine served with it - a blackcurranty sweet Catalonian beauty - was deliciously paired. Whisky wine gums were eaten by all - I was impressed at the way they captured such a wideand distinct set of flavours in different whiskies. And, finally, the bag of sweets at the end - coconut baccy, tangerine aerated chocolate, one you eat with the wrapper on - was it apple crumble flavoured? - and the Queen of Hearts - a playing card that tastes of jam tarts! When I was a kid, I read about Willy Wonka and by the time I grew up and had kids of my own, he'd gone and opened arestaurant!

Sobre Heston
* Nacido el 27 de mayo de 1966 en la ciudad de Londres y criado en High Wycombe/Buckinghamshire condado ubidado en Reino Unido.
* Dueño de The Fat Duck y Dinner by Heston Blumenthal
* A los 16 años en 1982 come en L Ostau de Baumaniere ubicado en Provence/Francia restaurante acreedor de 2 estrellas Michelin, a partir de ese momento decide dedicarse a la gastronomia* Autodidacta
* Antes de trabajar en cocina era supervisor de credito
* En 1985 lee un libro llamado On food and cooking: the science and lore of the kitchen escrito por Harold Mc Gee sobre la quimica de los alimentos (mito carne sellada)
* Desde ese momento decide incorporar la química y física en sus próximas preparaciones por lo tanto se contacta con Tony blake y Peter Barhamexperto en aromas y físico
* Ha escrito libro como “family food” y ha hecho programas como de Kitchen chemistry en discovery science en 2005
Aportes
* Implementacion de la ciencia en los alimentos y preparaciones
* Cocción a bajas temperaturas (carne 60° por 24 hs)
* Cocción al vacio a baja temperatura por largo tiempo
* Experiencia multisensorial (ojos, oídos, nariz,...