Author Topic: The Fat Duck & Fine Dining Thread (Read 167123 times)

Dr Cornwallis · « **Reply #40 on:** January 24, 2009, 01:52:38 pm »

Apart from go to The Fat Duck, I want to try Ortolan...

http://www.youtube.com/watch?v=8y4MS7mSzX8

hassinator · « **Reply #41 on:** January 24, 2009, 02:04:07 pm »

Quote from: Dr Cornwallis on January 24, 2009, 01:52:38 pm

Apart from go to The Fat Duck, I want to try Ortolan...

http://www.youtube.com/watch?v=8y4MS7mSzX8

blimey. it reminds me of a an elaborate roast dish that norman douglas wrote about in the lovers cookbook roti sans pareil. i will try and dig out the recipe but meantime i'm quietly adding ortolan to my 'things to munch' list

CHOPPER · « **Reply #42 on:** January 24, 2009, 02:15:01 pm »

I've always found that the best restaurant's are the ones you find by accident
in usually a city your staying for just a few nights and when you return you can never find the damn place!

hassinator · « **Reply #43 on:** January 24, 2009, 02:31:57 pm »

Quote from: CHOPPER on January 24, 2009, 02:15:01 pm

I've always found that the best restaurant's are the ones you find by accident
in usually a city your staying for just a few nights and when you return you can never find the damn place!

yep i stumbled on an amazing seafood restaurant in the old town bilbao a couple of summers ago and it was exceptional. amazing platters of grilled prawns; clams and jabugo to start then i thought i was ordering lamb chops but we instead got a huge steak on the bone with grilled peppers. amazing. we still found room for the spanish answer to creme brulee the delicious crema catalana. simple stuff just amazingly well done with great ingredients so i suppose about as far from the fat duck as you can get.

hassinator · « **Reply #44 on:** January 24, 2009, 02:34:34 pm »

Quote from: Dr Cornwallis on January 24, 2009, 01:52:38 pm

Apart from go to The Fat Duck, I want to try Ortolan...

http://www.youtube.com/watch?v=8y4MS7mSzX8

here you go doctor the recipe for Rôti Sans Pareil:

The largest recorded nested bird roast is 17 birds, attributed to a royal feast in France in the early 19th century (originally called a Rôti Sans Pareil, or "Roast without equal") - a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an Ortolan Bunting and a Garden Warbler. The final bird is small enough that it can be stuffed with a single olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. This dish probably could not be legally recreated in the modern era as many of the listed birds are now protected species. [1] [2].

interesting that inside the ortolan they found room for a garden warbler.

this isn't the douglas recipe which i'm sure involved both truffles and foie gras but haven't managed to track it down yet.

CHOPPER · « **Reply #45 on:** January 24, 2009, 03:55:28 pm »

Quote from: hassinator on January 24, 2009, 02:31:57 pm

the spanish answer to creme brulee the delicious crema catalana.

I must try this in Madrid, reckon am a bit of an aficionado on the creme brulee
inch to an inch and half thick, no more, just set with just enough bitterness through the caramelisation
the best I've had so far was in Brussels
and as I previously posted couldn't find the restaurant again if me life depended on it

kavah · « **Reply #46 on:** January 24, 2009, 04:16:10 pm »

Quote from: CHOPPER on January 24, 2009, 03:55:28 pm

I must try this in Madrid, reckon am a bit of an aficionado on the creme brulee
inch to an inch and half thick, no more, just set with just enough bitterness through the caramelisation
the best I've had so far was in Brussels
and as I previously posted couldn't find the restaurant again if me life depended on it

if you're going to Madrid this place is great, El Asador de Aranda ( Diego de Leon,9 ) there is only one choice, roast lamb ( + whole roast suckling pig on a wednesday which is lucky ).

And the desert ( again only one choice ) is a vanilla cream slice - spanish style. I went there with some Spanish colleagues in the food business, so it comes highly recommended and it's not too pricey.

the starters are pretty good too, black pudding and sausages

don;t take any vegetarians !

CHOPPER · « **Reply #47 on:** January 24, 2009, 04:23:44 pm »

Kavah, I have just developed a Homer Simpson type slobber after reading your post.

hassinator · « **Reply #48 on:** January 24, 2009, 05:15:29 pm »

Quote from: kavah on January 24, 2009, 04:16:10 pm

the starters are pretty good too, black pudding and sausages don;t take any vegetarians !

ah morcilla - i love spanish black pud. in the fat duck version they said it was 'made to order' and when it came with the pigeon it was basically a blob of fresh cooked spice blood. sounds horrid but was actually like a thick piggy ketchup

hassinator · « **Reply #49 on:** January 25, 2009, 06:59:38 pm »

just been reading his cook book if anyone fancies having a bash at this stuff at home - its got everything in there that is on the menu on the first page.

still not cheap - 75 notes - but typically lavish.

killer-heels · « **Reply #50 on:** January 25, 2009, 08:27:47 pm »

Quote from: hassinator on January 25, 2009, 06:59:38 pm

just been reading his cook book if anyone fancies having a bash at this stuff at home - its got everything in there that is on the menu on the first page.

still not cheap - 75 notes - but typically lavish.

The way he cooks i would think you would have difficulty finding alot of the ingredients and tools.

Anyway, one mans opinion, but a good list: -

http://www.guardian.co.uk/travel/2007/jan/31/uk.london.restaurants

Salmon pouched with liquorice...ewww

hassinator · « **Reply #51 on:** January 25, 2009, 08:47:57 pm »

Quote from: killer_heels on January 25, 2009, 08:27:47 pm

The way he cooks i would think you would have difficulty finding alot of the ingredients and tools.

Anyway, one mans opinion, but a good list: -

http://www.guardian.co.uk/travel/2007/jan/31/uk.london.restaurants

Salmon pouched with liquorice...ewww

actually the liquorice doesn't dominate and the salmon was unbelievably moist.

this was one of the prettiest dishes on the plate - we cells of grapefruit were cast across the plate to give it texture.

i suppose the high science direction they've taken with the menu will either put you off or turn you on the dishes.

Veinticinco de Mayo · « **Reply #52 on:** January 25, 2009, 08:52:39 pm »

Quote from: hassinator on January 25, 2009, 08:47:57 pm

actually the liquorice doesn't dominate and the salmon was unbelievably moist.

this was one of the prettiest dishes on the plate - we cells of grapefruit were cast across the plate to give it texture.

i suppose the high science direction they've taken with the menu will either put you off or turn you on the dishes.

It's not a huge distance flavour wise from trout poached with fennel which is delicious and rather more "traditional".

killer-heels · « **Reply #53 on:** January 25, 2009, 08:54:08 pm »

I like The Fat Duck's A La Carte menu. Thats something that would appeal to me.

There is a cumin ice cream on there. Not sure what that would be like. I remember eating rosemary flavoured ice cream once and at first it was interesting and then I felt like I had lamb ice cream!

hooded claw · « **Reply #54 on:** January 25, 2009, 08:57:22 pm »

I can see the novelty value of trying it once or twice.

But really, this is self-indulgent, poncey nonsense for meeja types to frot themselves into a frenzy over, and for chinstroking wannabes and pseuds to wax wanky over.

Isn't it?

hassinator · « **Reply #55 on:** January 25, 2009, 09:07:14 pm »

Quote from: hooded claw on January 25, 2009, 08:57:22 pm

I can see the novelty value of trying it once or twice.

But really, this is self-indulgent, poncey nonsense for meeja types to frot themselves into a frenzy over, and for chinstroking wannabes and pseuds to wax wanky over.

Isn't it?

yep - that description fits me like an unborn calf skin glove from gucci

bigal · « **Reply #56 on:** January 25, 2009, 09:34:01 pm »

Quote from: hooded claw on January 25, 2009, 08:57:22 pm

I can see the novelty value of trying it once or twice.

But really, this is self-indulgent, poncey nonsense for meeja types to frot themselves into a frenzy over, and for chinstroking wannabes and pseuds to wax wanky over.

Isn't it?

Well thanks mate I love you too. It's my money, I work for it (teacher not meeja) and Id rather spend it on good restaurants and travel than other things. Pretentious? Maybe. Snobbish? I'd admit to that too. But it makes me happy to spend my money like that

hooded claw · « **Reply #57 on:** January 25, 2009, 09:45:31 pm »

Quote from: bigal on January 25, 2009, 09:34:01 pm

Well thanks mate I love you too. It's my money, I work for it (teacher not meeja) and Id rather spend it on good restaurants and travel than other things. Pretentious? Maybe. Snobbish? I'd admit to that too. But it makes me happy to spend my money like that

I was only half-serious.

I'd rather spend money on eating out than almost anything, but it does strike me that such a restaurant can only flourish in a world gone slightly askew.

Actually, while I have you here, can you clear something up for me...? I have always- and genuinely wondered if you are a Large Alan (Big Al) or a lady who doth venture south indiscriminately (Bi Gal). I can't be the only one... can I?

hooded claw · « **Reply #58 on:** January 25, 2009, 09:55:18 pm »

Quote from: kavah on January 24, 2009, 04:16:10 pm

if you're going to Madrid this place is great, El Asador de Aranda ( Diego de Leon,9 ) there is only one choice, roast lamb ( + whole roast suckling pig on a wednesday which is lucky ).

Lechazo asado and cochinillo asado are great- perhaps THE great- Castillian dishes. If you ever get the chance, (and you've not done it before) jump on the nearest train to Segovia. Meson Candido or Duque

DanH · « **Reply #59 on:** January 25, 2009, 09:57:12 pm »

If you go, you have to make sure you leave your normal food prejudices at the door and forget about whether foods normally appeal to you or not. it was a great experience, definitely in my top 5 dining experiences.

bigal · « **Reply #60 on:** January 25, 2009, 10:23:12 pm »

Quote from: hooded claw on January 25, 2009, 09:45:31 pm

I was only half-serious. I'd rather spend money on eating out than almost anything, but it does strike me that such a restaurant can only flourish in a world gone slightly askew.

Actually, while I have you here, can you clear something up for me...? I have always- and genuinely wondered if you are a Large Alan (Big Al) or a lady who doth venture south indiscriminately (Bi Gal). I can't be the only one... can I?

No you're not the only one to ask mate. It should be Big Al. Can I change it?
I realise you were only being half serious, no offence taken or offered I hope

kavah · « **Reply #61 on:** January 25, 2009, 10:54:27 pm »

Quote from: hooded claw on January 25, 2009, 09:55:18 pm

Lechazo asado and cochinillo asado are great- perhaps THE great- Castillian dishes. If you ever get the chance, (and you've not done it before) jump on the nearest train to Segovia. Meson Candido or Duque

I looked at the websites, they both look very good, I'm hoping to take a trip to Valladolid the next time I'm in Madrid with work so it would be nice to stop in Segovia for lunch

hassinator · « **Reply #62 on:** January 26, 2009, 12:04:38 am »

i know, i know what a spazz but how do i upload a picture?

i've got a photo of the salmon poached in liquorice

or just look at matthew fort's restaurant top ten on this link here:

http://www.guardian.co.uk/travel/2007/jan/31/uk.london.restaurants

hooded claw · « **Reply #63 on:** January 26, 2009, 08:25:25 am »

Quote from: bigal on January 25, 2009, 10:23:12 pm

No you're not the only one to ask mate. It should be Big Al. Can I change it?
I realise you were only being half serious, no offence taken or offered I hope

The friendly mods will do it for you. Ask nicely, mind...

Quote from: kavah on January 25, 2009, 10:54:27 pm

I looked at the websites, they both look very good, I'm hoping to take a trip to Valladolid the next time I'm in Madrid with work so it would be nice to stop in Segovia for lunch

My uncle does that same trip every weekend in the summer. I'd recommend it.

Quote from: hassinator on January 26, 2009, 12:04:38 am

i know, i know what a spazz but how do i upload a picture?

i've got a photo of the salmon poached in liquorice

Click on 'additional options', then 'attach', if it's your own pic; otherwise the 'insert image' icon one in from the left, second row, above the answer box.

Like this

bigal · « **Reply #64 on:** January 26, 2009, 10:01:26 am »

Quote from: hooded claw on January 26, 2009, 08:25:25 am

The friendly mods will do it for you. Ask nicely, mind...

Mods - can you help?
Or can anyone tell me how to contact them?

hassinator · « **Reply #65 on:** January 26, 2009, 10:42:23 am »

Quote from: hooded claw on January 26, 2009, 08:25:25 am

Click on 'additional options', then 'attach', if it's your own pic; otherwise the 'insert image' icon one in from the left, second row, above the answer box.

Like this

nice one hooded claw - much appreciated

Veinticinco de Mayo · « **Reply #66 on:** January 26, 2009, 10:50:52 am »

Quote from: bigal on January 26, 2009, 10:01:26 am

Mods - can you help?
Or can anyone tell me how to contact them?

I've made it clearer

bigal · « **Reply #67 on:** January 26, 2009, 10:51:40 am »

Cheers mate

hassinator · « **Reply #68 on:** January 26, 2009, 11:25:48 am »

Quote from: Veinticinco de Mayo on January 26, 2009, 10:50:52 am

I've made it clearer

elegantly done

smorgasbords · « **Reply #69 on:** February 5, 2009, 10:53:08 am »

Quote from: Veinticinco de Mayo on January 23, 2009, 02:13:10 pm

So on a similar theme. Who's been to Merseyside's new Michelin starred restaurant. Fraiche?

And does it deserve its star?

I went a year or two ago, and it's still the best meal I've ever had. There are only about 5 or 6 tables though (it's basically the size of a small shop), so you have to book a fair way ahead.

I've heard that they're not that flexible if you want to change something on the menu, but not sure on this, as I didn't. Absolutely excellent.

Veinticinco de Mayo · « **Reply #70 on:** February 5, 2009, 12:20:00 pm »

I'm all for inflexibility - with obvious exceptions for allergies. You put yourself in the hands of the chef and let him cook what he's good at.

If you fancy a mushroom omelette then stay at home and cook yourself one.

Going to try and book for late Feb (Thurs) will let you know how optimistic that turns out to be....

fudge · « **Reply #71 on:** February 5, 2009, 12:40:33 pm »

Really wanted to do this for a while, love his whole approach to food

fudge · « **Reply #72 on:** February 5, 2009, 12:44:03 pm »

Quote from: hassinator on January 26, 2009, 12:04:38 am

i know, i know what a spazz but how do i upload a picture?

i've got a photo of the salmon poached in liquorice

or just look at matthew fort's restaurant top ten on this link here:

http://www.guardian.co.uk/travel/2007/jan/31/uk.london.restaurants

Benares is great, actually doing a cooking course with Atul Kochhar this June

kavah · « **Reply #73 on:** February 5, 2009, 12:51:51 pm »

Quote from: fudge on February 5, 2009, 12:44:03 pm

Benares is great, actually doing a cooking course with Atul Kochhar this June

what a brilliant idea, he seems like a nice guy as well when I've seen him on the telly

I went to his restaurant last year, the soft shell crab and a glass of Krug

bigal · « **Reply #74 on:** February 5, 2009, 01:41:40 pm »

i'd love to go there. It seems very expensive.

hassinator · « **Reply #75 on:** February 5, 2009, 01:48:33 pm »

Quote from: smorgasbords on February 5, 2009, 10:53:08 am

I went a year or two ago, and it's still the best meal I've ever had. There are only about 5 or 6 tables though (it's basically the size of a small shop), so you have to book a fair way ahead.

I've heard that they're not that flexible if you want to change something on the menu, but not sure on this, as I didn't. Absolutely excellent.

hey smorgasbord i guess its got bigger since you went but not much. i think there were about 18 tables in their with all sitting either couples or four balls.

my guests had an allergy to oysters so they replaced that course with lentils in a a melba sauce - peach and raspberry - which sounds vile but was actually pretty spectacular.

i've wondered since if you told them in advance could they do a full veggy option - bizarrely i find most of my mates have quietly knocked meat on the head - but maybe its too far off piste when so much work needs to go into each set piece course.

VDM - let me know how you get on. i can guarantee you won't be anything but impressed. i'm vibed up for another visit but this time i want to go a la carte. i've also been told you can do a gourmet weekend and hit up his gastropub but i think maybe we will just warm up with a sunday lunch. i think its called 'the hinds head'

Veinticinco de Mayo · « **Reply #76 on:** February 5, 2009, 02:07:11 pm »

Hass - sorry.

The confusion was my fault but Smorgasbords and I had hi-jacked your thread slightly and were discussing Fraiche in Oxton which is set to become Merseyside's only Michelin starred restaurant.

I may well try and get into the Fat Duck in the summer on our way to France though.

BazC · « **Reply #77 on:** February 5, 2009, 02:23:29 pm »

When I'm older (and hopefully richer!) I want to go there- or wherever Heston Blumenthal is doing his cooking. Another one of my culinary 'to dos' is The French Laundry in California... Thomas Keller's cooking looks fucking amazing...

I love food, and would love to taste what is perceived to be the best around- The Fat Duck and French Laundry are 2 of the very best restaurants in the world I believe.

Veinticinco de Mayo · « **Reply #78 on:** February 5, 2009, 11:11:59 pm »

Quote from: Veinticinco de Mayo on February 5, 2009, 12:20:00 pm

I'm all for inflexibility - with obvious exceptions for allergies. You put yourself in the hands of the chef and let him cook what he's good at.

If you fancy a mushroom omelette then stay at home and cook yourself one.

Going to try and book for late Feb (Thurs) will let you know how optimistic that turns out to be....

First Thurs available at Fraiche was March 19th. So quite a wait, I presume weekends are even busier. Looking forward to it now.

The Cappuccino Kid · « **Reply #79 on:** February 6, 2009, 01:03:22 am »

I can't get my head around the idea of spending £125 on a meal.

Then again, I'd happily pay a grand for a guitar, so it's all swings and roundabouts.

Each to their own and all that.