The Fat Duck
| The Fat Duck Limited | |
|---|---|
| legal form | Limited |
| Seat | Bray , United Kingdom |
| management | Peter Moody |
| Number of employees | 90 |
| sales | 6,690,000 GBP approximately 7,480,000 EUR |
| Branch | restaurant |
| Website | www.thefatduck.co.uk |
| As of May 27, 2018 | |
The Fat Duck ( "The Fat Duck") is a three Michelin stars excellent restaurant in the English Bray in the district of Windsor and Maidenhead . The hallmarks of the restaurant run by head chef Heston Blumenthal are menus consisting of many small courses and molecular cuisine .
Awarded as the best restaurant in the world
The Fat Duck restaurant was one of three in the UK and Ireland to receive three stars in the Michelin Guide in 2004, a rating that has been renewed every year to this day. In 2005 it was named "Best Restaurant in the World" by Restaurant Magazine .
The menus
When creating his dishes, Blumenthal takes a more scientific approach. The individual flavors and aromas of the possible ingredients are analyzed, compared and combined according to the principle of 'like goes with like'. A classic example of this combination of components is chocolate muffin with blue cheese .
In addition to the taste and smell, the mouthfeel plays an important role for Blumenthal . Ice cream with scrambled eggs and ham flavor is an example . The look of the dishes also plays an important role. Here the attempt is made to separate the expectations of the sensual perception of the food from the taste experience and mouthfeel through clever dissonances between taste and other sensory stimuli . The restaurant's starters include a jelly made from orange and beetroot , with the red jelly made from blood oranges and the orange jelly made from orange beetroot .
Another example of special cooking methods is the development of a beer dough with a high alcohol content : In order to keep the dough-enclosed fish fillets more juicy, Blumenthal has developed a dough with vodka . On the one hand, the new dough should better enclose the fish, on the other hand, the alcohol already evaporates at lower temperatures than water (78 degrees Celsius compared to 100 degrees), so that both the cooking process and the baking process of the dough begin at lower temperatures.
A synthesis of special cooking methods and flavor combinations can be found in the poached salmon in liquorice gel coating . A small piece of salmon is completely wrapped in a black liquorice-flavored gel coat. When heated, the gel coat prevents liquid from entering the salmon and fat and water from escaping from the salmon. Rather, by closing the piece of salmon, it is cooked in its own steam. Only when eating do the liquorice aromas combine with the fish.
Sample courses
Truffle toast with pieces of radish and parsley .
Mango puree on a Douglas fir mousse.
Jelly made from oyster and passion fruit with lavender flowers served in an oyster bowl .
Literature on the courts
While Heston Blumenthal in his television and book series In Search for Perfection ( In Search of Perfection tries to show in the search for new dishes for his restaurant) is its policy of can be found in the middle section of The Fat Duck Cookbook detailed recipes for each course, the so served at The Fat Duck . In addition to the craftsmanship, the idea behind the dishes is also discussed.
Incident winter 2009
On February 25, 2009, four cases of upset stomach and diarrhea were reported to the local health authority that occurred within 48 hours of dining at The Fat Duck. As a result, Blumenthal closed the restaurant until March 12, 2009 for detailed investigations. These revealed an infection with noroviruses caused by contaminated oysters. Since oysters are usually eaten raw, early detection or avoidance was difficult. Before the reopening, the employees received further training from the responsible authority on the facts and the potential danger.
Temporary move to Melbourne
In 2015, the restaurant moved to Melbourne, Australia for six months for renovations . After the return of the restaurant to England, a new one called Dinner by Heston was opened in the premises used there.
Web links
Individual evidence
- ↑ a b 2017 Full Accounts , accessed on May 26, 2019
- ^ Kates, Joanne, The Globe and Mail (2006). The mad, magic chemistry of England's Fat Duck
- ↑ Wolfram Siebeck: WORLD CHAMPION: It couldn't be better? In: The time . No. 24/2005 ( online ).
- ↑ Heston Blumenthal: In Serch of Perfection . Bloomsbury Publishing, 2006, ISBN 0-7475-8409-5 , pp. 320 .
- ^ Heston Blumenthal: Further Adventures in Search of Perfection . Reinventing Kitchen Classics. 1st edition. Bloomsbury Publishing, 2007, ISBN 978-0-7475-9405-5 , pp. 320 .
- ^ Heston Blumenthal: The Big Fat Duck Cookbook . 1st edition. Bloomsbury Publishing, 2008, ISBN 978-0-7475-8369-1 , pp. 532 .
- ^ Heston Blumenthal: The Fat Duck Cookbook . 1st edition. Bloomsbury Publishing, 2009, ISBN 978-0-7475-9737-7 , pp. 532 .
- ↑ Celebrity chef for everyone in Der Standard from April 4, 2009.
- ^ Heston Blumenthal to Open The Fat Duck in Melbourne . In: Broadsheet . ( com.au [accessed February 26, 2017]).
- ↑ Callan Boys: Fat Duck Melbourne closes and flies home . In: Good Food . August 17, 2015 ( com.au [accessed February 26, 2017]).