Heston Blumenthal’s The Fat Duck – part 3

The Fat Duck part three – phew ! Well I suppose if 14 courses took us four hours to finish, three posts does seem to do it justice. (Here are parts one and two).

The Fat Duck hot and cold tea

The deliciously crazy hot and cold tea

So we’d now completed the appetiser and main courses. Before going to the dessert courses, our palates were cleansed with “hot and iced tea” which is another perfect example of Heston’s ability to mess with your mind – making something as simple as a cup of tea raise all the eyebrows on our table, even thoughwe all knew exactly what it said was – not only was it printed on our menu, but the waiters told us as they served it. As you sip your tea from the glass cup, you taste the tea, experienced hot on one side of your mouth, cold on the other. We later looked up how this was achieved, but you know what, all I want to remember was that OH. MY. GOD. moment when I took my first sip. Just delightful stuff.

clove caramelised blackberries

Clove caramelised blackberries

First dessert was clove caramelised blackberries, served with a 2009 Passito di Pantelleria from Sicily. The blackberries came on one plate, and then the waiter passed around a tray full of silver cachons where four cornets with hojicha tea ice-cream where nestled. Again, that contrast/harmony of hot and cold, and sweet and woody and tart worked perfectly.

The Fat Duck BFG

The “BFG”

The “BFG” (Black Forest Gateau) came next. At this point, I was about at bursting point. But who can pass up something that looked like a tower of cake that ended almost like a full stop, with a quinelle of silky vanilla ice-cream ?

the Fat Duck whisk(e)y wine gums

Whisk(e)y wine gums

Final two desserts – we’re on the home stretch ! Whisk(e)y wine gums, stuck on to a map indicating where the corresponding whiskey came from, and to be eaten in a certain order. All I can recall is that while not a whisky drinker, these were deliciously alcoholic wine gums – except for Laphroaig. It was so strong and peaty that even being following three wine gums (there was five in total) couldn’t take away that smoky flavour. In fact, that seemed to be the lingering flavour in our mouths for the rest of the evening.

The Fat Duck petit fours

Coconut baccy and a wax-sealed envelope containing an edible white chocolate card

Last dessert was the petit fours of the meal – appropriately called “like a kid in a sweet shop”. Edible white chocolate Queen of hearts card, coconut baccy, apple pie caramel with edible wrapper and aerated chocolate of mandarin jelly.

NO MORE I hear you say ! Actually, by the time the sweets came, I have to admit we were all pooped from eating. But gosh what a luxury ! The Fat Duck is certainly somewhere I’m lucky enough to have experienced – the detail that goes into everything from the food to the cheeky waiters – simply makes for an totally enjoyable evening. It may not be for everyone, but if you love food and having a ball of a time eating it, I’d strongly recommend it. Heston Blumenthal certainly brought the fun back into food.

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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

4 responses to “Heston Blumenthal’s The Fat Duck – part 3

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