Sponsor |  Merino-Teflon | Jan 23, 12:06am | 
The above picture would probably cost you a few hundred for it to reach yer gob. Still, tempting:
Wagyu (also known as kobe) is something that I'd be dead tempted to splash out on at some point of my poverty-stricken subsistence.
Would you pay an extraordinary amount on any food, or to dine out at a fancy-pants restaurant? If not, why not, and if so, what, where, why?
Though I do enjoy perhaps more traditional fare than some, and less so than others, and I would fork out, given a very rare occasion, on an extravagant feast, The Fat Duck is a place outside of London, in the UK, that has caught me eye.
Here is a sample tasting menu:
MENU SAMPLE FOR TASTING MENU
ONE HUNDRED AND FIFTEEN POUNDS UNTIL 29TH FEBRUARY 2008
ONE HUNDRED AND TWENTY FIVE POUNDS FROM 1ST MARCH 2008
NITRO-GREEN TEA AND LIME MOUSSE (2001)
OYSTER, PASSION FRUIT JELLY, LAVENDER
POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO
JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS
OAK MOSS AND TRUFFLE TOAST
(Homage to Alain Chapel)
SNAIL PORRIDGE
Joselito ham, shaved fennel
ROAST FOIE GRAS
Almond fluid gel, cherry, chamomile
"SOUND OF THE SEA"
SALMON POACHED WITH LIQUORICE
Vanilla mayonnaise and "Manni" olive oil
BALLOTINE OF ANJOU PIGEON
Black pudding "to order", Chinese pigeon cracker, pickling brine and spiced juices
HOT AND ICED TEA (2005)
MRS MARSHALL'S MARGARET CORNET
PINE SHERBET FOUNTAIN (PRE-HIT)
MANGO AND DOUGLAS FIR PUREE
Bavarois of lychee and mango
PARSNIP CEREAL
NITRO-SCRAMBLED EGG AND BACON ICE CREAM (2006)
Pain perdu, tea jelly
WHISK(E)Y WINE GUMS
PETITS FOURS
Mandarin aerated chocolate, Violet tartlet, Carrot and orange lolly
Selection of wines by the glass to accompany this menu,
Available per person at £90, £145 or £295 (min. two)
This menu is designed to be enjoyed by the whole table
An optional 12.5 per cent service charge will be added to your bill
The tasting menu is meant to take about three to four hours to get through the whole experience, experience being more appropriate word than meal, I would hazard.
The restaurant, run by an advocate and implementor of the rather crappy sounding molecular gastronomy, Heston Blumenthal, has gained world-renown, and three Michelin stars, for its fare, as well as its flair.
Lookee here, at one of their desserts:
delice de chocolat
So despite molecular gastronomy sounding wanky, hey, it sure as hell looks nice there, and many of its techniques have been taken on board in more traditional restaurants too.
El Bulli, in Spain is meant to be the be all, end all, grandpappy of molecular gastronomy, and many would put it over The Fat Duck, yet others would say that El Bulli sacrifices too much, in regards to food and taste, at the alter of shock and show.
Being a poor leper, how the hell would I know, I have only actually eat in restaurants, and nowt special, a handful of times, but anyway, I am certain I could sacrifice a few take-aways for the sake of experience.
What about The French Laundry in the US, I've heard dead good things about that too, and speaking of the French, they probably at least have a decent burger joint or two, as they can be handy in the kitchen, so I've heard. Blahblahblah...
DISCUSS!!! |
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Food and Cooking → Discussion