World's Best Restaurant

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zhopudey

zhopudey

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We had heard about it. We had read articles and reviews about it. We had received e-mails praising it. We had watched television shows about it. And finally, we were going to it.

To the Fat Duck, the world's best restaurant near London.
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As soon as I place it on my tongue, the shell shatters, releasing an ice-cold liquid that tasted first of lime and then, after I'd swallowed it, green tea. It was an extraordinary sensation, as though someone had sandblasted the inside of my mouth with Alpine air.

Clean, tangy, infinitely refreshing and gone.

Once both of us have had our mousse, our guide for the evening explains how the lime cleanses the palate, the tannin in the tea induces salivation and the alcohol in the vodka removes any residue of oil from the tongue. We have in this way been baptised and our palates are now cleansed and ready for the meal. As he speaks I can feel saliva flowing cleanly and readily into my mouth in anticipation of what is to come.
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The courses keep coming. The famous snail porridge on a bed of fennel, with a distinctly Indian masala taste (this is not amongst my favorite dishes), a melting roast foie gras, oddly but brilliantly complemented by almond cream, cherry and chamomile and then one of my favorites -- Sardines on toast. This again is an outstanding twist on a long-standing classic. The sardines are in the form of a cold bullet shaped sorbet and the toast is a sliver of melba tucked into it the sorbet. The taste of sardines is intense, yet mellowed by the cream in the sorbet, making it a delightful dish.
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The Fat Duck is located at Bray, Berkshire, England. It was voted the top restaurant in the world by Restaurant Magazine in 2005. The 20-item tasting menu will set you back £100 (about Rs 8,500) per head).
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drrrooooollllllllllllllllllllllllllllllllll

Lunch at the world's best restaurant
 
Wow !

The Fat Duck !

Awesome :D

Menu :

CRAB BISCUIT

Roast foie gras, crystallised seaweed, rhubarb and oyster vinaigrette

CAULIFLOWER RISOTTO

Carpaccio of cauliflower, chocolate jelly

RADISH RAVIOLI OF OYSTER

Goats cheese and truffle,

rissole of fromage de tête

BALLOTINE OF FOIE GRAS

Jelly of mead and Sichuan peppercorn

LASAGNE OF LANGOUSTINE

Pig's trotter and truffle

(Eight pounds fifty supplement)

BEST END OF LAMB

Purée of onion and thyme, hot pot of lamb shoulder, sweetbread and oyster

SADDLE OF VENISON

Celeriac, marron glacé, sauce poivrade, civet of venison

with pearl barley and red wine; venison and frankincense tea

POT ROAST BEST END OF PORK

Gratin of truffled macaroni

(Ten pounds supplement)

SOLE VERONIQUE

Pont-Neuf potatoes

ROAST TURBOT

Violet sea urchin, mussels, chervil root, verjus

Turbot and langoustine royale

(Supplement six pounds fifty)

DÉLICE OF CHOCOLATE

Chocolate sorbet, cumin caramel

TART TATIN

Vanilla ice cream

CHOCOLATE FONDANT

Cardamom, dried apricot yoghurt and harissa ice cream

GALETTE OF RHUBARB, NEROLI SCENTED YOGHURT MOUSSE

Crystallised coconut and rhubarb sorbet

MANGO AND DOUGLAS FIR PUREE

Bavarois of lychee and mango, blackcurrant sorbet, blackcurrant and green peppercorn jelly

CHEESE

(available as an additional course at fourteen pounds)

COFFEE, TEAS, TISANES AND PETITS FOURS

£ 4.75

An optional 12.5 per cent service charge will be added to your bill
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holy **** i cant afford to miss this :P too far yea i know sometime down the line i'm gonna taste all the cuisines :P.
 
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