World's Best Restaurant
April 19, 2005 7:07 PM   Subscribe

Noted for its bacon and egg ice-cream and carpaccio of cauliflower with chocolate jelly....

Oh my lord. Whoever says Brits are not gastronauts is Ack.
posted by DeepFriedTwinkies at 7:17 PM on April 19, 2005

re: FPP [This is good]
re: Restaurant [This is good?]
I guess it is.
posted by blahblahblah at 7:26 PM on April 19, 2005


No thanks. Really.

Oddly enough this appears to be the ONE THING in the "degustation menu" that isn't a jelly or paste or puree of some sort.
posted by clevershark at 7:44 PM on April 19, 2005


No thanks. Really.

Yeah, but if you fry them pigeon boobs in lard and serve em up with tater tots, that's good eatin.

Thanks, I'm here all week. Try the pan-braised veal with marshmallows.
posted by DeepFriedTwinkies at 7:52 PM on April 19, 2005

Just in case you want to know the rest of the so-called top fifty.
posted by StickyCarpet at 8:06 PM on April 19, 2005

From some other year, that is.
posted by StickyCarpet at 8:51 PM on April 19, 2005

Possibly related thread...
posted by AlexReynolds at 8:58 PM on April 19, 2005

Short reviews of top 5 restaurants from this year.
All in different cities/countries.
Good to know we can all get the equivalent of snail porridge.
posted by peacay at 9:01 PM on April 19, 2005

I think the two links are more complementary than anything else, Alex. Sort of like chitlins alfredo.
posted by DeepFriedTwinkies at 9:06 PM on April 19, 2005

This field has a lot to offer us in food experiences. But does it have any appreciation for the vast history of fine food (which if you ask some people, ain't exactly lacking in appeal)? Can pop rock cake beat puff pastry? Do we need baseless novelty? It's probably a good idea, for example, to serve less than three reclassified ice creams and fish foams per meal. Can we at least agree on that?

And i don't suppose a French best list would give any molecularist a second look. Some of the assumptions these scientist chefs make about the eating experience are counteraesthetic, even while they trounce pretense.

It's a British list trumpeting a British chef who has captured the Anglo imagination.
posted by gorgor_balabala at 10:24 PM on April 19, 2005

gorgor_balabala......welll....not only the Brits think Heston Blumenthal & The Fat Duck are cool.
posted by peacay at 1:19 AM on April 20, 2005

Any Brit mefites ever eaten at this place?
posted by bardic at 6:16 AM on April 20, 2005

No, but every single account I've heard of eating there has been overwhelmingly positive. I am currently tucking away money in a savings account so that, for a treat occasion, me and t'missus can have a crack at the Degustation Menu there.

Further links of interest: This Guardian article, which looks at the food scientists who assist Blumenthal and, the blog of a chef from Seattle who's doing a two month placement at the Fat Duck.
posted by Hartster at 6:48 AM on April 20, 2005

I know a few people who have (I come from a town about 15 miles away), and they all think it's the best thing since sliced bread.

I've been past when visiting friends near Bray, but it doesn't seem like the sort of place you'd take the kids to. When they're a bit older.
posted by athenian at 8:58 AM on April 20, 2005

Yeah, i know the judges were from all over, i know bias isn't supposed to enter into it (?).

OK fish foams and mustard ice creams, hit me. Hit me hard.
posted by gorgor_balabala at 10:18 AM on April 20, 2005

If anyone's wondering what the dining experience looks like there's a really comprehensive review with pictures of a meal at the Chicago resturant Moto (which does Molecular Gastronomy stuff). They even brought in some raccoon meat and had a special made.
posted by nTeleKy at 9:47 AM on April 22, 2005

Do people really enjoy bacon and egg icecream, or do they say that they enjoy it because it's new and hip?

Much as I enjoy bacon and ice cream, I think I'm going to keep to my long standing tradition of eating them separately. I guess I'm just not modern enough to "get it" because while I think this menu is fascinating, imagining what some of this stuff must taste like makes me a little queasy.
posted by grapefruitmoon at 3:02 PM on April 22, 2005

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