The Fat Duck
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freezing icecream or sorbet at the table with dry ice to form very tiny ice particals leaving the palate with a very fine textured feel between courses, Heston Blumenthal is the benchmark in fine cuisine.
4 years ago 12
All Comments (22)
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@hardgayramen4ever That's what molecular gastronomy is all about. you have to push the boundaries to come up with something incredible. what people consider to be "trying too hard" is pretty normal in the molecular gastronomy world heh.
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@chefdepartiehard he definitely is! btw love the pun (your name! especially if you actually are a chef de partie)
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what else did u order that day and how much did it come down to? did u leave tip? :D
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@BloodyGaaraOfSand ~235 dollars
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Around $300
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wat does 150 pounds mean in dollars?
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@Nunfluff its about 150 pounds per person, thats pretty good imo
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@Nunfluff Tasting menu of 18 courses for 150 Stg. per head.
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Looks fantastic, I love Heston blumenthals creativity in cooking, can't imagine what the price was though. :)
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@Andromanche1337 As a scientist in training - I agree.
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Liquid nitrogen is so fucked out.
Andromanche1337 2 years ago 2
Huh? What the heck does that mean?
Dutch7777777 2 years ago 12