The Fat Duck ***

October 6th, 2017
London, UK

3 Stars Michelin Guide
The World’s 50 Best Life Time Achievement Award
Chef: Heston Blumenthal
www.thefatduck.co.uk

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The Fat Duck Restaurant in Bray, London

Welcome to a magical place.

The Fat Duck, the flagship restaurant from ground breaking chef Heston Blumenthal Located in Bray, about 90min away from central London, The Fat Duck is a place that will transport you in time. Recently renovated and relocated, The Fat Duck takes you into a journey of Chef’s favorite memories of his childhood.

The journey is interactive and full of emotions. There are ‘storytellers’ rather than servers. Each chapter of the menu, which you have to read with a magnifying glass, takes you into the journey of the anticipation the the holidays, one plate and smile at a time.

Once you leave you wont be the same, you will change, you will want to come back, because there are no other place that can transport you back in time.

Welome to The Fat Duck.

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Table set with a magnifying glass that will help you through your journey
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the menu at The Fat Duck
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our storyteller preparing to convert us into ‘dragons’
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the first bite is a choice of cocktail. I obviously chose ‘the pin colada’
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beet & horseradish
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‘just the tonic we need’ = smoked cumin royale, jerusalem artichoke ice cream
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‘morning: rise & shine, it’s breakfast time’
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truffle egg mousse, jelled tomato consomme, bacon and toasted bread cream, cereals
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‘excuse me, my tea seems to be cold…. and hot’
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“Sound of the sea”
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“Can I have some money for an ice cream?” = waldorf salad ‘rocket’ – salmon, avocado and horseradish ‘twister’ – cram & passion fruit ’99’
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“Then we went Rockpooling” = cornish crab, smoked caviar and trout roe, velvet of white chocolate and sea vegetables
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“If you go down to the woods today” = mushroom, beet and blackberry, scented with fig leaf, meadowsweet, melilot, oakmoss and black truffle
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Mock turtle soup
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“pocket watch”
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Mock turtle soup
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Mock turtle soup
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& toast sandwich
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“Are you ready for dinner” = seriously enough for the kids, fun enough for the adults.
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scallops and potatoes
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sweet breads and salsa verde
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Lamb
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chocolate
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whiskey tasting
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“Bed time: off to the land of nod”
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“Counting Sheep” = malt, orange blossom, tonka, milk, meringue, crystallized white chocolate, pistachio
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“Like a kid in a sweet shop”
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“Like a kid in a sweet shop”
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oxchoc, caramel in edible wrapper, queen of hearts jam tart, mandarin scented aerated chocolate

 

Hedone *

October 6th, 2017
London, United Kingdom
No 98 at The World’s 50 Best Restaurants

1 Star Michelin Guide
Chef: Mikael Jonsson
www.hedonerestaurant.com

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Hedone in Chiswick, UK
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set up at the kitchen counter at Redone
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welcome bubbles: Drappier
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open kitchen in action at Redone
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Hedone, UK.
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vitello tonnato cornet
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beet root and foie gras
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fish and chips with tartare sauce
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oyster, apple foam, cucumber granita
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plankton jelly with caviar
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fresh sourdough
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devon crab with hazelnut cream
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one of the best expressions of vegetables i have seen
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first truffles of the season
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scallops with white truffle
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crispy skin sea bass
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the sea bass dish was specially made for this wine which Chef is very fond of.
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sweetbreads, sorrel sauce and seasonal vegetables
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freshest foie gras with miso sauce, ginger and cashews
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squab with ceps, figs and chesnuts
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merengue of lemon with thyme sorbet, yes and clementine
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mille fuel with black sesame, cherry and vinegar
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mignardises
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last bite

The Clove Club *

October 7th, 2017
London, United Kingdom
No 26 at The World’s 50 Best Restaurants

1 Star Michelin Guide
Chef: Isaac McHale
www.thecloveclub.com

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The Clove Club Dining Room in London.

The Clove Club in London started started as a ‘supper club’ and found residence in Shoreditch, London in 2013 quickly becoming one for he best restaurant in the area.

Chef Isaac, who has previously worked at London’s The Ledbury as well as world renown Noma in Copenhagen, focuses on unique offerings of the area’s vegetables, game and seafood into a very simple and minimalistic presentations but with very complex and intense flavors.

The Clove Club not only is a success because of their well crafted menu of 5 or 7 courses but the hospitality here goes above and beyond taking a modern approach where the team will let you be your self at the table and even let you top off your own wine and water, no pressure.

With a beautiful blue tiled open kitchen, guests in the dining room can enjoy all the work being done by the kitchen, a bar area also offers great cocktails and tasting menus and all the reservations are done using the Tock ticketing system.

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crab tart with brown crab hollandaise & deviled spices
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buttermilk fried chicken in pine salt
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a homage to chef’s native Scotland: warm haggis buns
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flamed mackerel sashimi, english mustard, cucumber & chrysanthemum
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one of the signature dishes and an impressive flavor combination: raw Orkney scallop, hazelnut, clementine & Wiltshire truffle.
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cornish sardine sashimi & worcestershire sauce. Additional a dash broth made with the bones of the sardine in order to utilize the whole product. The sardine flavor was very unique and deliciously intense.
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fresh cuts of Magalica pork. This Hungarian breed is my favorite one around.
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hazelwood grilled pollock, green peppercorn hollandaise & Morecambe Bay shrimp sauce
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a little buckwheat pancake of crisp suckling pig belly. Dish inspired in a trip to Mexico’s Pujol.
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tender lamb belly with super crispy and crunchy skin
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roast fallow pricket, celeriac, blackberries & smoked bone marrow
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fig leaf granita, sheep’s milk yoghurt & figs
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warm potato mousse, caramel ice cream & coffee
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heated barley cake, salted caramel chocolate, Dr. Henderson’s bon bon
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The open kitchen at The Clove Club in London

Have you ever been to the Clove Club? How much did you like it?

Lyle’s

October 7th, 2017
London, United Kingdom
No 54 at The World’s 50 Best Restaurants

1 Star Michelin Guide
Chef: James Lowe
www.lyleslondon.com

Lyle’s is located in Shoreditch, London

This cool and unpretentious restaurant led by Chef James Lowe serves an A La Carte lunch menu and a Set tasting menu for dinner for less than $80. It is probably the best deal in town.

Chef James Lowe has worked under some of the most prominent Chefs in the UK as Heston Blumenthal (The Fat Duck) and Fergus Henderson (St. John). It is in the latest that we can see most of the influence on his current menu with the great focus on high quality humble ingredients and whole utilization of products.

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Lyle’s view of open kitchen and dining room

The restaurant is young and hipped, with wooden tables and white walls. Service is casual but very warm and genuine. The open kitchen allows the guests to be part of the experience. The wine list is obscure and delicious. The menu is short but fulfilling, And the way Chef Lowe turns humble ingredients into minimalistic dishes that you want to come back for, is a re-assurement of the accolades and praise Lyle’s has gotten in the past few years.

This is a place that you want to come back… and some back often.

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Roasted cauliflower on cauliflower puree
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Fried octopus and cobnuts
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Hispi cabbage with dulse butter
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pumpkin with whey and cobnuts
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girolles, parasol mushrooms and Cotswold Legbar Egg
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black fig with fig leaf ice cream
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final sweet

Have you ever been to Lyle’? If so what are your thoughts?