Heston Blumenthal reveals £425 Christmas menu for the Fat Duck restaurant (including edible MOULD for dessert)
- Botrytis Cinerea finishes off a meal of venison, scallops and lobster
- READ MORE: Tom Kerridge slammed for increasing price of his of fish and chips
Heston Blumenthal has revealed the menu for Christmas dinner at his Fat Duck restaurant which includes edible mould for dessert.
The nine-course festive menu – costing £425 and consisting of ‘minimalist food’ – includes classic Christmas-inspired dishes as well as Blumenthal’s famous wacky creations that are often served at the Bray, Berkshire eatery.
No turkey is on the menu, but instead guests will chomp down on a feast including roast scallops (served with chocolate) and King’s venison served with sprouts.
Diners will finish off their meal with ‘Botrytis Cinerea’ – which is more commonly known as mould.
The Botrytis Cinerea dessert has more than 20 elements and the recipe consists of more than 55 stages.
‘It’s a noble rot. It’s a particular kind of rot that affects certain grapes. It’s a good rot, the grapes shrivel up, they lose their moisture and they develop all these really complex flavours,’ Blumenthal previously explained.
Diners will finish off their meal with ‘Botrytis Cinerea’ – which is more commonly known as mould (pictured on a episode of MasterChef Australia)
The nine-course festive menu – costing £425 and consisting of ‘minimalist food’ – includes classic Christmas-inspired dishes as well as Blumenthal’s famous wacky creations that are often served at the Bray, Berkshire eatery
‘What we’ve done is taken the flavour characteristics and then we’ve also looked at what molecules create those flavours and then we’ve used that to inspire the ingredients.’
Some of the key pieces include a compressed red grape dripped in nitrogen, citrus sorbet, aerated saffron, a chocolate sphere filled with pear caramel, a sugar ball filled with citrus infused yoghurt and a churro stalk.
A recipe on MasterChef Australia’s websites shows that the dessert is made up of no less than 23 elements and around 80 ingredients.
Other courses include ‘Nitro-Poached Aperitifs’.
This is followed by Pine Tonic of Botanicals – Green Herbs and Pine, Smoked Cumin, Jerusalem Artichoke.
The next is called Decorating the Tree – and consists of Truffled Egg, Smoked Salmon and Buttered Toast – Chicken Liver Parfait and Plum.
Langoustine Cocktail comes next – served with Marie Rose, Tomato, and Vanilla.
The fifth is Roast Scallops and Almond – Chocolate, Kombu, and Pickled Lemon.
Blumenthal, 57, is famed for wacky dishes like bacon and egg ice cream and snail porridge
The unassuming restaurant has been named the best in the world several times
Then comes Twas The Night Before Christmas – a Short Rib of Beef, Lardo do Colonnata, Dried fruits, Gold Carrot, and Sherry.
King’s venison served with Beetroot, Chestnuts, Brussels sprouts, Black Truffle and Umbles is next.
Finished off with Cheese, Nuts and Port and Botrytis Cinerea.
The Fat Duck Christmas meals run from 29 November to 23 December.
A Fat Duck spokesperson said: ‘If you are looking to book a Christmas party or a festive get-together with family or friends, from private dining or exclusive hire.
‘Our venues offer the perfect setting from an intimate celebration to a corporate event.
‘Enjoy exceptional cuisine in a unique atmosphere, and let our team take care of everything.
‘Whether you prefer a cosy ambience or a luxurious setting, we have the perfect option for you.’
The Fat Duck website states tickets cost up to £425.
It reads: ‘Book early to avoid disappointment. Payment in advance.’
Customers also have to pay upfront for the cost-of-living-crisis-busting meal.
The TV chef has increased the price from £395 last year.
Blumenthal, 57, is famed for wacky dishes like bacon and egg ice cream and snail porridge.
He has run the triple Michelin Star eatery since 1995 and it’s often called the best restaurants in the world.
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