Where to start. I do not think I can properly confine my thoughts about the Fat Duck to a single review because I do not think that would be fair, nor would it be accurate.
It has been over one month since I went to the restaurant and I still talk about it to other people, such is the nature of the restaurant.
Quite simply, phenomenal is all I can say. The food is unbelievable - when combining the technical elements involved in the presentation of the food (which is by far the best I have ever seen) and the tastes and smells of the food, a visitor to the restaurant is in for a real treat. After 14 courses you are fully satisfied. Each course has its own uniqueness and i quickly learnt that Heston is not wrong when he says that each course is aimed to tantilise the senses, which is exactly what the food does.
Highlights for the food for me personally where:
1. The desserts - both of the desserts were exceptional. The Egg Verjus looked stunning and tasted even better
2. The pigeon - beautifully cooked and the accompanying garnish was great
3. Mock Turtle Soup/Mad Hatters Tea Party - possibly the most eagerly anticipated dish of the night because I had heard so much about it and it did not disappoint.
To add to the greatness of the food, is the brilliant service led by the sommelier who chose exceptional wines to accompany our courses. The service staff were incredibly attentive to ensure that every aspect of your dinner experience went perfectly.
The only thing I can fault is that it is so hard to get a reservation and that it is not the cheapest night because if it was, I would be there every week.
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