The Fat Duck

Location :
1 High Street, Berkshire, Bray United Kingdom Phone: 087-133-2901 Website: http://www.thefatduck.co.uk/

Description:

The Fat Duck of London has been rated the #1 restaurant in the world. Housed in an unassuming little cottage, white plaster, low ceilings, no dress code. Menus are constructed from big leather blocks, held together with leather straps. Go with the tasting menu and enjoy the experience of Chef Heston Blumenthal. Look at the amazing a la carte menu as well as see true presentations as if one were at the theatre. Nitro Green tea and Lime Mousse for starters, an upfront display of a gastronomic adventure. Strange and fantastic, from little plates of jelly, Oyster served on wood, with a collision of flavors. Champagne in between each and every culinary delight. Plates of green porridge w/plum snail on top. Sound of the Sea represents uncoiled sets of headphones and an invitation to put them on. Recording of the seaside, waves breaking while sashimi of oysters served. Sommelier pours the perfect compliment and accompany Salmon Poached with Liquorice. Desserts are world class, service perfect in every way.

Executive Chef :

Heston Marc Blumenthal born 27 May 1966 in London, raised in Buckinghamshire) is an English chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005 , His restaurant has been a perennial runner-up to Ferran Adri of El Bulli in the world rankings, achieving 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011 to see more > http://en.wikipedia.org/wiki/Heston_Blumenthal

The menu :
NITRO POACHED APERITIFS Vodka and Lime Sour, Gin and Tonic, Campari Soda RED CABBAGE GAZPACHO Pommery Grain Mustard Ice Cream JELLY OF QUAIL, CRAYFISH CREAM Chicken Liver Parfait, Oak Moss and Truffle Toast SNAIL PORRIDGE Iberico Bellota Ham, Shaved Fennel ROAST FOIE GRAS Barberry, Braised Konbu and Crab Biscuit

)MOCK TURTLE SOUP (c.1850

"Mad Hatter Tea"

"SOUND OF THE SEA" SALMON POACHED IN A LIQUORICE GEL Artichokes, Vanilla Mayonnaise and Golden Trout Roe SADDLE OF VENISON Beetroot Soubise, Risotto of Spelt and Umbles HOT AND ICED TEA )TAFFETY TART (c.1660 Caramelized Apple, Fennel, Rose and Candied Lemon "THE "BFG Kirsch Ice Cream and the smell of the Black Forest WHISK(E)Y WINE GUMS "LIKE A KID IN A SWEET SHOP"

Dining Style : Cuisine : Price (In Dollars) : Payment Options : Executive Chef : Dress Code : Offers : Parking : Private Party Facilities :

Surprisingly casual Eclectic 60.00 to 100.00 MasterCard, Visa, AMEX Heston Blumenthal Casual Eccentric experience of a lifetime Street None

Accepts Walk-Ins : Yes

Le Bernardin
Location :
155 W 51st, New York City, New York 10019 United States Phone: 212-489-1515 Website : http://www.le-bernardin.com/

Description:
Owners Maguy and Gilbert LeCoze came to New York from Paris 1986 to establish this elegant restaurant for the sole purpose of cooking and preparing fish dishes. At the time, few could have predicted their incredible success; but every year since, the restaurant has received the highest ratings by food critics. Succeeded by now celebrity Chef Eric Ripert, the love and dedication with which each dish was prepared continued unabated. Although exceedingly expensive, there is nothing else quite like this modern French restaurant.

Executive Chef :
Eric Ripert (born 1965 in Antibes ) is a French chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood. [ 1 ] His flagship restaurant, Le Bernardin , located in New York City, is routinely ranked among the best restaurants in the world by Restaurant magazine's and S. Pellegrino's annual "Worlds 50 Best Restaurants" list [ 2 ] [ 3 ] and holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide , to see more > http://en.wikipedia.org/wiki/Eric_Ripert

The Menu : FLUKE

Fluke "Sashimi"; Micro Watercress, Avocado, Jalapeo-Lime Broth
Bandol Blanc, Domaine de Terrebrune, Provence 2008

LANGOUSTINE
Seared Langoustine; Mche and Wild Mushroom Salad, Shaved Foie Gras, White Balsamic Vinaigrette
Riesling Alte Reben trocken - Karthuserhof, Mosel, Germany 2009

OCTOPUS
Charred Octopus; Purple Basil, Fermented Black-Bean-Pear Sauce Vierge, Ink-Miso Vinaigrette
Sauvignon Blanc, Winkl, Kellerei Terlan, Alto Adige, Italy 2010

SALMON
Barely Cooked Wild Salmon; Wasabi Risotto, Yuzu Emulsion
Chardonnay, Sandhi, Santa Barbara County, California 2010

MONKFISH
Roasted Monkfish; Brussels Sprouts, Mushroom Custard, Pata Negra Emulsion
Pinot Noir, Dr. Heger, Baden, Germany 2005

CONCORD GRAPE
Green Apple Foam, Concord Grape Sphere, Candied Walnut
Billecart Salmon, Blanc de Blancs, NV

CHOCOLATE-SWEET POTATO
Warm Chocolate Tart; Vanilla-Sweet Potato Sorbet
Chteau La Rame, Reserve, Saint Croix du Mont 1999

Dining Style : Cuisine : Price (In Dollars) : Payment Options : Executive Chef : Dress Code : Accepts Walk-Ins : Offers : Parking : Private Party Facilities :

Elegant, Romantic, fine dining Seafood, French 30.00 to 200.00 MasterCard, Visa, AMEX Eric Ripert Jackets required No Great wine list, bar, private Valet Private rooms available

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