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The Chef Thread
- Thread starter Jb85
- Start date
pluk
TS Member
I let an actual chef do the chefing yesterday, Dinner by Heston Blumenthal was good and fancy with its two Michelin stars. I think my first two star restraunt.
While it's absolutely not cheap and certainly a wasteful extravagant expense, it is incredible and it's easy to see how it costs what it does. With an open kitchen you can see how labour intensive and intricate the preparation is, and front of house there isn't far off a one member of staff for each diner who will treat you like an absolute lord. The dishes are more presented than served with an option to be given a detailed explanation of how it was made or the origins of the dish (or neither if preferred), and each one is so precisely plated that you would never be able to tell one apart from the other.
We were to involved in enjoying it to be instagraming our plates, but I can tell you every one of them was a work of art. I went for...
Meat fruit, the smoothest most delicate pate in a mulled wine gel, that could not look more like a plum, served with thick flame grilled sourdough bread.
Nettle soup, garlic, fennel ribbons, parsley. Somehow intense and delicate at the same time.
Lamb belly, mange tout, compressed grilled cucumber, pickled onion. By far the best lamb I'd ever had, rolled into a joint cook sous vide and then fried so soft and melting inside and crisp outside.
Brioche, soaked and flame cooked for a crisp outside and light custard texture inside, manderin segments, earl grey icecream, and a caramel mandarin sauce that smashed you about the face. Incredible.
We had four courses with wine pairing for three of them and a cocktail with the pre-starter. Cost a little north of £300, and this is very comfortably at the lower end of what you can spend here. Obviously that's obscene, but also to us absolutely worth every single penny. If you are interested in food and have the means it is something you really should do.
While it's absolutely not cheap and certainly a wasteful extravagant expense, it is incredible and it's easy to see how it costs what it does. With an open kitchen you can see how labour intensive and intricate the preparation is, and front of house there isn't far off a one member of staff for each diner who will treat you like an absolute lord. The dishes are more presented than served with an option to be given a detailed explanation of how it was made or the origins of the dish (or neither if preferred), and each one is so precisely plated that you would never be able to tell one apart from the other.
We were to involved in enjoying it to be instagraming our plates, but I can tell you every one of them was a work of art. I went for...
Meat fruit, the smoothest most delicate pate in a mulled wine gel, that could not look more like a plum, served with thick flame grilled sourdough bread.
Nettle soup, garlic, fennel ribbons, parsley. Somehow intense and delicate at the same time.
Lamb belly, mange tout, compressed grilled cucumber, pickled onion. By far the best lamb I'd ever had, rolled into a joint cook sous vide and then fried so soft and melting inside and crisp outside.
Brioche, soaked and flame cooked for a crisp outside and light custard texture inside, manderin segments, earl grey icecream, and a caramel mandarin sauce that smashed you about the face. Incredible.
We had four courses with wine pairing for three of them and a cocktail with the pre-starter. Cost a little north of £300, and this is very comfortably at the lower end of what you can spend here. Obviously that's obscene, but also to us absolutely worth every single penny. If you are interested in food and have the means it is something you really should do.
Last edited:
Alix
TS Member
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I visited the fat duck (another of heston’s places) a few (many) years ago. Totally agree it’s extravagant but very very good, and even though we traipsed through snow to get there and were wearing walking boots and heavy coats they treated us no differently to those who had turned up properly dressed.
Don’t think he caters for my sort these days, but for omni’s it definitely worth it if you can afford it.
Don’t think he caters for my sort these days, but for omni’s it definitely worth it if you can afford it.
Connor98
TS Member
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- Hyperion
Latest creation for work, Festive Yorkshire pudding toastie! Mashed potato, Brie, cranberry sauce, cauli cheese purée, Turkey and made some sage and onion sausage meat stuffing and pigs in blankets too. Put it all inside two flat Yorkshire puddings and toasted. A bit of lovely meaty gravy to dip in. Quite nice if I do say so myself.
