Just watched the British version of Master Chef, and the restaurant was featured. Looked interesting and fun, and just short of being too precious. Has anyone ever been, and is it worth going to next time I’m in England?
Its worth a trip just for the pure theatre.
Great molecular gastronomy, but prices to match…
Nowadays i am not into the fixed tasting menu theme, but its definitely worth the visit.
Perahaps not as great as it used to be (or maybe just not as in fashion, hence the falling ratings) but from all accounts, a worthewhile one time experience at least…
His cookbook, Heston Blumenthal At Home has some excellent recipes for the home cook. I do remember reading that there were some food safety issues at the restaurant on occasion.
In the men’s room at Manresa there are menus framed on the wall from famous restaurants – l’Arpège, Fat Duck, others. I remember that the (rather old) Fat Duck menu featured ingredients like “Douglas Fir”. At any rate I’ve only heard good things, but I also don’t keep very current…
TASTING MENU AND WINE
NITRO-GREEN TEA AND LIME MOUSSE
OYSTER, PASSION FRUIT JELLY, HORSERADISH CREAM, LAVENDER
POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO
JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS
R. LUSTAU FINO PUERTO, SHERRY
(SPAIN)SNAIL PORRIDGE
Jabugo ham, shaved fennel
2005 GRÜNER VELTLINER SMARAGD ACHLEITEN, PRAGER
(AUSTRIA)ROAST FOIE GRAS
Almond fluid gel, cherry and chamomile
2003 TOKAJI FURMINT, SZENT TAMAS, SZEKSY
(HUNGARY)SARDINE ON TOAST SORBET
Ballotine of mackerel “invertebrate”, marinated in ____ (flash!!)
2002 RIESLING TROCKEN, GOLD-QUADS___KOSTZ, MOSEL
(GERMANY)SALMON POACHED WITH LIQUORICE
Pertuis asparagus, pink grapefruit, ‘Manni’ olive oil
2001 LA GROLA IGT VENETO, ALLEGRINI
(ITALY)
POACHED BREAST OF ANJOU PIGEON PANCETTA
Pastilla of (his?) leg, pistachios, cocoa and quatre épices
1998(?) COTE ROTIE CLINAL ROGET (??)WHITE CHOCOLATE AND CAVIAR
MRS MARSHALL’S MARGARET CORNET
PINE SHERBET FOUNTAINMANGO AND DOUGLAS FIR PUREE
B_____IS OF LYCHEE AND MANGO, BLACK___ ___ SORBET
1989 RIESLING BEERENAUSLESE KIRCHGRAU VON KESSELSTADT
(GERMANY)CARROT AND ORANGE TUILE, BAVAROIS OF BASIL
BEETROOT JELLYSMOKED BACON AND EGG ICE CREAM
Pain perdu and tea jelly
1989 VON SANTINC, ARGBLLZ (??)
(FRANCE)LEATHER, PINE AND TOBACCO CHOCOLATES
PRALINE ROSE TARTLET