Menus
One of these has sat on my desk for months. The other is from New Year's. Since I have them on-hand, though, here are the menus of my two most recent fine-dining experiences.
The first deserves a little explanation. It's from Fat Duck. Fat Duck is a restaurant outside of London. It has three Michelin stars. It has been voted the World's Best Restaurant. When James and I decided to move to the United States from London, I immediately piped up. "I want to go to Fat Duck before we go," I said. James wasn't so keen. The restaurant's chef, Heston Blumenthal, has been described as a culinary alchemist. James is very much a steak and potatoes man. He wasn't interested.
He suggested I bring Gareth.
Gareth is my gay best friend in London... who actually isn't gay. At all. But he cooks and he's a total foodie and he and I spent all sorts of time around London going to Borough Market and Ikea and stuff like that. But, yeah, not gay.
So I called Gareth and he said OF COURSE he would come as James's body double. And together we had probably the most innovative meal I've had in my life.
The second menu is from Tru, at which I spent New Year's Eve with my good friends Erin and Wil and some mutual friends, Rob and Jen, and Kristen. This time, James couldn't make it because he was ill. He was there in spirit, though. We had the kitchen table. It was awesome.
The menus are going to be in the extended entry so as not to spam you. The Fat Duck menu, at least, is interesting enough that you might want to check it out. It was a wild experience.
Fat Duck menu (Gareth had the wine pairing)
Nitro-Green Tea and Lime Mousse (2001)
Oyster, Passion Fruit Jelly, Lavender
Pommery Grain Mustard Ice Cream, Red Cabbage Gazpacho
Jelly of Quail, Langoustine Cream, Parfait of Foie Gras (this was AWESOME)
Manzanilla en Rama, Barbadillo (Spain)
Snail Porridge
Joselito ham, shaved fennel
2004 Collioure Rose, La Goude, Domain de la Rectorie (France)
Roast Foie Gras
Almond fluid gel, cherry and chamomile
2003 Vinoptima Gerwurztraminer Reserve, Gisborne (New Zealand)
Sardine on Toast Sorbet
Ballotine of mackerel 'invertebrate', marinated daikon
Taisetsu, Takasago, Junmai Ginjo Sake (Japan)
Salmon poached with Liquorice
Asparagus, pink grapefruit, 'Manni' olive oil
1999 Douro, Quinta da Leda, Casa Ferreirinha, Douro Valley (Portugal)
Poached Breast of Anjou Pigeon Pancetta
Pastilla of its leg, pistachio, cocoa and quatre épices
1999 Barolo, Costa Grimaldi, Poderi Luigi Einaudi, Piedmont (Italy)
Mrs Marshall's Margaret Cornet
Pine Sherbet Fountain
Mango and Douglas Fir Puree
Bavarois of lychee and mango, blackcurrant sorbet
2003 Schneiderberger Riesling Eiswein, Weinviertel (Austria)
Carrot and Orange Tuile, Beetroot Jelly
Smoked Bacon and Egg Ice Cream (made with liquid nitrogen)
Pain perdu and tea jelly
Buck's Fizz
Hot and Cold Tea
2006/2007 New Year at Tru
Buffalo Mozzarella Dumpling with Green Olive Emulsion, Black Olive Powder
Spaghetti Squash, Rice Sorbet, Cava Consomme, Cilantro
Selection of Japanese Sashimi-Grade Fish Complementary Garnishes
Kamoizumi Autumnal Elixer Junmai Daiginjo
Hot & Cold King Oyster Mushrooms, Caviar
Hofberg Riesling Spälese A.J. Adam 2005
Jerusalem Artichoke and Hazelnut Velouté
Lobster Bisque, Ground Hominy, Lobster Emulsion, Spoonbread
Auxey-Duresses Les Clous Domaine d'Auvenay 1998
Chestnut Tagliolini, Poussin, Consommé
British Columbian King Salmon, Red Wine Bouillon, White Bean
W.H. Smith Maritime Vineyard Sonoma Coast 2005
Roasted Venison Saddle, Zinfandel-Huckleberry Essence, Ginger Snaps, Pear
Atlantic Day Boat Cod, Leek Emulsion, Reduced Chardonnay
Rotllan Torra Amadis Priorat 2002
"Le Sarlet," Beluga Lentils, Roasted Tomato Purée, Petit Green Salad
Apple Far Breton, Cider & Calvados Ice Cream, Golden Raisins
Chocolate Hazelnut Mousse, Orange Sherbet, Cardamom Scented Oranges
Chocolate-Espresso Madeleine, Cinnamon Granita, Chocolate Flourless Cake
Mr. K Viognier TBA California 1998
5 Comments
The Fat Duck is still on my list - you and the others I know who have been seem to regularly comment on it just to make sure I don't forget :)
Sometime in NYC I need to try the ninja restaurant - I can never remember the name, but you can't forget ninjas. (It seems that it's called Ninja New York, now I can't forget the name)
There is one other thing I should say about Fat Duck.
I was decidedly unimpressed with the service. Gareth didn't think it was so bad, but I didn't have as nice an impression. Our waiters were a little sloppy - one splashed the red cabbage gazpacho on Gareth's suit and didn't simper nearly enough to atone for such a thing. The silverware was not placed on the table with nearly enough care. And we were sort of neglected some of the time.
This is little stuff, yes, and I'm sure there are a subset of you who will be like, GOD WHAT A SNOB and maybe that's true. But when you're going to the "best restaurant in the world," there is the expectation you'll be enjoying the best service in the world, too. Or at least something up there.
Ah fat duck, so many happy drunken memories, I didn't think wine pairing was meant to get one shitfaced. 8 glasses of booze; so very wrong.
And no, not gay, just in sexual exile until I can find a nice girl to smuggle me back.
Moto ROCKS.
I have a menu from the last time we were there, here.
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Beth Ballingall
food lover : world traveller : gamer : New Yorker : twenty-something : former Londoner : handbag lover : erstwhile soprano : geek
I keep reading about Fat Duck. It always sounds fascinatingly awesome.
Now you live in what's possibly the best restaurant city in the world, though!
The restaurant I want to try the next time I'm in Chicago is Moto, where the chef PRINTS the food...