The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni

I will kick this off by saying that this is every bit as delicious and as satisfying as it looks. It’s a great comforting combination of a cured piece of pork belly, a perfect impeccably cooked portion of loin, tart cabbage cooked with onions and bacon, seared marinated mushrooms and a rich flavor-packed pork sauceContinue reading “The Fat Duck: Pot-Roast Loin of Pork, Braised Belly, Gratin of Truffled Macaroni”

The Fat Duck: Beef Royal (1723), Course 3

In addition to working on making a proper one-spoon quenelle¬†(or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation fromContinue reading “The Fat Duck: Beef Royal (1723), Course 3”

The Fat Duck: Beef Royal (1723), Course 2

Heston Blumenthal of the Fat Duck restaurant outside of London is one of the most creative and sometimes really “out there” chefs today. He explores cuisine from every perspective and sense. Taste is paramount, but it’s not just about taste, it’s about an experience. Every sense is explored, he of course controls the look ofContinue reading “The Fat Duck: Beef Royal (1723), Course 2”