Dinner by Heston Blumenthal 10/24/12
I have read Chef Heston Blumenthal’s name and Fat Duck many times. Since Fat Duck is located outside of city of London, it would be time consuming to dine out there. In addition, Blumenthalhas assigned Fat Duck’s executive chef as Dinner at Heston Blumenthal’s (DHB) executive chef. I, therefore, decided to try out at DHB. DHB had an open kitchen with glasses surrounded all sides. I was seated right by the kitchen and could see the activities inside the kitchen clearly. There were four peeled pineapple hung on the counter. It looked cute and I found out a few days later that pineapple also symbolizing for welcome to the guests.
I had a lunch there. It was a 3-course prix-fixed menu.
Appetizer - “Dressed Snails with Parsley, Beetrot, Salty fingers and Red Wind Juice." The red wine juice was quite tasty, snails were plump and tender. Salty fingers were sautéed julienned fennel roots. It was a very well-balanced and flavored appetizer.
The general manager found out that I was from NYC and came chatting with me. He and Rouge Tomate’s manager Spencer Weiss were ex-colleagues. What a small world.