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The Fat Duck | Bray, Berkshire | May ’14 | “the complete restaurant”

18 Jun
  • Rating: 20/20
  • Address: High St, Bray, Berkshire SL6 2AQ, United Kingdom
  • Phone: +44 1628 580333
  • Price (after tax + tip, a glass of champagne): £240 ($407 at 1 GBP = 1.69 USD)
  • Courses: (11 main / 15 total): 2 amuses / 8 main / 3 dessert / 3 mignardises
  • Price/Main Course: $37
  • Value: 5/5
  • Dining Time: 240 minutes
  • Chef: Jonny Lake
  • Style: Modernist
  • Michelin Stars: 3

2014-05-29 12.03.12

And so it came to pass that we stood outside a non-descript door, after being delivered by taxi to the little village of Bray (home to two 3-Michelin-starred restaurants), waiting to enter the dining room within. The Fat Duck was the first restaurant on an eating tour of Europe. We would be starting off on a tremendous high.

The Fat Duck is perhaps the most complete modernist restaurant that I have ever dined in. I can remember no other restaurants that makes use of many modernist techniques, that at the same time so emphasise the taste and gastronomic merits of what they are serving. Just because a technique is interesting, does not mean that it is ready for prime-time at the Fat Duck. Everything was delicious, and with independent gastronomic merit. The dishes there, without exception, are all intensely memorable and will sear themselves into your memory.

At nowhere else have the aesthetics been as polished as the Fat Duck. From the very first bite, a sparkly crimson golfball of aerated beetroot with horseradish cream, the dishes announce themselves as art pieces. I swirled around a disappearing golden fob-watch to make mock turtle soup. I beheld a bed of moss as it started smoking and steaming. The last two desserts were veritable masterpieces, the first a completely fleshed out egg dessert that was the Platonic Form of everything the cracked egg dessert at Atera aspires to. In lifelikeness, it was uncanny. The second, Botrytis Cinerea, is one of the best desserts I can ever remember eating in my life. It takes a tremendously confident kitchen to believe that they can develop a dessert that can represent the complex Chateau d’Yquem, one of the greatest foodstuffs on Earth – but the Fat Duck believed it, and they have done it. That dessert is a feast for both the palate, which enjoys each individually-crafted element on the plate, and the intellect, as it ponders the deconstruction of the wine. It reminded me of a painting I once saw where two lovers were kissing, but the optical illusion was that if one took a wider view it became a skull, using perspective tricks to achieve “memento mori”. Here the developed flavors of the final product (wine and yeast), were encapsulated back in the evocation of colourful grape globules. Food as the highest art possible.

And yet – the meal was 100% delicious. The unctuous taste of top quality foie, a hearty snail porridge, and a marvellous salmon liquorice preceded the tour-de-force of an exploration in the different textures of lamb, a deconstruction of the lamb kebab. The Fat Duck is truly rare restaurant – one that is fully developed in the craft of cooking a delicious meal, and is also one that fully developed in having the conceptual understanding and empiricist outlook of food scientists, and yet at the same time fully developed in having an artistic soul. One is tempted to call it – complete.

Rating: 20/20

Other Notable write-ups:

2014-05-29 12.04.40 2014-05-29 12.14.00 2014-05-29 12.14.05 2014-05-29 12.33.32 2014-05-29 12.36.19 2014-05-29 12.36.271. Amuse: Aerated Beetroot with Horseradish Cream (4.75/5)

    • Intense beetroot taste, that just disappeared like a cloud on the tongue in a matter of seconds, but the horseradish kick reminded this diner that what I had tasted did exist. Perfectly spherical, like a really solid red golf ball.
    • A good flavor pairing, using a (centrifuge?) machine to concentrate the beetroot juice for 12-14h at 40-50 degrees Celsius, in order to get such intensity of flavors

2014-05-29 12.37.05 2014-05-29 12.38.43 2014-05-29 12.40.172. NITRO POACHED APERITIFS (3.5/5)

    • Vodka and Lime Sour, Campari Soda, Tequila and Grapefruit
    • We could choose the cocktail flavor we wanted. I chose Tequila and Grapefruit. With all the ceremony of a Tibetan monk, our server discharged the cocktail-meringue contents of the 3 corresponding ISI-whip containers into a bucket of liquid nitrogen, and then peeled the citrus in the direction of the resulting “ice-meringue”, setting the essential oils into a brief flicker of fire by the candle. The visual effects were superb, but the taste predominated in citrus (grapefruit) for mine, the alcohol (tequila) not really perceptible.

2014-05-29 12.42.19 2014-05-29 12.43.16 2014-05-29 12.46.11 2014-05-29 12.46.19 2014-05-29 12.46.33 2014-05-29 12.46.383. RED CABBAGE GAZPACHO (4.25/5)

2014-05-29 12.51.42 2014-05-29 12.51.51 2014-05-29 12.52.04 2014-05-29 12.52.12 2014-05-29 12.52.19 2014-05-29 12.52.27 2014-05-29 12.53.29 2014-05-29 12.53.44 2014-05-29 12.54.15 2014-05-29 12.55.064. JELLY OF QUAIL, CRAYFISH CREAM (4.75/5)

    • Chicken Liver Parfait, Oak Moss and Truffle Toast (Homage to Alain Chapel)
    • A dish in three steps: 1. Truffle toast. 2. Crayfish cream with jelly of quail. 3. Oak moss film in plastic capsules, on a bed of moss. To be put on the tongue.
    • The bed of moss (with dry ice underneath) was then watered to release a truffle scent. The sublime part of the dish was a joke on the oak, for truffles grow on oaks. Since we were well out of truffle season (June) I believe frozen truffles were used. The crayfish fish cream itself was absolutely superb (5/5), having great crayfish flavor, and reminding me of a delightful fried prawn-roll from Singapore called the ngor-hiang, which at its best (stuffed with top quality prawn) has a similar flavor. The intensity of flavor from the crayfish and the secondary flavor of liver, were intense and classically-heavy, evoking classical French cooking (and Heston’s inspiration Alain Chapel).

2014-05-29 12.58.40 2014-05-29 13.02.35 2014-05-29 13.02.50 2014-05-29 13.03.04 2014-05-29 13.08.54 2014-05-29 13.09.185. SNAIL PORRIDGE (4.75/5)

    • Iberico Bellota Ham, Shaved Fennel
    • Another Fat Duck signature. Snails, from the firm Escargot Anglais, from Hereford – were soft, and flavorful. It was really a complete dish – savory ribbons of iberico bellota, with shaved fennel providing a vegetable crunch, and the pliant but firm texture of snails, which has its textural merits in not having the springiness of shellfish, along with a hearty parsley porridge. I loved it.
    • A video of Heston cooking the snail porridge:

2014-05-29 13.09.57


2014-05-29 13.21.486. ROAST FOIE GRAS (4.75/5)

    • Barberry, Confit Kombu and Crab Biscuit
    • Foie from the Loire valley, unctuous and creamy, fatty moist and with geometric integrity, were very good in the fatty-class of foie gras (I recently became aware of a different school of thought of foie from farmer Eduardo Sousa, that it should evoke liver-ish notes as well, in Dan Barber’s The Third Plate) – that paired very well with the sweet seafood in the crab tuile.
    • Red Rhubarb puree, kombu seaweed film underneath

2014-05-29 13.35.57 2014-05-29 13.37.42 2014-05-29 13.38.10 2014-05-29 13.40.29 2014-05-29 13.40.41 2014-05-29 13.41.21 2014-05-29 13.41.33 2014-05-29 13.41.38 2014-05-29 13.41.44 2014-05-29 13.41.49 2014-05-29 13.41.53 2014-05-29 13.42.03 2014-05-29 13.42.09 2014-05-29 13.42.25 2014-05-29 13.42.31 2014-05-29 13.43.007. MAD HATTER’S TEA PARTY (C. 1892) (5/5)

    • Mock Turtle Soup, Pocket Watch and Toast Sandwich
    • Another multi-step dining dish. A pocket watch containing dehydrated beef-mushroom-stock and papered over with edible gold leaf, is swirled in a teapot, and the resulting mixture poured over custard, with ham and bone marrow, truffle (?), sherry vinegar, cucumber, and ketchup in the final “Mock Turtle” soup.
    • The toast sandwiches, were sandwiches of toast. The filling was toast, with truffle, and some mayonnaise and mustard. They were very good.
    • It was completely fantastical, and the connection between the historical mock turtle soup (calves head and feet) with the beef bouillon in the Pocket Watch was a delightful bit of whimsy.
    • Here’s another description of the dish:

2014-05-29 13.43.35 2014-05-29 14.00.16 2014-05-29 14.00.26 2014-05-29 14.05.48 2014-05-29 14.05.59 2014-05-29 14.06.188. “SOUND OF THE SEA” (5/5)

    • Heston Blumenthal has been one of the vanguard chefs in exploring the effects of other senses (such as hearing) on the effects of taste. He famously noticed that one tasted his scrambled egg and bacon ice cream differently if it was described as “ice-cream”, vs a “cold custard”.
    • Here the sound of waves were piped into our ears through slightly antiquated (!) iPod speakers (I did not know they still existed, 10 years on!), with a tapioca and sardine sand. Mackerel, abalone, yellowtail. With seaweeds of all kinds. (My favorite of the seaweeds was a Japanese one dubbed the jellybean)
    • The seafood was top class, but what really made the dish was the soil, which was good enough to eat on its own. The evocation of the seaside was sublime, provoking a response to its recreation of a beach.
    • This was more successful than a version I had at Arzak, a couple of weeks later.

2014-05-29 14.08.54


2014-05-29 14.13.14


2014-05-29 14.26.04 2014-05-29 14.26.11 2014-05-29 14.26.299. SALMON POACHED IN A LIQUORICE GEL (5/5)

    • Asparagus, Vanilla Mayonnaise and Golden Trout Roe
    • I am generally a doubter of sous-vide cooking, except for certain ingredients (mussels), because it tends to give an unappetisingly uniform texture to the meat. However here, because of the contrast of textures with the licorice gel and trout roe, and the robust protein-y taste of the salmon, it was completely successful. The time-consuming removal of individual vesicles of fresh pink grapefruit gave a sweetness floral smell to the dish that was not bitter.
    • I marked the salmon as being of high quality. It was from Hereford, Scotland, poached at 40 degrees celsius. I also noted that only the asparagus tops were not de-skinned, the parts below the tip being denuded of its skin.

2014-05-29 14.28.12

A closer look

2014-05-29 14.47.36 2014-05-29 14.47.50 2014-05-29 14.47.55 2014-05-29 14.48.18 2014-05-29 14.48.3010. LAMB WITH CUCUMBER (C. 1805) (5/5)

    • Green Pepper and Caviar Oil
    • A comparatively new dish for the Fat Duck, at one month old, this was a deconstructed lamb kebab. (another low-end food that is being reimagined by high-end chefs, I had a version last year at Per Se as well:
    • Main plate: Green pepper+cucumber juice and caviar oil dabs on the main dish, seared cucumber with caraway, oyster leaf. Cumin on the lamb. Fish-stock+mint butter = nage fluid gel. This was fantastic: Cumin on the lamb successfully evoked a kebab, and the green pepper oil and seared cucumbers with carraway seeds, brought to mind its typical accompaniments, and the caviar oil gave it a salty, luxurious touch. (5/5)
    • Second plate: Three cubes of lamb (tongue, heart, scrag [back of neck]), with a quinoa crisp on top of acidulated onions. This showcased the different textures of the lamb. Fantastic.
    • Third plate: Lamb consomme jelly with mint flavors and borage flower. Stunning.
    • If the Fat Duck’s only new dishes are such insanely well-crafted dishes and reimaginings, then I think a conservative bias towards their tasting menu (they rarely change the dishes on the tasting menu) is well-justified. A stunning dish from start to finish, with all three plates being knockouts.
    • A video of head chef Jonny Lake creating the dish:

2014-05-29 15.10.5011. HOT & ICED TEA (4/5)

    • Hot and cold iced tea, separated by a divider, once separated, will be hot at the top, and cold at the bottom. The taste was uniformly of iced lemon tea. A very neat trick.
    • Video of Heston Blumenthal making the dish:

2014-05-29 15.17.33 2014-05-29 15.17.55 2014-05-29 15.17.59 2014-05-29 15.19.4312. EGGS IN VERJUS (C. 1726), VERJUS IN EGG (C. 2013) (5/5)

    • A fully thought-out egg dessert, a feast for the eyes. A golden nest coloured with special cocoa powders, with verjus within the egg shell, which had to be cracked. The eggshell was made from two types of chocolate.
    • The verjus in the egg was dominating in sourness.

2014-05-29 15.28.40 2014-05-29 15.29.05 2014-05-29 15.29.0913. BOTRYTIS CINEREA (5/5)

    • One of the greatest desserts in the world. The fungus botrytis cinerea creates the Chateau d’Yquem wine. Originally developed by the kitchen for a Chateau d’Yquem tasting, this was a cornucopia of flavors and textures to evoke the Chateau d’Yquem wine. Deconstructed: An frosty wine ball, a creamy yeasty meringue, fantastic raisins, golden chocolate, gums… Each individual grape of the dish had its own flavor, together they sang in harmony like a dish sprung from heaven itself. It was a true pleasure to have witnessed and tasted this dish for myself.
    • Worth the price of admission to the Fat Duck for this dish alone.

Ninth course: Botrytis Cinerea. A new Fat Duck dessert that has been on the menu since October 2012. The various elements of this dessert represent the (deconstructed) flavours of Chateau d’Yquem. Each ‘grape’ on the plate had a different texture and flavour, from simple and elegant to very intense and complex. I will mention only a few: a transparent blown sugar grape with a delicious creamy citrus fromage blanc filling – a milk chocolate grape with an absolutely marvellous feuillantine, pear caramel and popping candy filling – a lovely, refreshing and citrus sorbet grape – a peach wine gum grape and edible soil made from crystallised chocolate, d’Yquem soaked raisins, Roquefort powder and vanilla salt. Apart from the grapes, there was a ‘churros’ stalk dusted with fenugreek-cinnamon, some Roquefort powder and grape gel. All these elements provided a wonderful harmony between sweet and savoury flavours. An impressive dish that shows an tremendous amount of skill and technique and that captures the flavours of Château d’Yquem ‘s Botrytis Cinerea infected grapes perfectly. You can’t stop smiling when you’re eating this dish. A true masterpiece. – Elizabeth Auerbach

2014-05-29 15.48.14 2014-05-29 15.48.26 2014-05-29 15.52.31 2014-05-29 15.53.0214. WHISK(E)Y WINE GUMS (5/5)

    • The “E”, seems a concession to the American Jack Daniels. It melted in the mouth with the heat of the tongue. Superb. I note the Oban 14 as having a backkick. Delicious, and an alcoholic treat. Laphroaig tasted as smoky (i.e. phenolic) as I remembered when I visited Islay two years ago. It was cheekily presented the way most beginner whisky tours (e.g. Scotch Whisky Experience in Edinburgh) present the standard whiskies of Scotland.
    • I wonder if the kitchen makes a (much) stronger version of themselves for personal consumption. If this was available for personal purchase, this would be my preferred way of getting my ration of eau de vie.
    • Here’s a recipe:

2014-05-29 15.56.36 2014-05-29 15.57.43 2014-05-29 15.58.04 2014-05-29 15.58.32 2014-05-29 15.59.34 2014-05-29 16.00.01 2014-05-29 16.00.1715. “LIKE A KID IN A SWEET SHOP” (5/5)

    • Caramel with edible wrapper; Aerated Chocolate, and the white chocolate Queen of Hearts with a fruit filling.

2014-05-29 16.05.56

the end… unfortunately.


Double review of Atelier Crenn (San Francisco, April ’14) and Hedone (London, May ’14)

8 Jun
  • Atelier Crenn rating: 17/20
  • Hedone rating: 16/20


I visited the Gaudi’s Sagrada Familia in Barcelona recently for the first time, and happened to look upon the Josep M Subirachs’ Passion Edificio, and was especially struck by the sculpture of Christ hanging by the wrists. The difference is that this Christ was hanging only by his hands from a cross horizontally suspended from the front of the church, instead of being vertically planted into the ground. Subirach’s atypical sculpture emphasised one element of the grotesque brutality of crucifixion – the downward pressure of gravity on hands – out of a few other choices, the flayed skin from the condemned’s back, the nails being driven through the hands to create the stigmata (usually the emphasis).

This highly personal idiosyncracy, is what I consider the touchstone of modernism in the arts. To me, Modernism is an individualist ethos, not a style. I much prefer this highly stylised sort of sculpture over the strict requirements of Renaissance photorealism began to be relaxed for the painters, with the perfection of perspectival rules, most of which leaves me cold. It seems to me that much of the painter’s energy was engaged in portraiture as ur-photography for the nobility, so that art from those centuries tend to be either functional portraits that were intended as ur-photos, or second-rate allegorical scenes.

Modernism could thus be equivalent to the maxim of “letting a thousand flowers bloom”. And in the splintering, we find very few schools with many people working within a strictly defined aesthetic, as the photorealistic Renaissance school. The radical cubist portraiture of Picasso (Ambrose Vollard, man with guitar) may be allied with the cubist landscapes of Braque, but one generally finds not that many major cubist styles that Picasso had not done (he was legendarily prolific with 50,000+ paintings; and in the 30s, he painted luminously round portraits of his mistress, and in his 50s he created a much more fluid subject-cubism with surrealist backdrops, I recall a picture of a convoluted sea monster on a beach, which name temporarily escapes me). Why is Gaudi’s interpretation of Christ hanging from the “ceiling” by the wrists successful? What makes it successful (and surprising) is a long history of Christ crucifixion depictions, such that the viewer always has that reference point of a vertical cross. And that reference point is a pillar of strength in modernist interpretations, because it gives another data point to dazzle the diner (see, the Atera cracked-egg dessert, or the Alinea balloon).

And so too is modernism in food, if the increasing amount of personalisation outside of the French-haute cuisine style can be analogised with the increasingly personalised styles at the dawn of modernism in the early 20th century. When Ferran Adria calls his style of food “techno-emotional”, it is not the direct style of food that other chefs imitate (who explicitly calls his/her food “techno-emotional”?) but the ethos of changing the menu every year to something completely different, committed to providing the diner with new dishes and new sensations no matter what the cost. In this sense el Bulli seems similar to the practice of the unclassifiable Picasso (who was more than a cubist, producing some first-rate Blue-period pictures). This seems the real legacy of modernism in food, an ethic of constant and personal exploration.


On top of the substratum of the chef’s ethic (of ceaseless exploration of new flavor possibilities, of organic, of loca-vore, which is the internalised ethic of almost all of the top chefs in the US) is style. Here Chef Dominique Crenn, to extend the analogy of early modernist art, seems to be a cross between a surrealist and a abstract painter. This is not a merely visual analogy, this style extends to the flavor combinations she produces as well. Atelier Crenn may well be the most imaginative restaurant I had the chance to visit in the US this year (more than Alinea, or Atera; who else could think of an all-encompassing dessert from the life of bees, or create a vegetable pin-cushion using a vinegar meringue, or a Dali-esque composition involving Birth?), but there is something missing about the harmony of the tastes sometimes. Atelier Crenn is still a work in progress, and of the 5 fine-dining meals I had in the Bay Area in April, it was perhaps the weakest. But it is also one of two meals (with Manresa) that satisfied the intellectual and artistic senses the most. There is no doubt that Chef Crenn is a true artist, my hope for my next visit is that the pleasures of tongue will match the pleasure she conjures for the eyes.

In my first fine-dining visit to California (Atelier Crenn, Saison, Benu, Manresa, Meadowood), I found that the old stereotype about Californian cooking, where ingredient-simplicity rules (under the influence of Alice Waters from Chez Panisse), is simply not valid. Chefs there are taking great risks with modifying the ingredients. If Atelier Crenn is abstract surrealism, then one can analogise Californian-naturalism a la Waters, with Renaissance realism in art history. Modernism’s personal expression makes it prone to going out of fashion, as adhesion to an artist’s personal aesthetics can easily change, but it generates greater loyalty than a widely-accepted dogma as Californian naturalism, or Renaissance realism. That is the evangelist-mass-adopter distinction found in Silicon Valley business thinking. But like Renaissance realism is a second-rate artistic school for me, pure naturalism when it comes to ingredients, seeking to transform them as minimally as possible, seems a second-rate cooking philosophy. Pure naturalism cannot produce truly great dishes. While I have never found a formula for the great dishes I have liked, I don’t remember ever thinking a very simply cooked dish was truly great – there are usually just too many jagged edges in the ingredient pairings, that must be smoothed down by the chef to ensure a harmonious interlocking taste profile. It is necessary for a chef to have the leeway to transform the ingredients.


Mikael Jonsson of Hedone is a man who has surely has opinions on Californian cuisine. Formerly co-writing the influential  Gastroville blog with Vedar Milor (now writing as Gastromondiale), he opened Hedone in London in 2011, and seems to have taken down the restaurant reviews he formerly wrote on Gastroville. Hedone is a restaurant that specialises in ingredients sourcing. Indeed, ingredients seem to have been the focus of the Gastroville and Gastromondiale blogs. The restaurant is pegged by Mr Andy Hayler (a hugely influential critic and blogger who has been to every 3* restaurant in the world), as serving food between the 2*-3* level. When I visited in late May, the impeccably sourced ingredients, were half-the-time minimally transformed. This created an association in my mind between Hedone and my trip to California. Here, in London, of all places, I had found a restaurant that seemed in tune with the stereotypical Californian naturalist philosophy, minimally transforming ingredients a la Waters.

That half of the Hedone menu (Dorset seabass, Scottish hand-dived scallop, asparagus, pork, lamb) reminded me heavily of that ingredients-first philosophy. While I enjoyed that half of the menu, I also found there to be limits on how nice a pure-ingredient dish could be. Perhaps the best of those was the Scottish hand-dived scallop, which had a crunchiness that was really superb. So it was all the more disappointing when the oyster, and lamb (the last main) were comparatively devoid of taste. When Hedone’s ingredient dishes work, they are very good though not great dishes. I remember the texture of the scallops, but not as well the mint, lime, cucumber flavors that came with it. So too the sea bass, where the bass was good but the accompaniments more forgettable. But sometimes the cult of the ingredient-dish can puzzle with its intimations of the Eleusinian mysteries – the bland lamb (very good, I’m sure) and nice pork (pleasant) not really showcasing any added delta in performance from superior ingredients.

One commonality of both my Atelier Crenn and Hedone meals was that the last mains (guinea fowl, AC; lamb, Hedone) were disappointing, which lowers the score of both restaurants. The last main is the crescendo, which all courses build up to. More care must be paid by both restaurants to the last main.

The more modernist touches on display at Hedone were pleasant but paid less attention to the texture of the dish than I would like (I liked the taste of a cuttlefish confit, but had to basically saw my way through a thin slice of cuttlefish; a Parmesan ravioli was a bit rough). Where Hedone really shines are the desserts – a chocolate fondant and Gariguette strawberries are truly memorable creations.

Hedone reminds me of Saison, though much less polished. What I think separates the two is that there a consistent cooking philosophy across the plate at Saison: transformation by fire. I did not as much perceive the individual style of Mikael Jonsson in his cooking, beyond the testimony of his ingredients themselves. I do genuinely wonder if Hedone will develop a signature style as Mr Jonsson matures as a chef, given his own ideological commitments to clarity of ingredient tastes set out in his Gastroville blog.

Which provokes the amusing thought-experiment. What if the two restaurants switched places? It almost seems as if Hedone and Mikael Jonsson are spiritual successors to the ingredient-first philosophies of Alice Waters and Chez Panisse. That we should eat the very best local ingredients in fine-dining, is now a global ethos that has transcended France and Alice Waters’ California. And Atelier Crenn being particularly modernist-process-driven, is a restaurant that could really exist anywhere in the world today.

ATELIER CRENN (San Francisco, April 2014)

  • Address: 3127 Fillmore St, San Francisco, CA 94123, United States
  • Rating: 17/20
  • Value for money: 2/5
  • Price I paid (after tax and tip, ex. drink): $260 ($195 base menu price)
  • Chef: Dominique Crenn (ex. Luce (SF))
  • Michelin Stars: 2

*Note: Menu and dish descriptions are a poem written by Dominique Crenn herself.

EDIT: Here is a video of most of the dishes, being prepared by the kitchen.

2014-04-23 23.55.48 2014-04-24 00.11.581. Spring has come with its cool breeze (4.25/5)

    • Kir Breton, creme de cassis jelly within
    • Cider suspension with the creme de cassis jelly, within a cocoa butter shell.
    • Fruity, dominating liqueur. Very enjoyable.

2014-04-24 00.13.22 2014-04-24 00.14.23 2014-04-24 00.17.20 2014-04-24 00.17.312. Mellow serenades of colors licorice and orange (4.25/5)

    • Uni custard, with caviar from Sacramento Delta. Smoked potato gelee, licorice consomme. Interesting.

2014-04-24 00.17.383. Under the midnight glow I can taste the sweetness of the sea (4/5)

    • Kusshi oyster poached with black garlic, seaweed

2014-04-24 00.22.51Crackers

    • bitter tasting, almost like cordyceps

2014-04-24 00.27.01 2014-04-24 00.27.124. Where the broad ocean leans against the Spanish land (5/5)

    • This was the most memorable dish of the night. Squid like a noodle. Ham (Californian Berkshire ham hock, belying the description which foreshadowed Iberico) and truffle (Perigord, from Tasmania, Australia) consomme,
    • Lardo, aioli. potato chip.
    • Complex broth. Salty squid noodles. A complex bite, where the ham and truffles did most of the heavy lifting, with good squid texture approximating noodles. A surrealist ramen.

2014-04-24 00.34.47 2014-04-24 00.35.055. A gentle smell, oceanic, of yummy feeling (4.5/5)

2014-04-24 00.43.276.As the shell was found, its natural beauty made no noise (4/5)

    • Abalone, sundried tomato jelly, crispy yuba, yuzu foam, yuzu leaves
    • Quite good. Did not rise above the yuzu-and-seafood theme. (see also, Brooklyn Fare)

2014-04-24 00.49.31 2014-04-24 00.49.36 2014-04-24 00.49.547. The half moon, silky and smooth (4/5)

    • Chef Crenn’s take on French onion soup. Broth of roasted charred onion. Dumpling comte + black truffle, shiso, lemon balm. Apple vinegar jelly.
    • Quite sour.

2014-04-24 00.57.178. I refreshed as I gazed at your smooth green coat (4.5/5, functional dish)

    • Shiso + green pea sorbet, pickled green strawberry. Rice wine vinegar ice.
    • Very refreshing and successful palate cleanser. I especially liked the shiso and green strawberry, but I did not have a strong impression from the rice wine vinegar rice (would have given 5/5 if I had)

2014-04-24 01.01.379. Elegantly sitting on branches (4.75/5)

    • Carrot jerky from branches (a bit of a trope, see my meal at Borago, and Ruth Reichl’s report of her 2014 meal at Alinea LINK).
    • Carrot had a really intense candy flavor, salted, and with the right dash of cayenne pepper. A delight.

2014-04-24 01.05.4510. Nature rejoice, chasing childhood memories (4.25/5)

    • Pumpkin, sunflower, flaxseed, cooked in different ways. Smoked buckwheat, Liquid nitrogen white balls of smoked sturgeon pearls. Dashi. Yuzu, fermented chilli, steelhead trout roe. bottarga of sturgeon roe
    • Surely the most complex dish of the night. I could not really draw out a “childhood memory” from this dish, but it was good. I was not sure what the smoked sturgeon pearls added to the dish though.

2014-04-24 01.12.2311. Feeling of black sand under my toes, I dreamed of (4.75/5)

    • Grade A1 wagyu cured. Apple puree, onion gelee. Soil of rye + squid ink. Horseradish puree. Onion gelee.
    • Another successful dish. While at first glance one might decry the use of A1 wagyu in this dish (as opposed to a higher grade), this gave it a firm, striated consistency, and it is difficulty to see how it would have worked with oilier grades of wagyu. Hammy.

2014-04-24 01.16.15 2014-04-24 01.20.51 2014-04-24 01.21.02Housemade brioche (5/5)

    • A+, buttery and flakey.

2014-04-24 01.22.5112. .These creatures, who move with a slow, vague wavering of claws (3.75/5)

    • Lobster bisque, phytoplankton dumpling, bone marrow, sea grapes, pickled onions, dashi gelee covering the lobster bisque, gelee of lobster brain.
    • A statement is being made about bottom feeders (Dan Barber, in his newest book the Third Plate, highlights the chef Angel Leon of Aponiente, who cooked phytoplankton bread to highlight the lower phytotrophic levels of the marine food chain). I appreciate the cooking with phytoplankton, but the taste of Main lobster bisque was too one-dimensional (cream, mostly) and that overwhelmed the complexity of this dish

2014-04-24 01.35.1615.Walking deep in the woods, as the earth might have something to spare (3.75/5)

    • Pine-scented meringue, pumpernickel, basil, hen of the woods, shaved hazelnut
    • The pine, hazelnut and hen of woods (AKA maitake) (lightly roasted) gave an earthy smell to the dish. However the taste was too one dimensional (salt predominating) and it was also very dry.

2014-04-24 01.42.08 2014-04-24 01.44.0216.Birth which gives its morning mystery (4.25/5)

    • Duck consomme, meant to be drunk with a chocolate branch, duck and corn eggs, nested corn silk. wild rice, pear, apple, vanilla puree.
    • “Birth” – another conceptual dish which leaves me with no doubt that Chef Crenn is an artist’s chef. One might draw the comparison to a surrealist Dali painting of Birth – the surreal imagery of a nest on a highly fluid and stylised branch; and the taste of chocolate and duck consomme, which is a surreal pairing, reinforces this impression. It was impressive to look at, and good in conception. However it is not purely delicious, rather contrasting in flavor.

2014-04-24 01.51.2817.Where birds sing and are causing ripples in the nearby water (3.25/5)

    • Guinea fowl, pintade, with nori seaweed butter, and lemon, preserved cabbage.
    • Tough texture.

2014-04-24 01.56.58 2014-04-24 01.57.0318.Dotting the fragrant flora (4/5)

    • Vinegar meringue (Spanish banyoules vinegar)
    • Fresh salad.
    • A very unique and creative presentation

2014-04-24 02.00.30 2014-04-24 02.02.06 2014-04-24 02.02.2019.Spring has come and is full of sweet surprises::: (this line of the poem refers to the following entire sequence of desserts)

A stick of sugarcane with -lemongrass, in the vial: chia seed; shiso; finger lime; guava juice. (4.25/5)

    • refreshing

2014-04-24 02.06.29 2014-04-24 02.06.43Essence of the Bay Area (4.25/5)

    • Eucalyptus-menthold popsicle
    • Eucalyptus is an invasive species throughout the Bay Area
    • The revaluation of ingredient values is on.

2014-04-24 02.12.16 2014-04-24 02.12.36 2014-04-24 02.12.46Honeycomb (4.5/5)

    • Chamomile-honey cake; Beeswax sorbet; white choc cremeux; pistachio/pear; honey meringue. Wax mold using bubble wrap. Caramel of beeswax and bees pollen.
    • Full marks for imagination, a tour-de-force of the bee, but the use of pollen in the beeswax sorbet did irritate my palate a bit.

2014-04-24 02.20.12 2014-04-24 02.20.24 2014-04-24 02.20.36

2014-04-24 02.24.24

2014-04-24 02.23.182014-04-24 02.24.35 2014-04-24 02.25.41 2014-04-24 02.28.27

 Mignardises (5/5)

    • Passionfruit Marshmallow “kiss”.
    • Ginger.
    • Nougat of  mango + brazil nut + macadamia
    • Citrus macaron
    • Toffee + cocoa nibs
    • Quinoa + milk chocolate + sesame
    • Roasted macadamia + dark chocolate ganache + star anise
    • Coffee bonbon.

 HEDONE (London, May 2014)

  • Address: 301-303 Chiswick High Rd, London W4 4HH, United Kingdom
  • Rating: 16/20
  • Value for money: 2/5
  • Price I paid (after tax and tip, and two drinks): 120 pounds, or $210 (1 GBP = 1.6805 USD)
  • Chef: Mikael Jonsson (ex-writer at Gastroville)
  • Michelin Stars: 1

2014-05-30 22.26.52

2014-05-30 22.26.47


2014-05-30 18.37.04 2014-05-30 18.49.25


2014-05-30 18.56.07 2014-05-30 18.56.171. Beetroot cream, smoked eel (4.25/5)

    • pleasant combination

2014-05-30 18.57.372.Rye crisp with cheese (3.75/5)

    • a musty cheese

2014-05-30 19.02.393.Buckwheat crisp, bone marrow, sturgeon caviar (4.25/5)

2014-05-30 19.08.51 2014-05-30 19.09.034. Poached oyster (Dorset), granny smith apple jelly, elderflowers, pickled shallot (3.25/5)

    • poached very well, though largely tasteless.

2014-05-30 19.14.26 2014-05-30 19.14.315.Umami flan, bread consomme, bread croutons (4/5)

    • umami from katsuobushi, fish stock, and white egg. not bad

2014-05-30 19.17.12 2014-05-30 19.17.30 2014-05-30 19.17.46 2014-05-30 19.18.07 2014-05-30 19.20.416.Baguettes (5/5)

    • I was looking forward to trying this bread, learnt from French master baker Alex Croquet. It did not disappoint. With a marvellously irregular crust and complex toasty flavors, I was very impressed with the bread.

2014-05-30 19.26.267.Scottish hand dived scallop, mint, lime, cucumber (4.5/5)

    • strong integrity of scallop texture, crunchy, in a way I’ve never had before. World-class scallops
    • Well accompanied with mint, lime, cucumber flavors. This was a hallmark let-ingredients-speak-for-themselves dish.

2014-05-30 19.42.028.English green asparagus, pistachio, avocado, wild garlic (4/5)

    • Asparagus veolute, garlic leaves, pistachio puree, raw avocado, nasturtium
    • Sweet and juicy asparagus spears.

2014-05-30 19.54.22 2014-05-30 19.54.27 2014-05-30 19.54.389.Pan fried sea bass (Dorset), fennel chips, black olive sauce (4.25/5)

    • Really nice pan-fried sea bass, though the accompaniments (black olive esp.) were a bit puzzling.

2014-05-30 20.19.29 2014-05-30 20.23.08 2014-05-30 20.23.1610.Cuttlefish (4.25/5)

    • Smoked, pan-fried cuttlefish leg, Mandarin Sicilian tomatoes, sheet of thin cuttlefish with ink
    • Not bad in taste, though the sheet of thin cuttlefish was nigh un-cuttable with my knife. I spent maybe 10 seconds sawing through that piece.

2014-05-30 20.46.19 2014-05-30 20.47.4711.Liquid Parmesan ravioli, onion consomme, mild horseradish, smoked guanciale (4.25/5)

    • Light horseradish foam. I enjoyed the Roscoff onion consomme, with sweet flavors, but the ravioli was a bit rough in texture. The onion and parmesan were the two dominant tastes
    • it was less accomplished than a smooth quail egg Ravioli I had at Schwa (Chicago) in March.

2014-05-30 20.58.1812.Suckling pork rack, garden pea, morels, red pepper (4/5)

    • very good crisp skin, garden pea was in two forms, pureed and regular. morels with smoked paprika and lime juice.

2014-05-30 21.12.3713.Rack of Bourbonnais lamb, Petit Violet artichoke, rosemary and rocket infusion (2.75/5)

    • A disappointing let down at the crescendo. A cut of lamb whose tendon-ous texture I would not have minded one bit if it had profound flavor, was mostly flavorless and bland except on the outside.

2014-05-30 21.36.51 2014-05-30 21.36.56 2014-05-30 21.37.1014.Gariguette strawberries, hibiscus, coconut (4.5/5)

    • Hedone has first class desserts. Here two discs of Hibiscus gelatin with coconut sorbet and dried strawberry meringue. The Gariguettes were sweet enough to not die of comparative tartness in a contrasting mouthful with the sweet meringue and coconut sorbet.

2014-05-30 21.53.11 2014-05-30 21.53.1815. Warm chocolate, powdered raspberry, passion fruit jelly, Madagascar vanilla ice cream (4.5/5)

    • Warm chocolate fondant below a chocolate disc with raspberry powder, and vanilla ice cream on top. Classic and enjoyable.

2014-05-30 22.11.05 2014-05-30 22.11.4416.Mignardises

    • Black sesame macaron, green tea bon bon

2014-05-30 22.22.49