MasterChef - fat duck episode

whoever,hey · 15-12-2012, 21:05

I'm just watching episode 23 of MasterChef: the professionals.

Now i'm seeing dishes from the fat duck that have been around for a good couple of years at least. Have they not got anything new!?

amyawake · 16-12-2012, 00:08

Quote:

Originally Posted by whoever,hey

I'm just watching episode 23 of MasterChef: the professionals.

Now i'm seeing dishes from the fat duck that have been around for a good couple of years at least. Have they not got anything new!?

Really? You've seen 3 savoury lollies? The plate of the sea with the sea spray and sound of the sea (headphones)? BFG (black forest gateau) deconstructed in such a superb fashion?

kingofcakes · 16-12-2012, 01:12

Quote:

Originally Posted by amyawake

Really? You've seen 3 savoury lollies? The plate of the sea with the sea spray and sound of the sea (headphones)? BFG (black forest gateau) deconstructed in such a superb fashion?

I think the OP was referring to the FD menu itself, Heston only changes 1 or 2 things on the menu per year apparentl. They said on the episode that it can take up to 2 years from a dish being concieved to it being put on the menu.

walterwhite · 16-12-2012, 08:45

Quote:

Originally Posted by whoever,hey

I'm just watching episode 23 of MasterChef: the professionals.

Now i'm seeing dishes from the fat duck that have been around for a good couple of years at least. Have they not got anything new!?

It can take up to 2 years to perfect a dish which is one reason. Chefs often have favourite dishes that are so good they leave them on the menu as well, at that price point you're not going to be eating at the Fat Duck too often so it doesn't matter too much.

Pavster · 16-12-2012, 09:46

I've always thought of it in those terms. If I went to the FD and there was no snail porridge, sounds of the sea, bfg etc I'd be a little disappointing. Bit like going to see the Stones live and them playing a load of stuff off the new album.

The menu is pretty much identical to when I went about 2 years ago. The meat changes on the Umbles course niw and again and one of the puddings changes. Everything else is the same.

SherbetLemon · 16-12-2012, 09:56

Regardless, it was one of the better episodes of Masterchef.

Victoria Sponge · 16-12-2012, 12:07

Quote:

Originally Posted by SherbetLemon

Regardless, it was one of the better episodes of Masterchef.

I also enjoyed it, immensely, and it really makes me want to go to the Fat Duck.

As others have mentioned, it takes up to two years to create an FD dish, and it was mentioned on the show that the BFG took that length of time.

I think it makes sense that the menu seldom changes. It is extremely difficult to get a booking there, it takes about six months or something, it's not like they do loads of covers a night, so it gives people a chance to try a particular menu before it changes.

Pavster · 16-12-2012, 20:02

They currently book 3 months in advance (so if you want 21st May, ring 21st Feb). Going back to 2 months next year. Basically get on the phone at 10am (from memory) and hope to get lucky. I got through on about my 10th attempt (10 different days ringing).

All part of the fun.

whoever,hey · 16-12-2012, 20:12

Quote:

Originally Posted by amyawake

Really? You've seen 3 savoury lollies? The plate of the sea with the sea spray and sound of the sea (headphones)? BFG (black forest gateau) deconstructed in such a superb fashion?

Er yes. Having watched a lot of TV featuring the fat duck, i HAVE seen all those dishes before.

I know it takes 2 years to perfect these dishes but i thing they should be showing more of the menu tbh rather than showing off the same stuff each time.

Which haven't you seen before?

The lollies were on Junior Australian MC if i remember rightly.

Sounds of the Sea has been on every show with Heston on.

BFG, i cant remember, probably one of his shows.

IvanIV · 16-12-2012, 20:36

Was it the one with the test/laboratory kitchen? It reminded me of Laboratoire Garnier or better yet of the sketch about it, where Mr Garnier got really really angry that the scientists may have found a cure for cancer, but nothing to make old skin look yonger

BTW do they even have separate items on the menu or just a tasting menu? Sounds of the sea looked pretentious to me, the rest was fun.

Pavster · 16-12-2012, 20:41

FD only does the tasting menu.

smudges dad · 17-12-2012, 16:25

Whether they have been on the menu for ages or not, I bet they are perfection on a plate

whoever,hey · 17-12-2012, 16:31

Quote:

Originally Posted by smudges dad

Whether they have been on the menu for ages or not, I bet they are perfection on a plate

Oh, i dont doubt that.

I didn't have a problem with it being on the menu for ages, only showing us the same food on tv for the past years.

Andy Birkenhead · 17-12-2012, 19:43

Heston Blumenthal's Fat Duck restaurant.
Fannying around with food since 1995

turquoiseblue · 17-12-2012, 19:51

We didn't really get the food at the Fat Duck and wouldn't want to eat there. We went to Le Gavroche last week and chatted to Michel Roux. I told him that we would rather eat there than at the Fat Duck. He got what I meant and said that yes his food looks like what it is. Incidently, eating at Le Gavroche was a most wonderful experience. The food was incredible and the service was excellent. They make you feel extremely welcome and nothing is too much trouble. You get extras as well as what you order. For example they brought us tempura prawns and a crispy pastry savoury tart and then a crispy anchovy on a salad base even before the starters arrived. They offer you homemade warm bread rolls and every time you finish one they offer you another. When we'd finished our dessert they brought out a small tray of mini desserts. When we'd eaten that they brought out a dish of homemade choccies and nougat. We had wondered whether we would be full, with all this less is more, fine dining, but we were stuffed. Fantastic experience.

whoever,hey · 17-12-2012, 19:53

Wow, turqoiseblue, fantastic review!

I'm sold, i'm off there next year!

Christian_Grey · 17-12-2012, 19:57

Quote:

Originally Posted by turquoiseblue

We didn't really get the food at the Fat Duck and wouldn't want to eat there. We went to Le Gavroche last week and chatted to Michel Roux. I told him that we would rather eat there than at the Fat Duck. He got what I meant and said that yes his food looks like what it is. Incidently, eating at Le Gavroche was a most wonderful experience. The food was incredible and the service was excellent. They make you feel extremely welcome and nothing is too much trouble. You get extras as well as what you order. For example they brought us tempura prawns and a crispy pastry savoury tart and then a crispy anchovy on a salad base even before the starters arrived. They offer you homemade warm bread rolls and every time you finish one they offer you another. When we'd finished our dessert they brought out a small tray of mini desserts. When we'd eaten that they brought out a dish of homemade choccies and nougat. We had wondered whether we would be full, with all this less is more, fine dining, but we were stuffed. Fantastic experience.

The fat duck is not just about the food and to think about it in just those terms is surely missing the point? It's about the theatre,the experience and innovation which I reckon is pretty much unrivalled.

turquoiseblue · 17-12-2012, 19:57

Quote:

Originally Posted by whoever,hey

Wow, turqoiseblue, fantastic review!

I'm sold, i'm off there next year!

You'll enjoy it I'm sure. We were very impressed to be met by the man himself on the stairs, and he visited every table to check everything was ok. It was so good to see him being so hands on.

turquoiseblue · 17-12-2012, 19:59

Quote:

Originally Posted by Christian_Grey

The fat duck is not just about the food and to think about it in just those terms is surely missing the point? It's about the theatre,the experience and innovation which I reckon is pretty much unrivalled.

It doesn't appeal to us. If I eat something I eat with my eyes and I just don't fancy lollipops that looks like one thing and tastes like another. There was plenty of theatre and innovation at Le Gavroche and it was an amazing experience. I thoroughly recommend it.

Have you been to the Fat Duck?

degsyhufc · 17-12-2012, 19:59

Quote:

Originally Posted by Christian_Grey

The fat duck is not just about the food and to think about it in just those terms is surely missing the point? It's about the theatre,the experience and innovation which I reckon is pretty much unrivalled.

Not that sure these days. There are many top restaurants doing 'molecular gastronomy', albeit some better than others.

Christian_Grey · 17-12-2012, 20:22

Quote:

Originally Posted by turquoiseblue

It doesn't appeal to us. If I eat something I eat with my eyes and I just don't fancy lollipops that looks like one thing and tastes like another. There was plenty of theatre and innovation at Le Gavroche and it was an amazing experience. I thoroughly recommend it.

Have you been to the Fat Duck?

No, I've not been, largely because I don't like the idea of having to non stop call to book at table for 3 months down the line, but I can certainly see the appeal, even if some of the food isn't up my alley.

And yes, degsy, lots of places may be using these techniques these days, but Heston was really the first chef to push such cooking to the forefront.

Andy Birkenhead · 17-12-2012, 20:33

Do you have to take out a second mortgage to be able to afford the grub ?
Silly money.

turquoiseblue · 17-12-2012, 20:41

Quote:

Originally Posted by Andy Birkenhead

Do you have to take out a second mortgage to be able to afford the grub ?
Silly money.

Everyone spends their money on what they want to spend it on. We saved up for this as we really wanted to go and it was worth every penny.

Le Gavroche:

Business lunch menu at £52,
Menu exceptionel with wine at £180,
Menu exceptionel without wine at £112

We had the exceptionel without the wine, because for us it was all about the food.

Christian_Grey · 17-12-2012, 20:42

Quote:

Originally Posted by Andy Birkenhead

Do you have to take out a second mortgage to be able to afford the grub ?
Silly money.

If you can't afford it, no need to be bitter with those that can. Stick to your fairy cakes chum.

degsyhufc · 17-12-2012, 21:29

Quote:

Originally Posted by Christian_Grey

And yes, degsy, lots of places may be using these techniques these days, but Heston was really the first chef to push such cooking to the forefront.

I'd agree with that, especially in the UK, because he does a lot of telly and interviews.

I'd say the father of it in top restaurant terms was Ferran Adrià but i've only seen him on two shows.
One was Anthony Bourdain: No Reservations - Ferran Adrià special and the other was another special about the last ever service at ElBulli.

15-12-2012, 21:05	#1
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	MasterChef - fat duck episode I'm just watching episode 23 of MasterChef: the professionals. Now i'm seeing dishes from the fat duck that have been around for a good couple of years at least. Have they not got anything new!?

16-12-2012, 00:08	#2
amyawake Forum Member Join Date: Jun 2010 Posts: 5,164	Quote: Originally Posted by whoever,hey I'm just watching episode 23 of MasterChef: the professionals. Now i'm seeing dishes from the fat duck that have been around for a good couple of years at least. Have they not got anything new!? Really? You've seen 3 savoury lollies? The plate of the sea with the sea spray and sound of the sea (headphones)? BFG (black forest gateau) deconstructed in such a superb fashion?

16-12-2012, 01:12	#3
kingofcakes Forum Member Join Date: Jan 2008 Location: Earth Posts: 2,783	Quote: Originally Posted by amyawake Really? You've seen 3 savoury lollies? The plate of the sea with the sea spray and sound of the sea (headphones)? BFG (black forest gateau) deconstructed in such a superb fashion? I think the OP was referring to the FD menu itself, Heston only changes 1 or 2 things on the menu per year apparentl. They said on the episode that it can take up to 2 years from a dish being concieved to it being put on the menu.

16-12-2012, 08:45	#4
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Quote: Originally Posted by whoever,hey I'm just watching episode 23 of MasterChef: the professionals. Now i'm seeing dishes from the fat duck that have been around for a good couple of years at least. Have they not got anything new!? It can take up to 2 years to perfect a dish which is one reason. Chefs often have favourite dishes that are so good they leave them on the menu as well, at that price point you're not going to be eating at the Fat Duck too often so it doesn't matter too much.

16-12-2012, 09:46	#5
Pavster Forum Member Join Date: May 2005 Posts: 954	I've always thought of it in those terms. If I went to the FD and there was no snail porridge, sounds of the sea, bfg etc I'd be a little disappointing. Bit like going to see the Stones live and them playing a load of stuff off the new album. The menu is pretty much identical to when I went about 2 years ago. The meat changes on the Umbles course niw and again and one of the puddings changes. Everything else is the same.

16-12-2012, 09:56	#6
SherbetLemon Forum Member Join Date: Mar 2011 Location: Central Scotland Posts: 3,888	Regardless, it was one of the better episodes of Masterchef.

16-12-2012, 12:07	#7
Victoria Sponge Forum Member Join Date: May 2006 Location: UK Garage, GoT, Brasil & steak Posts: 10,505	Quote: Originally Posted by SherbetLemon Regardless, it was one of the better episodes of Masterchef. I also enjoyed it, immensely, and it really makes me want to go to the Fat Duck. As others have mentioned, it takes up to two years to create an FD dish, and it was mentioned on the show that the BFG took that length of time. I think it makes sense that the menu seldom changes. It is extremely difficult to get a booking there, it takes about six months or something, it's not like they do loads of covers a night, so it gives people a chance to try a particular menu before it changes.

16-12-2012, 20:02	#8
Pavster Forum Member Join Date: May 2005 Posts: 954	They currently book 3 months in advance (so if you want 21st May, ring 21st Feb). Going back to 2 months next year. Basically get on the phone at 10am (from memory) and hope to get lucky. I got through on about my 10th attempt (10 different days ringing). All part of the fun.

16-12-2012, 20:12	#9
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	Quote: Originally Posted by amyawake Really? You've seen 3 savoury lollies? The plate of the sea with the sea spray and sound of the sea (headphones)? BFG (black forest gateau) deconstructed in such a superb fashion? Er yes. Having watched a lot of TV featuring the fat duck, i HAVE seen all those dishes before. I know it takes 2 years to perfect these dishes but i thing they should be showing more of the menu tbh rather than showing off the same stuff each time. Which haven't you seen before? The lollies were on Junior Australian MC if i remember rightly. Sounds of the Sea has been on every show with Heston on. BFG, i cant remember, probably one of his shows.

16-12-2012, 20:36	#10
IvanIV Forum Member Join Date: May 2006 Posts: 25,199	Was it the one with the test/laboratory kitchen? It reminded me of Laboratoire Garnier or better yet of the sketch about it, where Mr Garnier got really really angry that the scientists may have found a cure for cancer, but nothing to make old skin look yonger BTW do they even have separate items on the menu or just a tasting menu? Sounds of the sea looked pretentious to me, the rest was fun.

16-12-2012, 20:41	#11
Pavster Forum Member Join Date: May 2005 Posts: 954	FD only does the tasting menu.

17-12-2012, 16:25	#12
smudges dad Forum Member Join Date: Oct 2006 Location: Fort William Posts: 22,292	Whether they have been on the menu for ages or not, I bet they are perfection on a plate

17-12-2012, 16:31	#13
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	Quote: Originally Posted by smudges dad Whether they have been on the menu for ages or not, I bet they are perfection on a plate Oh, i dont doubt that. I didn't have a problem with it being on the menu for ages, only showing us the same food on tv for the past years.

17-12-2012, 19:43	#14
Andy Birkenhead Forum Member Join Date: Jun 2009 Location: Birkenhead, Merseyside. Posts: 9,712	Heston Blumenthal's Fat Duck restaurant. Fannying around with food since 1995

17-12-2012, 19:51	#15
turquoiseblue Forum Member Join Date: May 2012 Posts: 2,353	We didn't really get the food at the Fat Duck and wouldn't want to eat there. We went to Le Gavroche last week and chatted to Michel Roux. I told him that we would rather eat there than at the Fat Duck. He got what I meant and said that yes his food looks like what it is. Incidently, eating at Le Gavroche was a most wonderful experience. The food was incredible and the service was excellent. They make you feel extremely welcome and nothing is too much trouble. You get extras as well as what you order. For example they brought us tempura prawns and a crispy pastry savoury tart and then a crispy anchovy on a salad base even before the starters arrived. They offer you homemade warm bread rolls and every time you finish one they offer you another. When we'd finished our dessert they brought out a small tray of mini desserts. When we'd eaten that they brought out a dish of homemade choccies and nougat. We had wondered whether we would be full, with all this less is more, fine dining, but we were stuffed. Fantastic experience.

17-12-2012, 19:53	#16
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	Wow, turqoiseblue, fantastic review! I'm sold, i'm off there next year!

17-12-2012, 19:57	#17
Christian_Grey Inactive Member Join Date: Sep 2012 Posts: 1,210	Quote: Originally Posted by turquoiseblue We didn't really get the food at the Fat Duck and wouldn't want to eat there. We went to Le Gavroche last week and chatted to Michel Roux. I told him that we would rather eat there than at the Fat Duck. He got what I meant and said that yes his food looks like what it is. Incidently, eating at Le Gavroche was a most wonderful experience. The food was incredible and the service was excellent. They make you feel extremely welcome and nothing is too much trouble. You get extras as well as what you order. For example they brought us tempura prawns and a crispy pastry savoury tart and then a crispy anchovy on a salad base even before the starters arrived. They offer you homemade warm bread rolls and every time you finish one they offer you another. When we'd finished our dessert they brought out a small tray of mini desserts. When we'd eaten that they brought out a dish of homemade choccies and nougat. We had wondered whether we would be full, with all this less is more, fine dining, but we were stuffed. Fantastic experience. The fat duck is not just about the food and to think about it in just those terms is surely missing the point? It's about the theatre,the experience and innovation which I reckon is pretty much unrivalled.

17-12-2012, 19:59	#19
turquoiseblue Forum Member Join Date: May 2012 Posts: 2,353	Quote: Originally Posted by Christian_Grey The fat duck is not just about the food and to think about it in just those terms is surely missing the point? It's about the theatre,the experience and innovation which I reckon is pretty much unrivalled. It doesn't appeal to us. If I eat something I eat with my eyes and I just don't fancy lollipops that looks like one thing and tastes like another. There was plenty of theatre and innovation at Le Gavroche and it was an amazing experience. I thoroughly recommend it. Have you been to the Fat Duck?

17-12-2012, 19:59	#20
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by Christian_Grey The fat duck is not just about the food and to think about it in just those terms is surely missing the point? It's about the theatre,the experience and innovation which I reckon is pretty much unrivalled. Not that sure these days. There are many top restaurants doing 'molecular gastronomy', albeit some better than others.

17-12-2012, 20:22	#21
Christian_Grey Inactive Member Join Date: Sep 2012 Posts: 1,210	Quote: Originally Posted by turquoiseblue It doesn't appeal to us. If I eat something I eat with my eyes and I just don't fancy lollipops that looks like one thing and tastes like another. There was plenty of theatre and innovation at Le Gavroche and it was an amazing experience. I thoroughly recommend it. Have you been to the Fat Duck? No, I've not been, largely because I don't like the idea of having to non stop call to book at table for 3 months down the line, but I can certainly see the appeal, even if some of the food isn't up my alley. And yes, degsy, lots of places may be using these techniques these days, but Heston was really the first chef to push such cooking to the forefront.

17-12-2012, 20:33	#22
Andy Birkenhead Forum Member Join Date: Jun 2009 Location: Birkenhead, Merseyside. Posts: 9,712	Do you have to take out a second mortgage to be able to afford the grub ? Silly money.

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MasterChef - fat duck episode

17-12-2012, 20:41	#23
turquoiseblue Forum Member Join Date: May 2012 Posts: 2,353	Quote: Originally Posted by Andy Birkenhead Do you have to take out a second mortgage to be able to afford the grub ? Silly money. Everyone spends their money on what they want to spend it on. We saved up for this as we really wanted to go and it was worth every penny. Le Gavroche: Business lunch menu at £52, Menu exceptionel with wine at £180, Menu exceptionel without wine at £112 We had the exceptionel without the wine, because for us it was all about the food.

17-12-2012, 20:42	#24
Christian_Grey Inactive Member Join Date: Sep 2012 Posts: 1,210	Quote: Originally Posted by Andy Birkenhead Do you have to take out a second mortgage to be able to afford the grub ? Silly money. If you can't afford it, no need to be bitter with those that can. Stick to your fairy cakes chum.

17-12-2012, 21:29	#25
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by Christian_Grey And yes, degsy, lots of places may be using these techniques these days, but Heston was really the first chef to push such cooking to the forefront. I'd agree with that, especially in the UK, because he does a lot of telly and interviews. I'd say the father of it in top restaurant terms was Ferran Adrià but i've only seen him on two shows. One was Anthony Bourdain: No Reservations - Ferran Adrià special and the other was another special about the last ever service at ElBulli.