|
The Fat Duck is a restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of The Bell pub, the Fat Duck opened in 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking.〔(【引用サイトリンク】 url = http://www.theaa.com/restaurants/bray-the-fat-duck-372893 )〕 The number of staff in the kitchen has increased from four when it first opened to 42, resulting in a ratio of one kitchen staff member per customer. The restaurant gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it the fastest in the United Kingdom to earn three Michelin stars. The restaurant is known for its fourteen-course tasting menu featuring dishes such as nitro scrambled egg and bacon ice cream, an ''Alice in Wonderland'' inspired mock turtle soup involving a fob watch dissolved in tea, and a dish called Sound of the Sea which includes an audio element. The restaurant has an associated laboratory where Blumenthal and his team develop new dish concepts.〔 In 2009 the restaurant suffered from the largest ever recorded norovirus outbreak with over 400 diners falling unwell. ==Description== The Fat Duck is located in Bray in the High Street. Chef proprietor Heston Blumenthal has owned the premises since it opened at the location in 1995. It is not the only Michelin three-star restaurant in Bray, the other being Michel Roux's restaurant The Waterside Inn. In 2007 there were only four restaurants in the entire United Kingdom with three Michelin stars. The restaurant has fourteen tables,〔 〕 and can seat 42 diners.〔 It has a very high proportion of chefs working at the restaurant, 42, equating to one chef per diner.〔 Much of the menu is developed by experimentation, for example the egg and bacon ice cream came about following Blumenthal investigating the principles of "flavour encapsulation". A research laboratory where Blumenthal and his team develop dishes is two doors away opposite the Hinds Head pub, which is also owned by the chef. It was where the majority of the laboratory scenes for the television series ''Heston Blumenthal: In Search of Perfection'' were filmed. The lab equipment includes a centrifuge which is used to make chocolate wine, and a vacuum oven. The restaurant takes reservations up to 2 months in advance, and in 2011 it was receiving some 30,000 calls for reservations per day, although that figure also included people who couldn't get through and were redialling. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「The Fat Duck」の詳細全文を読む スポンサード リンク
|