wackychef

I've got me a copy to, v happy!!

I got a copy after mark askew showed me it at RHR a few years ago, it's in french though, try amazon.fr for a copy. ← The cheapest copy on amazon at the moment is £382! I think the rrrp was around £30 criminal??

A couple of questions marc ,whats the inpiration behind the chocolate ingot at the start of the meal? And can you really eat the peebles!!?

Food looks great , and very interesting review.Must get myself over there.... Also have seen how much essential cuisine is selling on amazon for!! I've always wanted that book! essential cuisine

Very interesting indeed........................

I've been twice, once Tasting and once ALC, and I thought much of it was good. In fact, the pot roast pork was excellent. However, there is a gap between good and great and I don't think that this gap is bridged by magic tricks. The problem is that if HB's magical world of childlike wonderment is bullshit, then there is a very real possibility that those wishing to emulate his success will also emulate his bullshit, and before long we'll be knee-deep in the stuff. In short, HB is a terrible role model, because he aspires to be more than a chef, and this implies that merely being a chef is somehow a failure, which it isn't. ← At least he tries to be original and he doesn't just cook by numbers like alot of other British chefs.What he cooks and presents is a polished product , that is forever evolving,and lots of people come to sample that, everyday of the year/or become regulars.At the end of the day this thread was about him inventing a bottle that you could pour still or sparkling water from just another element of the Fat Duck experience,so why knock it?What an interesting place to eat / work

I use crisp film its very good ,if your trying to make a fruit puree tuille then what i would say is to add 1% of crisp film to the total weight of the fruit puree,spread very thinly on a matfer mat/silicon mat and cook at about 110c till crisp when cold.If this doesn't work you could always try adding a couple of egg whites to the mix,good luck

Just wondering where this ill judged food is cooked,can you elaborate?

You said you don't like having his food in your mouth.So why do you go to his restaurant to eat it?

Nobody is forcing you to go book a table at the Fat duck and eat his food........

Usually it's best to just look out through the year at what restaurants are offering 2/3 courses for a decent price usually just over £30 for 3 courses.The FT offer is hype over nothing much and from my experience the food that is sent out is usually not up to the standard of the restaurant de jour menu for a similiar price.Its just a scheme to sell more newspapers!

You really need to find a uk supplier that deals with the french markets personally ,what area are you in? ← Not sure what you mean. I'm not a restaurateur so that would only be small orders for private use. ← Well if your friendly with your local restaurant ask them to order you a lobe through them and pay them in cash

You really need to find a uk supplier that deals with the french markets personally ,what area are you in?

Don't do Sketch its Rubbish,and a waste of money.

Raymond blanc over 20 years,still hasn't got his 3rd* ...maybe he should relocate?? ← To Tokyo? ← yeah thats a good idea they hand out stars over there like there goin outta fashion!

Raymond blanc over 20 years,still hasn't got his 3rd* ...maybe he should relocate??

Couldn't have put it better myself...If he ,and the place were worth 2* stars he would have achieved it by now.Just moving to a new restaurant doesn't intitle you to gaining accolades.

Comedian.Do you have a dvd comin out?

Very dedicated ,Please view the Linkhttp://www.caterersearch.com/Articles/2008...art-attack.html

Dont understand how danesfield didnt get one,after havin one at ynyshir,Agree with trouble house loosing it,don't understand how outlaw can be tipped so early.Surely he won't scoop 2 in 2009??? Good decision on hibiscus think it was the right one.And good luck to Robert thomson ,i think he's probley glad in away now he can prove himself and have no comments about being in schwabs shadow

Hibiscus in at 1* rising 2* for next year aitkins and greenhouse 2*

well, well ,well this is what we've all been waiting for..... Fingers crossed my workplace/restaurant scoops 2* ,Head chef was saying today if we get it ,we'll get a phone call from michelin monday/tuesday.Its been a hard year!

Good thread was wondering what this place was like ,thank you all

have a friend who works there, dont know what the food is like now but he sais when it opened it had all of marcos classics on the meuu e.g koffmans trotter and pigeon en vessie etc etc but i dont know whats it like now. marco is not behind the stove , my friend says hes there quite alot though!!!! ← One of my best friends worked there last year for about 4 months ,thats all he could handle !

I agree the dining room ( The oak room? i think)Is very pokey.Did a stage there last year and was really impressed ,the food looked very exciting and both adam and his sous were really focussed.Tasted alot of the food and saw the carte menu looked really good.Didn't take the job in the end and so far haven't found time to eat there (due to current job!)So was just wondering what you lot thought of it.Could be a great day out though with Hand and flowers,clivedon and fat duck a stones throw....