Liquid Nitrogen peat bog
photo by Charles Haynes

General

This little village is the proud landlord of two triple-Michelin-starred restaurants. One of them is this tiny place called The Fat Duck, owned and administered by master chef Heston Blumenthal himself. In 2006 his place was named The Best Restaurant in the World by Restaurant magazine. Also, this is one of only three in the United Kingdom and Ireland that received a three-star Michelin Guide rating in 2004. The chef H.B. is well know for his "molecular gastronomy" cooking. This is a very ingenious method that combines food with science. Yes, that's right! Science and food meet in his kitchen where you can enjoy special recipes that involve a much closer look to the physical and chemical processes that occur while cooking. Both psychological and physiological factors are taking notice of during this complex process.

To understand how much attention master chef Blumenthal has, we will mention a beef dish that requires 24 hours of cooking at 50 degrees before searing it with a blow torch and flavoring it. Also, the chef roasts a chicken just for the juice, and than serves it with a different one, cooked at lower temperature, for a softer meat.

So if you wonder how does a by-the-book cooked lamb taste like, you should try Master Chef Bluenthal's kitchen in the little village of Bray.

Contact & location

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The photos displayed on this page are the property of one of the following authors:

Charles Haynes, Leon Brocard, Dan Goodwin, Jonathan Gwee

Some photos courtesy of: . The photos provided by Flickr are under the copyright of their owners.

This travel guide also includes text from Wikitravel articles, all available at WikitravelView full credits

This travel guide also includes text from Wikipedia articles, all available at WikipediaView full credits

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