This must be what perfection looks like!

As a fine gourmet and a true lover of fine food and real gastronomy, I see myself obliged to start my new blog with an article about a Chef who has no other goal than perfection as its highest level.

Of course, I am talking about Heston Blumenthal, the incredible chef and owner of the great "The Fat Duck" Restaurant in Bray, a small village only one hour far from London.

"The Fat Duck" is a unique three star restaurant of its genre. Not only because of the exceptional work both in kitchen and service team, but mostly because of its avant-garde and fresh look of kitchen. As a matter of fact, even though Heston is a self-taught Chef, his work since mid 1990s valued his restaurant to gain not only the three famous stars from the Michelin Guide in 2004, but also been voted "Best Restaurant in the UK" in 2005 and "Best Restaurant in the World" in 2007.
So, you ask me now "what makes Heston Blumenthal or his restaurant so incredible?" and I will respond to you by putting forward the modern and scientific approach of Heston in the world of cooking. As a matter of fact, His work is a million miles ahead of the traditional cooking.

Gaining his world-wide reputation from his molecular cooking, Heston has his own research and development kitchen/laboratory since 2004, and most of his signature dishes come out from this very same place. Dishes such as his unique "Baked Alaska Served on Dry Ice" or the famous "Smoked Bacon-and-egg ice cream"


One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate soufflé–like dessert. The low air pressure inside the jar causes bubbles to grow to a larger size.

Ultra-Slow cooking is also one of Heston's signatures. Indeed, a joint of meat is cooked for up to 24 hours so as to contain the fat content whilst preventing collagen molecules from re-forming within the meat.


Some of Heston's signature dishes:

• Snail porridge
• Beef Royal
• Triple-cooked chips
• Sound of the Sea

and many others....

For those of you willing to travel into Heston Blumenthal's molecular world, you can take a look at "The Fat Duck" website: http://www.fatduck.co.uk/