The Fat Duck, Experimental restaurant in Bray, England
The Fat Duck is a restaurant in Bray housed in a transformed 16th-century cottage. The dining room seats a small number of guests at a time, and the meal follows an extended sequence of courses, with each one presented in a surprising way.
The restaurant opened in 1995 as a French bistro and received three Michelin stars by 1999. In 2005 it gained international recognition as the world's top restaurant.
The restaurant holds very few seats, allowing the kitchen to prepare each dish individually for every guest. This close relationship between chefs and diners creates an experience that feels like being inside a working research kitchen.
Reservations must be made well in advance, and guests enter through an entrance near the main road. The visit takes several hours, so you should arrive on time and allow plenty of time for the full experience.
Some courses use liquid nitrogen to create flavors and temperatures that are not possible with ordinary cooking methods. This preparation changes the texture of ingredients like eggs and ice cream.
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