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the perception of high-end dining among the wider public in the UK and beyond, it’s perhaps best know for its scientific, theatrical and (most of all) fun approach to food and eating out. Dishes on the current menu include salmon poached in liquorice with artichokes, and roast foie gras with rhubarb braised konbu and crab biscuit. A self-taught chef, Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine, as his work researches the molecular compounds of dishes to enable a greater understanding of taste and flavour. The Fat Duck opened in 1995 and a third Michelin star was awarded in January 2004. Blumenthal continues to receive the respect and admiration of his peers, having this year been voted the Chefs’ Choice by his fellow 50 best chefs.


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Bray, England Reservations: up to two months in advance Tasting menu, £150 www.fatduck.co.uk


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EL CELLAR DE CAN ROCA An hour outside Barcelona, this restaurant is the work of three brothers: Head Chef Joan Roca, distilling the flavour of autumnal earth


to use in dishes; Maitre d’ and Head Sommelier Josep, master of the vast ocean of knowledge surrounding wine; and pastry chef Jordi, famed for desserts modelled on famous perfumes. Set in new premises, there is a state-of-the-art kitchen-cum-lab, a wine cellar that offers customers an audio-visual journey through five key wine regions and a breathtaking dining space created with natural, organic materials and an abundance of natural light.


Girona, Catalonia, Spain Reservations: up to two months in advance Feast menu (nine courses and two desserts), €135 www.cellercanroca.com


THE FAT DUCK The Fat Duck is acclaimed as one of the world’s truly unique dining experiences. Revolutionising


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MUGARITZ Andoni Luis Aduriz is often portrayed as the quiet man of Nueva Cocina. His food is less flamboyant than that of many


modern Spanish chefs, and ostensibly he is less driven by new technology and kitchen science. But it is all a matter of degree. Aduriz spent two years studying the chemistry of coagulation in order to produce the perfect poached egg. From baking carrots in clay and ash to creating ‘crunchy milk sheets’, technique and technology are used to coax the best flavour from ingredients. These are often obscure, such as winter purslane, roasted acorn skins or amaranth grains, and make original, daring marriages on the plate. It is subtler, earthier – less sexy even – than what is going on at El Bulli, but be in no doubt, Mugaritz is playing a pivotal role in the great global shift away from tradition, orthodoxy and dull restaurant food.


San Sebastian, Spain Reservations: currently closed due to fire damage www.mugaritz.com


June/July 2010 businesslife.je 57





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