From the British chef who brought you "bacon-and-egg ice cream, snail porridge and a mousse "poached" in liquid nitrogen
Heston Blumenthal, owner and head chef of the three Michelin-star Fat Duck restaurant in Bray, Berkshire, believes hearing is the "forgotten sense" in eating and that sounds will add vastly to his customers' gastronomic appreciation and understanding. Critics of Blumenthal's new experience have, however, called it a "ridiculous" and "disgusting" gimmick." Um, I think I’ll go with the critics on this one. To receive a weekly blog update, e-mail Sue.
Um, I think I’ll go with the critics on this one.
To receive a weekly blog update, e-mail Sue.