Heston Blumenthal

I went to have a dinner at Dinner by Heston Blumenthal ( http://www.dinnerbyheston.com/ ) located in Mandarin Oriental Hyde Park, London, because my precious friends came to London.  Mr. Heston is famous for a up and coming chef obtained a third star at the Fat Duck ( http://www.thefatduck.co.uk/ ).  We tried to book that restaurant, but we gave up due to the full booking.  Therefore, we went to Dinner by Heston Blumenthal, 1st Michelin star.

We ordered Salamugundy ( Smoked calves hearts, beetroot, horseradish and walnut ): 1723 The Cook's and Confectioner's Dictionary by John Nott, or Roast Scallops ( Cucumber ketchup & borage ): 1826 The Cook and Housewife's Manual Mistress Meg Dodds as a starter, and Powered Duck Breast ( Smoked confit fennel & umbles ): 1672 The Queen-like Closter or Rich Cabinet by Hannah Wolley, Spiced Pigeon ( Ale & artichokes ): 1777 The ladies' Assistant and Complete System of Cookery by Charlotte Mason, or Black Foot Pork Chop ( Spelt & Robert sauce ): 1816 based on Creme's residency in London, as a main, and British Cheese with oat cakes, Yorkshire chutney, and cider apple.  Of course, we ordered a glass of champagne and a bottle of red wine, Pierre et Jean-Baptist Lebreuil Domaine les Guettottes 2006, and a glass of desert wine, Frits Haag 2006 Brauneberger Juffer Sonnenuhr Auselese.

Their dishes were based on the historic British gastronomy, but their dishes were changed into modern and put French essences.  Their service quality was also high.  In some restaurants in London, service staff very often asked us whether we enjoyed their dishes.  Actually, we enjoyed the Heston since their food was stylish.  The restaurant was so crowded with super British business men and ladies, as if there was no the recession in the world.  It seemed that most people would not expect for the British food.   At least, I still have an image of it only being fish and chips, or simple food.   However, the British cuisine in London seemed to be getting better and better. When I walked around London and found that there are foreign chain food shops, especially from the USA. I thought London is racial melting pot than before.  Personally, I prefer a small restaurant which is managed by a good chef or family like a small sushi restaurant or bistro rather than large capacity one.  Alain Ducasse begun showing the kitchen, because he was inspired by the style of sushi restaurants.  The Heston's kitchen was opened as well.

Thank you for your reading to the end.