The Fat Duck

Finishing up on our trilogy of British gastronomic delights, I'd like to introduce you to The Fat Duck, in Berkshire, England, named the best restaurant in the world by Restaurant magazine in 2005. 

Salmon poached in licorice gel served with an artichokes vanilla mayonnaise. 'Snail Porridge': Fennel, minced snail flesh and ham served on a porridge cooked in snail stock with garlic and parsley. 'Sound of the Sea': Oyster, clam, mussel, seaweed served with a glass of Sake. Mango and Douglas fir puree. 'Scrambled Egg and Bacon Ice Cream'. Violet tartlets and apple-pie toffee wrapped in edible sweet-paper. Truffle toast with parsley and radish. Oyster and passion-fruit jelly on lavender, served in a oyster shell. Hot and cold iced tea. Carrot and orange lolly.