August 2009 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
::sushi::
I'm dying to know - how was the Fat Duck?
Re: ::sushi::
Yes, please tell!
Also, LER, wtf happened with you this weekend? Epic? Details s'il vou plait.
We'll just not tell H about this little fact, m'kay?
OMG. It was amazing. The tasting menu goes above and beyond anything I have ever exerienced before. It is all about innovative food and an all-around sensory experience, combining not just the food, but also the sights, sounds and feel to bring out the flavours. The 14 course menu consisted of things like red cabbage gazpacho with mustard ice cream, snail porridge, mock turtle soup, crayfish cream soup, and hot and ice tea (how they combine both hot and cold in the same glass is beyond me). Some were definitely better than others, but all were unique. Five hours later (!!), we stumbled out of there quite full and very satisfied, and maybe a little tipsy (considering we did the wine pairing, so pretty much had a small glass of wine with every course!).
Nitro poached aperetif - basically poached egg white in liquid nitrogen, done at the table
Truffle toast and quail jelly and crayfish cream - liquid was poured over the centerpiece to give off the fog and smells to feel like you're in the forest
Sound of the Sea course - provided with an ipod in the shell to play sea sounds while eating
The fourth "dessert" course provided a small bag of sweets (following a strawberry picnic, a black forest cake and wiskey wine gums). We were so full by that time that we happily took this home and enjoyed it the next day.
Cecilia arrived 12 October 2012
Now jumping domestically.
Well that was a crazy couple of years.
I have been wondering about your experience all weekend.It sounds like you had an amazing time. Some of the combinations are so daring and interesting. What was your favorite dish?
I have to say, there was nothing that was completely disgusting, but my least favourite was probably the sounds of the sea. I generally like sushi, but this had halibut and yellowtail sashimi which I don't really like. Plus, the textures of the "sand" and "foam" were a little off-putting to me.
On the flip side, my favourite by far was the mossy, foggy dish above. The truffle toast was delicious, and the creamy stuff in the bowl was actually four separate layers - crayfish cream, chicken liver, a jelly and something else. Doesn't sound that great, but it all went together so perfectly.
How they come up with these ideas, I have no idea!
Cecilia arrived 12 October 2012