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Cooking in Bray

In a small town in England, culinary history is being made at the Fat Duck.

By Mark Jolly
Print Cooking in Bray
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A nontraditional but tasty take on veal kidney and chips.<b>Heston Blumenthal,</b> one of the three British chefs to win Michelin's highest rating.Sardine-on-toast sorbet with a <i>ballotine</i> of mackerel.The exterior of <b>Fat Duck.</b>Smoked-bacon-and-egg ice cream, <i>pain perdu,</i> and tea jelly.
A nontraditional but tasty take on veal kidney and chips.
PHOTO: Jean Marie Del Moral Heston Blumenthal, one of the three British chefs to win Michelin's highest rating.
PHOTO: Jean Marie Del Moral Sardine-on-toast sorbet with a ballotine of mackerel.
PHOTO: Jean Marie Del Moral The exterior of Fat Duck.
PHOTO: Jean Marie Del Moral Smoked-bacon-and-egg ice cream, pain perdu, and tea jelly.
PHOTO: Jean Marie Del Moral
cooking-in-bray-11-04-article
Print Cooking in Bray
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