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Message: <blockquote data-quote="Jonno" data-source="post: 572968" data-attributes="member: 5">It's snail porridge which is one of the dishes on the gournet menu, and bacon and egg ice cream and leather sorbet. Don't knock it till you've tried it I say.The Fat Duck won the best restaurant in the world award last year. It's one of only 3 Michelin 3 star resturants in the country (France have about 50 or something daft).As for his sausages and oinon gravy - the recipe was unbelievable. He did things like cook pork fat on an open fire for 20 minutes, and soak fully toasted bread in warm water for 20 minutes and then only use the water.  Everything had to be kept below 10 degrees when combining the ingredients all the time, so you have to keep stopping and putting it back in the freezer. It was proper ball ache stuff. He'd experimented for 6 months or something daft when making it. He boiled the sausages in the end for 20 minutes and then fried them very quickly to brown them. The gravy was done in a pressure cooker like Amelie says.I'd fucking love to try the finished product mind!</blockquote>

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