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Meat Fruit with parfait spheres of foie gras, mandarin jelly, and herb oil by chef Heston Blumenthal. - See more at: http://theartofplating.com/news/historic-recipes-with-heston-blumenthal/#sthash.CJCKKJhA.dpuf

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Heston Blumenthal’s carbonara

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Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

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edible white chocolate "candle" filled with caramel Previous note: Heston Blumenthal

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Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

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The Fat Duck L'art de dresser et présenter une assiette comme un chef de la gastronomie...

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Tiramisu pots by Heston Blumenthal - nature plant pot food - environmental ?

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Heston Blumenthal's Meat Fruit: The un-moulded parfaits

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Heston Blumenthal's macaroni cheese

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Heston Blumenthal's edible garden. The dish consists of a mayonnaise type sauce, with olive ‘soil’ on top, into which you ‘plant’ the baby veg. The home cook says: "There was nothing particularly difficult about it, but the olives took four hours to dry out to make the soil. We also couldn’t get hold of the cereal required to give the soil a bit of extra colour, so we added toasted pinenuts instead." An interesting dinner party dish.

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