Breakfast at the Fat Duck

All these pictures are clickably bigger.

Parsnip 'cornflakes'.  This came with a jug of parsnip-infused milk.

And then nitro=scrambled egg and bacon ice cream.

After scrambling the eggs, liquid nitrogen is poured over them while they are quickly whisked.

Plates with pain perdu and maple bacon stand by.  And then it's served.

With this there was a loose tea jelly.

And to wash it all down, a non-vintage , Buller 'Fine Old Muscat', from Rutherglen.

Very very very nice indeed.

Comments

[Trig]

I'm very impressed that you grabbed the opportunity to capture Heston's "bacon and egg ice cream" in photography. The idea, amongst countless other dishes at The Fat Duck, is a little too outlandish for some people, but I know I'd jump at the chance to sample it. So here's a question I probably already know the answer to... what was it like?

[Caroline@Bibliocook]

I've just one thing to say - wow!