From left: Third course (oyster, passion fruit jelly, lavender); eighth course ("Sound of the Sea," made with sand of tapioca and fried bits of eel, layered with hide cockles, oyster, razor clams, seaweed). Photographs from the Ulterior Epicure's Flickr stream Although Heston Blumenthal's storied Fat Duck restaurant has some strict picture-taking protocol (“No Flash Photography” and “Keep Your Lens Trained On The Table"), the Ulterior Epicure was able to document every nibble of his 15-course feast. I approached The Fat Duck as a skeptic. None of my encounters with molecular gastronomy (“m.g.”) in the U.S. had impressed me: alinea, moto, wd~50… The Fat Duck was not only my first full-frontal m.g. experience outside the U.S., but it would be...
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