HESTON BLUMENTHAL, THE RENOWNED MICHELIN-STAR CHEF, WILL SERVE THE QUEEN BRAIN AND TESTICLES AS PART OF AN EXPERIMENTAL PRIVATE DINNER. BLUMENTHAL, WHO HAS BUILT HIS REPUTATION WITH DISHED SUCH AS SNAIL PORRIDGE, WILL COOK FOR THE MONARCH AT WINDSOR CASTLE ON THURSDAY EVENING. HE HAS ALREADY COMPLETED A TRIAL RUN ON THE MENU WHICH HAS BEEN TASTED BY THE QUEEN'S CHEFS AND WAS DECLARED A SUCCESS, ACCORDING TO THE DAILY MAIL. THE STARTER IS COMPOSED TO LOOK LIKE A BOWL OF FRUIT BUT IS IN FACT MADE OF SWEETBREADS AND ASSORTED OFFAL, INCLUDING BRAIN AND TESTICLES. THE QUEEN AND THE DUKE OF EDINBURGH WILL DINE WITH TWENTY-SIX FRIENDS AND FAMILY. IT IS UNDERSTOOD THAT THE QUEEN WATCHED THE CHEF DEMONSTRATE HIS 'MOLECULAR' COOKING TECHNIQUES TWO YEARS AGO AT THE OFFICIAL REOPENING OF THE ROYAL INSTITUTION. THE DUKE OF EDINBURGH WAS ABLE TO SAMPLE SOME NITROGEN-ENHANCED APPLE AND ORANGE GINGER GRANITE ICE CREAM, BUT THE QUEEN, WHO IS NEVER SEEN EATING IN PUBLIC, WAS UNABLE TO DO SO. A ROYAL STAFF PARTY WAS EVEN HELD AT BLUMENTHAL'S AWARD WINNING RESTAURANT THE FAT DUCK, IN BRAY, BERKSHIRE. THE QUEEN WILL BE PAYING FOR THE SPECIAL EVENING OF FINE DINNING HERSELF SINCE IT IS A PRIVATE PARTY BEING HELD DURING ROYAL ASCOT WEEK. SHE IS UNLIKELY TO BE FAZED BY OFFAL AFTER BEING PRESENTED WITH A VARIETY OF EXOTIC FOODS OVER THE YEARS.
No comments:
Post a Comment