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techniki: The Fat Duck

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In 2009, the Fat Duck suffered from the largest norovirus outbreak ever documented at a restaurant, with more than 400 diners falling ill..

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In 2009, the Fat Duck suffered from the largest norovirus outbreak ever documented at a restaurant, with more than 400 diners falling ill.

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The Fat Duck is a fine dining restaurant in Bray, Berkshire, England, owned by the chef Heston Blumenthal. Housed in a 16th-century building, the Fat Duck opened on 16 August 1995. Although it originally served food similar to a French bistro, it soon acquired a reputation for precision and innovation, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen increased from four when the Fat Duck opened to 42, resulting in a ratio of one kitchen staff member per customer. The Fat Duck gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it one of eight restaurants in the UK to earn three Michelin stars. In 2005, the World's 50 Best Restaurants named the Fat Duck the best restaurant in the world. It lost its stars in 2016 when it closed for renovation, but regained all three the following year. The Fat Duck is known for its tasting menu featuring dishes such as nitro-scrambled egg and bacon ice cream, an Alice in Wonderland–inspired mock turtle soup involving a bouillon packet made up to look like a fob watch dissolved in tea, and a dish called Sound of the Sea which includes an audio element. It has an associated laboratory where Blumenthal and his team develop new dish concepts. In 2009, the Fat Duck suffered from the largest…

Kategoria: jedzenie

Rodzina: liczby

Jakość źródła: 65/100

Próby weryfikacji: 3

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The Fat Duck is a fine dining restaurant in Bray, Berkshire, England, owned by the chef Heston Blumenthal. Housed in a 16th-century building, the Fat Duck opened on 16 August 1995. Although it originally served food similar to a French bistro, it soon acquired a reputation for precision and innovation, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen increased from four when the Fat Duck opened to 42, resulting in a ratio of one kitchen staff member per customer. The Fat Duck gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it o…

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Wikipedia ENpomocnicze

Evidence: — • authority: 72

Dinner by Heston Blumenthal is a restaurant in London, England, created by Heston Blumenthal. Menu items are based on historical British dishes, which were researched by food historians and through the British Library. The restaurant's décor resembles antique British periods. Dinner's opening drew interest within the industry, and reviews have been positive. Particular dishes have received praise, including the Meat Fruit, a chicken liver mousse created to look like a mandarin orange. Opened in January 2011, Dinner by Heston Blumenthal received one Michelin star within a year and earned its second in 2014, which it has held ever since. The British company William Reed Ltd ranked the eatery…

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European Centre for Disease Control and Prevention (ECDC)pomocnicze

Evidence: — • authority: 88

A foodborne outbreak of norovirus gastroenteritis associated with a Christmas dinner in Porto, Portugal, December 2008. An outbreak of acute norovirus gastroenteritis was detected and epidemiologically linked to a Christmas dinner reunion of 22 recent graduate students in a restaurant in Porto, Portugal, in December 2008. A retrospective cohort study was carried out using online standardised questionnaires. Sixteen primary and three secondary cases were identified and the risk ratios with 95% confidence intervals for each food item were calculated. The response rate to the online questionnaires was 96%. The outbreak met all four Kaplan’s criteria and the attack rate was 73%. Norovirus GII.4…

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