What do the PRO's say about it?

"There is a whole new world of flavour combinations out there."

Three Michelin stars within just five years. Voted the best restaurant in the world. Called a "gastronomic messiah" and a "culinary alchemist" for his original version of molecular gastronomy. Not bad for a young man who only had ten days of cooking experience, with George Blanc, no less, and has been cooking professionally for only 14 years? Blumenthal learnt the basics of traditional French cooking from French cookbooks, then opened his own restaurant, The Fat Duck, at the age of 27, where he distinguished himself with his careful adaptations of French classics. His interest gradually shifted to the scientific side of cooking. He developed new cooking methods, went in search of the molecular components of foodstuffs and brought them together in original recipes. In recent years, he has been focusing not just on the taste buds but also on the emotional experience of eating.