In May 2004, a gathering of mystery guests were invited to participate in a twenty-two-course meal, prepared by the gastronomic alchemist Heston Blumenthal and photographed by Nick Knight for a visually decadent W magazine shoot.
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Dish 1Liquid Nitrogen Poached Green Tea and Lime Mousse
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Dish 2
Orange and Beetroot Jelly
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Dish 3
Oyster and Passion Fruit Jelly and Lavender
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Dish 4
Pommery Grain Mustard, Ice Cream and Red Cabbage Gazpacho
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Dish 5
Jelly of Quail, Langoustine Cream, Parfait of Foie Gras, Black Truffle and Oak Toast (Served with Oak Strips that melt in the mouth)
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Dish 6
Snail Porridge and Jabugo Ham
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Dish 7
Roast Foie Gras Chamomile, Almond, Cherry and Amaretto Jelly
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Dish 8
Sardine on Toast Sorbet and Ballotine of Mackerel
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Dish 9
Salmon Poached with Liquorice Asparagus, 'Manni' Olive Oil
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Dish 10
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Dish 11
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Dish 12
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Dish 1
Dish 1
Liquid Nitrogen Poached Green Tea and Lime MousseLiquid Nitrogen Poached Green Tea and Lime Mousse
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Dish 2
Dish 2
Orange and Beetroot JellyOrange and Beetroot Jelly
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Dish 3
Dish 3
Oyster and Passion Fruit Jelly and LavenderOyster and Passion Fruit Jelly and Lavender
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Dish 4
Dish 4
Pommery Grain Mustard, Ice Cream and Red Cabbage GazpachoPommery Grain Mustard, Ice Cream and Red Cabbage Gazpacho
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Dish 5
Dish 5
Jelly of Quail, Langoustine Cream, Parfait of Foie Gras, Black Truffle and Oak Toast (Served with Oak Strips that melt in the mouth)Jelly of Quail, Langoustine Cream, Parfait of Foie Gras, Black Truffle and Oak Toast (Served with Oak Strips that melt in the mouth)
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Dish 6
Dish 6
Snail Porridge and Jabugo HamSnail Porridge and Jabugo Ham
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Dish 7
Dish 7
Roast Foie Gras Chamomile, Almond, Cherry and Amaretto JellyRoast Foie Gras Chamomile, Almond, Cherry and Amaretto Jelly
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Dish 8
Dish 8
Sardine on Toast Sorbet and Ballotine of MackerelSardine on Toast Sorbet and Ballotine of Mackerel
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Dish 9
Dish 9
Salmon Poached with Liquorice Asparagus, 'Manni' Olive OilSalmon Poached with Liquorice Asparagus, 'Manni' Olive Oil
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Dish 10
Dish 10
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Dish 11
Dish 11
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Dish 12
Dish 12