Global Gourmet 28/11/07 15:13 Page 107
Amalia, New York
Restauranteur Greg Brier appointed SL Design to create the artistic interior of Amalia,
named after Sigmund Freud’s mother. The combination of hand-painted silk
chinoiserie wall coverings, fabrics and black Murano glass chandeliers with
architectural features such as exposed structural beams encased in glass, and the
magnificent mosaic tile floating staircase custom made by Sicis of Italy, is both stylish
and striking.
Named by Condé Nast Traveler as among the best new openings in the world, chef,
Ivy Stark offers seasonal Mediterranean-American cuisine at this decadent restaurant.
Spices and ingredients from the coastal Mediterranean are created into such treats as
chamoula crusted wild salmon with cucumber-lime yogurt and couscous, white tuna
crudo with tangerine, vanilla pickled red onions, urfa chile and peppercress and chorizo
stuffed crispy chicken with romesco, golden raisins, escarole and toasted almonds.
ork
Pastry chef, John Miele, formerly of Aureole, prepares a sumptious selection of
desserts including Turkish yogurt tatlisi with muscat grapes, bittersweet chocolate
ganache tart with sea-salted caramel and a malted chocolate semi-freddo and
tangerine custard with Meyer-lemon frozen soufflé.
Amalia
www.amalia-nyc.com
New Y
The Fat Duck, Britain
Heston Blumenthal has been described as a culinary alchemist for his innovative style
of cuisine – this is the place that does snail porridge and sardine-on-toast sorbet.
But Heston’s story is an extraordinary one. He is self-taught having left school
with six O-levels and worked as a photocopier salesman and credit controller for his
father’s business.
Today, The Fat Duck in Bray, Berkshire, is just one of the three in the UK to achieve
three Michelin stars, the ultimate industry standard award.
Heston’s Fat Duck has also been voted Best Chef’s Restaurant in the World by a
group of over 600 international chefs, critics and restaurateurs and currently rates
2nd in the world to El Bulli.
The philosophy behind Heston’s work is to research the molecular compounds of
dishes to enable a greater understanding of taste and flavour. It is this original and
scientific approach that has earned him an Honorary Degree of Doctor of Science by
The University of Reading for his research and commitment to the exploration of
culinary science.
But it is in the quaint village of Bray, that could well be the setting for a sequel of Miss
Marple, that Heston creates dishes such as salmon poached with liquorice, artichokes,
vanilla mayonnaise and “Manni” olive oil, and nitro-scrambled egg and bacon ice
cream, pain perdu and tea jelly.
The Fat Duck
www.fatduck.co.uk
Britain
torque | 107
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