7 questions on restaurantsContinue reading the main story
Danish establishment Noma in Copenhagen has been voted top of the World's 50 Best Restaurants survey by Restaurant Magazine. How much do you know about restaurants and their signature dishes?
1.) Multiple Choice Question
Who is the top-ranked British chef, according to Restaurant Magazine's survey?
- Heston Blumenthal
- Gordon Ramsay
- Marco Pierre White
2.) Multiple Choice Question
It's snail porridge at Fat Duck, but what is Heston's signature dish at Dinner?
- Egg and bacon ice cream
- Meat fruit
- Hidden orange Christmas pudding
3.) Multiple Choice Question
Is meat fruit a...
4.) Multiple Choice Question
Spain's famous El Bulli has topped the list five times - where is it this year?
- Not on the list
5.) Multiple Choice Question
El Bulli's chef has said it will reopen in 2014, but as what?
- Creativity centre
- Boutique hotel
- Culinary museum
6.) Multiple Choice Question
Danish restaurant Noma has earned the top spot for the third year in a row. Which dish is on the menu?
- Dried scallops and beech nuts, biodynamic grains and watercress
- Baby snails in court bouillon with velvet crab in escabeche and fennel-flavoured amaranth
- Black truffle explosion, romaine, parmesan
7.) Multiple Choice Question
Transglutaminase is used in molecular gastronomy - a style of cooking which favours unusual creations. What does it do?
- Maintains a uniform dispersion of one liquid in another
- Aids in the quick freezing of ingredients
- Causes proteins to stick together
- It's Heston Blumenthal, for his Dinner restaurant, which was ninth on the list. The chef's Fat Duck restaurant, in Bray, also made an entry at 13.
- It's meat fruit. Heston said he was inspired to create this signature dish by looking at recipes from medieval times.
- It's a starter. The dish, which looks like a glossy tangerine, complete with green stalk and leaves, is actually a chicken liver parfait encased in a mandarin jelly.
- It's not on the list. The restaurant, owned by award-winning chef Ferran Adria, closed in 2011 after 27 years. Despite its reputation, the restaurant never turned a profit.
- It's a creativity centre. El Bulli will be relaunched as the El Bulli Foundation, a centre of research into new cooking techniques and flavours.
- It's dried scallops and beech nuts. The restaurant's head chef is known for using food from the shores of Copenhagen. The baby snails were served at El Bulli, while the black truffles are on the menu at Alinea, Chicago, which came seventh on the list.
- Transglutaminase, otherwise known as "meat glue", causes proteins to stick together. It enables chefs to do inventive things like fashioning noodles from shrimp meat. Emulsifiers help maintain uniform dispersion of different liquids and liquid nitrogen is used to quick freeze ingredients.
0 - 2 : Undercooked
3 - 5 : Half-baked
6 - 7 : Michelin starred
For past quizzes including our weekly news quiz, 7 days 7 questions, expand the grey drop-down below - also available on the Magazine page (and scroll down)