Dinner at Restaurant Alliance

Dinner at Restaurant Alliance

at Alliance on 28 August 2020
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Cheese 🧀 🐭
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Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance

Black leg chicken, lobster coral under the skin
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance

Lobster with carrot spaghetti
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance

Monkfish with fish jus
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance

Turbot, cabbage & rocket
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance

Courgette flower stuffed with courgette and apricot
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance

Tomato & basil oil

.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance

Black leg chicken with lobster coral under the skin, before cooking. Swipe for after cooking
.

Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼‍♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
.

Michelin Guide - ⭐️
OAD - 83
W50Best -
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance