Foodle

This is Copenhagens next Michelin starred restaurant ⭐️
*unpaid invitation, but my integrity and honesty remains unwavering.

Copenhagen’s next @michelinguide -starred restaurant might just be @restaurant_texture_ . A place where traditional French cuisine meets modern innovation, led by Michelin-starred chef, Karim Khouani @french_gastronomi who trained under @marcopierrewhit .

From frog legs with sage emulsion to the most decadent scallop crowned with truffle, each dish is an experience. And let’s not forget the golden brioche drenched in duck fat—pure indulgence.

But is this place truly worthy of a Michelin star? I’ve got some thoughts, and I’m sharing them all in the full video. Trust me, you’ll want to see what I think of this up-and-coming spot.
-
#copenhagen #denmark #copenhagenfood #finedining #michelin #guide #review #michelinstar #foodie #chasingstars #foodfetishist Less

The Gordon Ramsay name is linked to this restaurant but perhaps primarily in fine print .
Celebrating its 10th anniversary ,and holder of Michelin ⭐️ ⭐️ for 9 Years , @lepressoirdargentgordonramsay is very much a showcase of the talent of Chef @alexandrekoa which results in a dance of French fine dining blended with Chef’s Cameroon roots .

White truffle
Cinnamon berry - Garbure from the Pyrénées - Niébé

The opening course on the heritage menu highlights a melange of mushroom varieties, subtle spices along with duck and foie gras croutons . A nice opening act .

Celeriac
Yellow wine - Roasted jus - Caraway
The soul of the dish is in two duelling sauces , a rich meat like Celery jus and a Jura wine sabayon . The roasted celeriac balances the bold flavours .

Scallops
Jerusalem artichoke - Bards chitterlings -Mbongo

My favourite course of the night , a perfect scallop divided for the diner , a ragu of Sunchoke and chitterlings gives unexpected viscosity, and the Cameroon spice mix is able to shine .

Red mullet
Fennel - Agastache - Spicy clouds

A crispy red mullet is grated with bottarga and served with a bouillabaisse like sauce and a citrus sabayon . Once again the two primary sauces seek to find a balance .

The signature dish incorporates the Silver Lobster press which the restaurant is named after . There are only 6 such presses in existence, scattered at different restaurants around the globe including Gaddis in 🇭🇰.
The lobster is barbecued and then served with a traditional bisque which is finished table side with the use of the press .

Gascon Pork
“ Sarladaise” - Black pudding - Taro spices

A duo of belly and rib melded together , this was very rich perhaps overly so .

Pear
Almond - Selim berry - Arlette

Pear and almond is a classic combination and this was a very comforting dessert .

Cinnamon
Cameroonian chocolate - Yuzu - Vanilla from Tahiti

Finishing the meal with more Cameroon spices , the cinnamon is felt more in the nose than the palate , love the acidity from the yuzu which works well with the Spiced chocolate. Less

⁡.
【ヌードルズキッチン ガナーズ】
ラーメンの常識を撃ち抜け、新感覚の貝ラーメン

新丸子駅から歩いてすぐ。赤いオーニングの下に構える『ヌードルズキッチン ガナーズ』は2017年創業。屋号はサッカークラブ・アーセナルの愛称「GUNNERS」からで、店内外にはサッカーの要素がさりげなく散りばめられている。きっとご主人の趣味なのだろう。大砲を意味するその名の通り、一杯でラーメンのセオリーを撃ち抜いてくる店だ。

その中心にあるのが、貝。流行りの貝出汁ラーメンを思い浮かべたが、それだけで終わらない。メニューには「ボンゴレロッソ」「ボンゴレビアンコ」。イタリアンのボンゴレをラーメンで再構築するという発想、これだけでワクワクするじゃないか。

今回の一杯は「ボンゴレロッソ」。丼の中は、ラーメンというよりパスタの世界。スープは鮮やかなトマト色で、貝の旨みとトマトの酸味がしっかり握手。エスプーマのような泡が表面を覆い、麺にしっかり絡む仕掛け。ひと口すれば、潮の香りが立ち、トマトの酸味が鮮烈に走り、最後にオイルのコクが余韻を包み込む。完全に“ボンゴレのストーリー”が描かれた一杯だ。

麺は極細ストレートで、まるでカッペリーニのような軽やかさ。スープを主役に押し上げるための必然だろう。チャーシューやナルトで和の存在感を残しつつ、刻み玉ねぎが洋のニュアンスを添える。このバランス感覚、面白い。

貝の旨みを軸に、ラーメンとイタリアンを横断する攻めの一杯。新丸子で、新感覚の貝ラーメンとの試合開始をぜひ。ご馳走様でした。
#ヌードルズキッチンガナーズ #貝ラーメン #新丸子 Less

Another outstanding lunch at @_.cucina._ 😍 #mostofitaly

-
#sustainability #sustainablefood #organicfood #luxurytravel #tuscany #foodtravel #foodie #foodies #naturalfood #chef #florencefood #farmtotable #naturalwine #finedining #italytour #italianfood Less

From Bangkok to Hong Kong where two Indian restaurants @jholbkk and @leela.hkg came together to redefine the global perception of Indian gastronomy! JHOL is known for reimagining the vibrant flavors of India’s coastal states while Leela showcases the diverse regional cuisines of India with a playful flair. Favorites included the Berhampur Fried Chicken (BFC), Injipuli Pork Ribs, Tandoori Eel, and Tandoori Spiced Three Yellow Chicken. What a treat to share this meal with many prominent HK chefs on a Monday afternoon!

The menu:

PRELUDE - BY JHOL
Avocado Achu Murukku,
Dim’er Devil, Caviar

BFC - BY JHOL
Berhampur Fried Chicken,
Jhol Hot Sauce

TANDOORI SQUID - BY LEELA
Local U3 Squld, Shenga Chutney

TANDOORI EEL - BY LEELA
Tamarind, Kashmirl Chili

GHEE ROAST CRAB - BY JHOL
Kanchlpuram Idli, Coconut Chutney

INJIPULI PORK RIBS - BY JHOL
Ginger Tamarind Glaze, Pork Floss

THE FEAST - BY JHOL
ALLEPPEY PRAWN CURRY
Kappa, Ghee Rice

WINGED BEAN PORIYA

BEETROOT PACHADI

WHOLE ROASTED TANDOORI SPICED THREE YELLOW CHICKEN RICE - BY LEELA
Yunnan Porcini Mushroom Pulao

SEMIYA PAYASAM - BY JHOL
Sesame Crisp, Passion Fruit Jelly, Mango Sorbet
•
Leela x JHOL
Causeway Bay, Hong Kong
#supermelHK #supermelCWB Less