Foodle

„Eine kulinarische Reise in drei Akten: Schnecken, liebevoll gratiniert unter einer Decke aus duftender Kräuterbutter, tanzen auf der Zunge mit einer Symphonie aus frischen Aromen. Daneben, gebraten in feinstem Safran und süßen Schalotten, entfalten sie ihre zarte Seele in einem goldenen Glanz. Die dritte Variation, mutig und zugleich vertraut, als Hommage an die Essigwurst, überrascht mit pikanten Noten, die den Gaumen kitzeln. Ein Arrangement so fein wie die Natur selbst, das die Sinne in eine Welt des Genusses entführt.“
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#austria #vienna #finedining #goodfood #design #foodlover #instagood #vegetarian #foodie #salzburg #50bestrestaurants #oad #michelin #finedininglovers #foodporn #food #photography #nyc #photography #restaurant #foodphotography #foodblogger #cheflife #work #120mm #fujifilm #fujifeaturetime #fuji #chefstalk #gourmet #chefsroll #restaurant oadtop100 @michelinguide finedininglovers @theworlds50best Less

Osteria di Passignano - Tavarnelle Val di Pesa (Italy)

Visiting Osteria di Passignano is an experience that I will never forget. This upscale restaurant is part of the Antinori empire and located in the middle of beautiful Chianti wineries.

Before our meal, we visited the amazing wine cellars located underground the Abbey of San Michele Arcangelo a Passignano, right by the restaurant, which dates from the 890s and where some of the very best Antinori’s wines are aging in wooden barrels. During the visit, we were explained the story behind the place and I found it particularly interesting to learn how the famous Tignanello label was previously not prestigious inside Italy and even labeled as “Table Wine”, since it did not follow the certification requirements.

That is because this wine was a pioneer in mixing San Giovesi grapes with Cabernet Sauvignon, as well as using French oak barrels for the the aging process, given Piero Antinori’s passion for classic Bordeaux wine production. It was only when wine critic Robert Parker came across a bottle of TIgnanello during a blind tasting that this label started to receive its much deserved recognition - first internationally and then inside of Italy. From that point forward, it slowly began to change how Italian producers thought about wine and ended up being a watershed in the country’s wine culture that became much more focused on quality from that point forward.

We then headed back to the restaurant and had a glorious tasting menu for dinner that displayed traditional Tuscan cuisine. I particularly enjoyed the guinea fowl in milfoil pastry and the gnocchi with beef cheek and mushrooms. To make it all even better, we chose a wine pairing that served different Antinori labels for each dish, including the celebrated Tignanello and Solaia.

(Versão em Português nos comentários) Less

Format at Takamitsu is "Sushi Sho" style, with small appetizers and pickles between nigiri and, of course, all of that uni. The ankimo narazuke maki has to be a direct reference. Appropriately, the nigiri are sized smaller, and no less than 4 items (including the ohagi with caviar) feature tuna from Yamayuki. No question that this course encourages pairing the bites with nihonshu. While the overall vibe is "modern luxury," Yasuda-san's approach to nigiri presentation is quite traditional. Less

The latest menu at @tatediningroom oozes with elegance from new creations showcasing seasonal autumn ingredients to the Chinese tea program by new sommelier Maxim. Our menu started with a selection of amuse bouche presented on a gorgeous circular Chinese fan, followed by the Ode to Century Egg which has been a long time favorite at the restaurant. The Ode to Lobster showcased a decadent lobster with intricate layers of sauces and caviar, while the Ode to Mushroom was paired with an irresistible Yunnan red mushroom jus. My absolute favorite of the night was the Ode to Scallop with a rich scallop veloute poured over a savory scallop & black garlic soufflé! Our meal then finished with an elegant lotus flower tea ceremony complemented with petit fours from the most gorgeous dessert trolley ever - what a perfect way to end the night.

The Jade menu:

I. ODE TO CENTURY EGG
Century Egg Mimosa with Cured Swordfish and Delicate Osmanthus Jelly

II. ODE TO LANGOUSTINE
Chilled Langoustine with Lobster Ginger Salad, Yellow Wine Mayonnaise and Oyster Sauce

III. ODE TO MUSHROOM
Shiltake Mushroom tenderly braised with Earthy Mushroom Ragout and Sticky Rice

IV. ODE TO SCALLOP
Soufflé of Black Garlic with Scallop Velouté

V. ODE TO OLIVES
Fire Roasted Kinki Fish with Pickled Olive Leaf Fish Ballotin and Green Olive Extraction Sauce

VI. ODE TO PIGEON
Steamed Breast of Pigeon with Chicken Mousse and Green Sichuan Pepper Pigeon Jus

Aromatic Aged Pure Breed Da Hong Pao 2008 Gelato

VII. ODE TO FIGS
Goji Berry Aged Mandarin Peel Fig Compote with Fig Mousse and Yogurt Meringue

Lotus Pond Mignardises Temptations
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2*, Tate Dining Room
Sheung Wan, Hong Kong
#supermelHK #supermelSW Less

Our feature on the 2-Michelin-starred @inter_scaldes is now live! 🍽️🌟 Recently taken over by the talented @jachtien & @sanneachtien, this iconic destination has been reimagined into a captivating blend of fine dining and luxurious hospitality. 🛎️ From exquisite dishes to an unforgettable stay, this is a culinary journey you don’t want to miss. 🔗 Read the full story via the link in bio! Less

Awesome counter serving only pasta, by one of Italy’s best pasta producers, @pastadimartino, in collaboration with Pasta Wizard Peppe Guida—featured in the newly released @chefstablenetflix Pasta Edition! Favorites were the Spaghetto Di Martino with tomato sauce, cooked in a special way using Corbarino tomatoes and scented with basil, and their signature Vongole with linguine, served with clams, Neapolitan umami, and olive wood smoke. Less

Such a great time at the lovely event hosted by @saucecomms and @octant.hotels celebrating Portugal’s rich culture of food, wine and Fado music! Great to see a showcase of @octant.hotels amazing hotels all across Portugal too and definitely very keen to go and stay at some of them! Here’s some of the delicious food cooked up by Octant Head Chef Darcio Henriques at the always great @carousel_ldn !.
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#foodandtravel #FoodieAdventures #TravelEats #LondonEats #LondonRestaurants #TravelFoodie #GourmetJourney #FoodiesOfInstagram #EatTheWorld #octanthotels #portugal #portugaltravel #portugal_lovers #portugal🇵🇹 #invite #foodblogger #foodblog #foodblogfeed #transatlanticfoodies #bestfoodfeed #bestfood Less