Foodle

Our marvelous meal at 3* Jan by @janhartwig_official in pictures:

Our menu:

FOIE GRAS À LA CHANTILLY
Rum raisin, pecan nut & 3o years aged balsamic vinegar

CRUSTADE
Salmon belly, pistachio, wasabi, soy tapioca & myoga

CHICKEN SALAD
“back to the 80’s”

VEAL TARTARE
“Vitello Tonnato style”
Beetroot, Don Bocarte anchovy, caper & chives

SEA URCHIN “LOUISE”
N25 kaluga reserve “selection JAN”
Jellified ox cail & crème fraîche

PIKE DUMPLING 3.0
Pikeperch, currant bush oil, nori jam, Marcona almond, celery & smoked mussels fumet

BREAD
Homemade & organic sour cream butter from Allgäu
Nettle curd cheese with salty lemon & spring herbs

ASPARAGUS from Martin Waßmer
Flan, salad & velouté
Green olive, morels, crispy potato & rapeseed oil

SCOTTISH LOCH DUART SALMON
Grilled teardrop peas, grapes, scallop XO & whey with shiso vinegar

DUCK WITH PEPPER
Sauteed foie gras
Carrot, mustard aioli, dried cherries, rosemary & spruce shoots

MOUNTAIN CHEESE FROM ALLGÄU
Bottarga, pollen & “Braunschweiger Mumme”

“PETIT DÉJEUNER”
Yoghurt sorbet, Rooibos tea, Charentais melon, pink grapefruit & caramelized cereals

“MIEZE SCHINDLER”
Raspberries, macadamia & vanilla

PETIT FOURS
PATE DE FRUIT - “Jagermeister”
MADELEINES with sweet miso - buttermilk & lemon
ICED PROFITEROLE - cassis & cream cheese
BIO HONDURAS 75% from Eberhard Schell - coffee & Piemontese hazelnut

See more about my dining experience in my reel 👉🏻
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3*, Restaurant JAN
Munich, Germany
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Hello Munich 🇩🇪! The first meal I had on this visit was at the culinary temple @tantris_maison_culinaire which has been opened since 1971 and has held 2 Michelin Stars for over 4 decades. The first thing I noticed about the restaurant was the striking oriental decor with a bold black and orange color theme - it was certainly memorable and unique. The current Executive Chef is @benjamin_chmura who had extensive experience working in top restaurants in France before taking the helm in 2022. Serving modern French cuisine, the tasting menu is dedicated to the best seasonal ingredients available at the moment.

Our menu:

Caramelised Onion · Apple · Chives
Celery · Pumpkin · Walnut
Spinach-Crustillant · Navette · Lovage
Beet Root · Smoked Bottarga · Horseraddish
Cannelé · Mullet · Grapefruit
Champignons · Shiitake · PX-Vinaigrette

JARDIN - Lobster • Bearnaise • Verveine
PETIT BATEAU - Sole • Peas • Saffron
GALETTE - Crab • Norway Lobster • Fingerlime
ENCRE - Red Mullet • Sepia • Capers
FERME - Sweet Bread • Trevisano • Sauce au Poivre
CHASSE - Deer • Berries • Juniper
MONTAGNE - Fresh Herbs • Chartreuse • Fennel
FÔRET - Pine • Wild Strawberries • Rice Pudding
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2*, Tantris
Munich, Germany
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#germany #munich #munichfood #munichrestaurants #finedining #finedininglovers #michelin2stars #2michelinstars #worlds50best #tantris #tantrismünchen #tantrismaisonculinaire #restauranttantris #benjaminchmura Less

The main reason I was in Menton was for 3* @restaurantmirazur by @maurocolagreco - crowned the World’s Best Restaurant in 2019 by @theworlds50best! Perched on a hill with panoramic views of Menton and the Mediterranean Sea, the ambiance and hospitality here are simply unparalleled. We were excited to be back at Mirazur after our first visit 3 years ago.

The cuisine follows the biodynamic calendar and offers 4 variations of the tasting menu depending on the day of your visit - Roots, Leaves, Flowers or Fruits. It is inspired by the nature surrounding the restaurant from the sea, mountain, and its very own gardens - the restaurant has been growing its own vegetables since 2008.

A tour of the Rosmarino garden is available upon request and it was fascinating to learn not only the cultivation techniques, but also the historical significance of the area. Just a short distance away is Balzi Rossi - one of the most important Paleolithic sites in Europe. The garden team is currently researching the cultivation from this era and perhaps this will make its way to the menu one day.

Also in the works at the garden is a boutique hotel with 11 suites for guests of the restaurant - imagine having dinner, staying overnight, and having breakfast in the gardens the next morning. Not resting on its laurels, the experience at Mirazur continues to evolve and I look forward to seeing how it will transform in the future!

The Flowers Universe menu:

Borage
Razor Clam

Cosmos
Catch of the Day

Osmanthus
Lobster

Liliaceae
Potato

Zucchini Flower

Saffron
Catch of the Day

Amaranth
Pigeon

Orange Blossom

Hibiscus Beetroot
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3*, Mirazur
Menton, France
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A super fun night at @bentotecamilano in Milan 🇮🇹 with the 6-hands collaboration between Japanese chefs @yojitokuyoshi, @sakamotoken of @cenci.kyoto, and @masahirock.23 of @osteriagiorgionedamasa! It was great to be back at Bentoteca as the fusion of Japanese and Italian cuisines is done superbly well here. The restaurant was born during the pandemic after Chef Yoji turned his fine dining restaurant into a Japanese bento takeaway shop. It was so successful that what was supposed to be a pop-up remained to this day. After traveling in Europe for a while, the part of me that was missing Asian food was immensely satisfied with the refined and comfort flavors at this collaboration. We started with a plethora of creative dishes made with tuna and Wagyu beef before culminating with a delicious ramen and grilled pigeon. The brilliant tiramisu made with warabi mochi was the perfect way to end the meal. Lovely to share this fun night with @anastassiaav and @foodandtravelhk!

The menu:

- Otoro con dashi, acqua di pomodoro e wasabi
- Chutoro yukke
- Shiroae di asparagi bianchi e akami con caviale
- Carpaccio di wagyu ichibo e tonno
- Inari e negitoro
- Otoro jabara, melanzane e riso glutinoso
- Tartellette con calamari e piselli
- Tempura di friggitelli e ragù di anatra
- Yakitori di animelle e lumache di mare
- Wagyu teriyaki e mozzarella in carrozza
- Tortellini di mazzancolle
- Consommé e noodles
- Piccione, risotto salsa aglio nero e mirtili
- Gelato al Roquefort crumble di capperi
- Warabi mochi e spuma di tiramisù
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Bentoteca
Milan, Italy
#supermelItaly Less