Foodle

Our meal at @le_doyennerestaurant_ in pictures:

“Hors d’Euvres”
- Barbajuan de Printemps
- Brioche surprise
- Charcuterie du Doyenné
- Escabèche de Chinchard
- Crudités du jardin

“Entrées”
- Ragoût de légumes de printemps, riz de Camargue, sauce au Savagnin
- Turbot grillé, noisette du Piémont, artichauts du potager

“Plat”
- Canette Kriaxera à la braise, asperge blanche, girolles et ail de printemps
- Gratin d’épinards

“Desserts”
- Glace au lait de chèvre, granité à la feuille de cassis, petit pois
- Tartelette de fraise, rhubarbe et crème à la fleur de sureau

“Petit Déjeuner”
- Oeuf à la turque, tomber d’arroche, yaourt yuzu
- Boudin du Doyenné, salade printanière
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Le Doyenné
Saint-Vrain, France
#supermelFrance Less

No words can truly describe what dining at @restaurantalchemist is like - you simply have to experience it for yourself. It is not just a meal but so much more with an immersive journey through all your senses. With 50 impressions imparted in 5 different rooms, our 6 hour meal never had a single dull moment. Even though it was not our first time at Alchemist, @rasmusmunkalchemist still manages to surprise us from the get go. What followed were dishes after dishes with thought-provoking messages and social commentary on AI technology, world hunger, sustainability, blood donation and more. Mesmerizing and one of a kind, you can always expect the unexpected when dining at Alchemist.
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2*, Alchemist
Copenhagen, Denmark
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#copenhagen #visitcopenhagen #alchemist #alchemistcph #alchemistrestaurant #copenhagenfood #copenhagenrestaurant #cphfood #cphrestaurants #finedining #finedininglovers #michelin2stars #2michelinstars #worlds50best #rasmusmunk Less

Did you know that butterflies 🦋 contain double the amount of protein than beef or chicken? That is why we were served actual freeze-dried butterflies at @restaurantalchemist as @rasmusmunkalchemist believes that this could be a sustainable protein source in the future. My last visit was 3 years ago and while there were some dishes that we’ve had before, many of them have received an upgrade - such as Food For Thought where the brain actually moves now. We also noticed more international flavors in the dishes which are perhaps inspired by the chef’s travel to Asia in recent years.

The first part of our meal at Alchemist:

АСТ II

Daisy
Smokey Ball
Butterfly
Space Bread
Nordic Dosa
Voronoi Laksa
Omelette
Sunburnt Bikini
Sea Buckthorn Tonic

ACT III

SCENE 1
Moon Jellytish
Caviar Marble
1984
Lobster Claw
Crab Toast

SCENE 2
Tongue Kiss
Lithophane Pablo-matic
Food for Thought
Pigeon In The Grave
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2*, Alchemist
Copenhagen, Denmark
#supermelCPH Less

Can you taste Edvard Munch’s “The Scream”? Apparently you can at @restaurantalchemist where @rasmusmunkalchemist is visualizing the flavors that he sees within the painting - in this case: cointreau, mandarin and saffron. Other memorable dishes included the highly technical Reflection dessert which refracts light, the comical Wiped Out where you scrape the “windshield” to eat, and the meaningful Eight Layers of Life which highlights the importance of organ donation. Thank you @rasmusmunkalchemist for another brilliant experience at @restaurantalchemist!

The second part of our meal at Alchemist:

SCENE 3
Airy Bread
What Came First?
Hunger
Japanese Dialect
Wiped Out
Burnout Chicken
Footprint

SCENE 4
Thai Lod Chong
Reflection
The Scream
Eight Layers Of Life
Illusion

ACT V
Amber
“Braendt Mandler”
Flavor Saver
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2*, Alchemist
Copenhagen, Denmark
#supermelCPH Less

A highly enjoyable meal at 2* @restaurantkadeau in Copenhagen by @nicolai_kadeau! The restaurant showcases the ingredients foraged from the chef’s home island of Bornholm. The original Kadeau in Bornholm is only opened during the summer months while the Kadeau in Copenhagen is opened all year with 2 distinct menus - the Growing Season from May to October and Preservation Season from October to April. As the name suggests, the Growing menu focuses on fresh produce while the Preservation menu features preservation techniques. We visited in May so we had the chance to try current flavors of Bornholm. I was pleasantly surprised with the creative and unique ways the ingredients were presented with - although we did find the use of butter base in most of the sauces a bit repetitive. Still many of the dishes were impressive and it’s definitely worth checking out when in Copenhagen.

The Growing Season menu:

Salad of spring shoots
Mahogany and razor clams
Aromatic herb and leaf parcels
Raw shrimps, rose, japanese quince
Sweet peas and fig leaves
Pea pod with brown crab and magnolia queen scallop, kohlrabi, walnuts
Cured squid, new potatoes and strawberries white Asparagus, cherry leaf, osietra caviar
Hot and cold smoked salmon with lavender
Tomato tart with lobster claw and sloe
Lobster tail, saffron, blue mussels, grilled heads
Dry-aged pork from Lillegaard farm
Conifer sandwich
Mirabelles
Warm walnut pie
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2*, Kadeau
Copenhagen, Denmark
#supermelCPH Less

A stunning last meal in Copenhagen at 2* @koancph! Adopted as a baby and brought up in Denmark, the menu represents Chef @kristianbaumann’s journey to discover his Korean heritage. The combination of Korean flavors with Nordic ingredients was not only unique but incredibly well thought out. The breadth of flavors on display was diverse - favorites included the signature tofu with caviar, chilled lobster noodles, scallop salad, and the brilliant surf & turf combo of langoustine with ribeye sauce. No wonder the restaurant received 2 Michelin Stars straight away in last year’s guide!

Our menu:

Seasonal bites
Stewed oyster
Chilled lobster noodles
White kimchi
Tofu & GastroUnika Osietra Blonde Selection
Acorn
Scallop
Kkwabaegi & cream
The flavors of Sundae
Langoustine & ribeye
Gamasot rice
Caramelized rice
Rhubarb
Oolong tea & good memories
Calamansi
Barley & gochugaru
Chapssal-tteok
Sesame dasik
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2*, Koan
Copenhagen, Denmark
#supermelCPH Less

The signature hot and cold smoked salmon with lavender at 2* @restaurantkadeau by @nicolai_kadeau. Born out of the traditional smoking methods in Bornholm, the salmon is smoked twice - cold first and then hot just before serving - resulting in a soft melting texture.
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2*, Kadeau
Copenhagen, Denmark
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#copenhagen #visitcopenhagen #copenhagenfood #copenhagenrestaurant #cphfood #cphrestaurants #finedining #finedininglovers #michelin2stars #2michelinstars #worlds50best #kadeau #kadeaukøbenhavn #kadeaucopenhagen #nicolainørregaard #smokedsalmon Less

Chisou Nishi Kenichi
2022.10 dinner
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伊勢海老のリゾット
玄米・もち麦
Brown rice and barley risotto with spiny lobster
黒無花果と赤ワインのジュレ
Black fig and red wine jelly
ピスタチオのアイス
Pistachio ice cream
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「Chisou Nishi Kenichi (馳走西健一)」is an intimate French restaurant located in Yaizu, situated just a short walk from「Sasue Maeda Fish Store (サスエ前田魚店)」. Chef Kenichi Nishi (西健一), originally from Hiroshima, dedicated years learning at「Chisou Sottakuito (馳走 啐啄一十)」, where he studied under the revered chef Hisama Hirano (平野寿将) who is also a loyal customer of 「Sasue Maeda Fish Store」. It is not surprised that Naoki Maeda (前田尚毅) attracted chef Kenichi Nishi to relocate his restaurant to Yaizu, in order to serve fish with unparalleled freshness.

Each dish showcases Nishi’s mastery of French techniques infused with Japanese sensibilities. Signature dishes include a fish pie made with seasonal fish, onion sauce and shiso. Nishi’s bouillabaisse is made with various fish bones and shellfish from the day’s catch, which changes every time.

For those seeking an exceptional dining experience that celebrates the finest seafood,「Chisou Nishi Kenichi (馳走西健一)」offers a harmonious blend of French culinary artistry and the pristine flavors of Suruga Bay.
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#vinfox_chisounishikenichi #ChisouNishiKenichi #馳走西健一 #サスエ前田魚店 #sasuemaeda #静岡 #shizuoka #焼津 #yaizu #食べログ #食べログ高評価 #tabelog #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Seirin
2022.10 dinner
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鰻の蒲焼き丼
Unagi kabayaki donburi
自家製ミルクアイス・20年コニャック
Homemade milk ice cream, 20-year old cognac
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Located in Hamamatsu, Shizuoka,「Seirin (勢麟)」 is a culinary destination shaped by the land, the seasons, and the deeply personal philosophy of Chef Atsunari Hasebe (長谷部敦成). Rather than aligning his restaurant with rigid categories such as kaiseki or kappo, chef Hasebe refers to Seirin simply as a ”食べ物屋“ — a place that serves food. This humble designation reflects his fluid, ingredient-first approach that evolves constantly in response to nature’s rhythm.

Hasebe’s culinary style emerged from a return to the fundamentals of umami and a deep engagement with the natural abundance of Suruga Bay and the surrounding mountains. He forages wild mountain vegetables himself and crafts his menu to reflect the most vibrant ingredients of each season. In spring (April–May), when local prawns and conger eel are at their peak,「Seirin」takes on the character of a “tempura shop.” In early summer (June–July), it becomes a “pike conger shop,” and from August through October, it shifts into an “eel shop.” When blowfish begins to appear in November,「Seirin」transitions once more—this time into a “fugu shop.” This fluid, seasonal identity allows Hasebe to honor each ingredient at its peak with focus and precision.

This visit took place at the end of October, just in time to catch the tail end of eel season, along with some exceptional local matsutake mushrooms. With only eight counter seats, 「Seirin」offers more than a meal — it is a seasonal narrative composed by a chef who lives in step with the world around him.
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#vinfox_seirin #勢麟 #長谷部敦成 #静岡 #shizuoka #浜松 #hamamatsu #tabelog #食べログ #食べログ高評価 #予約困難店 #予約困難 #鰻 #うなぎ #unagi #日本料理 #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less