Foodle

📍Jangjinyeong Ganjang Gejang┆🇰🇷Seoul, South Korea┆🦀Female Soy Marinated Raw Crab (₩35,000)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Ganjang Gejang · カンジャンケジャン
🏷┆#장지녕간장게장 #Jangjinyeong
💰┆₩30,000~₩40,000🌞
👣┆Casual · カジュアル
📅┆Walk-In Only · 予約不可
✍️┆Food 9/10 · Vibe 7/10 · Price ₩₩₩

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Located in Hannam-dong in Seoul, “Jangjinyeong Ganjang Gejang” is a must-visit for soy-marinated crab lovers🫰They specialise in “Ganjang Geeing” - raw blue crabs marinated in a rich soy sauce base with garlic, onions, and other aromatics🌶️ For the ultimate indulgence, opt for the female crabs, which are slightly pricer but packed with delicious orange roe🧡 Each set comes with kimchi, crispy Korean seaweed, cabbage, and steamed white rice🍚

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
ソウルの 漢南洞（ハンナムドン）にあるカンジャンケジャン専門店「Jangjinyeong Ganjang Gejang（チャンジニョン・カンジャンケジャン）」✨ 看板メニューの「カンジャンケジャン」は、生のワタリガニを玉ねぎやニンニク等と煮立てた醤油に漬けた韓国の名物🧄 オレンジ色の内子がたっぷり入った雌の方が若干高額ですが、オススメです🎀 キムチの盛り合わせ、韓国のり、キャベツや白米がセットになっており、様々な味わいが楽しめます💯

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_seoul #tokyohalfie_ソウル #간장게장 Less

Le Servan - Paris (France)

@restaurant_leservan had been on my radar for quite some time.

The restaurant is run by two sisters, who are half French and half Filipina. As a consequence of their multicultural heritage, the food here is a hybrid between French and Asian cuisines that results in a bold combination and works perfectly.

The small and shareable dishes were very unpredictable, including the standout boudin noir wontons with a sweet chilli sauce. It delivered an exciting flavor rarely found in France. Their signature brioche topped with sardines in another must-order to start the meal right.

Overall, the restaurant provides great food, a very original approach and good value for money. The focus on natural wines also brings an interesting element to the pairings, and the down to earth overall environment makes this the kind of place I wish I could go back to more often.

(Versão em Português nos comentários) Less

You are the one for me, for me, for me, formidable.
You are my love very, very, very, véritable.
Et je voudrais pouvoir un jour enfin te le dire
Te l’écrire dans la langue de Shakespeare.
❤️🫶😘🙏
•
L‘ami Louis
Paris, France
#miguelontour #mcculinarylife #youdinner #youdie #paris #lamilouis Less

The charming town of Yamanaka Onsen, near Kanazawa, offers more than hot spring resorts and lovely landscapes: it’s a treasure trove of traditional Japanese arts and crafts. I visited for the first-ever Yamanaka Onsen Arts & Culture Festival, which showcased contemporary art installations dotted around the city.

The highlight was an extraordinary dining experience that brought together local culinary talents and artisans. Hiroki Matoba’s (@tempura_matoba) tempura was simply exquisite, while Kotaro Kitamura of @yamanakaonsen_meigetsuro presented refined kaiseki dishes. Kazayuki Kuchide and Junichiro Mitani (of Enuma Station and Kocho) surprised with innovative fusion creations.

Each dish arrived on handcrafted tableware, introduced by the artisans themselves, and Yusuke Shimoki from @washubar_engawa_yamanakaonsen brought everything together with brilliant sake pairings.

Many thanks to organizers @hanamurasaki_official!

#YamanakaOnsen #JapaneseCraft #japantravels #ishikawasake Less

Our menu at @restaurant_linglong continued with:

山東超牛 𝗦𝗵𝗮𝗻𝗱𝗼𝗻𝗴 𝗪𝗮𝗴𝘆𝘂
𝘖𝘺𝘴𝘵𝘦𝘳 𝘚𝘢𝘶𝘤𝘦 | 𝘍𝘶𝘫𝘪𝘢𝘯 𝘖𝘺𝘴𝘵𝘦𝘳 | 𝘙𝘦𝘥𝘶𝘤𝘦𝘥
- a showcase of local terroir using Wagyu grown in China and homemade oyster sauce. The oyster sauce was particularly impressive as it was made in the most traditional way with an abundance of oysters.

五常大米 𝗪𝘂𝗰𝗵𝗮𝗻𝗴 𝗥𝗶𝗰𝗲
𝘌𝘪𝘨𝘩𝘵 𝘛𝘳𝘦𝘢𝘴𝘶𝘳𝘦𝘴 | 𝘝𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴 | 𝘚𝘪𝘮𝘮𝘦𝘳𝘦𝘥
- ending the savory part of the meal was the Wuchang Rice simmered and mixed table side in a clay pot. A tribute to Eight Treasures Rice, the peppery sauce reminded me more of the flavors of stir-fried shredded eel (鱔糊) instead.

Before desserts, we were presented with a fruit platter to choose the flavor of our palate cleanser and ended up with all 4! The tomato with olive oil was my favorite.

中国蜂蜜𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗛𝗼𝗻𝗲𝘆
𝘚𝘰𝘶𝘳 𝘏𝘰𝘯𝘦𝘺 | 𝘋𝘢𝘳𝘬 𝘏𝘰𝘯𝘦𝘺 | 𝘚𝘱𝘰𝘯𝘨𝘦
- the main dessert featured Chinese Honey through two different kinds of honey: sour honey and dark honey from black bees. Accompanying the beautiful dessert was a beehive made from real bee wax with the sound of buzzing bees.

回憶 𝗠𝗲𝗺𝗼𝗿𝘆
- a whimsical ending where we were presented with a miniature candy shop for our petit fours. Upon inserting a coin, the box started playing music while emitting the smell of a typical candy shop, invoking the nostalgia of our collective childhood.

Complementing the food was a fantastic selection of teas, beer, and wines from China and beyond. Some favorites included the cold brew tea which became sweet after being whisked and the mead (honey wine) which was an excellent pairing with the honey dessert.
•
1*, Ling Long
Shanghai, China
#supermelChina Less

Naruse
2022.11 dinner
.
.
.
香駿の水出し冷茶
静岡県産ジャージー牛のジェラート・掛川産サトウキビ
Koshun cold brewed tea
Shizuoka Jersey cattle milk ice cream, Kakegawa sugarcane
.
.
.
Three years ago, I had the privilege to step into「Tempura Naruse (成生)」for the first time, and numerous revisits followed afterwards. Chef Takeo Shimura (志村 剛生)’s dedication to his craft was evident as he sourced the freshest seafood from Suruga Bay picked by Naoki Maeda (前田尚毅) of famous「Sasue Maeda Fish Store (サスエ前田魚店)」in Yaizu and seasonal vegetables from the fertile lands at the base of Mount Fuji. Each course was a testament to his meticulous attention to detail, allowing the natural flavors to shine.

The intimate counter offered a front-row seat to the artistry unfolding in the open kitchen as well as breathtaking view of the traditional Japanese garden. All the meals end with a tea ceremony, it’s an incomparable dining experience beyond just food and drinks.
.
.
.
#vinfox_naruse #成生 #naruse #志村剛生 #サスエ前田魚店 #sasuemaeda #静岡 #shizuoka #tabelog #食べログ #食べログ高評価 #予約困難店 #予約困難 #tempura #天ぷら #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Kitchen Experience @lemeuricealainducasse ✨

- Oyster & Gin Tonic -
- Asparagus, pistachio, capers, nasturtium -
- Langoustine, tuna belly, caviar, pink pepper -
- John Dory, fennel, sweet pepper, dill -
- Opal Seabass, turnip, mussels, botarga, turmeric -
- Lamb, abalone, seaweed, marsh pepper -
- Vanilla Pod & Coconut -

Foodtastic Experience by @amaurybouhours 🙏🥂 Less

Sweetbread Suya
.
Turbot & Egusi Miso
.
Aged Duck, Black Trumpet & Sauerkraut
.
Smoked Jollof Rice
.
Citrus Babà & Salted Pine
.
Flower Sugar & Red Long Pepper.
.
Benne Miso & Truffle
.
Another visit to ⭐️⭐️ Ikoyi in London. Another great meal and it’s a joy to watch Jeremy continually pushing forward. I’m sure he’ll get a third star within the next three years, then quit cooking and write a thesis on an obscure grain only found in the Xinjiang region of China while also solo sailing around the world while completing an MBA. He just seems to have one of those minds. He learned 6 languages fluently as a teenager just out of curiosity and then added Farsi to the list while studying Philosophy and theory of languages at Princeton. As you do 🤷🏻‍♂️.
Oh and he’s a pretty good cook to 👌🏻
.
Michelin Guide - ⭐️⭐️
La Liste - 83.00
W50B - 42
Best Chef Awards - 🔪🔪
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less