Foodle

Eliane

When a group of Canadian food lovers asked me to curate a culinary journey through Belgium, there was never any doubt about where we would begin.

Our first stop was Eliane by Kobe Desramaults.

Not because of the awards, but because if you want to understand modern Belgian gastronomy, you need to understand Kobe.

Few chefs have influenced their generation as profoundly as he has. His impact extends far beyond his own restaurants, inspiring chefs across Europe and beyond. What makes him unique is his constant drive to evolve. While many chefs settle into a signature style, Kobe continues to push boundaries and explore new ways to express flavor—all while remaining remarkably humble and far from the spotlight.

That philosophy is evident throughout Eliane.

Named after his grandmother, the restaurant feels deeply personal. The setting is intimate, the atmosphere warm, and the focus unwavering: exceptional products.

Guests gather around an open kitchen where every dish is prepared in full view. Fire is central to the cooking, and ingredients are transformed with precision, restraint, and technical mastery. There is nowhere to hide when cooking over open flames in front of every guest, yet Kobe and his team perform with a calm confidence that comes from years of experience.

What makes the food so compelling is its purity. Every ingredient is treated with respect. Every element has a purpose. The technique is undeniable, yet it never overshadows the product—it simply allows it to shine.

It comes as no surprise that Eliane was recently named the No. 1 New Restaurant in the World by Opinionated About Dining (OAD). For anyone who has experienced what Kobe and his team are creating, the recognition feels entirely deserved.

What makes Eliane truly special is that it reflects the personality of its chef: thoughtful, understated, endlessly curious, and uncompromising in the pursuit of excellence. A restaurant built on substance rather than spectacle. Less

Khao soi, one of my favorite noodle dishes in Thailand, taken to another stratosphere at @kaosoyprin by Chef Prin Polsuk and his wife Mint of Samrub Samrub Thai. Their recipe became so popular (and truly is that delicious) at Samrub Samrub Thai that it practically willed itself into existence as a restaurant of its own at Dusit Central Park. Rich, coconut-forward curry broth, perfectly cooked noodles, and crispy fried noodles on top. Get both the beef and chicken versions, both are awesome! Haven’t tried every khao soi in the world, but pretty sure this is my favorite so far! WARNING though: their chili paste is insanely spicy, so be careful! 🇹🇭🍜 @prinpolsuk @goodmorningmint Less

A sweet adventure at @codaberlin - Germany’s first and only two-Michelin-starred restaurant inspired by desserts! Helmed by World’s Best Pastry Chef @rene.frank.coda, CODA is renowned for its non-conformist concept of applying patisserie techniques to both sweet and savory dishes. The team craft progressive dishes without any refined sugar - all sweetness comes naturally from fruits, vegetables, and other ingredients. The result is a tasting menu of beautiful creations that look like desserts but deliver surprising sweet and savory combinations. Included in the menu is a thoughtful pairing of complex cocktail concoctions. Standouts included the raclette waffle, BBQ apple with chicken skin, dike cheese tart, and the iconic caviar popsicle with Jerusalem artichoke - an absolute must-try. Another highlight was the kitchen tour near the end of the meal where we learned about their chocolate making process from bean to bar. Don’t come expecting a conventional fine dining evening - CODA is perfect for adventurous diners seeking something truly different and unique.

Our menu:

GUMMY BEAR
Beet

BEEFCAKE
Sweet Potato • Almond

BRIOCHE
Gouda • Rutabaga

GRAPEFRUIT
Mascarpone • Savoy Cabbage • Thyme

EGGPLANT
Pecan • Apple Balsamic • Liquorice Salt

LETTUCE
Gherkin • Cream Cheese

CAVIAR POPSICLE
Oscietra Caviar Sturia • Jerusalem Artichoke • Pecan

BBQ APPLE
Chicken Skin • Shallot

DIKE CHEESE TARTE
Conference Pear • Avocado

CHICORY & COCOA
Purple Carrot • Hazelnut

PARSLEY ROOT
Black Garlic • Pistachio

WAGYU FUDGE
Curd Chocolate

COCOA “ARRIBA NACIONAL”
Medjool Date
•
2*, CODA
Berlin, Germany
#supermelGermany Less

Fantastic seafood feast! About an hour’s drive from where most visitors stay in Koh Samui, hidden inside a coconut plantation, is Baan Suan Lung Khai, a Michelin Bib Gourmand and, more importantly, a recommendation from Chef Ice of @sornfinesouthern, a restaurant many consider the best in Thailand. His knowledge of Southern Thai food is second to none, so you know it’s going to be amazing!

Built around whatever the sea provides that day, the meal featured crab three ways: Sea Crab Coconut Curry, the sweetest hand-picked Blue Swimming Crab, and Blue Swimming Crab Stir-Fried with Coconut Milk. There were also perfectly grilled Giant Freshwater Prawns, fresh Surat Thani Oysters, Stir-Fried Squid with Chaiya Salted Egg Sauce, Deep-Fried Pla Kaem Bang Fish, Clam Soup with Coconut Water, and Yam Yai, a traditional Samui dish now rarely seen outside special occasions, alongside Coconut Rice and Jasmine Rice, before finishing with Khanom Kho, chewy rice dumplings filled with palm sugar and fresh coconut.

The seafood was great, but what stood out was how prominently coconut featured throughout the meal—from the curries and fragrant coconut rice cooked with freshly squeezed coconut milk and pandan to the dessert!

Thank you Chef Ice @ice_supaksorn for the recommendation! 🇹🇭🥥🦀 Less

Sushi Ikko
2026.01 dinner
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メイジマグロ•海苔醤油
Meiji maguro, nori soy sauce

白子
Shirako
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In Ginza,「Sushi Ikko (鮨 一幸)」arrives with the weight of a story already lived elsewhere. Before Tokyo, it was one of Sapporo’s most coveted sushi counters — a family restaurant transformed by Junya Kudo (工藤 順也) into a name spoken with near-mythic intensity among sushi lovers.

Kudo’s connection to sushi began almost before memory. Born into the family behind「Sushi Ikko」, he helped at the restaurant as a child, stood at the counter with his father as a teenager, and took over the shop at only 25. What followed was not just inheritance, but reinvention: a once-local restaurant became a destination, earning Michelin recognition in Hokkaido before eventually moving to Ginza in 2024.

What makes「Sushi Ikko」feel so singular is Kudo’s almost forensic relationship with ingredients. Fish is not simply selected for freshness, but studied for season, origin, handling, aging potential, and the exact moment it should meet the rice. Each piece feels like the result of a long conversation between nature and technique.

The Ginza chapter adds another layer to that world. With an intimate counter, a waiting bar, and a more composed urban setting, the restaurant feels less like a relocation than a new stage for Kudo’s philosophy. The spirit remains Hokkaido-born, but the expression has sharpened into something distinctly Tokyo: controlled, elegant, and quietly intense.
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#vinfox_sushiikko #sushi #omakase #michelinguide #予約困難 Less

BOURY

The final stop of our culinary journey through Belgium with our Canadian guests brought us to Boury.

For me, this visit felt a little different. Boury is practically in my backyard, yet it remains one of the restaurants I admire most.

Much has been written about the three Michelin stars, the awards, and the recognition. But what impresses me most is the story behind it all.

Tim and Inge Boury are the definition of a hardworking couple. Through years of dedication, sacrifice, and relentless pursuit of excellence, they have built one of Europe’s finest restaurants. Nothing was handed to them. Everything was earned.

Of course, the food is exceptional. Every dish showcases precision, refinement, and flawless technique. The service is equally impressive, delivered with warmth and professionalism. Everything feels effortless, though you know an incredible amount of work lies behind it.

Yet what stayed with me most happened long after dinner ended.

At 1:30 a.m. on a Saturday night, both Tim and Inge were still there. Tim was helping clean the kitchen while Inge was finishing up in the dining room. After achieving almost everything our industry has to offer, they could easily leave those tasks to others.

But they didn’t.

For many, it might seem like a small detail. For me, it says everything.

Having grown up in a kitchen environment, I know what those late nights represent. The discipline, the sacrifices, the commitment to doing things right, even when nobody is watching. Seeing both of them still so hands-on, so present, and so passionate after all these years was genuinely moving.

Because true greatness isn’t just measured in stars, rankings, or awards.

It’s measured by the people who continue to care, who never lose their humility, and who remain deeply connected to their craft no matter how much success they achieve.

For our Canadian guests, Boury was the perfect ending to an unforgettable Belgian culinary journey.

For me, it was a powerful reminder that behind every great restaurant are extraordinary people whose dedication extends far beyond what arrives on the plate. Less

Sushi Ikko
2026.01 dinner
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ふぐ白子と黒トリュフと唐墨
Fugu shirako, black truffle, karasumi

浜中雲丹の軍艦巻き
Hamanaka Uni Gunkan-maki

のどぐろの小井
Nodoguro donburi

ばちこ
Bachiko
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In Ginza,「Sushi Ikko (鮨 一幸)」arrives with the weight of a story already lived elsewhere. Before Tokyo, it was one of Sapporo’s most coveted sushi counters — a family restaurant transformed by Junya Kudo (工藤 順也) into a name spoken with near-mythic intensity among sushi lovers.

Kudo’s connection to sushi began almost before memory. Born into the family behind「Sushi Ikko」, he helped at the restaurant as a child, stood at the counter with his father as a teenager, and took over the shop at only 25. What followed was not just inheritance, but reinvention: a once-local restaurant became a destination, earning Michelin recognition in Hokkaido before eventually moving to Ginza in 2024.

What makes「Sushi Ikko」feel so singular is Kudo’s almost forensic relationship with ingredients. Fish is not simply selected for freshness, but studied for season, origin, handling, aging potential, and the exact moment it should meet the rice. Each piece feels like the result of a long conversation between nature and technique.

The Ginza chapter adds another layer to that world. With an intimate counter, a waiting bar, and a more composed urban setting, the restaurant feels less like a relocation than a new stage for Kudo’s philosophy. The spirit remains Hokkaido-born, but the expression has sharpened into something distinctly Tokyo: controlled, elegant, and quietly intense.
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.
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#vinfox_sushiikko #sushi #omakase #michelinguide #予約困難 Less

SOMA Bangkok = super delicious contemporary Thai cuisine that stays true to its roots while bringing a fresh perspective to every dish! Highlights included Fried Pork Belly and Crispy Garlic with Fish Sauce Dressing (so damn delicious we ordered it 3 times), Stir Fried Crab with Curry Powder in Coconut Tuile, Shrimps Pickled in Fish Sauce with Spicy Citrus, Eggs and Roe, Grilled Bigfin Reef Squid with Peanut Brittle Sauce, Poached Oyster in Coconut with Krong Krang, Mussels Gaeng Kua Southern-Style Curry with Pineapple, Shrimp Paste Rice with Sweet Braised Pork Belly and a Medley of Condiments, and Prawn and Vermicelli Baked in a Stone Pot. Every dish packed with flavor and one of the most enjoyable meals we had in Bangkok! Thank you @chaleekader @somabangkok Less

La Botte

Some restaurants serve exceptional food. Others pour extraordinary wines.

And then there are those rare places where everything comes together: gastronomy, heritage, wine culture, and a level of hospitality that has become increasingly rare.

La Botte is one of those places.

What Chef Pepe and his brother Gaspare have accomplished as the second generation behind this iconic restaurant is remarkable. They have not only preserved their parents’ legacy but elevated it. The cuisine is refined and deeply rooted in Italian tradition, translating the soul of Italy into a truly gastronomic experience without ever losing its authenticity.

Yet what makes La Botte truly unforgettable is not the food or the wine.

From the moment you arrive, you are not treated as a guest but as family. Every detail, every interaction, every gesture reflects a genuine desire to make people happy. It is one of the finest examples of hospitality in Belgium and a benchmark for how hospitality should be experienced and celebrated.

The first photograph accompanying this post captures that philosophy perfectly.

While many restaurants would choose to begin an evening with a prestigious Champagne, La Botte opens with something even more meaningful: a story.

A glass of Ca’ del Bosco Annamaria Clementi R.S. 1980.

A legendary Franciacorta from the 1980 harvest, aged for more than four decades before its release. A wine that can stand proudly alongside the greatest sparkling wines in the world.

What makes it even more special is the symbolism behind it as a promise to their father they would remain loyal to the producers and houses that helped shape the story of La Botte.

The wine cellar is phenomenal, filled with rare and iconic bottles that are increasingly difficult to find. The pairings are thoughtful, exciting, and unforgettable, judge for yourself :)

But honestly, words can only go so far, La Botte delivers something far greater than a meal.

Thank you, Pepe, Gaspare and the entire team for reminding us that true gastronomy is ultimately about making people feel at home. Less