Foodle

Restaurant Stand has opened in the heart of Budapest in a peak downtown location last year. It offers re-tuned traditional Hungarian dishes. The owners are the famous Hungarian chefs, Tamas Szell and Szabina Szullo has returned to the Hungarian fine dining scene few years after leaving the one Michelin- starred Onyx restaurant. Since our last visit Stand restaurant have received their first Michelin Star, which is indeed very well deserved.
The restaurant has well balanced decoration, pleasant colours and well chosen interior design.
We had the four course menu but it was served along with a wide assortment of amuses bouches. Our selected wine was a bottle of Zweigelt rose 2017 from the Sandor Winery (Hungary)
Well presented tasty dishes, full of flavours with perfect texture, temperature and plating. The highlights for us were the pumpkin spaghetti and the suckling pig. Slight let down was the venison with puy lentils, it was not perfectly cooked and lacking of seasoning. But this had not minus the overall dining experience at all.
The service was polite, knowledgeable and helpful, just simply excellent.
Congratulations, we look forward to our next visit. Less

Restaurant Stand has opened in the heart of Budapest in a peak downtown location last year. It offers re-tuned traditional Hungarian dishes. The owners are the famous Hungarian chefs, Tamas Szell and Szabina Szullo has returned to the Hungarian fine dining scene few years after leaving the one Michelin- starred Onyx restaurant. Since our last visit Stand restaurant have received their first Michelin Star, which is indeed very well deserved.
The restaurant has well balanced decoration, pleasant colours and well chosen interior design.
We had the four course menu but it was served along with a wide assortment of amuses bouches. Our selected wine was a bottle of Zweigelt rose 2017 from the Sandor Winery (Hungary)
Well presented tasty dishes, full of flavours with perfect texture, temperature and plating. The highlights for us were the pumpkin spaghetti and the suckling pig. Slight let down was the venison with puy lentils, it was not perfectly cooked and lacking of seasoning. But this had not minus the overall dining experience at all.
The service was polite, knowledgeable and helpful, just simply excellent.
Congratulations, we look forward to our next visit. Less

This must be one of the most beautiful restaurants in the world. Moved from their train station location in Roanne into the countryside, they converted a large farm into a restaurant and small hotel with 15 rooms.

The dining room is a glass cube which connects the farm with the mansion house and is designed to bring the forest into the room, thus connects the environment outside with the diners inside.

The food matches the beauty and skill of the design and architecture. It is rare that a family in their fourth generation which has three stars since 1968(!) lifts their game when the next generation takes over. So far, the family Troigros managed to accomplish this hat-trick. César and Leo, inspired by their trips around the world, pour their experience and skill into a classic French cuisine. It is heavily influenced by international flavours but stays true to its French soul. Their play with acidity creates truly inspiring dishes. The fried carrot salad for example shows what one can do with a very humble ingredient. The Asparagus and Squid course was a perfect play between textures, sweet and sour tastes. The softness of the squid was counterpointed by the crunchiness of the asparagus, the rhubarb in the sauce added the acidity to the sweetness of the strawberry, ginger rounded up the sauce to make the whole dish simply stunning.

Rarely you go to a three star restaurant and you get overwhelmed. This place is truly worth a journey, it will not disappoint, trust me!

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On of the two new three stars in France. I have been there in 2009 and then again in 2017 when it was a two star restaurant. In my opinion it remains exactly that, a two star place. Why the Guide elevated it to the highest tier is not entirely clear to me.

The food is great, the dining room and location fantastic and the front of the house professional, polite, funny and patient.

However, the dishes although excellently conceived, fall too often down because of flaws in the execution. The Kohlrabi in a safran bouillabaisse, a dish which could have been phenomenal, was overcooked, watery and too soft. The wild trout was strangely without any taste by itself and clearly needed some more seasoning. The only really outstanding dish was the starting mushroom salad. Here everything was perfect, the presentation, the mushroom as the main ingredient and the shallots which added the necessary acidity to the dish.

I do hope that these execution flaws were just accidents and are indicative for the restaurant which showed tonight below its potential.

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