Foodle

King crab, Parmesan, curry, bouillabaisse (Koningskrab, parmezaan, kerrie, bouillabaisse)

Lamb, aubergine, shiso, mint

Lobster from Oosterschelde, sorrel mash

Sea bass, clams

a long and excruciating dinner with open flames and no air conditioning when outside temperature is 30C. 20 courses, most of which were fine, but too few bites of magic and satisfaction.

Full account of dinner is here: http://www.diarygrowingboy.com/2018/07/europe-2018-day-5-hellfires-of-ghent.html

7

Holstein beef tartare: with a knife chopped

Noble pâté-croûte: Bigorre's black pork, duck and goose foie gras from the south west of France

wonderful dinner with the "supremacy of vegetables" menu. Arguably the best sweetbreads I have ever had.

Full account of dinner is here: http://www.diarygrowingboy.com/2018/06/europe-2018-day-1-country-garden-dining.html

9

Delicious lunch with the pâté en croûte world champion of 2015. Definitely the best I have ever had. The steak tartare was good, too.

Full post on lunch is here: http://www.diarygrowingboy.com/2018/07/europe-2018-day-6-last-lunch-in-belgium.html

8

choucroute with pork knuckle, salted pork loin, smoked pork belly, and sausages

Featured Restaurants

via Hottest Tables

Kilimanjaro

Merkez Mah. Silahşör Cad. Birahane Sok. No: 1, Merkez Mahallesi, Tarihi Bomonti Bira Fabrikası, 34384 Şişli/İstanbul, Turkey

Nobelhart & Schmutzig

Friedrichstraße 218, 10969 Berlin, Germany

m WB50 #43 OAD 187 RR #806 RR PRO #17.67 RR USER #0.00 g

Tartarbar

Vilenskiy Pereulok, 15, Sankt-Peterburg, Russia, 191014

LL #1025

Bouchery

Chaussée d'Alsemberg 812/A, 1180 Bruxelles, Belgium

RR #6726 RR PRO #13.64 RR USER #0.00

ernst

Gerichtstraße 54, 13347 Berlin, Germany

WB50 #75 OAD 16 RR #303 RR PRO #18.67 RR USER #0.00
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