Foodle

It's been 4 years since we last visited Chef Virgilio Martínez' Central Restaurante in Lima, currently #5 on the World's 50 Best and featured on Netflix's Chef's Table. Today, it has transformed into one of the must-visit gastronomic dining destinations of the world. The entire meal takes a diner on a journey through various flavors and ingredients drawn from different altitudes (-10m below sea level to 4100m) in Peru. The tasting menu is a reflection of Martínez and his sister’s research into ingredients in the Andes, the Amazon, and the sea. Overall, a very interesting meal full of flavors we've never experienced or heard of before.

We're also very excited to visit Virgilio's upcoming restaurant, Mil, which is located right above the ruins of Moray.

In January Peter invited me to a special meal at The Chairman. I have posted a meal about this. Attached is a very interesting article about that dinner.

https://hk.asiatatler.com/dining/are-they-going-to-save-cantonese-cuisine

Sam, I want to see your first meal here on Foodle!!

"“And every moment is precious."

Interview with one of the very rare female tea grandmasters in Japan. Scheduling and workshop info in link.
http://www.luxeat.com/blog/17th-generation-tea-master-fuyuko-kobori/

I'm hoping to return to Sweden this year and get a reservation at Frantzen. Crossing my fingers and setting my alarm.

https://guide.michelin.com/us/chicago/people/bjorn-frantzen-chef-sweden-michelin-stars/news

Something really cool from the WSJ:

http://www.wsj.com/video/noma-20-reinventing-the-best-restaurant-in-the-world/0AA43842-D43D-41AC-B739-D5C4F09279E2.html?mod=djemMostPopVideo_h

Something really cool from the WSJ:

http://www.wsj.com/video/noma-20-reinventing-the-best-restaurant-in-the-world/0AA43842-D43D-41AC-B739-D5C4F09279E2.html?mod=djemMostPopVideo_h

Guide to Norway: From Sea to Table
The journey starts in Oslo where we meet our host Halaigh Whelan-McManus at MAAEMO, the three-star Michelin restaurant where he works as a sous chef. After talking to his boss about the wonders of Norway’s nature and culinary potential – and having a chat with locals about what Norwegians really like to eat (yes, you guessed it, frozen pizzas), Halaigh heads to the west coast to go diving for some of the world’s most sought-after scallops. After eating raw, live scallop on the boat, the fishermen invite Halaigh back for a home-cooked feast with scallop gratin , bacon-wrapped scallops and plenty of cold beer. Further down the south-coast, in Stavanger, we get a sample of what happens when these scallops get into the hands of a sushi master. At sushi restaurant SABI OMAKASE, head chef Roger Asakil gives Halaigh a lesson in how to cut fish, before treating him to sushi made with a local twist, including smoked reindeer heart.

https://video.vice.com/en_us/video/munchies-guide-norway-pt-1-from-sea-to-table/599afcf020fe9cf86a77c9aa?utm_source=munchiesfbus

"“When guests come, you go to meet them,” Stalker commanded as he sprinted across the kitchen to urge the intern toward the door. “You go, because you’re at Noma now. And that is who we are.”

https://munchies.vice.com/en_us/article/kzpn89/noma-relaunch-copenhagen