Foodle

Parissteak with horseradish, red beets, capers, red onion, egg, beer & snaps.

https://www.japantimes.co.jp/life/2018/03/10/food/norwegian-campaign-behind-japans-love-salmon-sushi/

http://povmagazine.com/articles/view/review-michelin-stars-tales-from-the-kitchen

Dinner at one of the finest restaurants in Ecuador - Zazu Quito, part of the Relaix & Chateaux collection. Wilson Alpala, an Ecuadorian Chef who joined Zazu after spending the first years of his career in France, serves contemporary cuisine using local ingredients. He works very closely with farmers, grows vegetables in the restaurant's greenhouses, and selects his own team of reliable fishermen on the coast.

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