Foodle

Gerhard Huber with Sam Clonts
6 years ago at Bar Uchu

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

Lou Stejskal
6 years ago

"“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/

17th-generation tea master Fuyuko Kobori

If you have ever witnessed a Japanese tea ceremony, then you know that it is a very special event. Unfortunately, many Westerners think the ceremony is just a fancy way to drink tea. As Fuyuko Kobori, a 17th-generation tea master and one of the rare women to attain this position explains, the tea ceremony is […]

Lou Stejskal
6 years ago

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

The First Day I Got My Michelin Stars: Björn Frantzén of Frantzén in Sweden

Contemporary European restaurant Frantzén was one of the three restaurants that was bestowed with the highly-coveted three Michelin stars in the 2018 MICHELIN G

Lou Stejskal shared Gerhard Huber's post
6 years ago

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

Noma 2.0: Reinventing the 'Best Restaurant in the World'

Chef-owner Rene Redzepi shuttered his award-winning restaurant to rethink everything. This video goes behind the scenes at the new Noma in its frantic final days before re-opening. Photo: Alexander Hotz/The Wall Street Journal.

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Gerhard Huber
6 years ago

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

Noma 2.0: Reinventing the 'Best Restaurant in the World'

3 likes
0 comments
2 shares

Lou Stejskal
6 years ago

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

Guide to Norway: From Sea to Table

Richard Kaegi
6 years ago

Lou Stejskal
6 years ago

"“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