Foodle

La cocina sana o “minceur” de Monsieur Guerard se sustancia en L’Orangerie, el precioso restaurante anexo al tres estrellas, donde en cada servicio se sirve un menú distinto de tres platos por sesenta y cinco euros. Mucha verdura, platos frescos y muy sabrosos y ninguna sensación de cocina “de régimen”. Si esto adelgaza me podría apuntar perfectamente. El único aspecto negativo es que facilitan el acceso a la carta de vinos principal y linda con el salón de los Armagncs y, claro, uno no es de piedra. Estupendo servicio capitaneado por Sara (de Estepona, toma ya). @lespresdeugenie Less

Muy logradas las piezas de pastelería y repostería sin azúcar de Zusto Café en Puerto Banús (Marbella). Elaboradas a base de un edulcorante (el Zusto) desarrollado en la Universidad de Bruselas y patentado, con la complicidad del pastelero Eric Vermeulen que aporta las recetas y perfecciona los resultados. Apenas perceptibles las diferencias con la pastelería tradicional. Además de repostería, la oferta incluye desayunos, helados, cereales, mermeladas, tabletas de chocolate belga. Muy buenos el croissant de almendra o el brownie y los helados cremosos. Un descubrimiento sorprendente, muy interesante y con un potencial de expansión tremendo. @zustocafe.es Less

My last night in Tbilisi.
A quiet neighbourhood with the charm of a bygone era, nestled on a hillside; an old building, candles on the stairs, first floor. The door opens. Chef @tekunia, from @littera_restaurant, welcomes us into her beautifully decorated flat with high ceilings.
A first room, where music plays softly, doors opening onto a superbly equipped kitchen, and to the right, the dining room, a central table with lit candles and small vases of flowers, a round pendant light on the ceiling, wine fridges lined up on the left.
We start with the Pkhali, bread and a paste of the spicy adjika which I love.
Next comes a sea bass tartare (usually it’s catfish, she tells us), with fresh coriander and a lime sauce, almost like a ceviche. Fresh, very good.
The ever-present chacha is already on the table and my shot is gone.
It’s so pleasant here, I think to myself. One can be made to feel welcome in a restaurant, but there’s always a different level of intimacy and informality when someone welcomes you into their own home.
We’re still only just getting started, and already several toasts have been made. That’s just how Georgians are. The next two dishes are particularly noteworthy.
Artichokes with a velvety Bazhe sauce containing walnuts, spices (including adjika :)) and vinegar. I loved it.
And a Georgian Tolma, with minced duck, rice and spices, wrapped in vine leaves and served with a foam of matsoni (fermented milk, almost like yoghurt) and mint.
Several good qvevri wines and toasts later, a wheat risotto with quail and local truffles, a dessert with feijoa, plus a final shot of Chacha, and I vaguely recall that we may have danced to the tune of ‘Mack the Knife’ at the end.
I took a long walk back to the hotel, on my own, so that I could soak up a little more of all that this city has to reveal.
Madloba. Less

Of all the Nordic cities, Oslo is the one I find most compelling. I like the people. I like the food. Both are rich in character and flavour, yet refreshingly unpretentious.

The restaurant scene isn’t quite as overwrought and self-important as that of Copenhagen — the predictable destination of every ridiculous foodie. But then again, at least in Oslo the kitchen stagiaires seem to be actually paid — and somewhat less likely to be physically assaulted by their chefs. Progress, Nordic style.

Hot Shop is my coup de cœur in Oslo. Pristine ingredients, rigorous cooking, excellent wines, no storytelling bullshit, and a cozy room. The kind of restaurant that reminds you why going out to eat still matters — and why you keep coming back. See you soon @torjus_porat_ ✊ Less

@waldhotel_sonnora

“I once read in a newspaper article that Clemens never wanted to be a star — they were right. He did not aim for it, yet he inherited three stars, became the youngest chef to hold them, and has maintained them every year since 2017. He remains discreet on social media, distant from the spotlight of the international gastronomic press and the louder awards of our time. He lives in his world, in his kitchen, dealing with the everyday struggles of a young restaurateur who seems far more concerned with the guest than with himself. The very definition of hospitality!

As we drove away from Sonnora through the vivid green forest, Cíntia said, already nostalgic — this was one of the best meals of my life! And I tend to agree.” - full article on the blog
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“Lembro-me de uma vez ler um artigo de um jornal que referia que Clemens não queria ser uma estrela – não podiam estar mais certos. Não tinha esse objetivo mas herdou três estrelas, tornou-se o mais jovem chef a conquistá-las e assim tem feito todos os anos desde 2017. Continua parco nas redes sociais, vive longe dos holofotes da grande imprensa gastronómica e dos prémios mais movimentados da atualidade. Vive no seu mundo, na sua cozinha, com as dores de um pequeno e jovem empresário que procura dar mais atenção ao cliente que a si próprio. A epítome da hospitalidade!

Quando entramos no carro e nos afastamos do Sonnora entre o verde vibrante do bosque, a Cíntia exclamou já com saudade – foi uma das melhores refeições da minha vida! E eu tendo a concordar.” - artigo completo no blog

#waldhotelsonnora #mystorywithmichelin #germany #clemensrambichler #finedininglovers Less

@waldhotel_sonnora

“We skipped cheese at lunch — saving it for the evening as part of a lighter dinner. The Japanese “Misho” lemon, turned into a sorbet with Ligurian olive oil and Crème d’Isigny, worked as a perfect palate cleanser: citrusy, clean, light and flavourful.

The warm “Trevoux” pear with Marcona almond, parsley, lime and Muskateller became a dessert that felt like several at once. Balanced sweetness, distinct textures, a play of temperatures — warm pear against cooler elements. No excess, exactly what one expects after a long meal.

And then, as an autumn treat off-menu: a tarte tatin with vanilla ice cream and white truffle filling the room with aroma. We could have ended there, but as if we had barely eaten, a seemingly endless parade of petit fours followed — and not miniature ones. Many spoon desserts: sorbet, chocolate cake, lemon meringue tart, mango and coconut tartlet, beignets, madeleines. Everything at the expected level — no obsession with Instagram pastry aesthetics, but far more flavour and memory than most elegant desserts populating celebrity pastry chefs’ feeds.“ - more on the blog
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#waldhotelsonnora #germany #finedining #mystorywithmichelin #pastry Less