Foodle

Maison Lameloise may not receive a ton of international hype but the restaurant is a mainstay of French fine dining , having held ⭐️ ⭐️ ⭐️ Michelin since 1979 .

The discovery menu starts with one of the house signatures , Langoustine cooked in puffed rice and paired with a celeriac ravioli stuffed with langoustine tartare with apple compote and a mustard cream .

A thick cut of sole is topped with Melba toast , Jerusalem artichokes cooked in hay butter , acidulated raisins bring terrific acidity and the fish is rounded out with a terrific vin Jaune sabayon .

Red deer fillet is grilled over wood fire with beets , pumpkin , fennel and a light pine needle jus . The shoulder is served stuffed with foie gras along with apple and black trumpet mushrooms .

An all killer cheese cart follows , with cheese solely from the region .

Dessert is a medley of citrus and clementine which is right up my alley .

Really enjoyed the precise and understated menu here , no bells and whistles , just faultless execution . Couple that with an incredible wine cellar which includes around 70 BTG options and this is a perfect way to unwind over a Monday lunch .. Less

🎄𝗬𝗮𝗺𝗮’𝘀 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 𝗖𝗼𝘂𝗿𝘀𝗲
💎クリスマスは年末限定「Yamaの料理コース」
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Last year, “𝗬𝗮𝗺𝗮” stunned the culinary world by becoming the first restaurant in Japan specialising in “𝗔𝘀𝘀𝗶𝗲𝘁𝘁𝗲 𝗗𝗲𝘀𝘀𝗲𝗿𝘁” to earn a @michelinguide star🌟

The course menu here is usually updated every two months, but from 19 to 29 December they are offering a special 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 & 𝗬𝗲𝗮𝗿-𝗘𝗻𝗱 𝗖𝗼𝘂𝗿𝘀𝗲 featuring savoury dishes❄️

A personal highlight was a remixed “𝗞𝗶𝗻𝘂,” silk-like strained chestnut strands over smooth rice purée🍚 It was served with a foie gras flan in place of the traditional chestnut version🦆

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

日本で初めてアシェットデセール（デザートコース）でミシュラン1つ星を獲得し、歴史的快挙を成し遂げたお菓子なお店「Yama」⭐️

通常はデザートをメインに提供していますが、クリスマスには12月19日から29日限定の「Yamaの料理コース」を頂きました🎄ラインナップは去年から更にパワーアップ⛰️

シグネチャーの「絹」をリミックスしたフォアグラのフラン版や、旨味を最大限に引き出した「富士山麗の根性葱と新米」が特に印象的でした🌟

①, ② 🍨「クリスマスモンターニュ」
③ 🥬寒縮ほうれん草と茂喜登豚
④ 🥒野菜のパロティーヌ
⑤, ⑥ 🦀海老と蟹のテリーヌ・スープ
⑦, ⑧ 🌰「冬絹」栗・フォアグラのフラン・米のピュレ
⑨ 🐟九絵と月光百合根のヴァプール
⑩ 🍎林檎のグラニテ

⑪, ⑫ 🐟鰆のベニエ
⑬ 🍚富士山麗の根性葱と新米
⑭, ⑮ 🍐熟成蜂蜜と洋梨
⑯ 🍰プティフィール
　　 ▷ 🍋柚子のパートドゥフリュイ
　　 ▷ 🌹薔薇のマカロン
　　 ▷ 🍵抹茶のチョコラ
　　 ▷ 🥜菓子胡桃
　　 ▷ 🍓とちあいか
⑰, ⑱ 🎁苺とバニラの「Rectangle」 (+¥18,800)
⑲, ⑳ 🕯️クリスマス内装・シャンパン

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆Yama · 山
🗼┆Shirokane · 白金
👩🏻‍🍳┆Assiette Dessert · アシェットデセール
🏷┆@yama.shirokane @kouman1 #yama
💰┆Christmas & Year-End Special Course
　　 Yamaの料理コース (¥54,800 / person)
🚉┆Hiroo · 広尾駅 (Exit 1)🚶🏽‍♀️12min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_yama #tokyohalfie_shirokane #tokyohalfie_白金 Less

Wonderful to be back at 2* @ruyuan_hangzhou for its innovative interpretation of Hangzhou cuisine. The restaurant is led by Chef Fu Yue Liang with 4 decades of culinary experience who continues to constantly innovate to this day. The is a restaurant that I’d love to visit every time I’m in Hangzhou. This time I got to witness the art of painting on whisked tea foam - a revered Chinese art originating in the Tang Dynasty and perfected in the Song Dynasty. Thank you Chef Fu and Iris for the wonderful hospitality as always!

Our menu:

Sliced Qingliang Peak Dried Stone Bamboo Shoots

Lotus Root Filled with Glutinous Rice, Honey Syrup Dressing and Osmanthus

Marinated Jellyfish and Pickled Vegetable in Spring Onion and Sichuan Pepper Sauce

Tea Smoked Egg with Caviar

Double-boiled Fish Meat Ball Consommé with Sweet Beans

Stir-Fried River Shrimp with Red Pepper and Prickly Ash

Poached Grass Carp with Sweet Vinegar Sauce

Steamed Swimming Crab with Fermented Egg Sauce

Daily Selection of Vegetables

Boiled Rice with Diced Marinated Duck, Rice Crust, Cabbage and Coriander

Black Tea Flavored Chestnut Puree with Coffee Sorbet
•
2*, Ru Yuan 如院
Hangzhou, China
#supermelChina Less

Top 10 of 2025, at number 9!

Sühring

Wild boar pie - pistachio - parsley - black truffle

As Belgians, we hold pâté en croûte to exceptionally high standards — largely thanks to the influence of Karen Torosyan at Bozar, whose mastery of the craft is one of a kind! However the one dish at Sühring that quietly impressed and lingered in memory was the ‘game pastete’! First presented in its entirety, finely crafted and elegant, before being sliced and served, a nod to tradition without feeling heavy or old-fashioned!

The blend of venison, duck liver, poultry, mushrooms, pistachios, and soft Madeira jelly was deeply savory but remarkably gentle. The pastry was light and golden, holding everything together without overshadowing the filling. At the center, egg and truffle added depth and comfort.

The parsley salad, dressed with truffle vinaigrette at the table, refreshed the palate, while the small pickled salad tucked into a crisp tuile brought a moment of surprise.

Our visit to Sühring in May stood out as one of the best dining experiences of the year, and it comes as no surprise that, since then, the restaurant has been awarded a very well-deserved third Michelin star. This dish captured exactly why — restraint, harmony, and a quiet confidence that speaks of true mastery.

Michelin Guide : ⭐️ ⭐️ ⭐️
W50Best : 22
OAD top 100 : 15

📷 : @lucievd Less

Caribe Colombiano @celele_restaurante 🩷

- Marlin, long beans, sesame, arabis spices -
- Crab, sweet pepper, egg, samaria arepa -
- Chicken, bananas, sour guava, coconut -
- Coconut, ylang ylang, grapefruit, goose berries -
- Iruwá, choiba, mucuma -

Must visit in Cartagena and Foodtastic Experience by @jaimedrc87 🙏✨ Less