Foodle

Public petition:
let’s stop serving bread as a “moment”.

Bread is not a course.
It’s companionship, connection, salvation.

At CURA, the rule almost collapses.
This milk bread — soft, gently sweet, served with Azorean butter and green olive oil — is so good it almost makes us forgive the trend… almost.

Sign the petition or not.
Just keep serving me bread like this. All through the meal.
I’ll deal with the calories.
And Mounjaro.

Full article at flavorsandsenses.com
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𝘗𝘦𝘵𝘪𝘤̧𝘢̃𝘰 𝘱𝘶́𝘣𝘭𝘪𝘤𝘢:
𝘢𝘤𝘢𝘣𝘦𝘮𝘰𝘴 𝘤𝘰𝘮 𝘰 𝘱𝘢̃𝘰 𝘴𝘦𝘳𝘷𝘪𝘥𝘰 𝘤𝘰𝘮𝘰 “𝘮𝘰𝘮𝘦𝘯𝘵𝘰”.

𝘖 𝘱𝘢̃𝘰 𝘯𝘢̃𝘰 𝘦́ 𝘶𝘮 𝘱𝘳𝘢𝘵𝘰.
𝘌́ 𝘤𝘰𝘮𝘱𝘢𝘯𝘩𝘪𝘢, 𝘭𝘪𝘨𝘢𝘤̧𝘢̃𝘰, 𝘴𝘢𝘭𝘷𝘢𝘤̧𝘢̃𝘰.

𝘕𝘰 𝘊𝘜𝘙𝘈, 𝘢 𝘳𝘦𝘨𝘳𝘢 𝘲𝘶𝘢𝘴𝘦 𝘤𝘢𝘪 𝘱𝘰𝘳 𝘵𝘦𝘳𝘳𝘢.
𝘌𝘴𝘵𝘦 𝘱𝘢̃𝘰 𝘥𝘦 𝘭𝘦𝘪𝘵𝘦 — 𝘮𝘢𝘤𝘪𝘰, 𝘭𝘦𝘷𝘦𝘮𝘦𝘯𝘵𝘦 𝘥𝘰𝘤𝘦, 𝘤𝘰𝘮 𝘮𝘢𝘯𝘵𝘦𝘪𝘨𝘢 𝘥𝘰𝘴 𝘈𝘤̧𝘰𝘳𝘦𝘴 𝘦 𝘢𝘻𝘦𝘪𝘵𝘦 𝘷𝘦𝘳𝘥𝘦 — 𝘦́ 𝘵𝘢̃𝘰 𝘣𝘰𝘮 𝘲𝘶𝘦 𝘯𝘰𝘴 𝘧𝘢𝘻 𝘢𝘤𝘦𝘪𝘵𝘢𝘳 𝘢 𝘮𝘰𝘥𝘢… 𝘲𝘶𝘢𝘴𝘦.

𝘈𝘴𝘴𝘪𝘯𝘦𝘮 𝘰𝘶 𝘯𝘢̃𝘰 𝘢 𝘱𝘦𝘵𝘪𝘤̧𝘢̃𝘰.
𝘔𝘢𝘴 𝘴𝘪𝘳𝘷𝘢𝘮-𝘮𝘦 𝘴𝘦𝘮𝘱𝘳𝘦 𝘱𝘢̃𝘰 𝘢𝘴𝘴𝘪𝘮. 𝘈𝘰 𝘭𝘰𝘯𝘨𝘰 𝘥𝘦 𝘵𝘰𝘥𝘢 𝘢 𝘳𝘦𝘧𝘦𝘪𝘤̧𝘢̃𝘰.
𝘋𝘢𝘴 𝘤𝘢𝘭𝘰𝘳𝘪𝘢𝘴 𝘵𝘳𝘢𝘵𝘰 𝘦𝘶.
𝘌 𝘰 𝘔𝘰𝘶𝘯𝘫𝘢𝘳𝘰.

𝘈𝘳𝘵𝘪𝘨𝘰 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘰 𝘦𝘮 𝘧𝘭𝘢𝘷𝘰𝘳𝘴𝘢𝘯𝘥𝘴𝘦𝘯𝘴𝘦𝘴.𝘤𝘰𝘮

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November 20, 2025 @tresindstudio in Dubai: The 1st Indian restaurant in the world to receive 3 Michelin ⭐️⭐️⭐️ and one of the most thoroughly enjoyable experiences we have had in recent memory. @chefhimanshusaini has had quite a year ranking #3 worldwide at the Best Chef Awards as well as achieving the elusive Michelin ⭐️⭐️⭐️. Our thanks to all for their remarkable hospitality highlighted by the 🦋 painting given us by their resident artist 💕.

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At @sushi_anaba in Copenhagen, Taisho @madsbattefeld has created something extraordinary: a deeply personal, Scandinavian interpretation of traditional Edo-Mae sushi.

The omakase unfolds with remarkable restraint:
turbot nigiri cured in kombu, pristine shrimp 🦐, razorclam, brown crab, herring, akami zuke, chutoro, kamatoro, uni; all carried by a very lightly packed shari with a pronounced, precise acidity.

One of the joys here is the intimacy. Being able to speak Danish with the taisho only deepens the experience.

When I asked Mads-san: “What’s your favorite fish to work with?”
His answer was simple: “Seasons.”

That philosophy runs through every bite.
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📍 Sushi Anaba, Copenhagen - Denmark
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Welcome back to Copenhagen Casuals - Bakery War Edition.

In Copenhagen, a war is raging.
Every corner gets a new bakery.
The quality keeps rising.
Eat or be eaten.

Enter @konghansbakery a spin-off from the iconic 2 Michelin–starred @konghanskaelder , with the former pastry chef from Jordnær behind it, Mads - his name is a bit ironic @not.a.pastry.chef

They’re not playing around.
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📍 Kong Hans Bakery - Copenhagen, Denmark 🇩🇰
💶 From 35kr - €5
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