Foodle

Christopher Coutanceau and his family have been restaurateurs in La Rochelle since the mid 80s , and these days they ran a few venues in town including the flagship Michelin ⭐️ ⭐️ ⭐️ venue .

The menu is composed entirely of seafood and oscillates between classic French gastronomy and some modern interpretations. As one would expect at this level , there were no weak dishes and a few were incredible .

Pearl Monkfish , monkfish liver , carrot - is a lovely delicate start , the poached loin served at room temp , the liver very pure in flavour and quite different to the Japanese ankimo presentation

Oyster Medley shellfish, iodized foam - this one is a showstopper , a gillardeau oyster is poached and barbecued and is a revelation , surrounded by an assortment of clams, cockles , razor clams and barnacles . Just pure and a pleasure to eat .

Living bouquets shrimps , île de Ré pastis and sea herbs- gorgeous sweet grey shrimp served raw and tartare , with a rich shellfish jelly consommé and a shrimp and pastis ice cream which works scarily well !
Squid in contrast cauliflower and citron - a squid Ying Yang , the white section is a tartare with cauliflower and citrus , the black sees the squid barbecued and deeply roasted with rich squid ink sauce . Mixing the two captures a great harmony .

Crab is rolled inside a potato cannelloni with crab carcass butter , paired with a crab and nasturtium bisque and toasted brioche with crab glaze .

Brill baked in sea papillot- a handsome tranche of brill is accompanied by a medley of mushrooms, and mushroom jus , a lovely interaction .

Scallops Pithiviers , cabbage, celery and autumn truffle- the signature dish of the house , incredible puff pastry , a thick and proud scallop encased in scallop coral mousseline , and a lovely duo of celeriac and black truffle ground the dish with earthy flavours . A rich and luscious main course .

Jellyfish is a unique ingredient for a pre dessert , here it is used for its neutral texture , along with a yuzu granita and a seaweed crisp .

Quince , pear and saffron - this is not overly creative but utterly delicious and a great finale . Less

As the crowds gather at Strasbourg famous Christmas markets , @aucrocodile provides respite from the chaos outside . Established over a 100 years ago , this storied venue held three Michelin stars in the 1980s and has won and lost numerous stars since due to ownership changes . The dining room centres around an enormous painting capturing a scene from the French resistance movement during WWII . The painting was given to the restaurant in lieu of having to pay a bill !

A surprise 6 course menu was well conceived , beginning with a well caramelised scallop paired with Jerusalem artichoke and a creamy whisky sauce .
Poached oyster is stuffed with an oyster ragout , served with a crispy pork skin .
Monkfish loin is served with monkfish liver pikelet , a seaweed sabayon and a Pinot noir sauce. Surprisingly the two sauces achieve lovely harmony .

An assiette of lamb and artichoke rounds out the savory courses with a light lamb and tarragon jus .

Pre dessert combines buffalo milk curd with candied fennel . Tart and floral .

Final bites come in the form of a lovely pear and bergamot and sage dessert . A few simple elements but as with most of the meal , lovely harmony Less

Textbook French fine dining from @lallement_arnaud at @assiettechampenoise . The representative restaurant of the region it has held ⭐️ ⭐️ ⭐️ since 2013 .

As with most tasting menus over the last few weeks the journey starts with a scallop . Here the utterly perfect mollusc is balanced with a variety of cabbage preparations, the slight bitter note of the cabbage pairs well with the scallops sweetness .

Mackerel was the dish of the day , an amazing crust on the skin while the flesh remained raw , a plum sauce , a wild prune jelly and a mackerel bone cream worked in amazing harmony , Unami and sweetness .

Brill is a terrific fish and is rightly served very simply with a champagne sauce and roasted onions .

Roe deer is served in a little tournedos with foie gras , and an accompanying piece is grilled on the binchotan . Braised treviso and a rich venison just complete the dish .

Cheese service is a highlight with plenty of regional options .

Dessert is all about hazelnuts , a souffle pancake hybrid with stuffed with hazelnut chiboust , simply served with vanilla ice cream and a praline foam .

Assured confident cooking in a beautiful venue , the food here is less about bells and whistles and more about terrific execution. Love it ! Less

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

In a dark brooding and sleek dining room lies Vienna’s best seafood fine dining experience, the ⭐️ ⭐️ @konstantinfilippou .

The lunch menu is terrific value and starts off with an absolute banger . Lightly cured prawns are paired with a jelly of duck consommé and a vibrant green vichyssoisse . It is an inspired combination and the presentation and flavour profile bore resemblance to the famous starting salvos of the menus of Ducasse and Robuchon .

Lightly acidulated mussels are both sweet and briny , along with cucumber and Sunchoke disks and a rice starch sauce .

Amalfi lemon ice cream , koji , brown butter reduction and a ring of Royal Vienna caviar is a fabulous combination of acidity and salinity .

A crisp disk of trout sits on a bed of chicory and radicchio with a vibrant lovage sabayon . Excellent balance again .

The Viennese classic of mushrooms in cream is the loose inspiration for langoustine and corn , the cream coming in the form of a rich prawn emulsion .

Salmon was well cooked , with high quality trout roe , pumpkin and potato crisps . As a main dish this was stylised comfort food .

Dessert was an apricot dominant creation , beautifully presented with saffron ice cream and hazelnuts .

An exciting lunch with a clear point of view . Less

🍔Tokyo Hamburger Seletion 3🍔

【StoreName、店家名稱、가게 이름】

【WAGYU BURGER HIROKIYA】
1F, Imperial Roppongi No.1 Building, 5-16-5 Roppongi, Minato-ku, Tokyo
日本東京都港區六本木5-16-5 Imperial六本木1號館1樓
일본 도쿄도 미나토구 롯폰기 5-16-5 임페리얼 롯폰기 1호관 1층

【American diner ANDRA】
5-13-7 Higashi-Ueno, Taito-ku, Tokyo
日本東京都台東區東上野5-13-7
일본 도쿄도 다이토구 히가시우에노 5-13-7

【THE WAGYU BROTHERS】
2F, Endo Building, 1-18-3 Asakusa, Taito-ku, Tokyo
日本東京都台東區淺草1-18-3 遠藤大樓2樓
일본 도쿄도 다이토구 아사쿠사 1-18-3 엔도 빌딩 2층

#savorjapan
#japanesefood #japantrip #tokyofood #Hamburger
#日本料理 #日本旅遊 #東京美食 #漢堡
#일본음식 #일본여행 #도쿄맛집 #햄버거 Less

Tabelog 4.48🥈
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Sugalabo is an invitation-only restaurant led by Chef Yosuke Suga, famous for blending French culinary technique with the finest Japanese seasonal produce in a creative, research-driven setting.

Signature dishes showcase ultra-premium ingredients and careful flavor balance. Chef Suga’s menu changes frequently based on his monthly ingredient-sourcing trips across Japan, ensuring the freshest fish, rare meats, and seasonal vegetables are used for each course. The most memorable dish was the tender awabi steak with intense liver sauce. The prosciutto curated by Mr. Tada’s workshop, which is the only certified Parma Ham producer in Japan, was so soft and intense. It was served atop warm Japanese rice, blending umami-laden ham with subtle rice sweetness for a sushi-like effect.
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Owner Chef Yosuke Suga worked for Joël Robuchon for 16 years. Thanks to his talents, he became the Executive Chef L’Atelier de Joel Robuchon in Tokyo at the young age of 26. He subsequently went to various parts of the world to lead restaurant openings by the Robuchon group. Suga San eventually returned to his homeland and opened this introduction-only French restaurant in 2015.

Reservation is limited to regular customers only and you should plan your visit 10 months in advance.
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💵 Budget: 70,000 yen Less