About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Lunch at Phedmark at Phedmark
One dish stop, they sell their Stir Fried Basil (ผัดกะเพรา) until they sell out which happens very day. If you are unlucky you have a 90 minute wait, in Bangkok outside in the heat.
Go for the very spicy version, if you can bear it.
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- Gerhard Huber added a new meal Dinner at Mamasita at Mamasita
Apparently the best Mexican in town, that maybe true, but it certainly would not stand up against places in LA. The guacamole was pretty good, high acidity and a little spicy. The cochninita taco the better of the 2 I had there.
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This is maybe the best place to eat croissant on Earth. Yes, this sounds like a hyperbole but trust me it is not.
It starts with the space, an old industrial warehouse in the hip neighbourhood of Fityroy, barely renovated houses the kitchen which is a ultra cool cube with same artistic light fixtures.
What a business model, every day from 8am... More
This is maybe the best place to eat croissant on Earth. Yes, this sounds like a hyperbole but trust me it is not.
It starts with the space, an old industrial warehouse in the hip neighbourhood of Fityroy, barely renovated houses the kitchen which is a ultra cool cube with same artistic light fixtures.
What a business model, every day from 8am to 3pm they serve a varying selection of croissants, danish and their own invention, the Cruffin.
Every single pastry is amazingly good, perfectly executed, fresh from the oven and super delicious.
But then they hit you with the Salty Caramel Croissant. I swear you will never, ever eat any pastry as good as this one. Onto the chocolate chip base they add very generously salts caramel and all this gets wrapped in the perfectly constructed layered dough.
Unbelievable, no where in Vienna (where the croissant comes from) or Paris will you find anything as good as this. Less
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- Gerhard Huber added a new meal Dinner at Kazuki's Restaurant at Kazuki's Restaurant with Ian Westcott
Chef-patron Kazuki Tsuya and his wife and business partner Saori moved Kazuki's from the outskirts of Melbourne to the center.
There they present a Japanese inspired menu, well executed and calibrated. Some of the snacks at the beginning are really good like the nori crisp with salmon caviar and cod roe.
However the highlight of the whole meal was... More
Chef-patron Kazuki Tsuya and his wife and business partner Saori moved Kazuki's from the outskirts of Melbourne to the center.
There they present a Japanese inspired menu, well executed and calibrated. Some of the snacks at the beginning are really good like the nori crisp with salmon caviar and cod roe.
However the highlight of the whole meal was not the food but the wines my friend @ilwestcott356 brought with him. 2 champagnes from Vilmart & Co and the absolutely stunning Charmes-Chambertin from Domain Arloud.
What a wine!
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- Gerhard Huber added a new meal Dinner at Barr at Barr with Lou Stejskal and Johan Cuypers
The casual place of the Noma group, a food which does not get announced by simply served. Food which should instil comfort and not challenge you.
Not really my thing, the Jägerschnitzel is bodily harm for an Austrian like me.
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Normally I do not like collaboration dinners. I feel that usually you get a better version of the respective Chef in their own place. However, when I heard about this one, I did not hesitate to sign up. And I was not disappointed. These two Chefs are surely at the top of their game, have worked together already 6 times and know how to make this work.... More
Normally I do not like collaboration dinners. I feel that usually you get a better version of the respective Chef in their own place. However, when I heard about this one, I did not hesitate to sign up. And I was not disappointed. These two Chefs are surely at the top of their game, have worked together already 6 times and know how to make this work.
The dishes Peter Knobl brought to Perl were his version of the carabinero, his pigeon and some of his canapés at the start.
A phenomenal dinner, thank you to the two Chefs! Less
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2nd part of the Bau-Festival. Special opening for Peter Knobl and his team, before the same evening's collaboration dinner. We could tag along so Steve & Margaret could catch the flight to Milano in the late afternoon.
Quite a few new dishes, all of them great.
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Part one of the Bau-Festival this weekend (three meals in 24 hours)
Christian Bau continues to evolve and refine his already outstanding style. There are very few cooks currently cooking who have his absolute dedication to perfection while working at the height of their creative life.
His dishes are always, sourced from the best possibly supplier,... More
Part one of the Bau-Festival this weekend (three meals in 24 hours)
Christian Bau continues to evolve and refine his already outstanding style. There are very few cooks currently cooking who have his absolute dedication to perfection while working at the height of their creative life.
His dishes are always, sourced from the best possibly supplier, without any regard for cost, perfectly executed and calibrated. His play with acidity and textures makes is such a sensory pleasure to eat there.
Three dishes to illustrate this:
The agnolotti filled with veal and frog legs. The pasta is very thin and cooked al dente which gives a little bite. The mixture of frog legs and veal give you an astonishing filling. On top of that he adds the truffle foam wich makes the dish extraordinary.
The turbot, a thick slice of fillet, cooked glassy to perfection. The sweetness of the fish gets balanced with onions and green vegetables.
Le poulet, a super small producer which delivers only 6-9 animals to Germany a week, all of them go to Christian Bau. The bite and flavour of this chicken cannot be compared with anything you had before which called itself a chicken. Incredible.
For sure one of my best meals of the year. (And there are 2 more meals coming up). Less
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The Marienlyst Strandhotel is a huge hotel right on the ocean. It can feed hundreds of people at the same time. But Chef Casper Stuhe Sobcyk has carved out a small spot where he can indulge in some fine-dining the way he would like to do it.
A very interesting menu, highly ambitious but with some small faults in the execution.
I was really looking... More
The Marienlyst Strandhotel is a huge hotel right on the ocean. It can feed hundreds of people at the same time. But Chef Casper Stuhe Sobcyk has carved out a small spot where he can indulge in some fine-dining the way he would like to do it.
A very interesting menu, highly ambitious but with some small faults in the execution.
I was really looking forward to eat the famous butter-aged beef. The flavour was excellent, however I think that the beef itself was not as good as it could have been. I can see the potential in this aging method.
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