About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Oligarch playground. A self designed tasting menu turned out to be quite good.
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- Gerhard Huber added a new meal Dinner at Uwe at UWE
UWE, the former head Chef of the Mandarin Oriental has struck out on his own. Overall a very ambitions concept in a small setting. Uwe work the outside of the pass, he introduces and serves almost all of the dishes and as a throwback to old times some of the plating is done in front of the customer at the table.
Clearly some of the dishes are inspired... More
UWE, the former head Chef of the Mandarin Oriental has struck out on his own. Overall a very ambitions concept in a small setting. Uwe work the outside of the pass, he introduces and serves almost all of the dishes and as a throwback to old times some of the plating is done in front of the customer at the table.
Clearly some of the dishes are inspired by other restaurants and one should in this case clearly indicate such an inspiration.
Apart from this justified criticism, almost all of the dishes are sourced with high quality ingredients, executed well and have great flavours. Some minor technical issues aside, this is in my book a clear one star and should receive one.
Besides the food another star of this places is its wine list which prices top wines at very reasonable prices. A must for any wine lover! Less
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- Gerhard Huber added a new meal Lunch at Caprice. at Caprice
Another round at Caprice, this time the classics. The Laska is a phenomenal dish which is absolutely next level.
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The newest addition to the group of 3 star restaurants. An Inn quite far away from Washington DC, in the middle of nowhere. It breathes it 40 year tradition and Chef Patrick O’Connell still presides everyday of one of the most beautiful kitchens there is. Chef O’Connell invented the farm to table concept as when he opened up the Inn there was nobody... More
The newest addition to the group of 3 star restaurants. An Inn quite far away from Washington DC, in the middle of nowhere. It breathes it 40 year tradition and Chef Patrick O’Connell still presides everyday of one of the most beautiful kitchens there is. Chef O’Connell invented the farm to table concept as when he opened up the Inn there was nobody around who produced the products he needed for the his food. So he had to forge local relationships which to this day continue.
The food is very traditional and well executed. The wine list very deep, as you wold expect in a place in business for such a long time and the hospitality unparalleled. Less
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- Gerhard Huber added a new meal Lunch at L'OSIER (ロオジエ) at L'OSIER (ロオジエ)
The new 3 star place in Tokyo. Olivier Chaignon started his career early and was trained at Taillevent and Pierre Gagnaire in Paris.
His cuisine is very classic even though he sources the ingredients from Japan. The execution is perfect and he keeps the plates focused. The longtooth grouper (Kué) was perfectly cooked and very tasty, the Japanese venison... More
The new 3 star place in Tokyo. Olivier Chaignon started his career early and was trained at Taillevent and Pierre Gagnaire in Paris.
His cuisine is very classic even though he sources the ingredients from Japan. The execution is perfect and he keeps the plates focused. The longtooth grouper (Kué) was perfectly cooked and very tasty, the Japanese venison the outstanding dish of the meal. Less
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- Gerhard Huber added a new meal Dinner at Atelier Crenn at Atelier Crenn
The change of executive Chef made all the difference. Now the menu is tight, the dishes are well composed and focused. And we still have the poetry of Md. Crenn
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The team is now in full stride and steaming along. There are not many more refined farm-to-table restaurants on earth. A well deserved third star.
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- Gerhard Huber added a new meal Dinner at Caprice at Caprice
Chef Guillaume Galliot has been in Asia for over 15 years but he has not lost his classical French education and techniques.
His cuisine is straight forward French with ingredients sourced from anywhere in the world. He is pushing himself to constantly refine the dishes until he feels satisfied with them. For example the pea soup, a new seasonal dish... More
Chef Guillaume Galliot has been in Asia for over 15 years but he has not lost his classical French education and techniques.
His cuisine is straight forward French with ingredients sourced from anywhere in the world. He is pushing himself to constantly refine the dishes until he feels satisfied with them. For example the pea soup, a new seasonal dish on the men was only complete until the added the almond foam to the bottom of it.
The dining room is big (55-60 covers for lunch and dinner) but the service and the kitchen can cope with this number sovereignly. Less
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- Gerhard Huber added a new meal Dinner at Ho Lee Fook at Ho Lee Fook
Hip restaurant which serves Chinese with a twist. Great place to hang out with a group and have some fun and good food
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Posh restaurant in Central. The Chef is apparently more a chemist, than cook. But he has a treasure of old recipes which he recreates using his knowledge of chemistry.
The sea cucumber has a unique texture being crispy on the outside and gooey on the inside. The Hot and Sour soup was the high light of the dish being entirely different in colour and... More
Posh restaurant in Central. The Chef is apparently more a chemist, than cook. But he has a treasure of old recipes which he recreates using his knowledge of chemistry.
The sea cucumber has a unique texture being crispy on the outside and gooey on the inside. The Hot and Sour soup was the high light of the dish being entirely different in colour and taste from the usual MSG loaded version.
This all gets served with deliberate speed so you can plan something after about 90 minutes. Less
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