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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Dinner at Restaurant Clou at Clou
Jonathan K. Berntsen had to change location in a hurry and establish himself into a space which is not easy. Small with one part on a raised level it is hard to create a really cosy atmosphere.
However, when it comes to his food there is no questions that this is an ambitious attempt at creating some special.
Interesting flavours, creative, sometimes... More
Jonathan K. Berntsen had to change location in a hurry and establish himself into a space which is not easy. Small with one part on a raised level it is hard to create a really cosy atmosphere.
However, when it comes to his food there is no questions that this is an ambitious attempt at creating some special.
Interesting flavours, creative, sometimes artistic presentation is combined with near to perfect execution.
The wine pairing very well done, from the Jacquesson to Brigit Braunstein from my home country.
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- Gerhard Huber added a new top list Gerhard Huber's Top Meals of 2017
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In January Peter invited me to a special meal at The Chairman. I have posted a meal about this. Attached is a very interesting article about that dinner.
https://hk.asiatatler.com/dining/are-they-going-to-save-cantonese-cuisine
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- Gerhard Huber added a new meal An Encounter of House 102 and The Chairman at The Chairman with Peter Chang
A wonderful event at The Chairman. The Master Gourmet Guide of Hong Kong and the fabulous Susan Jung from the South China Morning Post allowed me to tag along to this one evening collaboration dinner.
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Sam, I want to see your first meal here on Foodle!!
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Something really cool from the WSJ:
http://www.wsj.com/video/noma-20-reinventing-the-best-restaurant-in-the-world/0AA43842-D43D-41AC-B739-D5C4F09279E2.html?mod=djemMostPopVideo_h
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- Gerhard Huber added a new meal Dinner at noma at Noma
Noma 2.0, in a new location, where the staff kitchen is now bigger than the entire kitchen in the old place, tries to reinvent itself.
Often these innovations completely flop as there is too much pressure and strain and too little easy creativity.
Not so here! I have been a fan of Noma but had somewhat mixed meals there, very good ones but also meals... More
Noma 2.0, in a new location, where the staff kitchen is now bigger than the entire kitchen in the old place, tries to reinvent itself.
Often these innovations completely flop as there is too much pressure and strain and too little easy creativity.
Not so here! I have been a fan of Noma but had somewhat mixed meals there, very good ones but also meals with dishes not really connecting with me.
However this seafood themed tasting menu played with various levels of acidity paired with different textures and flavours. I was afraid that I get a bored as there is limited possibility of taste progression if you stick to just seafood, but the Noma Team managed to keep me and my palate alert and interested. The "main course" a BBQed head of cod was of great taste and very playful. There was only one dish which caused some conversation on our table, the horse mussel ragout. The tomato based sauce was so strong in flavour that the clam was reduced to texture. This might have been by design but nevertheless caused some discussion.
We were scheduled for the first ever serving of Noma 2.0 on Thursday for lunch, but a mishap with one of the equipment forced the Noma team to move Thursday's meals to Saturday and Sunday evening. Despite this, the execution of all dishes very flawless and throughout the menu consistent.
The ambience and atmosphere they create is genial, starting with the staff greetings to the lounge where you have your dessert and coffee. The main dining room is, as one expects, dominated by light wood. The tables are well spaced and the seats very comfortable so you like to sit through the menu.
In the past there was often a discussion of why the Guide Michelin did not award Noma a third star. Based on the publicised criteria I completely concurred, it was for me and most likely for them the lack of consistency.
It is early days now, but if the vegetable and game season turns out to be as good as the seafood season, I predict that they are a shoo-in for the third star in 2019 and also for a return to the top of the WB50 List.
Congratulations to the team, very, very well done. Less
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Fantastic yakiniku restaurant in Kyoto. Very popular with locals he serves mostly "Murasawa" and "Hirai" Japanese wagyu beef of A5 quality.
His creation of a hand roll of kombu, one sided torched beef, shiso leave and uni is an instant classic. It taste so good that we had to have two servings.
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Chef Tangigawa-san from 3 star Kichisen just started his residency in the Ritz Carlton 2 days ago. He had the last serving in his restaurant on January 31st for the dinner serving, then the next day not only move all his table ware but also a big stove to the Ritz because the stove at the Ritz was not good enough for him.
He started the residence... More
Chef Tangigawa-san from 3 star Kichisen just started his residency in the Ritz Carlton 2 days ago. He had the last serving in his restaurant on January 31st for the dinner serving, then the next day not only move all his table ware but also a big stove to the Ritz because the stove at the Ritz was not good enough for him.
He started the residence on February 1st in the evening. He went there on his third official serving and it was already flawless.
It really takes guts and dogged determination to pull off something like this. Less