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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 restaurant list Ishikawa 2021 - Bib Gourmand
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- Gerhard Huber added a new restaurant list Ishikawa 2021 - Three Star
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- Gerhard Huber added a new restaurant list Ishikawa 2021 - Two Star
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- Gerhard Huber added a new restaurant list Ishikawa 2021 - One Star
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- Gerhard Huber added a new meal Dinner at Suculent at Suculent
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- Gerhard Huber added a new meal dinner at Suculent at Suculent
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This series of five meals shows the journey of Daniel Calvert in Tokyo. The first meal was the pop-up at Ete, the last one on the opening on the 1st July 2021.
This restaurant will shoot up to the zenith of the Tokyo French dining scene. Luckily for all of us, there is room for about 25-30 guest for lunch and dinner and not a 6 seat counter. Otherwise... More
This series of five meals shows the journey of Daniel Calvert in Tokyo. The first meal was the pop-up at Ete, the last one on the opening on the 1st July 2021.
This restaurant will shoot up to the zenith of the Tokyo French dining scene. Luckily for all of us, there is room for about 25-30 guest for lunch and dinner and not a 6 seat counter. Otherwise this place would be impossible to book quickly. Still go there, enjoy the great food and hospitality. Less
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- Gerhard Huber added a new meal 3rd pre-opening lunch at SÉZANNE at SÉZANNE
Third lunch in the soft opening period. First lunch where alcohol could be served.
Again, some new dishes and some improved versions of dishes we ate already.
The Oyster dish was clearly a highlight, the rice and wild sorrel creating a wonderful texture while the oyster released umami and sea water taste. Perfectly composed and calibrated. The tagliatelle... More
Third lunch in the soft opening period. First lunch where alcohol could be served.
Again, some new dishes and some improved versions of dishes we ate already.
The Oyster dish was clearly a highlight, the rice and wild sorrel creating a wonderful texture while the oyster released umami and sea water taste. Perfectly composed and calibrated. The tagliatelle with Australian winter truffles are comfort food on the highest level. One wants to order a second portion.
The set cheese course, the aged mimolette cheese which was slightly too salty in the first lunch, is now perfectly proportioned. The karasumi adds an interesting flavor while eating but then fades into the background to leave a wonderful warm cheesy taste on the palate. This particular dish shows how Chef Calvert is open to feedback, listens carefully and tries to implement suggestions.
I think they are now ready to go. I cannot wait for the 1st July 2021 for the grand opening. Less
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- Gerhard Huber added a new meal 2nd pre-opening lunch at SÉZANNE at SÉZANNE
2nd lunch during the pre-opening phase. Some different dishes, some changed ones based on the feedback from the first lunch.
The food grass was served slightly warmer which made the texture melting and released more flavor on the palate. The shamo is a variation from a dish from Hongkong, but now a chicken from Hokkaido (Shamo is an overall designation... More
2nd lunch during the pre-opening phase. Some different dishes, some changed ones based on the feedback from the first lunch.
The food grass was served slightly warmer which made the texture melting and released more flavor on the palate. The shamo is a variation from a dish from Hongkong, but now a chicken from Hokkaido (Shamo is an overall designation for gamefowl in Japan. There are seven recognised breeds of Shamo chicken in Japan, all of which are designated Natural Monuments of Japan). It is served at room temperature with a wonderful sauce which one can spoon off.
Chef Calvert is one of the best bread baker around. His Okinawa sourdough bread gets served one slice at the time and always ordered on demand to make sure it comes warm. One needs to exercise maximum restraint in order not to completely stuff oneself with the most delicious bread. Less
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- Gerhard Huber added a new meal 1st pre-opening lunch at SÉZANNE at SÉZANNE
First of series of lunches in the soon to be opened Sézanne. Chef Calvert is somebody who despite his youth is unbelievably focused and produces incredible dishes. And this despite the fact that he is working with some in his core team still stranded overseas and only able to contribute via Zoom.
Of course, as expected there were some dishes which... More
First of series of lunches in the soon to be opened Sézanne. Chef Calvert is somebody who despite his youth is unbelievably focused and produces incredible dishes. And this despite the fact that he is working with some in his core team still stranded overseas and only able to contribute via Zoom.
Of course, as expected there were some dishes which are not yet up to his standards (this is the first week of the soft opening) but overall already a strong performance.
The dishes of the day were the Saba (of course!) and the venison from Hokkaido. This is very interesting as in Europe the game season is in the fall while in Hokkaido the hunting season is all year round. This enables Chef Calvert to pair the game with some unusual vegetables which one usually would not eat together with game. The surprise of the lunch was the dessert a simple mango dish which initially looks just like a mango but turned out to be a multilayered delicious something. Genius! Less