Foodle

Lou Stejskal
6 years ago

https://www.japantimes.co.jp/life/2018/03/10/food/norwegian-campaign-behind-japans-love-salmon-sushi/

The Norwegian campaign behind Japan's love of salmon sushi | The Japan Times

Look at the menu of any sushi shop in Japan and you will almost certainly see salmon: fatty, tender and bright orange. And for good reason, in a 2017 surve

Gerhard Huber
6 years ago

http://povmagazine.com/articles/view/review-michelin-stars-tales-from-the-kitchen

Review: ‘Michelin Stars: Tales from the Kitchen’ – Point of View Magazine

Jason Wang with Grace Chen
6 years ago

Dinner at one of the finest restaurants in Ecuador - Zazu Quito, part of the Relaix & Chateaux collection. Wilson Alpala, an Ecuadorian Chef who joined Zazu after spending the first years of his career in France, serves contemporary cuisine using local ingredients. He works very closely with farmers, grows vegetables in the restaurant's greenhouses, and selects his own team of reliable fishermen on the coast.

Jason Wang with Grace Chen
6 years ago at Central

It's been 4 years since we last visited Chef Virgilio Martínez' Central Restaurante in Lima, currently #5 on the World's 50 Best and featured on Netflix's Chef's Table. Today, it has transformed into one of the must-visit gastronomic dining destinations of the world. The entire meal takes a diner on a journey through various flavors and ingredients drawn from different altitudes (-10m below sea level to 4100m) in Peru. The tasting menu is a reflection of Martínez and his sister’s research into ingredients in the Andes, the Amazon, and the sea. Overall, a very interesting meal full of flavors we've never experienced or heard of before.

We're also very excited to visit Virgilio's upcoming restaurant, Mil, which is located right above the ruins of Moray.

Gerhard Huber with Peter Chang
6 years ago at The Chairman

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

Are They Going To Save Cantonese Cuisine?

During a rare culinary showcase at The Chairman, two young food practitioners from Guangdong province offered us a glimpse of the future of the beloved regional cuisine

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Gerhard Huber with Sam Clonts
6 years ago at Bar Uchu

Sam, I want to see your first meal here on Foodle!!

Lou Stejskal
6 years ago

"“And every moment is precious."

Interview with one of the very rare female tea grandmasters in Japan. Scheduling and workshop info in link.
http://www.luxeat.com/blog/17th-generation-tea-master-fuyuko-kobori/

17th-generation tea master Fuyuko Kobori

If you have ever witnessed a Japanese tea ceremony, then you know that it is a very special event. Unfortunately, many Westerners think the ceremony is just a fancy way to drink tea. As Fuyuko Kobori, a 17th-generation tea master and one of the rare women to attain this position explains, the tea ceremony is […]

Lou Stejskal
6 years ago

I'm hoping to return to Sweden this year and get a reservation at Frantzen. Crossing my fingers and setting my alarm.

https://guide.michelin.com/us/chicago/people/bjorn-frantzen-chef-sweden-michelin-stars/news

The First Day I Got My Michelin Stars: Björn Frantzén of Frantzén in Sweden

Contemporary European restaurant Frantzén was one of the three restaurants that was bestowed with the highly-coveted three Michelin stars in the 2018 MICHELIN G

Lou Stejskal shared Gerhard Huber's post
6 years ago

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

Noma 2.0: Reinventing the 'Best Restaurant in the World'

Chef-owner Rene Redzepi shuttered his award-winning restaurant to rethink everything. This video goes behind the scenes at the new Noma in its frantic final days before re-opening. Photo: Alexander Hotz/The Wall Street Journal.