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Restaurants
- Neil A. Chef added a new meal Dinner at Soho at Humble Chicken
Grilled Oyster, Fermented White Grape, Kosho Beurre Blanc, Burnt Chicken Fat
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SHOKUPAN & BUTTER
Miso Sesame Butter, Chicken Liver Parfait, Fermented Red Cabbage
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A visit to @humblechicken_uk in Soho, which has changed it’s format from A La Carte yakitori to a long tasting menu. As you know, I love a counter so this was right up... More
Grilled Oyster, Fermented White Grape, Kosho Beurre Blanc, Burnt Chicken Fat
.
SHOKUPAN & BUTTER
Miso Sesame Butter, Chicken Liver Parfait, Fermented Red Cabbage
.
A visit to @humblechicken_uk in Soho, which has changed it’s format from A La Carte yakitori to a long tasting menu. As you know, I love a counter so this was right up my alley. A tasting menu inspired by @missionsato Japanese & European roots, where everything is designed to provide a Kitchen-Theater like experience. Tasty stuff and the Sake pairing was very nice indeed.
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Michelin Guide -
OAD - recommended
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Soho at Humble Chicken
Bao - This Little Piggy - Pig Trotter, Karashi & Quail Egg
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A visit to @humblechicken_uk in Soho, which has changed it’s format from A La Carte yakitori to a long tasting menu. As you know, I love a counter so this was right up my alley. A tasting menu inspired by @missionsato Japanese & European roots, where everything... More
Bao - This Little Piggy - Pig Trotter, Karashi & Quail Egg
.
A visit to @humblechicken_uk in Soho, which has changed it’s format from A La Carte yakitori to a long tasting menu. As you know, I love a counter so this was right up my alley. A tasting menu inspired by @missionsato Japanese & European roots, where everything is designed to provide a Kitchen-Theater like experience. Tasty stuff and the Sake pairing was very nice indeed.
.
Michelin Guide -
OAD - recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Llisa Negra at Llisa Negra
Caviar lentils with braised
foie and baby onions
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Scallop roe
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Traditional Valencian paella
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Our next stop during my March/April tour was to Andalusia, but I couldn’t help but shoehorn in a visit to Quique Dacosta’s Llisa Negra in Valencia. Somehow, on the promise of some excellent seafood and one of the world’s best cheesecakes, I managed... More
Caviar lentils with braised
foie and baby onions
.
Scallop roe
.
Traditional Valencian paella
.
Our next stop during my March/April tour was to Andalusia, but I couldn’t help but shoehorn in a visit to Quique Dacosta’s Llisa Negra in Valencia. Somehow, on the promise of some excellent seafood and one of the world’s best cheesecakes, I managed to persuade my friends that the best way to get from Lech in Austria to Andalusia was in-fact to drive to Munich, fly to Barcelona, train to Valencia and finally fly to Seville 🤷🏼🙄
Anyway, timing was glorious, a late morning train got us to lunch as the doors were opening and an early evening flight meant we had time to enjoy a long lingering lunch and snaffle our way through as many of the gems on the menu as possible.
I would say that it was all very good apart from perhaps the cheesecake which was definitely not as good as the last time I was there. The last time I was there was with Margaret Lam and Steve Plotnicki , so I always try to factor in that a meal in their company will usually be of an elevated nature with a very much more ‘eager to please’ vibe coming from the kitchen. I have included a video of that cheesecake at the end for comparison for all the cheesecake geekery out there 🤓
I will maybe put the cheesecake down to it possibly having been put in the fridge at the end of lunch service and the three of us then catching them slightly off guard by ordering a whole one to ourselves 😬
All very good though and highly recommended should you be in the area.
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Michelin Guide -
OAD - 51 (casual list)
W50B -
Best Chef Awards - 33
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Restaurant Klösterle Zug at Klösterle
Grilled chicken & black curry
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Arctic char; spruce shoots & rösti
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Colostrum Pavlova
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Buckwheat waffle & birch sirup
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Dinner at Klösterle in Lech, just a short walk from the Rote Wand Hotel. This was a very enjoyable casual meal in a beautiful old chalet style building with low ceilings and open fire. Some nice sharing dishes washed down with... More
Grilled chicken & black curry
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Arctic char; spruce shoots & rösti
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Colostrum Pavlova
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Buckwheat waffle & birch sirup
.
Dinner at Klösterle in Lech, just a short walk from the Rote Wand Hotel. This was a very enjoyable casual meal in a beautiful old chalet style building with low ceilings and open fire. Some nice sharing dishes washed down with good wine. Well worth a visit if you are in Lech
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Michelin Guide -
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Rote Wand Gourmet Hotel at Chef's Table
(March 22)
In an ideal world I would have the superpower to relocate chefs & restaurants at my will. So César Ramirez would suddenly find himself cooking at a counter in my Mum’s second bedroom in Solihull, my favourite struggling misunderstood chefs would be gently relocated to more ‘money no object’ locales, not you understand completely removing... More
(March 22)
In an ideal world I would have the superpower to relocate chefs & restaurants at my will. So César Ramirez would suddenly find himself cooking at a counter in my Mum’s second bedroom in Solihull, my favourite struggling misunderstood chefs would be gently relocated to more ‘money no object’ locales, not you understand completely removing them from their terroir, but say Dina would now be on the shores of lake Garda rather than buried in an urban backwater.
It seems that someone has already beaten me to it & taken one of my favourite restaurants on the planet, Frantzén, & gently placed it, or something very like it, in the stunningly beautiful mountains of the Austrian Alps in the ski resort of Lech. The term ‘an Alpine Frantzén’ has been used to refer to Rote Wand Chef’s Table & I think it is well earned. To be clear, the term is being used in an incredibly complimentary way & is not implying any copycat-ing.
This meal was another incredible highlight of our March/April tour. We stayed for two nights in the beautiful Rote Wand Gourmet hotel and enjoyed meals at Klösterle, Rote Wand Stube the more casual offering at the hotel & of course the Chef’s Table restaurant where chef @maxnatmessnig & partner @_bekahroberts gave a masterclass in hospitality & cooking. The meal started with a parade of delicious snacks that we enjoyed in the downstairs small open kitchen. Then the ingredients of the evening are presented, a la Frantzén & just about every other restaurant on the planet now, before heading up to a horseshoe counter very much like that at Frantzén.
This was a fantastic meal that I would gladly jump on a plane to experience again. I recommend that you visit Rote Wand even though Max has now moved on. I urge you to visit him in Munich at @alois_restaurant_dallmayr This was a strong two star meal in my opinion and surely stars await him in Munich
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Michelin Guide -
OAD - 33
W50B - ‘Discovery’
Best Chef Awards - New candidate 2023 Max Natmessnig
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Schloss Schauenstein at Schloss Schauenstein
A highlight of my March/April (22) tour was definitely ⭐️⭐️⭐️ @schloss_schauenstein , @andreas_caminada_schauenstein Andreas Caminada’s flagship restaurant located in the beautiful castle along with fantastic rooms across at Casa Caminada. I was so glad to finally bag this reservation and find three suitably motivated... More
A highlight of my March/April (22) tour was definitely ⭐️⭐️⭐️ @schloss_schauenstein , @andreas_caminada_schauenstein Andreas Caminada’s flagship restaurant located in the beautiful castle along with fantastic rooms across at Casa Caminada. I was so glad to finally bag this reservation and find three suitably motivated comrades to join me. A must visit restaurant and worth a long drive to get to. Also easy to hit the excellent Memories in Bad Ragaz while in the area.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 4
W50B - 40
Best Chef Awards - 21
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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'Conclusion'
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Strawberries
hay / cream
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Marquise au chocolate
Manni Per Me
25 year old balsamic
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Good times and good food at restaurant Sat Bains last year.
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Michelin Guide -⭐️⭐️🍀
OAD - 96
W50B - ‘Discovery’
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodies... More
'Conclusion'
.
Strawberries
hay / cream
.
Marquise au chocolate
Manni Per Me
25 year old balsamic
.
Good times and good food at restaurant Sat Bains last year.
.
Michelin Guide -⭐️⭐️🍀
OAD - 96
W50B - ‘Discovery’
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Le Hameau Albert 1er at Albert 1er
Lamb
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Lake Geneva Dace in two services:
Just cooked with salt, lake fish soup, lemon condiment and our honey
In bread crust, sand carrots and lemon elderberry sauce, carrots and honey from our hives
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Osciètre caviar, calf's foot, leeks and potatoes
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Our next stop on the Alpine tour last year was to ⭐️ Albert 1er in Chamonix. I have been here... More
Lamb
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Lake Geneva Dace in two services:
Just cooked with salt, lake fish soup, lemon condiment and our honey
In bread crust, sand carrots and lemon elderberry sauce, carrots and honey from our hives
.
Osciètre caviar, calf's foot, leeks and potatoes
.
Our next stop on the Alpine tour last year was to ⭐️ Albert 1er in Chamonix. I have been here two or three times before and had some nice meals. This meal was a bit hit and miss to be honest. Some very nice dishes but also some simple errors that let down others (stone cold crêpes for example). Together with some pretty poor service this made it unlikely that I would return again.
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Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Ursus by Clément Bouvier at Ursus
Truite de nos montages, Reine des prés
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Chef/proprietor Clément Bouvier is a busy boy. At lunch time he was sweating in front of the open wood fire up the mountain at Panoramic, cooking us an amazing cote de boeuf, and then in the evening he was behind the stoves in his other Michelin star restaurant Ursus, located in the ski resort of Tignes in... More
Truite de nos montages, Reine des prés
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Chef/proprietor Clément Bouvier is a busy boy. At lunch time he was sweating in front of the open wood fire up the mountain at Panoramic, cooking us an amazing cote de boeuf, and then in the evening he was behind the stoves in his other Michelin star restaurant Ursus, located in the ski resort of Tignes in the beautiful hotel Maison Bouvier.
Dinner was excellent, with my only negative feedback being that it seemed to take forever, with long gaps between courses. But the cooking was superb and this is well worth a visit if you are in the area .
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Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Le 1947 at Le 1947 à Cheval Blanc
CRISPY « FUSEAU» WITH CHOCOLATE AND BLACK
TRUFFLE 50 €
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CHEESES SELECTION
FROM OUR MOUNTAINS
40€
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COFFEE- FLAVOURED FIR TREE
EXTRACTION JELLY SPICED COFFEE FLAKES, WARM
AND SMOOTH CHOCOLATE
CREAM 36 €
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Dinner at ⭐️⭐️⭐️ Le 1947 in Courchevel. Brutally expensive, especially if you opt for the magnum of €127,000 Château Cheval... More
CRISPY « FUSEAU» WITH CHOCOLATE AND BLACK
TRUFFLE 50 €
.
CHEESES SELECTION
FROM OUR MOUNTAINS
40€
.
COFFEE- FLAVOURED FIR TREE
EXTRACTION JELLY SPICED COFFEE FLAKES, WARM
AND SMOOTH CHOCOLATE
CREAM 36 €
.
Dinner at ⭐️⭐️⭐️ Le 1947 in Courchevel. Brutally expensive, especially if you opt for the magnum of €127,000 Château Cheval Blanc 1947.
I came here in 2018 and still remember that meal as one of the best I’ve ever had. This meal was great but certainly not on the same level as my previous visit. The service was fantastic, friendly and relaxed, which can be hard to find in a French three star. It was hard not to notice that all the staff were smiling throughout the meal. I think that I came back regardless of the price point on the basis of having had such a great experience the first time. I would maybe think twice about coming back again at these prices as it didn’t really feel like value for money in terms of the food being served.
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Michelin Guide - ⭐️⭐️⭐️
OAD -
W50B - ‘Discovery’
Best Chef Awards - 23 (Yannick Alléno)
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less