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Restaurants
- Neil A. Chef added a new meal Dinner at L'Ambroisie at L'Ambroisie
Pomme de ris de veau braisée à la financière, ravioles de ricotta à la sauge
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Fromages frais et affinés
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Some say that if you are planning to visit Paris’s temples of gastronomy then ⭐️⭐️⭐️ L’Ambroisie should be at the top of your list. If you are looking to be terrorised by the snootiest of snooty French waiters or the brutally... More
Pomme de ris de veau braisée à la financière, ravioles de ricotta à la sauge
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Fromages frais et affinés
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Some say that if you are planning to visit Paris’s temples of gastronomy then ⭐️⭐️⭐️ L’Ambroisie should be at the top of your list. If you are looking to be terrorised by the snootiest of snooty French waiters or the brutally priced wine list (€40 is the least you’ll pay for a glass of white), or if you enjoy trying to decide between the €110 langoustine dish or the €190 sole from the a la carte only menu, then this is the restaurant for you.
I’m being extremely facetious. Apologies. I know that there are some people, that I have huge respect for, that are reading this and love this restaurant. People with infinitely better taste than me. I appreciate classical cooking at an extremely high level, as you’ll be fed here, but it really doesn’t excite me at all. And when I’m paying a lot of money for a meal, I want to be excited by the food. I want to be made to feel welcome and comfortable in the dining room and I want to not have to worry about being able to afford the cab home. It’s all delicious and expertly cooked, but how about those veal brains at Clown Bar?! That’s exciting food, and I think if they had served that dish at L’Ambroisie and charged me €100 for it then I’d have camped outside and demanded they let me in to try it again the following lunch service. But hey, it’s all subjective right?
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Michelin Guide - ⭐️⭐️⭐️
OAD - 9 (classical list)
W50B -
Best Chef Awards -
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- Neil A. Chef added a new meal Dinner at LES OMBRES at Les Ombres
Lunch in November at the 100 day ‘pop-up’ collaboration between two of the world’s most influential and revered chefs, Alain Ducasse and Albert Adrià. Not perhaps a marriage that screams out ‘made in heaven’ in terms of collaborative styles. Odd, I think is the word that I would use to describe it. Having said that, I had a very enjoyable... More
Lunch in November at the 100 day ‘pop-up’ collaboration between two of the world’s most influential and revered chefs, Alain Ducasse and Albert Adrià. Not perhaps a marriage that screams out ‘made in heaven’ in terms of collaborative styles. Odd, I think is the word that I would use to describe it. Having said that, I had a very enjoyable lunch with great company but certainly not food that I would go rushing back for. And while the service was good, it was of course plainly evident that this was definitely a temp gig, and lacking the seamless ballet that you would expect from either of the chef’s own restaurants. I’ll copy in the below opinion from an unnamed but far more qualified source than myself. I feel his or her’s pain but am too cowardly to post such brutal words from my own mouth.
“This is the ideal place if you are a fan of sea cucumbers. Everybody else has to know that Mr Adrià and Mr Ducasse together are not nearly as good as they think they are. Ingredients here are cheap to low level, some dishes fall victims to curious technique. Our cabillaud for example had a mealy consistency. Nothing wrong with the fish, this was a byproduct of the technique. Considering the price of 380 Euros for a lunch, plus almost 200 Euros for some half empty glasses of rather warm Dom Perignon, the absence of products is disappointing. Service like in a brasserie by people who do their job, but not a tiny bit more.
During my visit on a Sunday evening, only five tables were occupied. When I enquired about the lack of clients, the Maitre D’ told me this was because the French want to go to work on Monday sober and fully rested. Why didn’t I think about it? All the country is famous for this attitude.
All in all it seemed to me that ADMO explores the topic of culinary stupidity: How much are people ready to pay for big names? How intimidated are reviewers going to be? How deep is the bottom of the barrel for sub-standard ingredients?”
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- Neil A. Chef added a new meal Dinner at Clown Bar at Clown Bar
Ormeaux / foie gras / consommé de cochon
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Homard bleu de Bretagne / lard de Colonnata
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Another visit back in November 22 to @leclownbar in Paris where I have to go now every time I’m in the city due to an addiction that I’ve developed to the incredible veal brain dish. Joint first on my annual best dishes list last year (joint with... More
Ormeaux / foie gras / consommé de cochon
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Homard bleu de Bretagne / lard de Colonnata
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Another visit back in November 22 to @leclownbar in Paris where I have to go now every time I’m in the city due to an addiction that I’ve developed to the incredible veal brain dish. Joint first on my annual best dishes list last year (joint with another veal brain dish 🤷🏼♂️). Anyone who asks me where to eat in Paris I always send them here for this plate 👌. It’s just sublime.
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Michelin Guide -
OAD - 55 (Casual list)
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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VANILLA, COFFEE AND CHOCOLATE in a mellow tart
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THIN CRISPY POTATO LEAVES
salted peanuts praliné, vintage champagne jelly
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PUFFED MARACUJA
caramelized curdled milk
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MUSHROOM MARSHMALLOW SEASONED WITH CHOCOLATE AND SEA SALT, APRICOT TOUCHES
light meringue flavoured with hazelnut and mushroom extraction icecream
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My second visit, 5 years after my... More
VANILLA, COFFEE AND CHOCOLATE in a mellow tart
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THIN CRISPY POTATO LEAVES
salted peanuts praliné, vintage champagne jelly
.
PUFFED MARACUJA
caramelized curdled milk
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MUSHROOM MARSHMALLOW SEASONED WITH CHOCOLATE AND SEA SALT, APRICOT TOUCHES
light meringue flavoured with hazelnut and mushroom extraction icecream
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My second visit, 5 years after my first, to ⭐️⭐️⭐️ Alléno in Paris. Certainly my priciest meal of last year as I decided to splash on the wines 🙄. But definitely worth while, exceptional food with dishes that were a lot more playful and interesting than I was expecting. Highly recommended
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Michelin Guide - ⭐️⭐️⭐️
OAD - 24 (Classical list)
W50B - 58
Best Chef Awards - 23
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Another visit to another favourite, Table in Paris, by @bruno_verjus Highly recommended while in Paris
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Michelin Guide - ⭐️⭐️
OAD - 51
W50B - 77
Best Chef Awards - 60
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining... More
Another visit to another favourite, Table in Paris, by @bruno_verjus Highly recommended while in Paris
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Michelin Guide - ⭐️⭐️
OAD - 51
W50B - 77
Best Chef Awards - 60
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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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Hare - Onions Cacao
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Another stupendous meal back in November ‘21 at what has to be my favourite Parisian restaurant, ⭐️⭐️ @david_toutain . It was fun also accidentally stalking Rasmus Munk for a couple of days. He was at Arpege same day as me and then I walked into DT and there was Rasmus, Mikkel Steen Andersen & Lykke sitting... More
Hare - Onions Cacao
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Another stupendous meal back in November ‘21 at what has to be my favourite Parisian restaurant, ⭐️⭐️ @david_toutain . It was fun also accidentally stalking Rasmus Munk for a couple of days. He was at Arpege same day as me and then I walked into DT and there was Rasmus, Mikkel Steen Andersen & Lykke sitting across the dining room. I’m just very pleased that I have the same taste in restaurants as Rasmus ☺️
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Michelin Guide - ⭐️⭐️
OAD - 69
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 Restaurant Arpège at Arpège
I do try and keep things positive on my Instagram and leave any negative reviews only on my Facebook page, but this meal really wound me up.
“Dinner in November last year at ⭐️⭐️⭐️ Arpège……why did I feel like I had just had my pants pulled down? 😡
To give a little context for the uninitiated, this is a world famous three star... More
I do try and keep things positive on my Instagram and leave any negative reviews only on my Facebook page, but this meal really wound me up.
“Dinner in November last year at ⭐️⭐️⭐️ Arpège……why did I feel like I had just had my pants pulled down? 😡
To give a little context for the uninitiated, this is a world famous three star restaurant where the menu pictured costs €440 before you even think about ordering a glass of water. The standard of cooking, ingredients and service certainly did not come anywhere close to being deserved of the accolades listed below.”
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Michelin Guide - ⭐️⭐️⭐️
OAD - 23
W50B - 31
Best Chef Awards - 8
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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 Osip Restaurant at Osip
Large black pig, blood sausage, STP miso
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Purple carrot, molé, macadamia nut
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Scallops, elderberry capers, reduced cider
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Dinner in rural Somerset at farm to fork restaurant @osiprestaurant a while ago. Much like Wild Shropshire, Osip focuses on cooking day to day using the best of what is delivered to their door that morning by the many... More
Large black pig, blood sausage, STP miso
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Purple carrot, molé, macadamia nut
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Scallops, elderberry capers, reduced cider
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Dinner in rural Somerset at farm to fork restaurant @osiprestaurant a while ago. Much like Wild Shropshire, Osip focuses on cooking day to day using the best of what is delivered to their door that morning by the many local suppliers and foragers as well as what they are cultivating themselves on their two plots of land nearby. Chef and excellently named Merlin Labron-Johnson @merlin_johnson cooks a delicious 9 course menu that really focuses on each product without unnecessary distractions. Worth checking out if you are in the area.
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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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5 Year Old Sheep/Ponzu/ Pumpkin/Parsley
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Sprouts/Bacon
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“Terroir led, micro seasonal, British food” at @jameswildshropshire Wild Shropshire in Whitchurch back in November last year.
There is no menu at Wild Shropshire, James Sherwin cooks a surprise 10-12 course sequence of dishes based on what is in season at that moment and within... More
5 Year Old Sheep/Ponzu/ Pumpkin/Parsley
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Sprouts/Bacon
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“Terroir led, micro seasonal, British food” at @jameswildshropshire Wild Shropshire in Whitchurch back in November last year.
There is no menu at Wild Shropshire, James Sherwin cooks a surprise 10-12 course sequence of dishes based on what is in season at that moment and within a stones throw of his front door, using local artisan producers. Very much in the same vein as Ernst in that the radishes are from Mary two doors down, the Sheep from Pete two fields across etc. At £65 for the entire menu it’s incredibly good value and I felt very lucky indeed to bag one of the few tables available as it’s a very small joint and only open two days a week for dinner. Although I believe they have a shorter Saturday lunch menu for just £45 under the guise of Rask. Anyway, it’s certainly worth seeking out. (Prices and opening hours may have changed since my visit)
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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 Restaurant Pine at Pine
Sugar Kelp Dumpling with North Sea Trout
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Berwick Edge, Dry Aged Carrot & Lovage
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Aged Fallow Deer Tartare, Juniper & Pine
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I’ll be honest, I’m feeling pretty pleased about this one. As I was sitting enjoying this fabulous meal at fairly new (when I visited last late 2021) @restaurantpine ,near Newcastle, back in November, I... More
Sugar Kelp Dumpling with North Sea Trout
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Berwick Edge, Dry Aged Carrot & Lovage
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Aged Fallow Deer Tartare, Juniper & Pine
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I’ll be honest, I’m feeling pretty pleased about this one. As I was sitting enjoying this fabulous meal at fairly new (when I visited last late 2021) @restaurantpine ,near Newcastle, back in November, I fired off a couple of messages to a couple of restaurant critics. I think that was the first time that I’ve done that as I imagine if you are @marinagpoloughlin or Grace Dent then you get every Trip Advisor restaurant ‘expert’ going sending you recommendations for the greatest meal they’ve ever had. “Chuckies’ chicken in Brockhurst is THE next Fat Duck”.
But I figured that as Pine was very new and not in London, that maybe it wasn’t on their foodie radar. It turned out it wasn’t, and Marina of the Sunday Times headed up there and loved it. A stellar review was published a couple of weeks later and she even gave me a little props on her Instagram. My work here is done. Unfortunately due to that review, I’ll never be able to get a seat at Pine again as I’m sure they will be fully booked for ever and ever. I am happy for them though. It’s nice when you can send someone to a restaurant that you really like and recommend, even nicer if, albeit indirectly, you can send a few hundred.
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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