Your profile is incomplete.
Feed others more info about you.
Restaurants
- Neil A. Chef added a new meal Dinner at 20 TRE at 20Tre
My first meal of 2021 back in January was in Genoa (where I am currently based) at the excellent @ristorante20_tre where the cooking is solid and packed full of flavour. Fantastic hospitality as well and I am looking forward to revisiting soon now they are reopening after the latest lockdown. Certainly worth checking out if you happen to... More
My first meal of 2021 back in January was in Genoa (where I am currently based) at the excellent @ristorante20_tre where the cooking is solid and packed full of flavour. Fantastic hospitality as well and I am looking forward to revisiting soon now they are reopening after the latest lockdown. Certainly worth checking out if you happen to be in Genoa
.
Michelin Guide - 🍽
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Badrutt's Palace Hotel at Badrutt's Palace Hotel
Felchlin Maracaibo 65%
.
Birthday dinner before Christmas at ⭐️⭐️Igniv St Moritz. Equally as good as my meal the night before at Igniv Bad Ragaz. With the same theme of sharing dishes running through the menu but with a definite identity and personality of the chef Marcel Skibba. Fantastic service and even a nice little birthday surprise at... More
Felchlin Maracaibo 65%
.
Birthday dinner before Christmas at ⭐️⭐️Igniv St Moritz. Equally as good as my meal the night before at Igniv Bad Ragaz. With the same theme of sharing dishes running through the menu but with a definite identity and personality of the chef Marcel Skibba. Fantastic service and even a nice little birthday surprise at the end of the meal. The hotel is incredible to. Highly recommended.
.
Michelin Guide - ⭐️⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Igniv at IGNIV by Andreas Caminada
Mandarin - peanut
.
Egg royal - speculoos - sea buckthorn
.
Sorbet - grapefruit - raspberry
.
Ball of sugar - passion fruit
.
Walnut - honey
.
Candy store:
Chocolate
Fruit jellies
Pralines
Lolly
Madeleines
Cannelés
Montélimar
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz... More
Mandarin - peanut
.
Egg royal - speculoos - sea buckthorn
.
Sorbet - grapefruit - raspberry
.
Ball of sugar - passion fruit
.
Walnut - honey
.
Candy store:
Chocolate
Fruit jellies
Pralines
Lolly
Madeleines
Cannelés
Montélimar
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein in Switzerland. There are currently four branches, three in Switzerland in Zurich, St Moritz and Bad Ragaz, and another that opened in 2020 in Bangkok. Coming highly recommended by several friends, I decided to kill two Ignivs with one stone and visit both Bad Ragaz and St Moritz.
The idea behind Igniv is to create a shared dining experience with each chef interpreting this philosophy in their own way and putting their own individual character into a tasting menu of dishes to be shared around the table.
Even dining alone they managed to adapt the menu to provide an incredible experience.
It’s not often you can visit a ⭐️⭐️ restaurant with such a homely and relaxed approach. Indeed the word Igniv derives from the Rhaeto-Romanic word for ‘nest’, meaning that Igniv’s guests should “feel as comfortable and cared for as a little bird in it’s nest”. Well along with the stellar wine pairing, I certainly did. Both experiences were exceptional and I haven’t experienced such hospitality on that level for a while. I can’t wait to go back.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Grand Resort Bad Ragaz at Grand Resort Bad Ragaz
Pike perch - leek
.
Turbot - potato - truffle
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein... More
Pike perch - leek
.
Turbot - potato - truffle
.
Just a short stroll down a corridor from ⭐️⭐️ Memories in the @resortragaz is ⭐️⭐️ @igniv.badragaz by @ignivbyandreascaminada
Igniv is the family of restaurants created by three Michelin star chef Andreas Caminada of ⭐️⭐️⭐️ Schloss Schauenstein in Switzerland. There are currently four branches, three in Switzerland in Zurich, St Moritz and Bad Ragaz, and another that opened in 2020 in Bangkok. Coming highly recommended by several friends, I decided to kill two Ignivs with one stone and visit both Bad Ragaz and St Moritz.
The idea behind Igniv is to create a shared dining experience with each chef interpreting this philosophy in their own way and putting their own individual character into a tasting menu of dishes to be shared around the table.
Even dining alone they managed to adapt the menu to provide an incredible experience.
It’s not often you can visit a ⭐️⭐️ restaurant with such a homely and relaxed approach. Indeed the word Igniv derives from the Rhaeto-Romanic word for ‘nest’, meaning that Igniv’s guests should “feel as comfortable and cared for as a little bird in it’s nest”. Well along with the stellar wine pairing, I certainly did. Both experiences were exceptional and I haven’t experienced such hospitality on that level for a while. I can’t wait to go back.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Restaurant Silver at 7132 Silver
Balder hay / whey / pine
.
The next stop on my whizz around Switzerland was in Vals at the @7132hotel ⭐️⭐️ restaurant Silver @7132silver .The hotel itself is stunning and as we pulled up I could imagine this the setting for a scene from a Bond movie. The architecture is incredible, indeed the annex (for annex see ‘cheaper’)... More
Balder hay / whey / pine
.
The next stop on my whizz around Switzerland was in Vals at the @7132hotel ⭐️⭐️ restaurant Silver @7132silver .The hotel itself is stunning and as we pulled up I could imagine this the setting for a scene from a Bond movie. The architecture is incredible, indeed the annex (for annex see ‘cheaper’) hotel to the main hotel is called The House of Architects.
The kitchen, headed up by chef @mbirlo Mitja Birlo, is producing some stunning cooking. This was another of my favourite meals of the year and a dish of chestnut, caviar & brown butter was in my top 10 of 2020.
One side of the restaurant is floor to ceiling glass, which in daylight offers spectacular views down the snowy valley. I do think it odd when I visit restaurants with these kinds of views that don’t open for lunch because in darkness of course all you are looking at is a wall of black with yourselves in the reflection. Just a thought I had.
Great service although the initial snacks came out at a supersonic pace. We weren’t sure if this was intentional normally or intentional because due to COVID restrictions we had to finish the meal by 11pm. I suspect the later. Not a big deal, it was just funny that literally as we put a bite in our mouths, another chef appeared to present the next snack.
It was a terrific meal and I highly recommend both the restaurant and a stay in the hotel.
.
Michelin Guide - ⭐️⭐️
W50B -
OAD - 171
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
Pistachio crêpe with candied Williams Peas frozen sherbet with eau de vie
.
A very nice lunch before Christmas at ⭐️⭐️⭐️ Hotel de Ville de Crissier in Switzerland. Definitely a box to tick when in the area, this is a renowned restaurant with a lot of history.
.
Michelin Guide - ⭐️⭐️⭐️
W50B - ‘Discovery’
OAD - 1 (Classical... More
Pistachio crêpe with candied Williams Peas frozen sherbet with eau de vie
.
A very nice lunch before Christmas at ⭐️⭐️⭐️ Hotel de Ville de Crissier in Switzerland. Definitely a box to tick when in the area, this is a renowned restaurant with a lot of history.
.
Michelin Guide - ⭐️⭐️⭐️
W50B - ‘Discovery’
OAD - 1 (Classical list)
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
Lobster slightly steamed on low heat
milky foam and caramelized cauliflower
.
A very nice lunch before Christmas at ⭐️⭐️⭐️ Hotel de Ville de Crissier in Switzerland. Definitely a box to tick when in the area, this is a renowned restaurant with a lot of history.
.
Michelin Guide - ⭐️⭐️⭐️
W50B - ‘Discovery’
OAD - 1... More
Lobster slightly steamed on low heat
milky foam and caramelized cauliflower
.
A very nice lunch before Christmas at ⭐️⭐️⭐️ Hotel de Ville de Crissier in Switzerland. Definitely a box to tick when in the area, this is a renowned restaurant with a lot of history.
.
Michelin Guide - ⭐️⭐️⭐️
W50B - ‘Discovery’
OAD - 1 (Classical list)
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at Restaurant Anne-Sophie Pic at Pic Beau-Rivage Palace
SWEETBREAD meadowsweet and licorice infused meunière jerusalem artichoke with pralins Nikka whisky and Ethiopian coffee veal jus
.
Dinner at ⭐️⭐️ Anne Sophie Pic at the Beau-Rivage Palace Lausanne. Not a patch on Maison Pic in Valence of course but still pretty good. I think I prefer Dame de Pic in London (when I can’t get to Valence) but... More
SWEETBREAD meadowsweet and licorice infused meunière jerusalem artichoke with pralins Nikka whisky and Ethiopian coffee veal jus
.
Dinner at ⭐️⭐️ Anne Sophie Pic at the Beau-Rivage Palace Lausanne. Not a patch on Maison Pic in Valence of course but still pretty good. I think I prefer Dame de Pic in London (when I can’t get to Valence) but they are all pretty solid. And the hotel with a room overlooking the lake is stunning.
.
Michelin Guide - ⭐️⭐️
W50B -
OAD -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at The Raby Hunt Restaurant at Raby Hunt
Mandarin & jasmine millefeuille
.
An incredible lunch at ⭐️⭐️ @therabyhunt up near Darlington. This really was one of the best meals I can remember having over the past 18 months. With incredible small bites at the start of the meal all amazingly being perfect in my opinion, I was sure there was no way that this level could be kept... More
Mandarin & jasmine millefeuille
.
An incredible lunch at ⭐️⭐️ @therabyhunt up near Darlington. This really was one of the best meals I can remember having over the past 18 months. With incredible small bites at the start of the meal all amazingly being perfect in my opinion, I was sure there was no way that this level could be kept up throughout the meal but it was. Every dish was flawless. Dishes inspired by chef patron James Close’s travels. An idea is born and over time him and his team hone and craft that idea, focusing and focusing down until they achieve the perfect nigiri or crab tart or tempura langoustine. Just outstanding stuff. My only small gripe was no cheese course but as pastry chef and partner Maria Close @theguseva explained, James keeps adding dishes to the menu and some guests were being unable to finish the incredible desserts so
they were afraid that adding a cheese trolley would just compound the problem. I disagree as I had no problem cleaning every plate so I think some cheese or even a composed cheese course would be a great addition to what I honestly thought was a ⭐️⭐️⭐️ meal. You might think it's a mission to get up to the restaurant but it really isn't. 2.5 hours on the train from London and a short taxi ride and you're there. We were lucky to dine on a Friday lunch when the main restaurant is closed and the team just focus on the guests at the kitchen counter. Just three of us this time so we felt very well looked after. Highly recommended and I cannot wait to get back up there soon.
.
Michelin Guide - ⭐️⭐️
OAD - ‘recommended’
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
Copy the code to embed the post
- Neil A. Chef added a new meal Dinner at La Table du Lausanne Palace at La Table du Lausanne Palace
Grand Cru chocolate soufflé, tonka bean ice cream
.
My first stop was to Lausanne on the shores of Lake Léman where I was to visit 3 restaurants. The first meal was so good that I ended up coming back for a second meal to try some more of chef @franckpelux dishes.
Franck and partner Sarah Benahmed have only very recently taken over the... More
Grand Cru chocolate soufflé, tonka bean ice cream
.
My first stop was to Lausanne on the shores of Lake Léman where I was to visit 3 restaurants. The first meal was so good that I ended up coming back for a second meal to try some more of chef @franckpelux dishes.
Franck and partner Sarah Benahmed have only very recently taken over the reins of La Table restaurant situated in the excellent Lausanne Palace hotel. Formerly La Table D’Edgard, the restaurant closed early in 2020 holding one Michelin star and an impressive 18 Gault Millau points.
This is a restaurant that was recommended to me not for the restaurant itself but by people who have been following the chef. Looking at where Franck and Sarah had worked previously, Le 1947, Au Crocodile and a stint in Hong Kong, I was fairly sure that I would get along very well with the cooking here. Le 1947 is my favourite ⭐️⭐️⭐️ in the world and chatting to Sarah we realised that she most likely served me on my last visit there several years ago.
I had the tasting menu on my first visit and on my second Franck very generously made another tasting menu of A La Carte dishes that I hadn’t tried. Standouts were a stunning leek consommé with a leek stuffed fried bun and an exceptionally well balanced composed cheese course of Gruyère shaved over a sorbet and baked apple and a Gruyère crouton flambéed in Kirsch. Dishes like the crab “memory of a HongKong street”, draw from their travels.
So good! Get yourself a table at La Table if you are ever in the area.
.
Michelin Guide - ⭐️
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less