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Restaurants
- Neil A. Chef added a new meal Dinner at ABaC at Àbac with Gerhard Huber and Mikkel Steen Andersen
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- Neil A. Chef added a new meal Dinner at Azurmendi at Azurmendi
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- Neil A. Chef added a new meal Dinner at Akelare at Akelare
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- Neil A. Chef added a new meal Dinner at Arzak at Arzak
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- Neil A. Chef added a new meal Dinner at Etxebarri at Etxebarri
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- Neil A. Chef added a new meal Dinner at Los Caballeros at Los Caballeros
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Pistachio crêpe with candied Williams Peas frozen sherbet with eau de vie
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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.
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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)
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Hedone at Hedone
Dinner at Hedone. This is my third visit and I am still enjoying the food and experience but the meal tonight was good but did not blow me away. However, that is not necessarily what I am now looking from this restaurant. It’s becoming more like a local eatery to me now rather than a destination ‘blow your mind’ restaurant. The service is intensely... More
Dinner at Hedone. This is my third visit and I am still enjoying the food and experience but the meal tonight was good but did not blow me away. However, that is not necessarily what I am now looking from this restaurant. It’s becoming more like a local eatery to me now rather than a destination ‘blow your mind’ restaurant. The service is intensely personal (if Mikael likes you) with the chef remembering the dishes he cooked for you last week or even (as in my case) 5 months ago, and ensuring that no dishes are repeated. No mean feat when he has regular diners here that eat once a week. On my second visit, he remembered me I think because we had chatted about the industry and discovered that we have some mutual friends, and so he made me go through my iPhone to hunt down the pictures I took of my first meal (including the wine) so as to ensure he could offer new dishes and wines. His wine knowledge is immense and I find myself praying that as he introduces, pours and describes each wine in great depth, he won’t ask me any wine questions as I am certain I would make a fool of myself. Both the restaurant and the chef Mikael Jonsson are very divisive and discussed a lot. In my opinion this can only be a good thing. He has a very direct and honest personality which I know some people find hard. He is not afraid to tell you what he thinks and if he thinks you are talking nonsense about his food then he will have no time for you at all. But, on the other hand, if he sees you as someone who is coming back because you enjoy and appreciate good food and wine, and a restaurant that can provide that, then you have struck gold. It can get expensive, this meal was the ‘Carte Blanche’ menu at £135 and a prestige wine tasting at £195, but ended up being close to £500 with add ons (truffle dishes and a cheese plate instead of composed cheese course).
This did irk me slightly, as I think the very idea of a carte blanche menu is that the chef should be unleashing all the bells and whistles rather than saying that actually you are only getting the bells and that the whistles are an extra seventy quid. The truffles I guess I can accept that, but there should certainly be a choice of being able to have the cheese plate included in the price if you would prefer that to the composed plate.
It is fairly hard to spend £500 in any London restaurant including the 3*s unless you decide to push it on the wine. So to spend that amount at a 1* out in Chiswick might seem crazy to some. However, the way I look at it is that next time I go back I can have the 7 courses with the regular pairing and escape for half that, but I don’t know a lot (if any) restaurants at this level or any level really that will treat me so well on a regular basis. So that is why I will go back again and again.
It’s still my #1 recommendation in London. But.....not for everyone. Less
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- Neil A. Chef added a new meal Dinner at Belle Mont Farm at Belle Mont Farm Resort
My occupation takes me all over the world, and the Caribbean is somewhere that I visit quite frequently with my job. I wouldn’t choose to come here on holiday as on the whole I find that the food here is not very good. However, my search continues whenever I am here, to realise the impossible dream and find a restaurant that is worth a trip. The search... More
My occupation takes me all over the world, and the Caribbean is somewhere that I visit quite frequently with my job. I wouldn’t choose to come here on holiday as on the whole I find that the food here is not very good. However, my search continues whenever I am here, to realise the impossible dream and find a restaurant that is worth a trip. The search continues in St Kitts at The Kitchen restaurant at Belle Mont Farm which is part of the stunning sustainable hotel project on the side of the volcano on the island of St Kitts. It really is a beautiful property and worth a visit. The food is half decent and even good by Caribbean standards. The focus is on sustainability and they have their own organic farm on the property. If I was in St Kitts again I would certainly revisit but if this restaurant was located in London, Paris or any gastronomic city I would not bother with it. Less
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Lobster slightly steamed on low heat
milky foam and caramelized cauliflower
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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