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Restaurants
- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Tomato Granita with Almond Gelatin - elBulli1846
elBulli dish no. 159 from 1992.
This dish broke new ground in several ways. The “molded” presentation was normally reserved for desserts, and here it was used in a savory dish. It was
also the first savory ice cream to be served at elBulli - and it became one of their first signature dishes. Technique:... More
Tomato Granita with Almond Gelatin - elBulli1846
elBulli dish no. 159 from 1992.
This dish broke new ground in several ways. The “molded” presentation was normally reserved for desserts, and here it was used in a savory dish. It was
also the first savory ice cream to be served at elBulli - and it became one of their first signature dishes. Technique: Savory granita made with a Japanese tomato variety cultivated in Spain (Tomate
Amela) with almond gelatin. Finished with fresh oregano and olive oil
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #sinergia Less
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- Neil A. Chef added a new meal Dinner at Smoked Room at Smoked Room
.
Smoked risotto with white truffle
.
Dashi tomato
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team... More
.
Smoked risotto with white truffle
.
Dashi tomato
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #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 Smoked Room at Smoked Room
.
Smoked hare “anolini”, consome and fresh herbs
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team... More
.
Smoked hare “anolini”, consome and fresh herbs
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #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 Alchemist at Alchemist
Spherical Olives - elBulli1846 elBulli dish no. 1095 from 2005. The very first reverse spherification in the history of gastronomy. The famous spherical olive was invented by elBulli in 2005 after two years of development, and still today it is paid homage to at restaurants around Spain. Liquified Gordal olives, spherified using indirect spherification.... More
Spherical Olives - elBulli1846 elBulli dish no. 1095 from 2005. The very first reverse spherification in the history of gastronomy. The famous spherical olive was invented by elBulli in 2005 after two years of development, and still today it is paid homage to at restaurants around Spain. Liquified Gordal olives, spherified using indirect spherification. Marinated in aromatized olive oil with star aniseed, black pepper, and cinnamon
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Sunburnt Bikini - Alchemist
The ham and cheese “Bikini toast” is a Barcelona classic, named after the Bikini Concert Hall where it
was first served. When Rasmus visits Barcelona this is one of the first things he searches out for a snack. Technique: The Alchemist version is made with cryo-fried mochi dough. As the ball goes from a temperature... More
Sunburnt Bikini - Alchemist
The ham and cheese “Bikini toast” is a Barcelona classic, named after the Bikini Concert Hall where it
was first served. When Rasmus visits Barcelona this is one of the first things he searches out for a snack. Technique: The Alchemist version is made with cryo-fried mochi dough. As the ball goes from a temperature of -60 to 200 in an instant, it creates an
extremely crispy outside and a sweet and chewy inside. It is filled with stringy Gruyere cheese and Joselito ham. We have used a new technique of spray printing on food to decorate the bikini sandwich
with sunglasses
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#sinergia Less
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- Neil A. Chef added a new meal Dinner at Smoked Room at Smoked Room
Duck with carrots, Sake infused Crepe Suzette and yuzu berigarde sauce
.
Wagyu A5 From Kagoshima, 34 years aged soy sauce and fresh wasabi
.
Hoshigaki with Comté Cheese
.
Charcoal pumpkin and tangerine
.
Tarta di rose and lots of vanilla
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s... More
Duck with carrots, Sake infused Crepe Suzette and yuzu berigarde sauce
.
Wagyu A5 From Kagoshima, 34 years aged soy sauce and fresh wasabi
.
Hoshigaki with Comté Cheese
.
Charcoal pumpkin and tangerine
.
Tarta di rose and lots of vanilla
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #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 Ynyshir Restaurant and Rooms at Ynyshir
Lobster tail, nam jim
.
Raw shrimp, Thai Aubergine, sugar Snap pea, Thai green sauce
.
Not French Onion soup
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef... More
Lobster tail, nam jim
.
Raw shrimp, Thai Aubergine, sugar Snap pea, Thai green sauce
.
Not French Onion soup
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #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 Alchemist at Alchemist
Rubia Gallega Air Baguette - el Bulli1846
elBulli dish no 947 from 2003. A signature impression first at elBulli, later at Tickets. This is the Gallega Air Baguette where cured Rubia Gallega Beef is rolled around a thin crust. Technique: Puffed pizza dough at a very high temperature in the shape of a baguette, wrapped in Rubia Gallega cured beef.
.
ALCHEMIST... More
Rubia Gallega Air Baguette - el Bulli1846
elBulli dish no 947 from 2003. A signature impression first at elBulli, later at Tickets. This is the Gallega Air Baguette where cured Rubia Gallega Beef is rolled around a thin crust. Technique: Puffed pizza dough at a very high temperature in the shape of a baguette, wrapped in Rubia Gallega cured beef.
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Corte Helado de Parmesano - elBulli1846
elBulli dish no 399 from 1997. elBulli were pioneers when it came to creating savory ice creams.
Ferran has a saying: “Instead of vanilla... Cheese!” and that is exactly what you have here with an ice cream of Parmesan cheese between parmesan crackers. An
iconic dish where the concept of snacks in the structure... More
Corte Helado de Parmesano - elBulli1846
elBulli dish no 399 from 1997. elBulli were pioneers when it came to creating savory ice creams.
Ferran has a saying: “Instead of vanilla... Cheese!” and that is exactly what you have here with an ice cream of Parmesan cheese between parmesan crackers. An
iconic dish where the concept of snacks in the structure of the tasting menu was consolidated
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Smoked Room at Smoked Room
.
Smoked tuna, roasted tomatoes essence and yuzu
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of... More
.
Smoked tuna, roasted tomatoes essence and yuzu
.
On this very quick trip to Madrid we were also lucky enough to bag a couple of seats at Dani Garcia’s newish (when we visited) counter @smokedroom.dg Smoked Room. Great service, great food and great wine, plus the added bonus of sitting and enjoying the theatre of a talented team of chefs creating this ‘fire omakase’ menu.
.
Michelin Guide - ⭐️⭐️
OAD - 90
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less