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Restaurants
- Neil A. Chef added a new meal Dinner at The Maybourne Riviera at Riviera Restaurant
Roasted suckling pig, porcini mushroom, wild blueberries jus, glasswort
.
Marmande tomato on the embers, Morey fish
.
Catch of the day crudo, melon jus, shellfish scent, jonquillo de
.
Red tuna, matured with Kombu seaweed, XO sauce
.
A couple of visits a while ago to @maurocolagreco ‘s (Mirazur W50Best former number 1) newish venture... More
Roasted suckling pig, porcini mushroom, wild blueberries jus, glasswort
.
Marmande tomato on the embers, Morey fish
.
Catch of the day crudo, melon jus, shellfish scent, jonquillo de
.
Red tuna, matured with Kombu seaweed, XO sauce
.
A couple of visits a while ago to @maurocolagreco ‘s (Mirazur W50Best former number 1) newish venture @restaurantceto at the entirely new and stunningly designed Maybourne Riviera Hotel which is perched on the Roquebrune-Cap-Martín cliffs overlooking Monaco. These meals were really great, hence why I returned. As I’ve said before, I have struggled to find many excellent restaurants along the riviera and Ceto is a very welcome addition to a very short list.
They gained a Michelin star straight away and I was told that in the medium term they are gunning for three. I can believe that that is certainly achievable. I’ll be returning here a lot I think. Highly recommended.
.
Michelin Guide - ⭐️
OAD - 6 (Top new to the list 2023)
W50B - 95
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 Monte-Carlo Bay Hotel & Resort at Blue Bay Marcel Ravin
Yam quenelle / Gamberoni / Ossetra caviar
Juice of the head with shiso from our gardens
.
Crab tartlet with lemon vegetable caviar
.
The taste of a modern Creole court bouillon
Tomatoes / Jamaican pepper / Roucou. floral
.
Smoked sweet potato candy with spices
.
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean... More
Yam quenelle / Gamberoni / Ossetra caviar
Juice of the head with shiso from our gardens
.
Crab tartlet with lemon vegetable caviar
.
The taste of a modern Creole court bouillon
Tomatoes / Jamaican pepper / Roucou. floral
.
Smoked sweet potato candy with spices
.
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef Marcel Ravin. The room itself was a bit soulless and had the feel of a Vegas resort hotel restaurant. In fact, out of the whole dining room I did not detect any accents amongst the diners other than American (nothing wrong with that, just an observation). Service was a bit iffy to depending on which server one got, however the Sommelier was excellent and very engaging. Great food, shame about the setting.
.
Michelin Guide - ⭐️⭐️
OAD -
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 Monte-Carlo Bay Hotel & Resort at Blue Bay Marcel Ravin
The Monte Carlo egg
Cassava / Truffles / Maracuja
.
Curry of conch with coconut milk
Sardinian fregola with squid ink / Fish eggs / Spring onion oil
.
The next day's bread to dip in Mandja signature olive oil
.
The next day's bread to dip in Mandja signature olive oil
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice... More
The Monte Carlo egg
Cassava / Truffles / Maracuja
.
Curry of conch with coconut milk
Sardinian fregola with squid ink / Fish eggs / Spring onion oil
.
The next day's bread to dip in Mandja signature olive oil
.
The next day's bread to dip in Mandja signature olive oil
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef Marcel Ravin. The room itself was a bit soulless and had the feel of a Vegas resort hotel restaurant. In fact, out of the whole dining room I did not detect any accents amongst the diners other than American (nothing wrong with that, just an observation). Service was a bit iffy to depending on which server one got, however the Sommelier was excellent and very engaging. Great food, shame about the setting.
.
Michelin Guide - ⭐️⭐️
OAD -
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 Monte-Carlo Bay Hotel & Resort at Blue Bay Marcel Ravin
Free-range piglet in two services
Pâté in a pot & foie gras ravioli
Cep mushrooms / Whipped cream risotto with puffed rice
.
Christophine migan
Brittany lobster / Black garlic / Couresse grass
.
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef Marcel Ravin. The room... More
Free-range piglet in two services
Pâté in a pot & foie gras ravioli
Cep mushrooms / Whipped cream risotto with puffed rice
.
Christophine migan
Brittany lobster / Black garlic / Couresse grass
.
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef Marcel Ravin. The room itself was a bit soulless and had the feel of a Vegas resort hotel restaurant. In fact, out of the whole dining room I did not detect any accents amongst the diners other than American (nothing wrong with that, just an observation). Service was a bit iffy to depending on which server one got, however the Sommelier was excellent and very engaging. Great food, shame about the setting.
.
Michelin Guide - ⭐️⭐️
OAD -
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 Monte-Carlo Bay Hotel & Resort at Blue Bay Marcel Ravin
Cep mushrooms / Whipped cream risotto with puffed rice
.
Redcurrant vinous tea with citrus peel and herbs
.
Sorrel milk, olive oil drops and flower pollen
.
Chocolate / Figs from our gardens
With rum from Martinique
.
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef... More
Cep mushrooms / Whipped cream risotto with puffed rice
.
Redcurrant vinous tea with citrus peel and herbs
.
Sorrel milk, olive oil drops and flower pollen
.
Chocolate / Figs from our gardens
With rum from Martinique
.
Dinner at ⭐️⭐️ Blue Bay at the Monte-Carlo Bay Hotel. Very nice Caribbean influenced Mediterranean cuisine from chef Marcel Ravin. The room itself was a bit soulless and had the feel of a Vegas resort hotel restaurant. In fact, out of the whole dining room I did not detect any accents amongst the diners other than American (nothing wrong with that, just an observation). Service was a bit iffy to depending on which server one got, however the Sommelier was excellent and very engaging. Great food, shame about the setting.
.
Michelin Guide - ⭐️⭐️
OAD -
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 FLAVEUR at Flaveur
THE HILLS OF BELLET
Figs From Sollies - Mantecato nuts
.
PAN MASSALA
Coconut Water - Lime - Matcha Tea - Coffee - Sarrazin Seed - Mango - Papaye
Lemon from Menton - Halva Nougat - Liban - Honey - Datte - Argan
Guanaja Chocolat - Almond Turmeric- Olive Oil
.
Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel your way down through all the foliage... More
THE HILLS OF BELLET
Figs From Sollies - Mantecato nuts
.
PAN MASSALA
Coconut Water - Lime - Matcha Tea - Coffee - Sarrazin Seed - Mango - Papaye
Lemon from Menton - Halva Nougat - Liban - Honey - Datte - Argan
Guanaja Chocolat - Almond Turmeric- Olive Oil
.
Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel your way down through all the foliage there are some exceptionally tasty dishes. Local ingredients and dishes with strong influences from the chef’s travels and background in Guadeloupe. As I found also on my last visit, my only bugbear was that the meal is very slowly paced. I was the first person through the door at 7.30 and I finally received petit fours at 11.30. This in a half empty restaurant of 9 covers including myself. I get why this is, and I will go back and I urge you to try. With only one (excellent, if a little OCD, he kept moving my cutlery back to it’s original position after I had moved it an inch in order to comfortably rest my arms on the table) front of house guy and just the brothers cooking in the kitchen there is no way they can achieve the standard that they do at a faster pace. So go, but settle in for the night 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - recommended
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 FLAVEUR at Flaveur
IODINE AND SPICES - THE MARALPIN TERROIR
Crispy riz - Lisette - César - Buratta - Caviar Lemon - Quinoa
Gomasio - Bonite - Trout from Remi Callonico - Paprika - Saké - Piémont
Turmeric - Coriander - Secca Entrevaux - Ratte Potato - Sardine
Pudding - Lard di Colonatta - Combawa lemon
.
Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel... More
IODINE AND SPICES - THE MARALPIN TERROIR
Crispy riz - Lisette - César - Buratta - Caviar Lemon - Quinoa
Gomasio - Bonite - Trout from Remi Callonico - Paprika - Saké - Piémont
Turmeric - Coriander - Secca Entrevaux - Ratte Potato - Sardine
Pudding - Lard di Colonatta - Combawa lemon
.
Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel your way down through all the foliage there are some exceptionally tasty dishes. Local ingredients and dishes with strong influences from the chef’s travels and background in Guadeloupe. As I found also on my last visit, my only bugbear was that the meal is very slowly paced. I was the first person through the door at 7.30 and I finally received petit fours at 11.30. This in a half empty restaurant of 9 covers including myself. I get why this is, and I will go back and I urge you to try. With only one (excellent, if a little OCD, he kept moving my cutlery back to it’s original position after I had moved it an inch in order to comfortably rest my arms on the table) front of house guy and just the brothers cooking in the kitchen there is no way they can achieve the standard that they do at a faster pace. So go, but settle in for the night 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - recommended
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 FLAVEUR at Flaveur
FRENCH RIVIERA
Calamari from the depth - Bari Caviar - Local Zucchini
wild Fennel
- Capucine flower - Carnaroli Risotto
Scallop Adriatic Sea -Confit Lemon - Chardonnay
.
NICE'S HILLS
Mediterranean Lobster - Bearnaise Sauce
Crustaceous - Lemon - Ginger -Shallot
Tio Pépé - Xérès Vinegar - Christophine
Basilic Flower - Cucumber Flower
.
FROM... More
FRENCH RIVIERA
Calamari from the depth - Bari Caviar - Local Zucchini
wild Fennel
- Capucine flower - Carnaroli Risotto
Scallop Adriatic Sea -Confit Lemon - Chardonnay
.
NICE'S HILLS
Mediterranean Lobster - Bearnaise Sauce
Crustaceous - Lemon - Ginger -Shallot
Tio Pépé - Xérès Vinegar - Christophine
Basilic Flower - Cucumber Flower
.
FROM OUR FISHERMAN STEVE MOLINARI Nice
Vadouvan from Pondichéry - Fennel - Mussel from Camargue - Lovage
Olive oil - Fresh Almond - Green Tomatoes - Steam bread Bao - Lardo di Colonata
.
Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel your way down through all the foliage there are some exceptionally tasty dishes. Local ingredients and dishes with strong influences from the chef’s travels and background in Guadeloupe. As I found also on my last visit, my only bugbear was that the meal is very slowly paced. I was the first person through the door at 7.30 and I finally received petit fours at 11.30. This in a half empty restaurant of 9 covers including myself. I get why this is, and I will go back and I urge you to try. With only one (excellent, if a little OCD, he kept moving my cutlery back to it’s original position after I had moved it an inch in order to comfortably rest my arms on the table) front of house guy and just the brothers cooking in the kitchen there is no way they can achieve the standard that they do at a faster pace. So go, but settle in for the night 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - recommended
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 FLAVEUR at Flaveur
WHEN TWO TERRITORIES MEET
Beef from Piémont - Egg Plant - Taggiasche Olive - Sicily - Voatsiperifery Pepper
Tamarin - Raviole - Ricotta - Parmesan - Beef Pastrami
.
Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel your way down through all the foliage there are some exceptionally tasty dishes. Local ingredients and dishes with strong... More
WHEN TWO TERRITORIES MEET
Beef from Piémont - Egg Plant - Taggiasche Olive - Sicily - Voatsiperifery Pepper
Tamarin - Raviole - Ricotta - Parmesan - Beef Pastrami
.
Dinner at ⭐️⭐️ Flaveur in Nice. If you can shovel your way down through all the foliage there are some exceptionally tasty dishes. Local ingredients and dishes with strong influences from the chef’s travels and background in Guadeloupe. As I found also on my last visit, my only bugbear was that the meal is very slowly paced. I was the first person through the door at 7.30 and I finally received petit fours at 11.30. This in a half empty restaurant of 9 covers including myself. I get why this is, and I will go back and I urge you to try. With only one (excellent, if a little OCD, he kept moving my cutlery back to it’s original position after I had moved it an inch in order to comfortably rest my arms on the table) front of house guy and just the brothers cooking in the kitchen there is no way they can achieve the standard that they do at a faster pace. So go, but settle in for the night 👍🏻
.
Michelin Guide - ⭐️⭐️
OAD - recommended
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 Château de la Chèvre d'Or at La Chèvre d'Or
Mackerel,
Escabèche way, crunchy fennel with bottarga
.
Crab, green beans & caviar
.
A visit a while ago to another of my favourite restaurants on the Côte d’Azur Château de la Chèvre d'Or, with its exceptional location affording a jaw-dropping view. Perched high up on the rocky hillside in the medieval village of Eze. This place commands... More
Mackerel,
Escabèche way, crunchy fennel with bottarga
.
Crab, green beans & caviar
.
A visit a while ago to another of my favourite restaurants on the Côte d’Azur Château de la Chèvre d'Or, with its exceptional location affording a jaw-dropping view. Perched high up on the rocky hillside in the medieval village of Eze. This place commands stunning views of the Côte d'Azur hinterland and the glinting Mediterranean. When it comes to the food, there is plenty to get enthusiastic about.
Drawing on delicious produce sourced in the area (fish, meat, vegetables, olive oil and herbs), Arnaud Faye @arnaud.faye creates harmonious and precise dishes that are without exception delicious. Highly recommended
.
Michelin Guide - ⭐️⭐️
OAD -
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
@lachevredor Less