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Restaurants
- Neil A. Chef added a new meal Dinner at Ursus by Clément Bouvier at Ursus
Truite de nos montages, Reine des prés
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Chef/proprietor Clément Bouvier is a busy boy. At lunch time he was sweating in front of the open wood fire up the mountain at Panoramic, cooking us an amazing cote de boeuf, and then in the evening he was behind the stoves in his other Michelin star restaurant Ursus, located in the ski resort of Tignes in... More
Truite de nos montages, Reine des prés
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Chef/proprietor Clément Bouvier is a busy boy. At lunch time he was sweating in front of the open wood fire up the mountain at Panoramic, cooking us an amazing cote de boeuf, and then in the evening he was behind the stoves in his other Michelin star restaurant Ursus, located in the ski resort of Tignes in the beautiful hotel Maison Bouvier.
Dinner was excellent, with my only negative feedback being that it seemed to take forever, with long gaps between courses. But the cooking was superb and this is well worth a visit if you are in the area .
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Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
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- Neil A. Chef added a new meal Dinner at La Fornet, Val D'isere at L'atelier D
Frog legs, Kale & horseradish.
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Foie gras meringue
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Dinner last year at one of my favourite restaurants anywhere, ⭐️⭐️ L’Atelier D’Edmond near Val D’Isere. I love coming here partly because in a former life I worked 7 ski seasons in this resort, terrorising monied chalet guests with my terrible cooking. Terrible because I would be... More
Frog legs, Kale & horseradish.
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Foie gras meringue
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Dinner last year at one of my favourite restaurants anywhere, ⭐️⭐️ L’Atelier D’Edmond near Val D’Isere. I love coming here partly because in a former life I worked 7 ski seasons in this resort, terrorising monied chalet guests with my terrible cooking. Terrible because I would be brutally hung over most days. Lively ski resorts and a more youthful me were a dangerous combination and I’m still not entirely sure how I managed to complete around 12 seasons without getting fired once 🤷🏼
Anyway, I love the cooking here. It’s what I would describe as delicious food. I can go to three star restaurants and have perfectly executed dishes, but that don’t have that deliciousness that actually puts a warm feeling inside you and a smile on your face. So if you want delicious food then go and eat at Atelier d’Edmond.
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Michelin Guide - ⭐️⭐️
OAD -
W50B -
Best Chef Awards -
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- Neil A. Chef added a new meal Dinner at Le 1947 at Le 1947
CRISPY « FUSEAU» WITH CHOCOLATE AND BLACK
TRUFFLE 50 €
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CHEESES SELECTION
FROM OUR MOUNTAINS
40€
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COFFEE- FLAVOURED FIR TREE
EXTRACTION JELLY SPICED COFFEE FLAKES, WARM
AND SMOOTH CHOCOLATE
CREAM 36 €
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Dinner at ⭐️⭐️⭐️ Le 1947 in Courchevel. Brutally expensive, especially if you opt for the magnum of €127,000 Château Cheval... More
CRISPY « FUSEAU» WITH CHOCOLATE AND BLACK
TRUFFLE 50 €
.
CHEESES SELECTION
FROM OUR MOUNTAINS
40€
.
COFFEE- FLAVOURED FIR TREE
EXTRACTION JELLY SPICED COFFEE FLAKES, WARM
AND SMOOTH CHOCOLATE
CREAM 36 €
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Dinner at ⭐️⭐️⭐️ Le 1947 in Courchevel. Brutally expensive, especially if you opt for the magnum of €127,000 Château Cheval Blanc 1947.
I came here in 2018 and still remember that meal as one of the best I’ve ever had. This meal was great but certainly not on the same level as my previous visit. The service was fantastic, friendly and relaxed, which can be hard to find in a French three star. It was hard not to notice that all the staff were smiling throughout the meal. I think that I came back regardless of the price point on the basis of having had such a great experience the first time. I would maybe think twice about coming back again at these prices as it didn’t really feel like value for money in terms of the food being served.
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Michelin Guide - ⭐️⭐️⭐️
OAD -
W50B - ‘Discovery’
Best Chef Awards - 23 (Yannick Alléno)
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Next stop on last year’s alpine tour was to the excellent ⭐️⭐️ Le Montgomerie in Courchevel. Very nice indeed. Just be wary of the Petrus section of the wine list where some of the bottles will set you back €120,000 ! 💰
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Michelin Guide - ⭐️⭐️
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood... More
Next stop on last year’s alpine tour was to the excellent ⭐️⭐️ Le Montgomerie in Courchevel. Very nice indeed. Just be wary of the Petrus section of the wine list where some of the bottles will set you back €120,000 ! 💰
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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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The next stop on last year’s alpine tour was dinner and a room at ⭐️⭐️⭐️ La Bouitte in Saint Martin de Belleville. Perfectly nice food, in beautiful surroundings. The room they gave me was apparently the chef René Meilleur’s bedroom as a boy, but I suspect they tell that to every guest in every room.
The food was nice, although I... More
The next stop on last year’s alpine tour was dinner and a room at ⭐️⭐️⭐️ La Bouitte in Saint Martin de Belleville. Perfectly nice food, in beautiful surroundings. The room they gave me was apparently the chef René Meilleur’s bedroom as a boy, but I suspect they tell that to every guest in every room.
The food was nice, although I thought that maybe the more traditional style of René’s was perhaps fighting a little with the more modern desires of son Maxime. That’s just my opinion though. I also felt that the service was lacking a little both in warmth (compared with some of our recent meals at this level) and in actual competence, with the sommelier falling behind twice and needing prompting also. Wines were introduced with the briefest of descriptions so that he could go to spend more time with tables of locals. At least that is how it appeared from my perspective. Not somewhere that I would rush back to which is a shame as I very much enjoyed my first visit here a few years ago. Although that was for a Vega Sicilia wine event so wasn’t a typical experience.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 35 (classical 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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- Neil A. Chef added a new meal Dinner at Yoann Conte Collection at Yoann Conte
Proud as a trout, wild garlic
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Next stop in the lakes was ⭐️⭐️ @yoannconte set in a beautiful house with rooms on the shores of lake Annecy. This was actually the day after the French Michelin guide awards ceremony in Cognac was held, and every two or three star chef in France had quite a headache. They were not actually supposed... More
Proud as a trout, wild garlic
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Next stop in the lakes was ⭐️⭐️ @yoannconte set in a beautiful house with rooms on the shores of lake Annecy. This was actually the day after the French Michelin guide awards ceremony in Cognac was held, and every two or three star chef in France had quite a headache. They were not actually supposed to be open, hence why we had the entire dining room to ourselves. They had blocked the date off in their booking system but forgot that I (being very geeky and organised) had actually made the reservation before they had released the date. The date came and they had realised just a couple of days before that I had booked for lunch. I think 9 out of 10 restaurants would have called me up and apologetically asked to move the reservation. But no, they very generously opened up just for us. Super nice of them. A great lunch was had with Yoann himself being the perfect host. He is a lovely guy and his restaurant is well worth visiting.
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Michelin Guide - ⭐️⭐️
OAD - ‘Highly recommended’ (classical list)
W50B -
Best Chef Awards -
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- Neil A. Chef added a new meal Dinner at Clos des Sens at Clos des Sens
Pear quintessence with juniper
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Madeleine out of the oven
Frozen candy with Kalamansi
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Lunch, dinner and a room at ⭐️⭐️⭐️ Clos des Sens in Annecy.
On this tour that I completed last Spring, the plan was to visit approximately 100 restaurants over the couple of months that I was fortunate enough to be able to take off work. The first... More
Pear quintessence with juniper
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Madeleine out of the oven
Frozen candy with Kalamansi
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Lunch, dinner and a room at ⭐️⭐️⭐️ Clos des Sens in Annecy.
On this tour that I completed last Spring, the plan was to visit approximately 100 restaurants over the couple of months that I was fortunate enough to be able to take off work. The first stage of the tour started around Lyon and the plan was to then drive to Lech in Austria over 10 days or so, stopping at some of my favourite restaurants along the way.
On this first, lakes and alpine stage, I learnt two things. The first is that there is no such thing as too many enormous cheese chariots. Indeed, one can never have enough as far as I’m concerned, and in this region, I definitely reached peak cheese.
The second lesson I learnt was that there is absolutely such a thing as too much low temperature cooked lake fish. If I see another fera fish or pike perch, presented as a luke warm mush, I will not be held responsible for my actions.
That said, I really enjoyed my meals at Clos Des Sens. They were kind enough to present two different menus for me to enjoy as I was returning solo for dinner. They probably won best cheese chariot of the many (as you will see) that were rolled towards me over that week, and also I think me and Ildiko were agreed that the sommelier (I wish I could remember his name) was one of the best we had both ever had serve us. Hugely knowledgeable as you’d expect about the wine, but also engaging and knew the menu back to front. It seemed like he could have probably cooked it.
Definitely worth splashing for one of the stunning rooms if you dine here.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 39 (classical list)
W50B -
Best Chef Awards -
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WARM DUCK FOIE GRAS,
SLIGHTLY ACIDULOUS APPLE,
VOATSIPERIFERY PEPPER NOTES
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STEAMED LINE-CAUGHT SEA BASS, PUMPKIN RAVIOLE, FERMENTED JUICE
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SKEWERED QUINTART'S PIGEON,
BEETROOT AND HIBISCUS,
CONFIT LEG PASTILLA
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PISTACHIO SOUFFLE
WITH MARSHMALLOW AND ICE CREAM
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Dinner at ⭐️⭐️ Le Neuvième Art in Lyon last year. Apart from an... More
WARM DUCK FOIE GRAS,
SLIGHTLY ACIDULOUS APPLE,
VOATSIPERIFERY PEPPER NOTES
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STEAMED LINE-CAUGHT SEA BASS, PUMPKIN RAVIOLE, FERMENTED JUICE
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SKEWERED QUINTART'S PIGEON,
BEETROOT AND HIBISCUS,
CONFIT LEG PASTILLA
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PISTACHIO SOUFFLE
WITH MARSHMALLOW AND ICE CREAM
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Dinner at ⭐️⭐️ Le Neuvième Art in Lyon last year. Apart from an excellent soufflé for dessert and a decent cheese chariot, I was a little underwhelmed if I’m honest.
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Michelin Guide - ⭐️⭐️
OAD - 54 (classical 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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- Neil A. Chef added a new meal Dinner at La Meunière : Officiel at La Meunière
If you are in Lyon and want to try some of the classic lyonnaise dishes like pike mousse, sausages or snails then La Meunière is a good place to visit.
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Michelin Guide -
OAD - ‘highly recommended’
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodies #foodporn... More
If you are in Lyon and want to try some of the classic lyonnaise dishes like pike mousse, sausages or snails then La Meunière is a good place to visit.
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Michelin Guide -
OAD - ‘highly recommended’
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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Lemon water, frosted banana and seaweed salad, Meyer sorbet and sesame oplaine
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Dinner at famous Lyonnaise institution, ⭐️⭐️ La Mère Brazier. I loved it, and it was one of the highlights of last year’s tour for me. I had heard mixed reports with people absolutely adoring it and others having a terrible time. Once I broke through the snootiness... More
Lemon water, frosted banana and seaweed salad, Meyer sorbet and sesame oplaine
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Dinner at famous Lyonnaise institution, ⭐️⭐️ La Mère Brazier. I loved it, and it was one of the highlights of last year’s tour for me. I had heard mixed reports with people absolutely adoring it and others having a terrible time. Once I broke through the snootiness of some of the waiting staff with my winning smile, I had a blast 😃. Apart from one horrific dessert that I still wake up screaming about in the middle of the night (I remember bananas and seaweed), the food was excellent, with a couple of truly incredible dishes that did appear in my end of year best dishes list. Highly recommended (but steer clear of the seaweed a la banane 🙅🏻)
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Michelin Guide - ⭐️⭐️
OAD - 27 (classical 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