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Restaurants
- Neil A. Chef added a new meal Dinner at Aimo e Nadia at Il Luogo Aimo e Nadia
Soup of fruits, vegetables, legumes, condensed milk (Salvaderi producer) and basil from Pra’
.
The Storico Ribelle 10 years aged cheese from Val Gerola, with Paceco ‘tenerume'
.
Acqua bruciata of lemons from Amalfi with cherries reduction
.
A fantastic meal at Aimo e Nadia in Milan. A restaurant that I've been trying to visit for months and months... More
Soup of fruits, vegetables, legumes, condensed milk (Salvaderi producer) and basil from Pra’
.
The Storico Ribelle 10 years aged cheese from Val Gerola, with Paceco ‘tenerume'
.
Acqua bruciata of lemons from Amalfi with cherries reduction
.
A fantastic meal at Aimo e Nadia in Milan. A restaurant that I've been trying to visit for months and months but with one thing or another either me or them have had to cancel. So I was very happy to finally visit and it was well worth the wait. Tasting menu only but with regular clientele on the tables next to me ordering their own A La Carte favourite dishes. That's always a good sign. The star dish for me was actually a salad that reminded me of the 31,41,51 salad at Piazza Duomo in Alba. This salad however had a marinated egg yolk hiding in the bottom, which when discovered, sent this dish into the
stratosphere. Incredible.
"The menus of il Luogo start from the richness of the Italian territory, of which they retrieve scents and flavors, carrying them into the present with our creative gesture. With an eye to the past while
always looking toward the future."
Can't wait to go back.
.
Michelin Guide - ⭐️⭐️
OAD - 72
W50B -
.
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Unripe peach, miso caramel & maldon salt
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards... More
Unripe peach, miso caramel & maldon salt
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
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- Neil A. Chef added a new meal Dinner at La Villa Archange 2 étoiles Michelin at La Villa Archange
Another visit back in July to Villa Archange near Cannes. There isn't really much in the way of great dining along the Côte d'Azur, meaning restaurants that I'd hurry back to. Mostly tourist traps or bait for the monied. In between Marseille and San Remo I could probably count the restaurants that I'm eager to get back to on the fingers of one hand....... More
Another visit back in July to Villa Archange near Cannes. There isn't really much in the way of great dining along the Côte d'Azur, meaning restaurants that I'd hurry back to. Mostly tourist traps or bait for the monied. In between Marseille and San Remo I could probably count the restaurants that I'm eager to get back to on the fingers of one hand.... two at a push if we don't include thumbs. La Villa Archange is certainly one of the ones I like returning to. A lovely courtyard to enjoy @oger.bruno Bruno Oger's refined take on the local Mediterranean cuisine.
.
Michelin Guide - ⭐️⭐️
OAD - 134 classical list
W50B -
.
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- Neil A. Chef added a new meal Dinner at Kol Restaurant at KOL
TAMAL
Chocolate steam cake, corn husk ice cream, sea buckthorn
.
Lunch back in July at Kol in London which had finally hit it's stride after opening last year then closing due to Covid then opening then closing again. Basically encountering the nightmare that every restaurant in the country has had to negotiate. Thoroughly enjoyable, very tasty and... More
TAMAL
Chocolate steam cake, corn husk ice cream, sea buckthorn
.
Lunch back in July at Kol in London which had finally hit it's stride after opening last year then closing due to Covid then opening then closing again. Basically encountering the nightmare that every restaurant in the country has had to negotiate. Thoroughly enjoyable, very tasty and Santiago Lastra's celebration of Mexico using British produce is certainly a breath of fresh air to the London dining scene. Certainly worth a visit.....if you can get a reservation😉
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Michelin Guide -
OAD -
W50B -
.
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- Neil A. Chef added a new meal Dinner at Noizé Restaurant at Noizé
Another example of someone throwing off the shackles of the Michelin starred dining room to offer a more casual "rustic & convivial" atmosphere is Mathieu Germond, formerly co-owner, manager & incredible sommelier at London stalwart Pied à Terre. @noize_restaurant (named of a tiny village in the Loire where Mathieu's grandparents ran a farm)... More
Another example of someone throwing off the shackles of the Michelin starred dining room to offer a more casual "rustic & convivial" atmosphere is Mathieu Germond, formerly co-owner, manager & incredible sommelier at London stalwart Pied à Terre. @noize_restaurant (named of a tiny village in the Loire where Mathieu's grandparents ran a farm) is right up my street and ticks all the boxes for me. A solid team of cooks are behind the stoves cooking seasonal dishes with bold combinations served in a straightforward but elegant style. It says a lot that every other table that walked in
while I was there was obviously a regular
customer. I could tell straight away from the
greetings they received from Mathieu. To be honest, even on my first visit, after an hour I had relaxed into my seat and felt like a regular as well, such is the service.
Picking dishes from the black boards I was able to create my own little tasting menu. I wanted to try as much as possible so they offered to do smaller portions for me. Mathieu took care of the wine choices of course and I was sad to leave. A really
special place where it is obvious why they have a regular clientele. Can't wait to go back.
.
Michelin Guide - 🍽
OAD - ‘Recommended’
W50B -
.
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- Neil A. Chef added a new meal Dinner at Elystan Street at Elystan Street
Straight from Tony Parkin at The Tudor Room to @elystanstreet via a quick PCR test. This is another London favourite for me as I've really enjoyed chef @philchef Phil Howard's cooking here now he is not under the 2 Michelin star yoke at The Square. The Square was awesome of course but the food at Elystan Street just seems a lot... More
Straight from Tony Parkin at The Tudor Room to @elystanstreet via a quick PCR test. This is another London favourite for me as I've really enjoyed chef @philchef Phil Howard's cooking here now he is not under the 2 Michelin star yoke at The Square. The Square was awesome of course but the food at Elystan Street just seems a lot more joyful and I can kind of feel that it's being cooked by a happy bunch in the kitchen. It's difficult to explain and all this is just my personal opinion and most likely completely incorrect but the food feels like it's being cooked not by a regimented brigade under the immense pressure of maintaining 2 stars but by a group of happy cooks who like sending out tasty plates of food that put a smile on your face.
I mean, the hand cut strozzapreti certainly put a smile on my face, to the extent that I ordered a second helping 😋
.
Michelin Guide - ⭐️
OAD - ‘Recommended’
W50B -
.
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- Neil A. Chef added a new meal Dinner at Tony Parkin at the Tudor Room at The Tudor Pass
TULAMEEN RASPBERRY
white chocolate, lemonbalm,vaille de bois
.
MILK & HONEY
crème fraiche, estate honey, dulce, yoghurt
.
CHEESE
fig chutney, crackers, walnut bread
.
A lovely lunch by @cheftonyparkin at The Tudor Room in Egham back in July, which is handily close to Heathrow airport where I flew into to make my 2nd vaccine jab appointment.... More
TULAMEEN RASPBERRY
white chocolate, lemonbalm,vaille de bois
.
MILK & HONEY
crème fraiche, estate honey, dulce, yoghurt
.
CHEESE
fig chutney, crackers, walnut bread
.
A lovely lunch by @cheftonyparkin at The Tudor Room in Egham back in July, which is handily close to Heathrow airport where I flew into to make my 2nd vaccine jab appointment. With just 48 hours in London I had to fit in 4 meals, a vaccination jab and a PCR test and this was a great start. Fantastic produce, cooked expertly well by the nicest chef in the business and his team. I loved the Asian influences that crept into some of the dishes. Also the hotel and grounds at Great Fosters are stunning to enjoy a pre meal cocktail. And the coffee is great as well (@differencecoffee 😉)
I think I'll be timing all my future flights into Heathrow to land around 11am so at 12 I'm sitting in the grounds with a G'n'T anticipating another lovely lunch.
.
Michelin Guide - ⭐️
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Pure & V at Pure & V
Cherry kompote with sirup of
cherrybrandy, salted almonds,
yougurt sorbet & almond tuile
.
It says a lot when you find a restaurant that you visit on a Wednesday and are back again the following Wednesday knowing full well that you'll be served exactly the same dishes. @restaurantpurev Pure & V is my favourite restaurant in Nice, having discovered... More
Cherry kompote with sirup of
cherrybrandy, salted almonds,
yougurt sorbet & almond tuile
.
It says a lot when you find a restaurant that you visit on a Wednesday and are back again the following Wednesday knowing full well that you'll be served exactly the same dishes. @restaurantpurev Pure & V is my favourite restaurant in Nice, having discovered it before the pandemic, and I would say probably one of my favourite spots on the French Riviera. Chef Christian Kanstrup Pedersen @ckpmofo has recently moved on I hear but had taken up the Nordic vibes torch passed by Mads Thomsen @mthomsen91 and continued to run with it with great success in my opinion. I am sure the quality will remain high under the next chef. The hospitality from owner @vanessa_pure_and_v Vanessa Massé (the V in Pure & V) is as always flawless and her pairing of natural wines as Michelin's sommelier of the year is a spectacular dive into this world. If you are in the area then this is a must visit for me.
.
Michelin Guide - ⭐️
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Contraste Milano at Contraste
Roses cake with vanilla icecream
.
Cream, strawberry & chilli
.
Lunch in July at @contrastemilano_ . A terrific experience with a long tasting menu of playful and ingenious dishes, accompanied by warm, friendly service. I got to be a guinea pig again as they presented me with a dish that is a work in progress. The concept was rather than... More
Roses cake with vanilla icecream
.
Cream, strawberry & chilli
.
Lunch in July at @contrastemilano_ . A terrific experience with a long tasting menu of playful and ingenious dishes, accompanied by warm, friendly service. I got to be a guinea pig again as they presented me with a dish that is a work in progress. The concept was rather than ageing a single ingredient, to age an entire dish. A kind of pasta was made from the starch of the pasta water and together with a tomato oil it is aged in bee's wax then opened up table side and finished with caviar. Certainly a work in progress but I always feel very grateful when a restaurant
sends out a dish like this. Definitely a restaurant I'll be heading back to as soon as I can.
.
Michelin Guide - ⭐️
OAD - 112
W50B - ‘Discovery’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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Pig’s ear French fries
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably... More
Pig’s ear French fries
.
Dinner and a room at @ant_ristorante ANT in Novello in the Langhe region of Italy. I am nicking a big chunk of my friend @spiritof_burgundy Greg Love's post on this place as he describes it better than I could. Also if you want an in-depth perspective of the regions wines and vineyards then there probably isn't anyone better than Greg to follow.
"ANT is in a restored Piemontese farmhouse with unique architecture, consisting of interconnected rooms and a number of eclectic chambers, that include a 30 metre deep glassed-in well, a series of walk-in cellars where you can choose your wines for the evening and a central dining room that has a great feel to it. The menu is built around fresh seasonal ingredients from top suppliers in Piedmont, and the inspired use of Asian and European cooking techniques, and ingredients. The menu consists of seven courses created by Alex and his team of two and changes every five days. To give you some idea of their style, here is the Aperitif starter which kicked off the evening. Tempura of pressed and sliced pig's ear inside a mustard seed and nori salt batter: so crispy outside and unctuous inside. The togarashi mayonnaise had a fresh peppery kick. Served with an Aperitif drink made from their own black locust Vermouth and citric blueberry syrup, topped up with sparkling water with a fresh basil leaf."
(I hope you don't mind Greg)
Absolutely worth a look if you are in the area. The rooms are also very comfortable with a kitchen, dining room and great views of the surrounding landscape.
.
Michelin Guide -
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less