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Restaurants
- Neil A. Chef added a new meal Dinner at Caffè Umberto - Enoclub at Caffè Umberto
And just across the square from Osteria dell’Arco is Enoclub where you can try their version of the Tajarin pasta. Here they make it with just (!) 30 egg yolks per 1kg of flour and it’s served with mushrooms. I preferred the one across the street but it was still delicious. The vitello tonnato was great. This was my favourite of the 4 iterations... More
And just across the square from Osteria dell’Arco is Enoclub where you can try their version of the Tajarin pasta. Here they make it with just (!) 30 egg yolks per 1kg of flour and it’s served with mushrooms. I preferred the one across the street but it was still delicious. The vitello tonnato was great. This was my favourite of the 4 iterations of this dish that I tried while in Alba. The veal tartare with late summer truffles and raw orange mushrooms was also very good and of course when in Alba, Barolo is a must.
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Michelin Guide - 🍽
OAD -
W50Best -
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- Neil A. Chef added a new meal Dinner at Osteria dell'Arco at Osteria dell’Arco
It’s not all about Michelin stars. I do try to check out the more casual places to and when in Alba a couple of weeks back several friends recommended that I try the local Piedmont tajarin pasta. A kind of cross between spaghetti, tagliatelle and capellini and typically made with a shit-ton (yes that’s a word) of egg yolks. Here at Osteria dell’Arco... More
It’s not all about Michelin stars. I do try to check out the more casual places to and when in Alba a couple of weeks back several friends recommended that I try the local Piedmont tajarin pasta. A kind of cross between spaghetti, tagliatelle and capellini and typically made with a shit-ton (yes that’s a word) of egg yolks. Here at Osteria dell’Arco they use 40 egg yolks per 1kg of flour! Simply served with mountain butter or tomato & basil. I tried both. Both were delicious and for €38 you can have the pasta, veal tartare and panna cotta for dessert. I also tried the Rabbit with peppers & Taggiasca olives. Well worth checking out this very simple Osteria when in Alba.
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Michelin Guide - 🍽
OAD - 44 (heritage list)
W50Best -
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- Neil A. Chef added a new meal Dinner at La Madernassa at La Madernassa
And they finish with a pretty strong petit four game as well 🍬🍭🍮🍫
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My next stop while in Alba was to ⭐️⭐️ La Madernassa. A perfectly nice lunch outside on the terrace overlooking the vineyards. @lamadernassa
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Michelin Guide - ⭐️⭐️
OAD -
W50Best -
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And they finish with a pretty strong petit four game as well 🍬🍭🍮🍫
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My next stop while in Alba was to ⭐️⭐️ La Madernassa. A perfectly nice lunch outside on the terrace overlooking the vineyards. @lamadernassa
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Michelin Guide - ⭐️⭐️
OAD -
W50Best -
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- Neil A. Chef added a new meal Dinner at Draft:Ristorante Piazza Duomo at Piazza Duomo
Milk plus: Milk, drops of Moscato grappa , vanilla
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My first stop on a recent trip to Alba was another visit to ⭐️⭐️⭐️ Piazza Duomo. This really is one of my favourite three star restaurants in the world. It totally lived up to my expectations. With the Korean style parade of dishes that swamps your table before the menu even starts I... More
Milk plus: Milk, drops of Moscato grappa , vanilla
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My first stop on a recent trip to Alba was another visit to ⭐️⭐️⭐️ Piazza Duomo. This really is one of my favourite three star restaurants in the world. It totally lived up to my expectations. With the Korean style parade of dishes that swamps your table before the menu even starts I can’t think of another restaurant anywhere that has a better introduction to the meal. Highly recommended.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 21
W50Best - 29
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best @piazzaduomoalba Less
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- Neil A. Chef added a new meal Dinner at Restaurant AM at AM par Alexandre MAZZIA
Brioche façon tropézienne/sardine/lard de colonatta
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Another fantastic meal at ⭐️⭐️ AM par Alexandre Mazzia in Marseille a couple of weeks ago. I love this restaurant and it reminds me of David Toutain’s cooking in Paris in that it is just so incredibly tasty. Dish after dish after dish of carefully thought about and married ingredients... More
Brioche façon tropézienne/sardine/lard de colonatta
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Another fantastic meal at ⭐️⭐️ AM par Alexandre Mazzia in Marseille a couple of weeks ago. I love this restaurant and it reminds me of David Toutain’s cooking in Paris in that it is just so incredibly tasty. Dish after dish after dish of carefully thought about and married ingredients and flavours making it probably my favourite spot to eat up this end of the coast.
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Michelin Guide - ⭐️⭐️
OAD - 163
W50Best - ‘discovery’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #marseilleeats #alexandremazzia @alexandremazzia Less
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Last but not least this incredible grand Marnier soufflé
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Dinner a couple of weeks ago at ⭐️ Le Restaurant des Rois @lareservebeaulieu at Hotel La Rèserve de Beaulieu. I’m pretty sure the chef has changed here since my last visit and that certainly shows. Not that I didn’t enjoy my last visit but the bar has definitely been raised.... More
Last but not least this incredible grand Marnier soufflé
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Dinner a couple of weeks ago at ⭐️ Le Restaurant des Rois @lareservebeaulieu at Hotel La Rèserve de Beaulieu. I’m pretty sure the chef has changed here since my last visit and that certainly shows. Not that I didn’t enjoy my last visit but the bar has definitely been raised. With two tasting menus available I rolled the dice and opted for the Menu “Blue Homard” but also added the sweetbread dish from the other menu because, well why wouldn’t you🤷🏼♂️? I say rolled the dice because I’m not really a lobster fanatic by any stretch of the imagination. It’s a shame but I think the only reason that I usually shy away from lobster dishes is because the good ones are few and far between as it’s an ingredient that is so easily mishandled. But I was in safe hands here.
Recommended if you are in the area.
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Michelin Guide - ⭐️
OAD -
W50Best -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Ristorante Casa Buono at Casa Buono
Red fruits, cantaloupe melon & sorbet made from oranges from the garden
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A lovely lunch last week at recently opened @ristorante_casabuono just a short drive up the Roia valley from Ventimiglia in the Trucco region of Italy. I have @steveplotnicki to thank (again) for nudging me in this direction.
It’s a tiny place really... More
Red fruits, cantaloupe melon & sorbet made from oranges from the garden
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A lovely lunch last week at recently opened @ristorante_casabuono just a short drive up the Roia valley from Ventimiglia in the Trucco region of Italy. I have @steveplotnicki to thank (again) for nudging me in this direction.
It’s a tiny place really with just a few tables in front of the open kitchen where husband and wife team Antonio Buono cooking and Valentina taking care of the guests.
An A La Carte menu of just 5 dishes that changes daily depending on what’s good at the market that morning is proposed, but the sensible way to go is to spend €40 and have every dish in a slightly smaller portion.
With that and a bottle of wine you will escape for well under €100 for homely but expertly cooked market cuisine that draws on the Ligurian terroir and the chefs cultural background.
Both Antonio and Valentina were part of the team at W50B No 1 restaurant @restaurantmirazur when they achieved their third star and it shows in the precision of the cooking and the friendly professionalism of the service.
Speaking of friendly service, having crossed the border from Uber-everywhere France to Uber-less Italy, they were unable to raise a taxi for me so took no hesitation in giving me a ride back to the station with the chef.
Really a must visit if you are in the area.
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Michelin Guide -
OAD -
W50Best -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #casabuono Less
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- Neil A. Chef added a new meal Dinner at Les Bacchanales - Chez Christophe Dufau at Les Bacchanales
Chocolate mousse with citron du Pays
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(This post comes with a health warning as there are videos of the cutest little pet piggy 🐷 snuffling around, plus a couple of very chilled out dawgs so your heart may explode with love. You have been warned. )
4 meals over the past month at @lesbacchanales_vence where chef and generally lovely person... More
Chocolate mousse with citron du Pays
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(This post comes with a health warning as there are videos of the cutest little pet piggy 🐷 snuffling around, plus a couple of very chilled out dawgs so your heart may explode with love. You have been warned. )
4 meals over the past month at @lesbacchanales_vence where chef and generally lovely person @christodufau has altered the style of cooking from my last visits a couple of years ago and in such a good way.
I say ‘lovely guy’ because he really is. Well known and well liked throughout the industry and especially in Denmark where he worked for 9 years. I mean (gratuitous #humblebrag coming up), I had posted on Instagram stories that Les Bacchanales was my next meal while on the way to the meal and while I was sat enjoying the meal, Rene Redzepi messages me ..... “Please say hi to Christophe from me”.
So I think it’s clear that there is a lot of love for the guy.
The food is delicious, as it has always been, and designed to be shared with friends, hence why I kept coming back with friends. Christophe is now cooking outside using a wood burning oven and I think I saw a smoker in the back of this very rustic al fresco kitchen right next to the restaurant which exists on a leafy patio between the house and a kitchen garden.
Miss Eva, the pet pig will wander around the place weaving through the tables and the legs of the dinners. You’ll hear her coming.
Highly recommended if you are on the Côte d’Azur. Go and spend a leisurely lunchtime enjoying the good food, wine and the company of Miss Eva...oh and Christophe of course !😬
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Michelin Guide - 🍽
OAD -
W50Best -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #lesbacchanales #christophedufau Less
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- Neil A. Chef added a new meal Dinner at Restaurant Alliance at Alliance
Cheese 🧀 🐭
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Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in... More
Cheese 🧀 🐭
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Dinner the other week at ⭐️ @restaurant_alliance in Paris. This was one of those meals where I know it was good, great even, but it was too understated for my taste. Maybe to do with the chef, @omiyatoshitaka, hailing from Japan. I say that because I have had similar meals from Japanese chefs. This is in no way intended to be a negative review by the way. The meals that I speak of shared the same characteristics in that they were so nuanced in their flavour profiles, so pure in their clarity. The ingredients were laid bare and naked on the plate with little to distract from the core ingredient. BUT, the flavours and textures were there in the background, propping up the main ingredient, prodding and coaxing it forward onto the centre stage where it belongs and where it can shine.
I don’t know if this is a Japanese thing, I suspect it is, that they focus so much on perfection and refinement (in everything they do, not just cooking) that a dish can get stripped back so much that the flavours become beyond subtle. Perhaps I’m over thinking it 🤷🏼♂️. Anyway, I was left waiting for a dish that would smack me about the chops a little bit but I was found wanting.
There is a strong tradition of Japanese chefs cooking exceptional French cuisine in Paris and this is a good example.
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Michelin Guide - ⭐️
OAD - 83
W50Best -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #alliance #restaurantalliance Less
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‘La framboise Tulameen’ Champagne sabayon. Raspberry & cardamom sorbet
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‘The Calisson’ lemon, roasted almonds and miso sorbet
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My last meal in Paris the other week was at @lareserveparis La Reserve Hotel in their courtyard restaurant La Pagode de Cos. The restaurant Le Gabriel, where chef @jeromebanctel Jérôme Banctel... More
‘La framboise Tulameen’ Champagne sabayon. Raspberry & cardamom sorbet
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‘The Calisson’ lemon, roasted almonds and miso sorbet
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My last meal in Paris the other week was at @lareserveparis La Reserve Hotel in their courtyard restaurant La Pagode de Cos. The restaurant Le Gabriel, where chef @jeromebanctel Jérôme Banctel achieved two ⭐️⭐️ Michelin after just one year of opening was closed that day but thanks to a friend (you know who you are CM😉🙏🏻), I was able to try a few of the dishes from the Le Gabriel menu although in understandably more simplified versions. Understandably simplified because of course Le Gabriel was closed, but that kitchen exists within the La Reserve hotel so they very generously indulged me before my flight.
Based on the dishes I had, I would put Le Gabriel near the top of my to do list for my next Paris tour.
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Michelin Guide - ⭐️⭐️
OAD - 92 (Classical list)
W50Best - ‘Discovery’
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #parisfoodie #eaterparis #legabriel Less