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Restaurants
- Neil A. Chef added a new meal Dinner at Hedone at Hedone
Dinner at Hedone. This is my third visit and I am still enjoying the food and experience but the meal tonight was good but did not blow me away. However, that is not necessarily what I am now looking from this restaurant. It’s becoming more like a local eatery to me now rather than a destination ‘blow your mind’ restaurant. The service is intensely... More
Dinner at Hedone. This is my third visit and I am still enjoying the food and experience but the meal tonight was good but did not blow me away. However, that is not necessarily what I am now looking from this restaurant. It’s becoming more like a local eatery to me now rather than a destination ‘blow your mind’ restaurant. The service is intensely personal (if Mikael likes you) with the chef remembering the dishes he cooked for you last week or even (as in my case) 5 months ago, and ensuring that no dishes are repeated. No mean feat when he has regular diners here that eat once a week. On my second visit, he remembered me I think because we had chatted about the industry and discovered that we have some mutual friends, and so he made me go through my iPhone to hunt down the pictures I took of my first meal (including the wine) so as to ensure he could offer new dishes and wines. His wine knowledge is immense and I find myself praying that as he introduces, pours and describes each wine in great depth, he won’t ask me any wine questions as I am certain I would make a fool of myself. Both the restaurant and the chef Mikael Jonsson are very divisive and discussed a lot. In my opinion this can only be a good thing. He has a very direct and honest personality which I know some people find hard. He is not afraid to tell you what he thinks and if he thinks you are talking nonsense about his food then he will have no time for you at all. But, on the other hand, if he sees you as someone who is coming back because you enjoy and appreciate good food and wine, and a restaurant that can provide that, then you have struck gold. It can get expensive, this meal was the ‘Carte Blanche’ menu at £135 and a prestige wine tasting at £195, but ended up being close to £500 with add ons (truffle dishes and a cheese plate instead of composed cheese course).
This did irk me slightly, as I think the very idea of a carte blanche menu is that the chef should be unleashing all the bells and whistles rather than saying that actually you are only getting the bells and that the whistles are an extra seventy quid. The truffles I guess I can accept that, but there should certainly be a choice of being able to have the cheese plate included in the price if you would prefer that to the composed plate.
It is fairly hard to spend £500 in any London restaurant including the 3*s unless you decide to push it on the wine. So to spend that amount at a 1* out in Chiswick might seem crazy to some. However, the way I look at it is that next time I go back I can have the 7 courses with the regular pairing and escape for half that, but I don’t know a lot (if any) restaurants at this level or any level really that will treat me so well on a regular basis. So that is why I will go back again and again.
It’s still my #1 recommendation in London. But.....not for everyone. Less
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- Neil A. Chef added a new meal Dinner at Belle Mont Farm at Belle Mont Farm Resort
My occupation takes me all over the world, and the Caribbean is somewhere that I visit quite frequently with my job. I wouldn’t choose to come here on holiday as on the whole I find that the food here is not very good. However, my search continues whenever I am here, to realise the impossible dream and find a restaurant that is worth a trip. The search... More
My occupation takes me all over the world, and the Caribbean is somewhere that I visit quite frequently with my job. I wouldn’t choose to come here on holiday as on the whole I find that the food here is not very good. However, my search continues whenever I am here, to realise the impossible dream and find a restaurant that is worth a trip. The search continues in St Kitts at The Kitchen restaurant at Belle Mont Farm which is part of the stunning sustainable hotel project on the side of the volcano on the island of St Kitts. It really is a beautiful property and worth a visit. The food is half decent and even good by Caribbean standards. The focus is on sustainability and they have their own organic farm on the property. If I was in St Kitts again I would certainly revisit but if this restaurant was located in London, Paris or any gastronomic city I would not bother with it. Less
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Lobster slightly steamed on low heat
milky foam and caramelized cauliflower
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A very nice lunch before Christmas at ⭐️⭐️⭐️ Hotel de Ville de Crissier in Switzerland. Definitely a box to tick when in the area, this is a renowned restaurant with a lot of history.
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Michelin Guide - ⭐️⭐️⭐️
W50B - ‘Discovery’
OAD - 1... More
Lobster slightly steamed on low heat
milky foam and caramelized cauliflower
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A very nice lunch before Christmas at ⭐️⭐️⭐️ Hotel de Ville de Crissier in Switzerland. Definitely a box to tick when in the area, this is a renowned restaurant with a lot of history.
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Michelin Guide - ⭐️⭐️⭐️
W50B - ‘Discovery’
OAD - 1 (Classical list)
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Londrino Restaurant and Wine Bar at Londrino Restaurant and Wine Bar
Londrino is the new self styled ‘Neighbourhood Restaurant’ near London Bridge. Portuguese chef Leandro Carreira observes the flavours, traditions and ingredients of his native Portugal with great success. The menu is built for sharing and with four of us we were able to sample all but a couple of the dishes on the menu. Very good for sharing, i... More
Londrino is the new self styled ‘Neighbourhood Restaurant’ near London Bridge. Portuguese chef Leandro Carreira observes the flavours, traditions and ingredients of his native Portugal with great success. The menu is built for sharing and with four of us we were able to sample all but a couple of the dishes on the menu. Very good for sharing, i would not hesitate to go back. Less
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An ok but fairly forgettable meal at 2* Le Montgomerie at the K2 Hotel in Courchevel 1850. A delicious carabinero dish is probably all I shall remember from this meal. The K2 hotel is incredible though. Very beautiful indeed.
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- Neil A. Chef added a new meal Wine dinner with Vega-Sicilia at La Bouitte at René et Maxime Meilleur
A collaborative wine dinner at 3* restaurant La Bouitte in Saint-Martin-De-Belleville with some incredible wines presented by Pablo Álvarez of Vega-Sicilia. The menu was specifically tailored to match with the wines by the legendary Father and Son team René & Maxime Meilleur. A thoroughly enjoyable and educational evening.
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SWEETBREAD meadowsweet and licorice infused meunière jerusalem artichoke with pralins Nikka whisky and Ethiopian coffee veal jus
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Dinner at ⭐️⭐️ Anne Sophie Pic at the Beau-Rivage Palace Lausanne. Not a patch on Maison Pic in Valence of course but still pretty good. I think I prefer Dame de Pic in London (when I can’t get to Valence) but... More
SWEETBREAD meadowsweet and licorice infused meunière jerusalem artichoke with pralins Nikka whisky and Ethiopian coffee veal jus
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Dinner at ⭐️⭐️ Anne Sophie Pic at the Beau-Rivage Palace Lausanne. Not a patch on Maison Pic in Valence of course but still pretty good. I think I prefer Dame de Pic in London (when I can’t get to Valence) but they are all pretty solid. And the hotel with a room overlooking the lake is stunning.
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Michelin Guide - ⭐️⭐️
W50B -
OAD -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less
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- Neil A. Chef added a new meal Dinner at Cheval Blanc Courchevel at Le 1947 à Cheval Blanc
This was a truly exceptional meal at the 3* Michelin restaurant Le 1947 in Courchevel 1850 at the Cheval Blanc Hotel. A beautiful and very intimate dining room of just 12 covers when I dined. I believe they can seat 20. This is a Yannick Alléno restaurant of the famed Paris 3* Pavillon Ledoyen on the Champs Elysées. Although the day to day head chef... More
This was a truly exceptional meal at the 3* Michelin restaurant Le 1947 in Courchevel 1850 at the Cheval Blanc Hotel. A beautiful and very intimate dining room of just 12 covers when I dined. I believe they can seat 20. This is a Yannick Alléno restaurant of the famed Paris 3* Pavillon Ledoyen on the Champs Elysées. Although the day to day head chef is Gérard Barbin, a hugely talented and very personable chap who took a lot of time to engage me directly regarding the menu and cooking techniques. Aside from the outstanding cookery, the service was impeccable and it was nice to see all the lead service staff were female with just a male Sommelier and male bus boys. For me their expert knowledge of all the dishes and competent table side skills at finishing a lot of the dishes took the whole experience to the next level. This was a far cry from the snooty French service I experience sometimes in Paris. The only slight negative was the sommelier. The wine service made me feel as though it was maybe the main sommelier’s day off. Possible a language barrier but i would not expect that in any 3* restaurant. This restaurant is not for the faint of heart as the bill was an eye watering €700 for me alone. And I did not go particularly crazy on the wine. Everyone else in the dining room was clearly very wealthy and I detected quite a few Russian accents which should give you an idea of the type of clientele this place attracts. Indeed, one gentleman had booked a table just for himself not to eat any food but to spend the evening working his way through some of the incredible wines that the restaurant offer at a price per 1cl. These were bottles that were priced in the tens of thousands of euro in the wine list. All in all I loved it and will go back at the next given opportunity. An OAD must visit. Less
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- Neil A. Chef added a new meal Dinner at Flocons de Sel - Hotel Restaurant Haute Savoie at Flocons de Sel
My fourth visit to Emmanuel Renaut’s 3* restaurant in Megève. He always delivers on food and service. Although I was not as blown away by last nights meal as I have been on previous visits, I shall still keep coming back. The rooms and individual chalets at the property are well worth staying in for the complete experience with a very good breakfast... More
My fourth visit to Emmanuel Renaut’s 3* restaurant in Megève. He always delivers on food and service. Although I was not as blown away by last nights meal as I have been on previous visits, I shall still keep coming back. The rooms and individual chalets at the property are well worth staying in for the complete experience with a very good breakfast the following morning.
I went for the Winter Flavours Randonnée menu at 236€ for 9 dishes representing the season, preceeded by a selection of savoury canapés in mountain flavours. I also had a prestige wine pairing at 125€ for 2 whites, 1 red and 1 sweet wine. The Somm had to be encouraged to be a bit more generous with his pourings and also I had to suggest a couple of glasses inbetween as I ran dry often. As someone who is comfortable ploughing through a 10 glass pairing, this felt a little scant and annoyed me a little that I was doing the somm’s job. There were also no explanations for the wines other than what it said on the label. I always enjoy the somm explaining why they have chosen a particular wine to pair with a dish and what to expect from the wine in terms of flavour and nose. At a 2* or 3* I expect this so was very disapointed with the wine action last night. Less
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- Neil A. Chef added a new meal Dinner at Le 1920 at Le 1920
This was one of those meals where I could not fault it but it left me cold. An excellent 2* meal at the restaurants new venue at the Rothchild’s property which is now a new Four Seasons hotel. Great service, food, venue but none of the dishes really made me swoon. But I honestly think that is just down to personal taste. Like I said, I recognise it... More
This was one of those meals where I could not fault it but it left me cold. An excellent 2* meal at the restaurants new venue at the Rothchild’s property which is now a new Four Seasons hotel. Great service, food, venue but none of the dishes really made me swoon. But I honestly think that is just down to personal taste. Like I said, I recognise it as an excellent meal but probably would not go back. Less
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