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Restaurants
- Neil A. Chef added a new meal Dinner at Restaurang Äng at ÄNG
MUSHROOM from Hakaslätt. Truffles. Onion.
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CARROT from Tangagard. Vendace roe from Kalix.
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Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in a stunning winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning... More
MUSHROOM from Hakaslätt. Truffles. Onion.
.
CARROT from Tangagard. Vendace roe from Kalix.
.
Dinner, a fabulous room and an incredible tasting breakfast last weekend at @restaurangang in Sweden. This restaurant is set in a stunning winery and spa resort. Enjoy your own private sauna in each of the rooms before heading over to the stunning glass house restaurant for a delicious meal.
In their own words:
“The heart of ÄNG is in Halland. We have the freedom of exploring cultures and cooking techniques from around the world, but we won’t leave home.
We work mostly with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, beaches and fields every morning. The organic Scandinavian Ästad wines in our cellar are produced only 100 meters from the restaurant.
This idea – or limitation – is what drives us to constantly discover new ways to create innovative culinary experiences for our guests, always on a sustainable foundation.”
Highly recommended
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Michelin Guide - ⭐️🍀
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Terroir Restaurant Bangkok at Terroir
A superb meal at newish Bangkok restaurant @terroir.bkk . Very Japanese in style with it’s understated preparations of excellently sourced ingredients. Chef Hao believes that the land, climate, and farmers are pivotal in produce quality. This belief echoes in his eatery sourcing 90% of ingredients from Northern Thailand, named meaning... More
A superb meal at newish Bangkok restaurant @terroir.bkk . Very Japanese in style with it’s understated preparations of excellently sourced ingredients. Chef Hao believes that the land, climate, and farmers are pivotal in produce quality. This belief echoes in his eatery sourcing 90% of ingredients from Northern Thailand, named meaning ‘soil’ in French. The restaurant delivers exceptional Franco-Japanese fusion, creatively blending two cuisines. Impressive flavour pairings, notably rich, smoky broths, shine consistently. Very strong Ernst vibes (if you know you know), which is never a bad thing. Excellent wines to go along with the meal, including a blind tasting of an incredible Thai red. Another must visit if you are in Bangkok.
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Michelin Guide - listed
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
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#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 @terroirexpression_bkk Less
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- Neil A. Chef added a new meal Dinner at Terroir Restaurant Bangkok at Terroir
A superb meal at newish Bangkok restaurant @terroir.bkk . Very Japanese in style with it’s understated preparations of excellently sourced ingredients. Chef Hao believes that the land, climate, and farmers are pivotal in produce quality. This belief echoes in his eatery sourcing 90% of ingredients from Northern Thailand, named meaning... More
A superb meal at newish Bangkok restaurant @terroir.bkk . Very Japanese in style with it’s understated preparations of excellently sourced ingredients. Chef Hao believes that the land, climate, and farmers are pivotal in produce quality. This belief echoes in his eatery sourcing 90% of ingredients from Northern Thailand, named meaning ‘soil’ in French. The restaurant delivers exceptional Franco-Japanese fusion, creatively blending two cuisines. Impressive flavour pairings, notably rich, smoky broths, shine consistently. Very strong Ernst vibes (if you know you know), which is never a bad thing. Excellent wines to go along with the meal, including a blind tasting of an incredible Thai red. Another must visit if you are in Bangkok.
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Michelin Guide - listed
OAD -
W50B -
Asia’s 50 Best -
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 @terroirexpression_bkk Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Andy Warhol - Alchemist
An interpretation of Andy Warhol’s iconic banana that first appearedon the sleeve of the Velvet Underground & Nico album from 1967. Technique: The crispy casing made from banana juice and milk protein is filled with a Manzano banana sorbet, cachaça gel, tonka bean gel, lemon puré, and a fluffy jasmine meringue.
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elBulli... More
Andy Warhol - Alchemist
An interpretation of Andy Warhol’s iconic banana that first appearedon the sleeve of the Velvet Underground & Nico album from 1967. Technique: The crispy casing made from banana juice and milk protein is filled with a Manzano banana sorbet, cachaça gel, tonka bean gel, lemon puré, and a fluffy jasmine meringue.
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elBulli Chocolate Box - elBulli1846 & Enigma & Alchemist
elBulli was the first restaurant to make a chocolate box containing multiple chocolates the aim was to manifest generosity. Alchemist has replicated the original chocolate box served at el Bulli for this event, with 9 different chocolates, three from each restaurant
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Bioluminecance
The glowing test-tube cocktail is inspired by nature and the amazing phenomenon of bioluminescence. The glow effect is completely natural, due to a powder extracted from bioluminescent jellyfish. It contains spheres filled with lime and lemon juice
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
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Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
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#sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Letter Soup - elBulli1846
elBulli dish no 1062 from 2004. elBulli challenged the idea of shape and form in a multitude of ways. This is a fresh cheese ice cream with amaretto, strawberry soup, and strawberry meringue.
The shape was inspired by pop art and alphabet pasta. Technique: Fresh cheese ice cream, amaretto reduction, strawberry soup, and strawberry... More
Letter Soup - elBulli1846
elBulli dish no 1062 from 2004. elBulli challenged the idea of shape and form in a multitude of ways. This is a fresh cheese ice cream with amaretto, strawberry soup, and strawberry meringue.
The shape was inspired by pop art and alphabet pasta. Technique: Fresh cheese ice cream, amaretto reduction, strawberry soup, and strawberry dry meringue letters
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less
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- Neil A. Chef added a new meal Dinner at Gaggan Anand Restaurant at Gaggan
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Dinner at Gaggan in Bangkok
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Michelin Guide -
OAD - 26 (Asian restaurants list)
W50B - 17
Asia’s 50 Best - 5
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn... More
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Dinner at Gaggan in Bangkok
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Michelin Guide -
OAD - 26 (Asian restaurants list)
W50B - 17
Asia’s 50 Best - 5
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 Gaggan Anand Restaurant at Gaggan
.
Dinner at Gaggan in Bangkok
.
Michelin Guide -
OAD - 26 (Asian restaurants list)
W50B - 17
Asia’s 50 Best - 5
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn... More
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Dinner at Gaggan in Bangkok
.
Michelin Guide -
OAD - 26 (Asian restaurants list)
W50B - 17
Asia’s 50 Best - 5
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 Gaggan Anand Restaurant at Gaggan
.
Dinner at Gaggan in Bangkok. This was around my 8th visit to Gaggan over the years. I still haven’t met the guy who’s name is over the door 🤷🏻♂️
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Michelin Guide -
OAD - 26 (Asian restaurants list)
W50B - 17
Asia’s 50 Best - 5
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn... More
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Dinner at Gaggan in Bangkok. This was around my 8th visit to Gaggan over the years. I still haven’t met the guy who’s name is over the door 🤷🏻♂️
.
Michelin Guide -
OAD - 26 (Asian restaurants list)
W50B - 17
Asia’s 50 Best - 5
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 Alchemist at Alchemist
Spice Wheel - elBulli1846
elBulli dish no. 367 from 1996.
When this impression was first served in 1996 at elBulli, it broke all the rules for what you could do in a restaurant. As a playful discovery, the guest was handed a list of spices to try and match with each teatured on the plate, getting in close contact with the
consciousness around the... More
Spice Wheel - elBulli1846
elBulli dish no. 367 from 1996.
When this impression was first served in 1996 at elBulli, it broke all the rules for what you could do in a restaurant. As a playful discovery, the guest was handed a list of spices to try and match with each teatured on the plate, getting in close contact with the
consciousness around the tastebuds.
Technique: Granny Smith green apple gelatin with the spices in clockwise order: 1 nutmeg, 2 curry, 3 saffron, 4 cardamoms, 5 Sichuan pepper, 6 vanilla seeds, 7 confit ginger, 8 cinnamon, 9 rose pepper, 10 star anise, 11 juniper & 12 mint
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #sinergia Less
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- Neil A. Chef added a new meal Dinner at Alchemist at Alchemist
Frozen Parmesan Air - elBulli1846
elBulli dish no 1009 from 2004.
Returning to the idea of using cheese instead of vanilla, this is a further development: An air made from Parmesan whey. The incredible lightness of the texture tricks the senses. Technique: We make a parmesan whey air with soy lecithin and freeze it. It is
served with a musti on the... More
Frozen Parmesan Air - elBulli1846
elBulli dish no 1009 from 2004.
Returning to the idea of using cheese instead of vanilla, this is a further development: An air made from Parmesan whey. The incredible lightness of the texture tricks the senses. Technique: We make a parmesan whey air with soy lecithin and freeze it. It is
served with a musti on the sidewith dried apple, roasted walnuts, and freeze-dried raspberries.
.
ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria . Original El Bulli dishes, carefully selected from their legacy of 1846 dishes, were served alongside many dishes from Enigma and Alchemist that are a direct result and evolution from Ferran’s work all those years ago. It was really something to see these dishes using techniques that we all now take for granted, and realise just how cutting edge they were at the time and how incredibly influential they have been on chefs today, many without even realising it. The only chef and restaurant that could have pulled off such an event was the new barer of this culinary torch, Alchemist and @rasmusmunkalchemist . With El Bulli being the fire that lit Rasmus’s ambition to become one of the true greats and one of a very rare few to be truly pushing the culinary boundaries, and in ways that will hopefully help the planet in countless ways going forward.
.
Alchemist: “It is a great responsibility to even try to convey the legacy of elBulli, a restaurant so monumental and revolutionary that it changed the world of gastronomy forever. We are so touched that we were entrusted with the task.”
.
Michelin Guide - ⭐️⭐️⭐️⭐️⭐️⭐️🍀
OAD - 1, 53
W50B - Best of the Best,5, 82
Best Chef Awards - 6, 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #sinergia Less