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Restaurants
- Neil A. Chef added a new meal Dinner at Prism at prism
milk and honey. Served here with camel milk, Lavender honey ice cream, Earl grey tea and
autumn truffles.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline... More
milk and honey. Served here with camel milk, Lavender honey ice cream, Earl grey tea and
autumn truffles.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#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 Prism at prism
dry aged lamb gillardeau oyster Jerusalem artichokes
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were... More
dry aged lamb gillardeau oyster Jerusalem artichokes
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#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 Prism at prism
Oyster…followed by
.
lebanese lobster
akkoub | dashi
.
white grouper
unripe grapes xo sauce
.
Our Imperial Pigeon, with a crust of our special 'prism Ras el Hanut', Pomegranates,
Green Chickpeas, Labourdette Foie Gras grilled while wrapped in Vine Leafs and Jus Vierge.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin... More
Oyster…followed by
.
lebanese lobster
akkoub | dashi
.
white grouper
unripe grapes xo sauce
.
Our Imperial Pigeon, with a crust of our special 'prism Ras el Hanut', Pomegranates,
Green Chickpeas, Labourdette Foie Gras grilled while wrapped in Vine Leafs and Jus Vierge.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#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 Prism at prism
Arabic Yogurt and dried Mint sauce, commonly used with Kusa bil-Laban or Shishbarak. We
decided to pay tribute to the sauce with our Amuse Bouche, a crudo of Mediterranean
Amberjack, Pickled Black Radishes, Ikura,
Kinome and a Yogurt-Mint Vinaigrette.
.
levantine greens
jameed | black yuzu
.
My next stop was a quick trip to Berlin to visit @ernst.berlin... More
Arabic Yogurt and dried Mint sauce, commonly used with Kusa bil-Laban or Shishbarak. We
decided to pay tribute to the sauce with our Amuse Bouche, a crudo of Mediterranean
Amberjack, Pickled Black Radishes, Ikura,
Kinome and a Yogurt-Mint Vinaigrette.
.
levantine greens
jameed | black yuzu
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#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 Prism at prism
Camel Tartare
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open... More
Camel Tartare
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#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 Prism at prism
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a... More
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#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 Muse by Tom Aikens at Muse by Tom Aikens
Wait and see
Many of you will remember your mother's voice when asking
"what's for dessert?"
All I will say is that it is a sweet, seasonal delight!
.
Cheese
Baron Bigod, black truffle,
shallot and pear tatin
.
When love & hate collide
(chocolate, orange)
As a child chocolate-orange flavoured treats divided me. I loved Jaffa Cakes but hated
Terry's... More
Wait and see
Many of you will remember your mother's voice when asking
"what's for dessert?"
All I will say is that it is a sweet, seasonal delight!
.
Cheese
Baron Bigod, black truffle,
shallot and pear tatin
.
When love & hate collide
(chocolate, orange)
As a child chocolate-orange flavoured treats divided me. I loved Jaffa Cakes but hated
Terry's Chocolate Orange! This dish combines both into my ideal fantasy dessert.
.
Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect from @tomaikens . Highly recommended if you’re in London. If it’s good enough for @claudebosi1 (who was also dining that evening)………..
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
.
#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 Muse by Tom Aikens at Muse by Tom Aikens
As mother nature intended
(brill, white asparagus, morel)
No other season can compare with Spring for fresh ingredients and matching flavours so it's no surprise that it's a chef's favourite time of year. Here we let the ingredients speak for themselves.
.
Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect... More
As mother nature intended
(brill, white asparagus, morel)
No other season can compare with Spring for fresh ingredients and matching flavours so it's no surprise that it's a chef's favourite time of year. Here we let the ingredients speak for themselves.
.
Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect from @tomaikens . Highly recommended if you’re in London. If it’s good enough for @claudebosi1 (who was also dining that evening)………..
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
.
#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 Muse by Tom Aikens at Muse by Tom Aikens
Just down the road
(ricotta, winter tomato, green olive) Many miles have been travelled and countless hours have been spent during my ongoing quest to find the very best British producers to supply Muse with ingredients. We celebrate Old Hall Farm, located "just down the road" from my Norfolk roots.
.
Conquering the Beech tree
(langoustine, pork... More
Just down the road
(ricotta, winter tomato, green olive) Many miles have been travelled and countless hours have been spent during my ongoing quest to find the very best British producers to supply Muse with ingredients. We celebrate Old Hall Farm, located "just down the road" from my Norfolk roots.
.
Conquering the Beech tree
(langoustine, pork fat, burnt apple) My first memory as a child was a sense of fearlessness. I was always taking risks and looking for challenges. We had a very tall and beautiful copper beech tree in our garden that I
would climb again and again. As chefs, we must always challenge ourselves.
.
Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect from @tomaikens . Highly recommended if you’re in London. If it’s good enough for @claudebosi1 (who was also dining that evening)………..
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
.
#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 Muse by Tom Aikens at Muse by Tom Aikens
Ultimate weaponry
(lobster, asparagus, truffle)
Whilst researching for my Fish cookbook I found that the largest UK lobster ever caught
was in 1931 in Fowey Cornwall. Weighing a huge 9.3 kg. The Lobster: a natural born
killer with very powerful claws; one for crushing, the other for cutting. Rich, powerful
ingredients with countless possibilities.
.
Another... More
Ultimate weaponry
(lobster, asparagus, truffle)
Whilst researching for my Fish cookbook I found that the largest UK lobster ever caught
was in 1931 in Fowey Cornwall. Weighing a huge 9.3 kg. The Lobster: a natural born
killer with very powerful claws; one for crushing, the other for cutting. Rich, powerful
ingredients with countless possibilities.
.
Another visit to @musebytomaikens .Very solid cooking indeed as you’d expect from @tomaikens . Highly recommended if you’re in London. If it’s good enough for @claudebosi1 (who was also dining that evening)………..
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less