searching for savour

Very good meal @restaurant_amador

N25 ossetra caviar, kiwi, coconut.
Deer liver, parsley, bread.
Mackerel, grapefruit and olive tartlet.
Empanada with Gruyère. Cold salad soup.
Gamba blanca, tomato. Bisque.
Beurre blanc ice cream, hazelnut milk, Gillardeau oyster, caviar, oyster leaf.
South African langoustine, chorizo sauce, fermented apricot, grilled Kaiserschmarrn.
John Dory, potato salad emulsion, brown butter, Maultasche.
Eduardo Sousa goose liver, figs, fig leaf oil.
Miéral pigeon, mango, coconut, purple curry.
Iced lollipop.
Black Forest cake.
Apple strudel.
Cuba Libre.
Götterspeise. Less

Lovely meal @die_weinbank

Kohlrabi custard with sake, char roe, cress and pickled chanterelles.

Carp goulash with a Kaiser roll and yoghurt–rosemary butter.

Char & foie gras with spiced red onion broth, radishes, wasabi apple and puffed potatoes.

Tuna belly, meunière style with lemon, parsley tortellini, browned hazelnut butter and caviar.

Egg-yolk raviolo with creamed spinach, Parmesan and black winter truffle.

Charcoal-grilled sea bass & smoked eel with artichokes, chanterelles, fresh-cheese dumplings and bouillabaisse jus.

Organic guinea fowl—breast and confit leg, aubergine, mint yoghurt, savoury jus and an oyster-mushroom croque monsieur.

Aged raw-milk cheeses with apple and nut bread and salted butter.

Iced cappuccino.

Raspberry soufflé with marinated raspberries, orange curd, pink-peppercorn ice cream and caramelised white chocolate.

Crêpe Suzette. Less

A wonderful lunch at Mauro Colagreco in London.
@maurocolagrecolondon

Eggplant with Japanese flavors.
Red beet, marigold.
Oxalis, cereals.
Celeriac and mushroom skewer with sabayon.
Mustard and beef tartlet.
Red beet, mackerel, caviar, marigold, grapefruit pepper.
Langoustine, red meat radish, tangerine, tapioca.
Duck, cherries, red seaweed.
Duroc pork, olives, sunchoke.
Chocolate rocher, mucilage sorbet, smoked chocolate foam, Manjari bonbon, peanut.
Citrus ravioli, black lemon ice cream, ginger foam, Fontainebleau. Less

Excellent meal at The Ritz.

Coronation chicken, Parmesan and basil tartlet, Liver and cherry tartlet.
Salmon trout, cucumber, lemon gel, herb and salmon roe beurre blanc.
Scallop, vadouvan sauce, finger lime, carrot.
John Dory, bouillabaisse jus, rouille foam, zucchini, bell pepper, saffron potatoes.
Quail, celeriac, grapes.
Pigeon, lovage, green asparagus.
Plum panna cotta, pear, earl grey.
Apple and blueberry soufflé, Chantilly cream. Less

Lovely meal at L’Oiseau Blanc by @davidbizet. The highlight was a complex dish of poached foie gras with caviar, marigold and bitter orange. The food was comfortably on two star level. The wine list, though excellently curated, has hefty mark-ups.

Foie gras and mackerel croustillant.
Artichoke and seaweed tartlet.
Red onion and amaretto pillow.
Mustard, cabbage and turmeric tartlet.
Bacon and celeriac amuse.
Foie gras, caviar, cauliflower, black garlic, bitter orange, sorrel, marigold vinaigrette.
Red onion, back truffle, “essence boisée”, pheasant quenelle.
Blue lobster, Victoria pineapple, glazed beetroot, lobster jus.
Boar, sauce charcutière, endive, black truffle. Foie gras terrine on the side.
Winter salad pré-dessert.
Pear, celeriac, wasabi, lovage, pecan praline.
Petit fours. Less

Excellent dinner at Edvard in Vienna.

Catfish tartare.
Venison tartare, blueberry meringue, shallot.
Meat beignet, sunchoke.
Egg, potato, mushroom tartare, truffle.
Badger Flame beet, suave chilli pepper, tangerine.
Salmon trout tartare, squash, saffron sauce, ossetra caviar, pumpkin seed oil.
Spätzle, cheese emulsion, ship koji, maitake, leek ash.
Pike perch, harissa beurre blanc, cabbage, caramelized walnuts.
Blood orange, pepper, white beet.
Venison, speculoos cream, yeast and honey cream, chestnut, blackberry, venison jus with juniper, blackberry and port wine gastrique.
Rice, Topaz apple, tonka bean.
Rice pudding, apple caramel. Less

Part two @enclossonoma

60 days aged tuna belly, passion fruit and brown butter sabayon, koshihikari.
Wolfe Ranch quail, artichoke, rose, burnt citrus.
Quail broth, chives, ginger.
Masami Ranch beef, fermented pepper sauce.
Wagyu charcuterie, pink pepper oil.
Smoked rib, magnolia.
Pear, mochi, yuzu, jasmine, finger lime.
Apple, buckwheat, Meyer lemon.
Mandarin macaron.
Malted chocolate bonbon.
Nocino cannelé.
Corner with honey, chestnut and white truffle. Less