#michelinstar

[rodolfo9999]

後編、2023年7月8日、レストランHAJIMEにお邪魔。

[theimportantstuffblog]

Another Dessert Banger 🤗Apricot Kosho Juice Ice Cream, Pickled Apricot, Stracciatella, Fennel, Olive Oil, Maldon Salt at 1* Michelin Star ‚Maihöfli‘ in Lucerne, Switzerland by👨‍🍳 @oscar.de.matos . . . . . #maihöfli #oscardematos #apricot #michelinstar #foodielife #mystorywithmichelin #nomnomnom #foodart #foodpic #foodphotography #yummy #finedininglovers #oadtop100 #worlds50best #finedining #instafood #hungry #delicious #theartofplating #foodporn #foodielife #foodgasm #instagood #gaultmillau #eeeeeats #gastronomy #michelinguide #willtravelforfood #theimportantstuff #theimportantstuff_ch (at Restaurant Maihöfli - Oscar de Matos) https://www.instagram.com/p/CqJJ6F-q_SE/?igshid=NGJjMDIxMWI=

[emporiumhotel]

Orgullosos un any més d'haver rebut el sol de @guiarepsol ☀️ Gràcies ‼️ #hotelrestaurantemporium #hotelgastronòmic #gastronomia #estrellamichelin #michelinstar #michelinguide #guiarepsol #guiamichelin #solesguiarepsol #solesrepsol #castellodempuries #castelloempuriabrava (at hotel - restaurant Empòrium) https://www.instagram.com/p/Cp2XSinoWPl/?igshid=NGJjMDIxMWI=

[comerrezaryamar]

Un sueño cumplido poder compartir con la gran Viviana Varese @vareseviviana. Gracias @leoescocina por hacerlo realidad. Tremenda mujer con una historia de vida de resiliencia y fortaleza absolutamente inspiradora. Con su restaurante @vivavivianavarese en Milán tiene una ⭐️ Michelin y fue nombrada una de los “Champions of Change”, Campeones del cambio por @theworlds50best en 2021. Qué lujo poder recibir en Colombia visotas tan maravillosas y que nos acercan los sabores de las grandes cocinas del mundo. Los sabores colombianos favoritos de Viviana son el de las arepas, el aguacate y las granadillas. • • • #halloffame #halldelafama #michelinstar #onemichelinstar #championsofchange @michelinguide (at LEO) https://www.instagram.com/p/Coi48OXOjUY/?igshid=NGJjMDIxMWI=

[edhie815]

What is your new year resolution this coming year? . . . . . She will be Good this year 2023 Cool shirt , Funny and more. Just Visit the LINK in my BIO to see more. follow @edhie815 for more. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . #newyearsresolution #happynewyear2023 #yearoftherabbit #yearoftherabbit2023 #yearoftherabbit🐇 #redbubblestore #teepublicshirts #redbubbletshirt #rabbitlover #bunnygirl #finedinning #jreslovenija #michelinstar #girlsgirlsgirls #threadlessartistshops #badgirlfriend #begood_be #fitness #gift #hello #model #beauty #nye #holidays #happiness #januarybaby❤️ https://www.instagram.com/p/CmvLavSvmeB/?igshid=NGJjMDIxMWI=

[anisettarosati]

⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜️”A N D R E I N A” 🌟 LORETO ⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ ⚜⚜I N C O M P A R A B L E ⚜⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ 🌟Tks a lot to🍸Errico Recanati🌟 ⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️ ⚜Enjoy🍸Anisetta Rosati 1878⚜ ⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜️ #AndreinaRistorante #ErricoRecanati #Loreto #InfinitoGin #AnisettaRosati #GuidaMichelin #ErricoRecanatiChef #AmaroRosati #AssociazioneLeSoste #1MichelinStar #AnisettaRosati1877 #ChefsLife #GastroArt #ChefStellati #1StarMichelin #RistoranteAndreina #FineSpirits #MichelinStar #Imbibe #MichelinGuide #AndreinaLoreto #Anisette #Anisetta #Rosati1877 #GuideMichelin #StellaMichelin #AnisettaRosatiElixirImperiale #MichelinStarredRestaurant #InfinitoGinQualisSuperior #MyStoryWithMichelin ⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️⚜️ @chevalierqualissuperior @anisettarosaticocktails @anisettarosati1877 @anisettarosatibew @regionemarche @elixirimperiale @anisettarosati @amarorosati @picenoshire @rosati1877 @infinitogin (presso Ristorante Andreina) https://www.instagram.com/p/Cmit7TTNQmr/?igshid=NGJjMDIxMWI=

[bornonthisday]

Born on This Day (November 8): Gordon Ramsay - You May Know the Story, How About the Photos?

[jasmineway]

Pasta | Bar // 7-26-2024

So many good ideas, executed with precision... yet not necessarily executed well.

I want to premise that I wanted to love this restaurant. As a longtime Valley once-local, Pasta Bar was an aspirational goal for me years before I finally made it through the door. It was advertised as a Pasta version of Scratch | Bar. As someone who loves fine dining and pasta (but rarely gets the latter at the former) this was exciting, a way to enjoy my two loves.

What I will say is there a very big difference between the Pasta Bar experience, and even the Pasta Bar presentation... and the actual cohesiveness of the food. I had a good time... I had a great show... I had amazing bread... the meal itself, though?

Hmm.

Much like a splenectomy that somehow resects the liver... the greatest preparation skills mean little if the materials used are not ideal for what's necessary.

Arrival

You'll find the restaurant via a subtle plaque on frosted glass on teh second floor of an unsuspecting shopping complex, in a quiet corner in Encino.

Welcome

You are let in to a small holding area, in a bar that overlooks a prep kitchen quarantined from the actual 'dining room' / chef's counter. We were each offered a welcome cocktail and three amuse bouches, my favorite of which made reality the 'cube food' fantasy of early 2000s infographics.

Main Dining

After our brief foray into the tasters with some of our many chefs hosting us that night, we were shown to our seats in the main dining room, all lined shoulder to shoulder with fancily dressed neighbors and circled around the kitchen.

Martha's Sourdough cultured butter

I will say it may have been a mistake to start with bread, because this bread was so good it may have ruined half the meal for me (spoiler, it was not). Each pair gets one loaf, and there's no room for seconds as they make them all right before dinner service so god help you if you breeze through it too fast and crave more.

Salad wagyu, herbs, ponzu

I ate every bite of every plate served to me this evening, but even my plant-loving friend could admit this was a creative take on 'salad.' It kind of looked like a salad, if a bloody mary decided to become savory. It was fine, but was much more beautifully plated than it was gracefully edible or flavored.

Crudo pistachio, calamansi, caviar

I was given a tuna alternative, and whatever I ate was delightful. Ignoring the mild tryptanophobia from the sauce decorations, it was light, fresh, and clean-tasting.

Raviolo king crab, macadamia, tom kha

This was our first 'pasta' dish in the evening, and the first sign that I may have misinterpreted the restaurant's namesake. There was a Bar, yes... Pasta, yes... but Pasta, singular. This would become a theme.

Side note: most everything looked beautiful, but I am not sure if I was feeling the crab-with-macadamia-with-no-sauce in a ravioli over here.

This would be a recurring theme--everything cooked to perfection and absolutely beautiful, but I'm not sure I actually liked many of the plates.

Cavatelli mole, secreto, poblano

Another beautiful, vibrant, flavorful, lovingly assembled... pile of interesting. It looked great. It tasted vaguely spicy. I don't dislike mole. I was not expecting the petals to be crunchy. Not unpleasant, but it did seem more apt for Meteora than 14 courses of theoretically pasta. Disappointingly, no pasta (another recurring theme).

Cappelliti mushroom, dashi, escarole

Okay, plural pasta, finally making an entrance. This dish was beautiful. It tasted okay. It felt like a sharp disconnect from the previous plate, which took me out of the experience. Despite my classic mocktail request, palette cleansers were strongly needed between the bold but somewhat incongruous creations presented.

Tagliolini truffle, uni, brioche

This was spectacular. I hate uni, and even without the uni, this was great. My server only told me after serving it (to me and my fish-allergic friend) that the uni alternative is far better than even the uni. Why not lead with that fact and offer it, or just not mention it unless brought up? Dish hurt slightly by fomo. I did eat minimal uni.

Striped Bass zucchini, tomato, coconut

This was a fish... wrapped in a blanket... made of vegetables. It was very pretty. It tasted better- than-okay. That's all I have to share about it.

Lamb cherry, cipollini, merguez, truffle

This was considered a pasta dish. A pasta dish! Yes, those microscopic beet-shaded accents indeed, were considered to constitute a pasta! What are they doing. It was so beautiful, the artistry in the plating was there... but the tastes and ability to spear the full experience into one bite on a fork was just, not. I overall enjoyed this one, but wished I hadn't had to chase it around (and lift my plate to angle the contents for leverage) to consume it.

Bone Marrow black currant, raspberry

Bone marrow... she tends to like that one, you may be thinking. Except, I don't know if I've ever had bone marrow served as a dessert. Firstly, even as a person used to bones and internals, this was too visceral for me (scooping it out of the bone did not help). Second, ice cold, the gelatinous undertones take on a less pleasant mouthfeel. Thirdly, whatever ice-cream/raspberry/mousse emulsion this thing was whipped into tasted vaguely of toothpaste and was not doing it for me. 1/10, truly.

Gelato geranium, strawberry, pink peppercorn

This one, praise be, was fine. The peppercorn was an odd but non-obtrusive choice. Strawberries were a delight to dig into. The color palette was the same as the last dessert, but it's amazing how much 'not making you feel like you're scooping out someone's dismembered limb' does for a tasting experience.

Caviar brown butter brioche, smoked banana

Okay, we're going from cold-goop-with-berry-fruits to... salty caviar. Once again, a flow that's confusing. My family would be delighted to spot the cameo of Michael Aram, and hearing the ingredients read out to me I could see a bananas-flambe inspiration to look forward to.

Unfortunately, it was another cold ice-cream-style thing, which didn't taste bad, but personally, I didn't think the caviar went well with the sandwiches at all.

Menu in Summary

Perhaps its my adamant commitment to avoiding spoilers, or my overall less varied palette than some of the cutting edge choices in the kitchen, but, unlike a lot of fine dining, I truly don't think you'll still enjoy your food if you are not a very adventurous eater. From what I've heard from friends who have been several times, I think this particular evening was more of a Scratch | Bar rather than Pasta | Bar menu. And that matters when you're advertising the latter.

Overall Impressions

Every chef was very nice, every host was gracious, every plate plated beautifully, every drink served neat. Honestly, there's a lot to love about this place, and I genuinely enjoyed my time interacting with the chefs and other diners. However, at the price point it's at, I think the food was just... not bad, but, not for me. At least not at this time.

Thank you for the wonderful team for putting this together! I hope to be back, but possibly for a night when there is more actual pasta :)

[travellingfoodie]

Soil Restaurant - One Michelin Star and Green Star Restaurant in Athens #TravellingFoodie #MichelinStar @MichelinGuideUK

[chefjbonilla]

The Art of Plating: How to Make Your Dishes Look Michelin-Star Worthy

Ah, plating. The final frontier between your kitchen and your guests’ Instagram feeds. Plating isn’t just about throwing food on a plate; it’s about creating a visual feast that teases the taste buds before the first bite. Let’s dive into the essentials of making your dishes look Michelin-star worthy. Mise en Place: More Than Just Prep Mise en place – it’s French for “everything in its place.”…

[tematis]

[phonemantra-blog]

La Maison 1888, the crown jewel of the InterContinental Danang Sun Peninsula Resort, has secured a prestigious Michelin One Star rating, signifying its position at the forefront of Vietnamese fine dining. This momentous achievement was further amplified by the recognition of Toan Nguyen, the resort's Assistant Sommelier, who received a special Michelin award highlighting young talent. La Maison 1888 Michelin Magic: A Star is Born in Danang La Maison 1888 stands alone as the only Danang restaurant to receive the coveted Michelin Star, placing it among the elite group of just seven Michelin-starred establishments in all of Vietnam. This recognition is a testament to the restaurant's unwavering commitment to culinary excellence since its inception. Seif Hamdy, General Manager of the InterContinental Danang Sun Peninsula Resort, expressed his elation: ""Ever since it opened, La Maison 1888 has strived to reach the peak of culinary excellence. So, to receive this important accolade marks a major milestone in our journey." He further commended the entire team, particularly Chef Pierre Gagnaire, whose culinary vision and expertise have been instrumental in the restaurant's success. This Michelin Star not only solidifies La Maison 1888's position as a premier dining destination but also elevates the resort's reputation as a haven for epicurean experiences. A Feast for the Senses: French Finesse Meets Vietnamese Flair Step into La Maison 1888, and you'll be transported to a captivating French Indochine-style mansion, courtesy of the renowned architect and interior designer, Bill Bensley. This enchanting setting serves as the backdrop for a culinary journey unlike any other in Vietnam. The heart of the experience lies in the exquisite cuisine, masterfully crafted by Chef de Cuisine Florian Stein. Chef Stein, known for his creativity and meticulous precision, leads the culinary team alongside the esteemed Chef Pierre Gagnaire. Their collaboration results in a captivating fusion of French gastronomy infused with distinct Vietnamese influences. Each dish is a symphony of flavors, creating an unforgettable epicurean adventure. To perfectly complement the culinary artistry, La Maison 1888 boasts an exceptional wine program overseen by Beverage Manager and Sommelier Jimmy Chang. The restaurant's wine cellar, boasting seven consecutive years of Wine Spectator's Award of Excellence, houses a treasure trove of rare vintages, ensuring the perfect pairing for every palate. A Rising Star: Toan Nguyen Takes Center Stage Special recognition was bestowed upon Toan Nguyen, La Maison 1888's Assistant Sommelier. Nguyen, who has honed his skills for a year, received one of three coveted Michelin awards highlighting young talent within the Vietnamese culinary scene. This recognition underscores La Maison 1888's dedication to fostering and nurturing the next generation of culinary stars. A Legacy of Excellence: Beyond the Michelin Star The Michelin Star is merely the latest in a string of accolades for La Maison 1888. Over the past eleven years, the restaurant has consistently redefined the culinary landscape in Vietnam. It has garnered prestigious awards such as being named one of the "Top 10 World's Best Restaurants" by CNN and "Top 10 Most Beautiful Restaurants in the World" by Architectural Digest. Additionally, it has secured the coveted "World's Leading Fine Dining Hotel Restaurant" award by the World Travel Awards. A Beacon on Vietnam's Culinary Map: The Michelin Guide Arrives in Danang The inaugural Michelin Guide for Danang marks a significant milestone, not only for La Maison 1888 but for the entire city. This prestigious guide, first introduced in 1900, meticulously evaluates restaurants based on five core criteria: the chef's culinary vision, flavor harmony, cooking technique mastery, ingredient quality, and menu consistency. Following the launch of guides for Hanoi and Ho Chi Minh City in 2023, the Danang edition reinforces Vietnam's burgeoning presence in the global gastronomic arena.

[theimportantstuffblog]

🙌 First Dessert: Buckwheat Blini, Miso Ice Cream, Raspberry, Oscietra Caviar at 1* Michelin Star ‚Maihöfli‘ in Lucerne, Switzerland by👨‍🍳 @oscar.de.matos . . . . . #maihöfli #oscardematos #caviar #michelinstar #foodielife #mystorywithmichelin #nomnomnom #foodart #foodpic #foodphotography #yummy #finedininglovers #oadtop100 #worlds50best #finedining #instafood #hungry #delicious #theartofplating #foodporn #foodielife #foodgasm #instagood #gaultmillau #eeeeeats #gastronomy #michelinguide #willtravelforfood #theimportantstuff #theimportantstuff_ch (at Restaurant Maihöfli - Oscar de Matos) https://www.instagram.com/p/Cp-4jDRKsfw/?igshid=NGJjMDIxMWI=

[emporiumhotel]

Gràcies a @trinigilbert i @diariara per divulgar i mostrar a la societat una de les xacres que afecten al nostre sector i al món del vi aquests darrers temps: un tema molt delicat com és el robatori d'ampolles singulars dels cellers dels restaurants . Un luxe per part nostre poder apareixer al costat de @joseppituroca @rafelsabadi @jose.atrio #diariara #vi #winetime #winerylovers #winemoment #winelover #sommelier #estrellamichelin #guiamichelin #michelinstar #michelinguide #solesrepsol #guiarepsol #solesguiarepsol #castellodempuries #castelloempuriabrava (at hotel - restaurant Empòrium) https://www.instagram.com/p/CpzyZNWoUs6/?igshid=NGJjMDIxMWI=

[mediameld]

Fine Dining Extravaganza: Top 10 Most Expensive Restaurants

Indulge in a culinary journey like never before with our exploration of the "Fine Dining Extravaganza: Top 10 Most Expensive Restaurants." Delve into the world of gastronomic luxury and exquisite culinary creations as we unveil the opulent dining experiences offered by these prestigious establishments. From Michelin-starred chefs to lavish settings and exclusive menus, discover the epitome of culinary excellence and luxury dining. Join us as we savor the flavors of extravagance and sophistication in the top 10 most expensive restaurants worldwide. #FineDining #LuxuryRestaurants #GastronomicExperience #ExtravagantCuisine #MichelinStar #LuxuryDining #ExclusiveMenus #CulinaryExcellence #GourmetExperience #TopChef #HighEndRestaurants #FoodieParadise #GastronomyLovers #UltimateIndulgence #LuxuryFood #FineDiningExperience #FineWine #EpicureanAdventure #GourmetDining #LuxuryCuisine

[xoxofan-girl]

Restaurant Alain Ducasse at palace-hotel Plaza Athenee in Paris. Experience refinement and sophistication at Paris' iconic Restaurant Alain Ducasse, located within the luxurious palace-hotel Plaza Athenee. A true culinary masterpiece awaits.