Aquavit
Atera
Blanca
Daniel
Ichimura
Jungsik Marea
Modern (The)
Momofuku Ko
Soto
One Star:
Ai Fiori Aldea
Andanada
Aureole
Babbo
Bâtard
Betony
Blue Hill
Bouley
Breslin (The)
Brushstroke
Café Boulud
Café China
Cagen (new)
Carbone
Casa Enríque
Casa Mono
Caviar Russe
Delaware and Hudson
Del Posto
Dovetail
The Finch (new)
Gabriel Kreuther (new)
Gotham Bar and Grill
Gramercy Tavern
Hirohisa (new)
Jewel Bako
Juni
Junoon
Kajitsu
Kyo Ya
La Vara
Luksus at Tørst
Meadowsweet
Minetta Tavern
Musket Room (The)
M. Wells Steakhouse
NoMad
Peter Luger
Picholine
Piora
Pok Pok Ny
Public
Rebelle (new)
River Café (The)
Rosanjin
Semilla (new) Somtum Der (new)
Spotted Pig Sushi Azabu
Sushi of Gari
Sushi Yasuda (new)
Take Root Telepan
Tempura Matsui Tori Shin Tulsi
Uncle Boons (new)
Wallsé
ZZ’s Clam Bar
For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment set to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.
L’Arpege
84 Rue de Varenne
75007 Paris, France
+33 1 47 05 09 06 Official Site
So many chefs these days have been focusing more on vegetables as the main attraction at their restaurants, even the great Alain Ducasse made a splash last year when he decided to concentrate more on vegetables and fish after refurbishing his namesake Alain Ducasse Au Plaza Athenee in Paris. But way before Chef Ducasse and others made the transition Chef Alain Passard was one of the first big name chefs that entered the movement when he removed all animal protein from his menu at his critically acclaimed three Michelin starred restaurant, L’Arpege in 2002 (though animal protein has returned but to a minimal). Such a risky move for an established chef who’s had three stars under his belt since 1996.
Chef Passard purchased L’Arpege from his mentor, Alain Senderens, back in 1986 and at that time it was named L’Archestrate (where he also spent time in its kitchen) before he renamed and renovated it. The calm dining room is small with a simple interior. Its clean white walls are covered in blond wood panels with silver plated artwork, low ceilings, tables sparsely spaced and paired with beige leather padding chairs in shiny metallic frames. The restaurants cellar, an enclosed space with exposed bricks, is also used for extra dining space.
L’Arpege has an a la carte offering, a EUR 240 vegetable tasting, and a EUR 340 dinner tasting, although pricey, it’s on par with Paris standards. For lunch there is a EUR 140 tasting, a bargain for this type of restaurant and which I selected. Just like my previous meal at Chef Passard’s mentee Pascol Barbot in L’Astrance, the kitchen creates what is available on that day.
Lunch Tasting:
The lunch tasting began with a tiny snack of carrots with garlic puffs which was finished in one quick bite. Then a trio of nicely done mousses in individual teaspoons of carrot mustard, parsnip with coriander, and Parmesan with coriander was served. Next to come was a beet root sushi with mustard bay leaves. Made with thinly a sliced beet that was a substitute for tuna on top of tightly squeezed rice, to replicate a sushi, displayed the creativity of the chef.
Afterwards, I was served a salad from the garden. The vibrant leafy green vegetables were extremely fresh. It was garnished with shaved Parmesan cheese and walnuts for added texture while a dressing gave the right amount of acidity. For such a simple dish it was very good. Vegetable ravioli was next, which consisted of three pieces of ravioli stuffed with vegetable puree and drowned in warm vegetable broth with beet shoots and carrots juice. The ravioli stuffing had a wonderful veggie flavor to go along with an earthy aromatic broth.
Gratin with Parmesan cheese, peppers, and grapefruit was the following course. Made with potatoes and onions, the gratin had a nice crunchiness that combined perfectly with the pungency of the Parmesan cheese while also having a slight citrusy zest. This was then followed with a beet root tartare served with potato chips. A fascinating, yet refreshing root flavors that married with an intense bitterness of the horseradish cream. A well thought out dish where the genius of Chef Passard replicating a steak tartare that turned into a vegan delight.
A lone meat dish on the tasting menu was the heart and liver of duck tapenade on puff pastry with a side of green salad. The offal meat sliced in small cubes was cooked wonderfully, but at this time I was already enjoying the vegetarian spectacle that the animal protein was an afterthought. Never the less this was still a lovely savory dish. Now back to the vegetables. For the next course, colorful garden fresh vegetables with just a splash of olive oil and sprinkling of couscous giving it an added element.
An array of sweet courses began with honey onion and mint caramel custard served with fragrant star anise ice cream on the side to cool off the palate. A delightful plate of assorted pastry and sweets came as an intermission prior to serving the rest of the dessert. It then proceeded with a Paris-Brest, a firm pastry sandwiching a cream that is slightly rich and sugary. To end the meal were two kinds of chocolate confection, a mousse and a chocolate Napoleon, which was layered in different types of chocolate.
This was a sublime meal especially for the price I paid. The food served was light and healthy; the vegetables that were used were extremely fresh and of high quality. They are transported daily from Chef Passard’s own farm where he personally picks them. As a master craftsman who has a special relationship with vegetables, Chef Passard allows their natural flavors to shine without doing too much to them while arranging them on the plate with perfect combination. Also, in this tasting Chef Passard was able to use an ingredient more than once (as many of top restaurants do not do this) and used them well, adding a different dimension each time.
Unfortunately, there was no pre-set wine pairing available for this tasting but the restaurant did have an excellent list of wines available by the glass. With the help of the sommelier, the red and white wines from Medoc and Alsace region that were picked went well with my courses while also recommending a beautiful champagne as a welcome pour.
At L’Arpege, service was precise and formal to a degree, but was also adjustable to the type of guests that they serve. The staff was a mixture of young and seasoned veterans and handled the dining room with ease. After service, when the guests (or what’s left of them) are served their final dish the maestro himself emerged into the dining room. Mingling, stopping by every table, and even having coffee with guests or posing for pictures and waving goodbyes. A humble gesture from a chef with all his accolades.
Throughout the years Michelin starred chefs like, Pascol Barbot, Mauro Colagreco, and David Toutain, as well as countless more, have passed through the kitchen of L’Arpege. Chef Passard is one of the most influential individuals in gastronomy. He was a head of his time and an innovator willing to challenge himself and succeed. When he transitioned to a veggie-centric menu, his credibility did not suffer a single bit and L’Arpege has been constantly voted as one of the best restaurants in the world. It is continuously five toques from the Gault & Millau and has maintained three Michelin stars, including in the most current edition of the guide.
As well-known as Chef Passard is, on the same league with the Ducasse’s, the Robuchon’s, and the Gagnaire’s, he doesn’t have a global empire. He only owns one restaurant and can still be seen behind the stoves on the grind with his cooks and staff. His sole focus at L’Arpege is to create a dining experience that transcends vegetables to another level and where guests will have a better appreciation of the ingredients that are often overlooked on the plate. To charge EUR 240 without any animal protein, the food has to be out of this world and though I had the lunch tasting for a lot less, I can see why Chef Passard and his restaurant is highly regarded. This is a place for a gastro pilgrimage that both vegetarian and meat eaters will adore.
For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile malfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.
L’Astrance
4 Rue Beethoven
75116 Paris, France
+33 1 40 50 84 40 Official Website
With ninety-four Michelin starred restaurants scattered throughout Paris to go along with a large number of quality bistros, brasseries, and wine bars, it is easy to say that Parisians takes their food and wine seriously. Fine dining is in abundance and as the epicenter and the originator of haute cuisine, the city has 9 three Michelin starred restaurants, more than any other city in the world outside of Tokyo. One of its top restaurants, L’Astrance in the 16th arrondissement which serves creative French fare with global emphasis, is high on travelling epicureans list to visit while in Paris. Led by Chef Pascal Barbot and Maitre d’ Christophe Rohat, the restaurant has had three stars since 2007 and continuously appears in the San Pelligrino’s The World’s 50 Best Restaurants list.
Chef Barbot worked under Alain Passard at Arpege where he and Christophe met (who was responsible for the front of the house). Upon his departure, Chef Barbot was the head chef and the right hand man of Chef Passard. He travelled the globe to cook before reconnecting with Christophe in 2000 to open L’Astrance. The restaurant was well received and quickly ascended to the top after being awarded a Michelin star in 2001 after just a few months of opening. Four years later it received the second one and finally the third in 2007. Not only was this one of the very best that Paris had to offer but it is also one of the toughest tables to score. Opened from Tuesday to Friday, L’Astrance is only able to accept a maximum of twenty-five diners per service. With the time difference between Paris and New York, using a concierge came in handy especially if it required waking up in the wee hours of the morning to call the restaurant for an available table.
L’Astrance is tucked in a quiet residential street near by the banks of the River Sienne directly across from the Eiffel Tower. Its store front glass windows are covered in wooden sticks bundled at the stems. Upon entering, there is an aged old wooden bar in the front for the sommelier to do his tasting before serving each glass of wine. The interior is designed with high ceilings, dark marble floorings, and grey walls with oversized mirrors hanging. Plush lemon leather covered seats and benches are paired with tables that are tight knit within each other. Its lofty layout provided additional seating in the balcony accessible by spiral stairs.
All of L’Astrance menu is listed as a surprise, there are no itemized listing nor a la carte. The EUR 70 prix fixe, EUR 120 five courses for lunch, and “Menu Astrance” their EUR 230 tasting menu, the only option for dinner. The “Menu Astrance” was my choice on my visit and by Parisian standard it is the most economical multi-course meal compared to others of the same level.
Menu Astrance:
A pair of tasty bite sized crispy short bread and mushroom wafers started my culinary voyage to the unknown. The first course called Paris tart is one of Chef Barbot’s signature dishes. Layers of foie gras, thinly sliced mushroom and apple stacked on top of each other was a handsome assortment of buttery, earthy, and sweet elements that was complemented with roasted lemon puree and hazelnut oil. The next course was Oyster from Brittany with scallops and bone marrow. It had a defined flavor of the deep sea and along with the bone marrow, which provided another dimension, this was an interesting blend that the kitchen pulled off excellently. An additional crispy roll with ginger mint and vegetable filling was served on the side as a supplement completing a sublime dish.
For the third course a beautiful piece of sea bass sitting on top of risotto cooked in cauliflower. The bass had a firm texture and clean taste, while the bergamot gave it added zest. The touch of saffron for a little spice and the intensity of the goat cheese helped to even all the flavors. Parmigiana cream with celery and black truffles followed after. Plated to resemble a yin and yang design, the celery puree, thickened with parmigiana, created a cream with strong flavors. On the other hand the pungency of truffle gave this dish an even contrast of two different tastes that got along flawlessly.
The meal continued on with a “Guinea fowl”. Cooked superbly, the texture was extremely tender and flavorful. Parmesan cream gave some richness and the mushroom sauce added flavors that married well with the fowl meat. Miso caramel chips were served alongside this fine dish. Next was roasted duck with cabbage, duck sauce and condiments of olives and coffees. The duck was roasted to perfection the meat was soft and scrumptious. There was a hint of saltiness from the sauce and olives that could have been overpowering but was neutralized by incorporating the coffee for a slight bitterness as a balancer to this amazing dish. Served along with it was a bowl of vivid fresh salad covering a delectable duck liver toast buried beneath.
Moving on from the savory and to clear the palate was a refreshing sorbet with a touch of chili and ginger. Chocolate tart was for dessert, a thick sweet of chocolaty pleasure with great consistency. Mandarin sorbet was also served simultaneously. An interesting dessert dish as it has a mingling of cool fruitiness and some savory. Then finally ending the meal were warm and tasty madeleines, aromatic Jasmine eggnog, and a plate of fresh fruits.
At the start there was no telling what I was in for but when the meal concluded the kitchen delivered a remarkable tasting. “Menu Astrance” was truly surprising and joyous to the taste buds. Chef Barbot’s technical skills fused different elements to create dishes that were both light and savory. The pacing in between courses was of a timely manner allowing me to enjoy and savor every dish. To complement the tasting, sommelier Alexander Jean assembled a perfect wine pairing of mainly French wine which brought out an extra flavor from each course, it was harmonious.
Wine Pairing:
The atmosphere in the dining room was relaxed and intimate. L’Astrance staffs were interactive while also maintaining their formality. There was a bit of cockiness and to some might be interpreted as arrogance but they do it in a fun way. Christophe’s presence in the dining room assured each and every guest received a faultless service.
Decorated chefs like Alain Ducasse, Yannick Alleno, Guy Savoy, Pierre Gagnaire have all set shop in Paris and all have built a global culinary empire. Unlike them and other great Parisian chefs, Chef Barbot owns and operates one restaurant, much like his mentor Alain Passard. He devotes his effort at L’Astrance and can be seen majority of the time behind the stoves. With this, guests are guaranteed to have a meal that has met his standards. As one of most sought after tables in Paris the expectation was high. Chef Barbot’s arsenal was on full force on my visit and he delivered one of the best meals I’ve had so far.
For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their state appears to be the same as yours.
Osteria Francescana
Via Stella 22
41121 Modena, Italy
+39 059 223912 Official Site
The nation of Italy is one of the greatest places on earth to eat. People come from all over the globe for a gastronomic pilgrimage. From Piedmont to Sicily each region has its own distinct types of cuisine. One can eat very well up and down the Italian peninsula. But one region outshines them all, Emillia-Romagna in the north central of Italy. Believed to be the gastronomic capital of the country, it is blessed with fertile agricultural lands that produce some of the best ingredients.
There are many well know small cities in Emillia-Romagna like Parma, Bologna and Reggio Emilia but my main focus in coming to the region is the wealthy city of Modena, where Italy’s most famous chef and global icon, Massimo Bottura can be found at his restaurant the critically acclaimed Osteria Francescana. Considered to be one of the top dining venues in the world, both Chef Bottura and the restaurant are mentioned in the same sentence as Luciano Pavarotti, balsamic vinegar and Ferrari.
Situated in the center of the oldest part of Modena on an unassuming street it is easy to bypass the restaurant. There are no signs, the façade is simple with just a grey door and metallic plate and the name of the restaurant engraved on it. Osteria Francescana only have twelve tables separated in three different rooms, one serves only for private functions. I was seated in one of the two main rooms where both locals and tourists occupy. The tables are evenly spaced and were immaculately draped in white table cloth with arco lamps hovering above. Large windows with thin curtains allowed the natural light into the room. Thick carpets cover the floor and light turquoise blue walls had contemporary paintings throughout showing the chef’s love for the arts.
In addition to a la carte, Osteria Francescana offers two types of tasting menus for both lunch and dinner, the EUR 195 “Sensations” and the “Tradition In Evolution” for EUR 170. The latter of the two was the choice on my visit. Having the restriction for pork, I was informed that it would diminish the dining experience so I made a slight exception here.
Tradition In Evolution:
Bread
Macaroon with Rabbit Stuffing
Crisp with shaved Parmesan and Black Truffles
Memory of A Mortadella Sandwich
To start, freshly baked bread with local virgin olive oil was served. Then came the snacks of macaroon with rabbit stuffing and crisp with shaved parmesan and black truffles that were both very appetizing. The first course was “Memory of a mortadella sandwich” where the mortadella was turned into foam but still retained the actual taste. Served with crushed pistachio and garlic puree (ingredients that were used to create the sausage) alongside an evenly cut bread. This dish was a wonderful combination of familiar flavors and appealing textures. I was then served a basket of fresh bread that included a warm croissant and some of the best Grissini or bread stick that I’ve ever had. Next was “An eel swimming up the River Po”, a beautiful piece of eel coated in a sweet sauce served on a large white plate. The graininess and the sweetness of the eel was balanced out by the accompaniment of apple extract and cream of polenta.
Grissini
Fresh Bread
An eel swimming up the River Po
The third course followed, called “From Modena to Mirandola” a tribute to Modena’s famous balsamic vinegar and cotechino, as well as the version from Marindola. Served on top of a pastry made with almonds and butter with a biscuit like texture and covered in thick zabaglione. A combination of sweet and savory with a level of creaminess and fattiness in this dish that was explosive to the taste buds. Then the “Caesar Salad in Emilia” arrived after. A homage to a classic Italian dish, Chef Bottura’s version contains twenty plus ingredients coming from the bounty of the land hidden inside a fresh baby romaine lettuce. Difficult to name them all, but the essence of a Caesar salad that we are familiar with is there and the quality ingredients that were used can be profoundly tasted.
From Modena to Mirandola
Five ages of Parmiggiano Reggiano in different temperature and texture
Caesar Salad in Emilia
Tagliatelli a Ragu
Next was the “Five ages of Parmiggiano Reggiano in different temperature and texture”. A dish made with one ingredient, the cheese texture was manipulated into different temperature and forms. Various aging processes provided multiple layers of intense flavors that wasn’t perplexing to the palate. Chef Bottura’s creation of only using Parmiggiano Reggiano (one of the region’s most popular food) and its flexibility was a stroke of genius. Afterwards, the pasta course of “Tagliatelli a Ragu” was served. A mountain of freshly made tagliatelli showered in veal ragu sauce with evenly chopped veal meat. This was a straight forward approach, a step away from all the previous thought provoking courses. Although seemingly deceiving, by the way that it looks, this dish had an tremendous rich meaty flavor.
Beautiful, Psychedelic, Spin-Painted Veal, Not Flame Grilled
For the main course, Chef Bottura was inspired by the artist Damien Hirst called “Beautiful, psychedelic, spin-painted veal, not flame grilled”. A culinary work of art where the plate is splattered with colorful sauces made with mashed potato with extra virgin olive oil, red meat extract, balsamic vinegar and chlorophyll then garnished with horse radish. Even though it’s called veal it was actually beef that was replicated to have both the texture and taste of veal. From all the sauces on this plate, where each was a calculated amount as to not overpower one another as they mixed, but compliment the perfectly cooked flavorful beef.
Foie Gras Lollipop
Prior to dessert I was served a buttery “Foie Gras lollipop” coated in almonds and hazelnut with balsamic vinegar filling. Though small, it comes with a beautiful combination of sweet yet savory richness.
Oops I dropped the Lemon tart
The dessert course was one of the most famous creations in Osteria Francescana, created by accident “Oops I dropped the Lemon tart” was dropped by one of the chef’s in the kitchen and when they put it back on the plate Chef Bottura liked how it looked and decided to keep it. Made with lemon juice and limocello zabaione then covered in broken crust with star anise and plated with cinnamon, juniper, black pepper and cardamom, this was an enjoyable dessert. It had the right amount of sweetness that accompanied the creamy citrus flavoring.
Vignola
Petit-Four
To finish was the “Vignola” named after a town next to Modena and where some of the finest cherries in the country grows. This was a chilled chocolate formed like a cherry with a liquid filling of cherry liqueur and coffee flavors. Then the petit-four of more chocolate and other sweet stuff topped off the “Tradition In Evolution”.
The “Tradition In Evolution” was a culinary journey of Italy and the Emillia-Romagna region through the minds of Chef Bottura. His radical, innovative and playful reinventions of classic Italian fare while still maintaining the flavor profile was a display of brilliance. His food was a work of art plated gorgeously. Being born and raised in Modena, Chef Bottura is familiar with the region and is able to utilize what it offers. To add to this excellent meal was the EUR 110 wine pairing that I opted for. It was a terrific pairing that consisted of Italian wines, a French wine, and a locally brewed beer. Each glass was in tune with each course adding an additional layer after every bite.
Wine Pairing:
In a great restaurant like Osteria Francescana the staff are often over looked as most of the guests are focused on the chef and the food. They were phenomenal and echoed the same passion as Chef Bottura with their service. Each dish was explained clearly and was genuinely engaging but never went away from the professionalism. Their warm Italian hospitality starting from the time that I walked in the restaurant provided the relaxed atmosphere throughout the meal.
Food plays a big role in Italian culture as it has been part of their way of life for hundreds of years. Recipes are passed down from generation to generation. So when Massimo Bottura opened Osteria Francescana back in 1995 he received backlash with his way of cooking. In one of his interviews he said” changing grandma’s recipes to the slightest is considered sacrilegious”. His reinvention of classic Italian cuisine was slowly being recognized in the gastronomic world that locals began to accept him. In 2002 the first Michelin star came, four years later in 2006, it received the second star. Then, in 2012 it was awarded a prestigious third star. The awards did not stop there, San Pelligrino “The World’s 50 Best Restaurants” listed Osteria Francescana as the highest new entry at 13 back in 2009 and from 2010 to present it’s been on the top 10 list. There are many more accolades to mention, but in the end Osteria Francescana is an exceptional restaurant led by a great chef. This gastronomic temple in the heart of Modena is definitely worth the special journey.
For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication preassigned to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other humanity even if their condition appears to be the same as yours.
Vendome
Althoff Grandhotel Schloss Bensberg,
Kadettenstrasse, 51429 Bergisch Gladbach
Cologne, Germany
+49 2204 42 906 Official Site
Cologne is the fourth populous city in Germany with just over one million inhabitants. Most of its infrastructures were destroyed during World War II leaving just a few historical architectures intact, like the majestic Cologne Cathedral. The city is usually a day trip or stop over for tourists heading to Berlin or Munich, and as far as a gastro destination, it’s mediocre. There are a few Michelin starred restaurants here and there. But what brought me to Cologne is the close proximity to Bergisch-Gladbach a town in the outskirt of the city and where the three Michelin starred restaurant, Vendome, resides.
Vendome’s Executive Chef, Joachim Wissler has been in the kitchen since its opening in 2000. Under his leadership the restaurant has been propelled to gastronomic stardom and has become one of the very best in the world. In its short five years it has been awarded a third Michelin star, which it currently holds. Vendome also has a 19.5 out 20 rating from Gault Millau and an annually appearance in The Worlds 50 Best Restaurant. This 2003 “Chef of The Year” had previously owned two Michelin stars at Marcobrunn restaurant at Schloss Reinhartshausen in Etville before being approached by Thomas Althoff (the owner of the hotel) to open Vendome.
Housed in a separate building of the Althoff Grandhotel Schloss Benserg courtyard overlooking Cologne Cathedral and the city, Vendome is one of three dining options in the hotel. The restaurants dining room is divided into two, each separated by dangling strings and a gold half egg shaped serving station in the center of the room. On one side there are rows of tables with banquettes seats that run along the wall on opposite sides. Meanwhile, the other room is made up of well space tables with 3D like art work on the wall. Throughout the space is thick soft carpet, tables with finely pressed table cloths paired with comfortable green suede chairs. Enlarged windows and clean marble walls complete the interior of the music less dining room.
Aside from the different tasting menus and a la carte options available for lunch and dinner, Vendome also offers the eleven course “Seasonal Menu” for EUR 268 which was a clear cut choice on my visit.
The meal began with a parade of amuse-bouche beginning with thinly sliced, melt in your mouth, “Wagyu Beef” served on a wooden board along with cottage cheese and beech nut. Then came the “Pork Snout” that was slightly modified. The pork was substituted with more oyster and caviar. Presented on a plate that mimicked a pork face, this dish turned out to be a seafood pleasure. The third amuse was a work of art called “Mackerel”. Served on a glass covered box frame plate that displayed the fish bones underneath, the grilled mackerel was elegantly moist. The saporous crème of sardines and escabeche completed the dish. Finally the last of the amuse was the “Fish Finger & Pina Colada” which entailed of smoked salmon on a stick with crispy fish skin, a glass bottle with juice made from coconut and pineapple, white chocolate with coconut and a miniature cocktail glass with green apple jelly. These multiple items gave an array of smoky, sweet, fruity, yet refreshing tastes.
Seasonal Menu:
Wagyu BeefPork SnoutMackerel
Fish Finger & Pina Colada
Fish Finger & Pina Colada (Green Apple Jelly)
Fish Finger & Pina Colada (Coconut & Pineapple Juice)
For the first course I was served the “Foie Gras & Aloe Vera”. The buttery foie gras was glazed in sweet sauce and the tangerine vinegar that it came with gave a nice touch of sourness while the cream of peanuts provided a hint of nuttiness. “Lobster & Bone Marrow” with pumpkin puree was the second course. It was an interesting combination of flavors and textures.
Foie Gras & Aloe Vera
Foie Gras & Aloe Vera
Lecthal Char Escabeche
Lecthal Char Escabeche (Blini)
Third course was called “Lecthal Char Escabeche”, it consisted of a wonderful piece of trout from the Austrian region of Lech that was cooked to perfection. Fried egg and horse radish emulsion on the plate gave another layer of flavor with its pungent spiciness. There was also a hint of smokiness as well coming from the strips of smoked eels. Served as a supplement was a bite sized recreation of a blini topped with trout tartare and caviar with horse radish. Then came the following course of “Coquilles St. Jacques Grille”, the restaurants version of paella. There were three components to the dish. A plate with a big titillating king scallop that was barbecued and pieces of octopus and squid. A small plate containing the rice that was akin to a rice crispy and a marshmallow on the stick made from sepia ink. Along with a cup of rice stock as the final component. After mixing all three together as I was instructed by my server it created a paella with a fabulous arrangement of seafood flavors.
Coquilles St. Jacques Grille
Coquilles St. Jacques Grille (Rice and Sepia Ink Marshmallow)
Coquilles St. Jacques Grille (Rice Stock)
Labskaus & Cod
Labskaus & Cod (Herring Vinaigrette)
Labskaus & Cod (Pulled Cod Meat Topped with Caviar )
Mieral Guinea Fowl
Mieral Guinea Fowl (Crispy Fowl Skin Chip )
The fifth course was fillets of cod bathed in herring vinaigrette, with beet root, potato and gherkins called “Labskaus & Cod”. Labskaus is a common North German dish that is usually made with beef, but here it was replaced with delicate cod fillets that absorbed the sweet, sour, and earthy flavors to create a refined dish. Served separately on bread were pulled cod meat topped with caviar.
Suckling Pig (Lamb)
“Mieral Guinea Fowl” was the sixth course. Two different parts of guinea fowl meat were cooked in different ways; the breast was fried producing a crispy skin on one side, giving it a nice crackling crunch. The leg on the other hand was made into a confit on its own juice creating powerful flavors. An accompaniment of tarragon salad, black truffles, artichoke and puree from Jerusalem artichoke and miso completed this excellent dish. A crispy fowl skin chip was served extra on the side. “Suckling Pig” was the seventh and the main course of the tasting. Instead of pork, I was served chunks of delicious lamb meat and kept the rest of the dish the same. Purees from grilled bananas and lime juice, bean stew, pickled green radish salad, curry and macadamia nuts created various depths of flavors making it a wonderful tasting dish.
Vondue
Vondue (Truffle Focaccia Bread)
Vondue (Dehydrated Asparagus)
Vondue (Kirsch)
“Vondue” was the cheese course, their version of fondue and showed the clever luxuriousness of the restaurant. Served with freshly baked truffle focaccia bread and dehydrated asparagus for dipping, the Vacherin Mont d’Or cheese used in the fondue was soft and rich. To enhance the flavor of the fondue a few drops of clear fruit brandy or kirsch was added.
William Christ Pear
Breakfast (Hazelnut Ice Cream)
Breakfast (Homemade Bread)
Breakfast (Coffee)
Breakfast (Nutella and Kumquat Marmalade)
Pork Snout and Macaroon
Lychee Popcorn
Royal Magnum “Marc de Champagne”
“William Christ Pear” was the beginning of the dessert course. The pear was steamed in its own juice giving it a sweetened soft texture along with the kombu seaweed ice cream and ginger jelly that created a cooling effect. “Breakfast”, was the final dessert, it came with homemade rolls, Nutella and kumquat marmalade, a “Coffee” made with coffee and cream pudding, and hazelnut ice cream with sauce of kumquat and orange. To end were “Sweets” of pork snout made from marshmallow, macaroon of passion fruits, lychee popcorn and Royal Magnum “Marc de Champagne”.
Lasting four hours this was a tour de force meal that rivaled those at Eleven Madison Park and Astrid Y Gaston. The high quality of cooking the kitchen delivered was impeccable. Each course was timed perfectly in a succession of flavors without confusing the palate using multiple elements that worked together in harmony. They were elaborate, visually appealing, and precisely executed. To complement the individual courses, sommelier Marco Franzelin arranged the wine pairing that was comprised of mainly European and a rare appearance of an Canadian wine (a first while dining in Europe).
Wine Pairing:
Top class service was provided by the staff. They were pleasant, professional and had a more personal approach. There was a sense of truthfulness when they engaged the guest in a conversation and each treated with a genuine attitude without the stuffiness. The different servers were able to explain and provided a brief history of every course. They made the visit more enjoyable and added to the greatness of Vendome from the beginning to end.
Chef Wissler had received all the accolades that can be bestowed upon a chef in Germany, he is widely recognized as the country’s top chef. His name is often mentioned in the same sentence with “New German Cooking” and considered to be the founder. His well thought out cooking philosophy was on display at Vendome where he successfully married classic German dishes with innovative modern techniques while using both local and foreign ingredients. For those who have experienced his cooking at Vendome it can easily be one of the best meals they can have.
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Somtum Der
85 Avenue A
New York NY 10009
(212) 260-8570 Official Site
When the acclaimed Bangkok’s restaurant Somtum Der expanded to New York City almost two years ago it added another Thai eatery to an already saturated market. But this is not your typical “Thai” restaurant that the majority of Americans and New Yorkers are accustomed to. It specializes in Isaan cuisine, or Northeastern Thai fare, where food is spicier, pungent and has a distinct taste that is very similar to neighboring Laos but without the European influence.
The restaurant is open daily throughout the day and offers diners a wide array of small plates ranging from $8 to $15 dollars and meant to be shared. A group of four can easily sample through the menu.
At Somtum Der the dishes come out of the kitchen when ready in no particular order, but usually salads are the first ones to arrive at the table. “Tum Poo–Plara”, an original Isan papaya salad in fermented fish sauce and field crabs was strongly flavored with acidulous and spiciness. On the other hand, the “Tum Suo Der” Der styled papaya salad with sweet chili sauce had a contrast of sweet and fieriness. The salads were freshly made and prepared simply while using mainly raw ingredients.
Soup like “Gaeng Om Kai”, a chicken soup with local herbs Isan style had an aroma of deliciousness. Its broth was infused with different herbs, vegetables, and chopped chicken meat with the bones producing an intense flavor.
The “Larb Hed Kao Kuo” made with minced mushroom salad with peppermint, lime, and freshly roasted rice brought a lot of heat in every bite. The “Koi Goong”, prawns mixed with fresh herbs and minced roasted rice. The prawns were soft boiled which allowed the meat to absorb the flavors of other ingredients. “Yum Crispy Leaf Fish”, where chunks of crisp leaf fish are bathed in a spicy dressing of onions, scallions, and chili peppers. This was a tasty dish that resembled a salad.
“Sa Poak Kai Der”, Der styled deep fried chicken thighs was a favorite. The perfectly seasoned chicken was fried with a deep crunch while keeping the meat moist and juicy. “Nue Rong Hai Der + Khao Ji” house special grilled marinated beef had a beautiful sweet taste that was partnered with the tender chopped meat. A similar preparation and flavor with the beef skewers but this time with a splash of coconut milk provided another form of sweetness.
The rice and noodle selection was a little bigger in portion than the rest. Noodle dishes like the “Pad Thai Mun Poo”, a special pad Thai made with crab meat and crab paste with home style sauce had a sprinkle of salinity and crabby flavor. The spicy fried rice with crisp leaf fish known as “Khao Pad Nam Prik Pao Pia SaLid” was appetizing and filling. The rice had a good flavor and pieces of fried fish were sprinkled throughout.
The food is very good, although the level of fieriness in every plate is not for the faint of heart; it will definitely clear nasal congestion and bring tears to the eyes. Unlike Indian, Korean and Latin cuisine that uses heat to bring out the unique flavor of its dishes, Thai cuisine uses Thai Chili’s, also known as “Bird Eye Chili’s”, where the heat is powerful but not long lasting. Depending on how much you can handle, the staff is willing to adjust it to your taste. The spiciness does not overpower the strong and bold flavors at Somtum Der but rather coexists with it. After having returned multiple times ordering new and familiar dishes, there is a level of consistency that the kitchen delivers. Not to mention the reasonable price tab.
Settling in the East Village (or Alphabet City to be precise), Somtum Der’s casual vibes fit the neighborhood. Matched by a simple interior of concrete flooring, blond communal tables in the middle with the rest of the space filled by two topped style tables. A salad bar next to the communal tables is where the papaya salads are created. The ceiling lights are covered in bamboo baskets and a counter top with steel red highchairs in the front look out to Avenue A. The restaurants hip young patrons are bumping to the sounds of the Wu Tang Clan while chowing down on their papaya salad. Also, the informal service equals the vibe. The staff is polite and helpful especially in suggesting dishes for those having Isaan cuisine for the first time.
After a few months of opening, Somtum Der was reviewed and awarded a star by the New York Times and since then Isaan cuisine has been getting a lot of exposure. The 2015 New York Michelin Guide awarded a star to Isaan restaurants, Pok Pok NY and Queens, Zabb Elee. Prior to visiting Somtum Der, I’m shameful to admit that I’ve never had Isaan food, but now I can proudly say that I am a fan.
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db Brasserie
at The Venetian
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
(702) 430-1235 Official Website
*This restaurant is now closed
The Venetians and the Palazzo have become the Las Vegas dining mecca, assembling the culinary giants under one roof; like Thomas Keller, Wolfgang Puck, and Mario Batali. In 2013 world renowned New York City chef Daniel Boulud joined the list when he opened db Brasserie. It marked his return to Vegas after a three year hiatus and closing his Michelin starred Daniel Boulud Brasserie at the Wynn in 2010.
For his executive chef, Daniel Boulud tapped David Middleton to design a menu that was French-American with a global influence. Chef Middleton is a veteran of Vegas’s dining scene with an extensive background that includes cooking at the two Michelin starred ALEX by Alex Stratta and at Scarpetta as the Executive Sous Chef.
In addition to prix-fixe options for lunch and dinner, an a la carte is also available where the starters average at $18 and entrees at $30 — on par with other Daniel Boulud’s New York City restaurants. I visited db Brasserie with a group of people from overseas and New York City and was able to sample a wide variety of the dishes on the menu.
For starters there was the terrine of foie gras with fig mostrada, turnip, marcona almonds and balsamic. The flavors were delicate and the foie gras melted in the mouth. Heirloom beet salad made with roasted beets, herb goat cheese, black quinoa, pistachio, and sherry vinaigrette, a vibrant dish with the freshness of ingredients. Thai calamari, crispy beer batter, pickled fresno peppers, kaffir lime and cilantro were a terrific dish. There was also a nicely flavored escargot spätzle, chicken oysters, mushrooms, garlic, parsley coulis and hazelnut. The dish had a number of components that all worked together.
For the entrées there was the sea scallops with creamed cabbage, beech mushroom and red wine shallots. On the plate were three perfectly seared scallops that had a beautiful sweet taste and texture that coexisted with the nuttiness of the beech mushroom and the intensity of the shallots braised in red wine. A crispy duck confit with Swiss chard turnip, trumpet royal mushrooms, topped off with onion rings. The duck was cooked perfectly, a nice crispy texture yet moist in the inside. On the other hand the sautéed Swiss chard that the duck sat upon was tasty and went along well with the savory mushroom. Then there was the Tunisia lamb with Marguez sausage, couscous, lemon braised spinach, chickpeas, and red pepper tagine. A tender grilled lamb along with the couscous and spinach braised in lemon for acidity completed this delicious dish.
The wine list consisted of French and American at modest prices. For less than $70 a bottle our group was able to enjoy two bottles of red wine from Loire Valley region with our meal.
Even though it’s a brasserie with a casual settings don’t expect the same with service or the food. Chef Middleton’s food is creative with interesting flavors and textures. The service is that of a fine dining restaurant, the staff are well trained without the pretentiousness and handled our table with ease.
Located in the mouth of “restaurant row” of The Venetian, db Brasserie is housed in a massive space with an open entrance. Set in the front is the lounge with its large black leather sofas and towards the back is the bar area. Adjacent to the bar and lounge is the dining room with dark brown tones, oversize mirrors on the walls and packed with tables covered in white cloths. Globe ceiling lamps gave just the right amount of lighting in the room.
db Brasserie was a great choice in a place with a buffet of stellar dining options. My companions and I agreed that this was an enjoyable meal. Having visited other Daniel Boulud establishments in New York City, db Brasserie lived up to his standard.
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Andre’s
@The Monte Carlo Resort & Casino
3770 Las Vegas Blvd S
Las Vegas, NV 89109
(702) 798-7151 Official Site
*This restaurant is now closed
Las Vegas is not only just about gambling and shows any longer. It’s fast becoming a dining destination with celebrity chefs and well known foreign chefs having outposts in Sin City. Prior to all the culinary big wigs coming, French chef Andre Rochat had already solidified his reputation in the city’s gastronomy. He brought fine dining to Las Vegas becoming its very first home grown celebrity chef. His now closed restaurant Andre’s in downtown was the most celebrated restaurant in Vegas and the only Michelin starred venue that wasn’t inside a casino. Currently, he has two restaurants; Michelin starred Alize’s on top of the Palms and Andre’s at the Monte Carlo.
Andre’s at the Monte Carlo, a contemporary French restaurant, is situated in the front of the casino gaming floor and close to a food court. A modest façade gives a deceitful impression of a bar rather than a restaurant. A beautiful bar in front leading to a windowless dining room with turquoise blue and gold tones. The opulent space has thick carpet, oversized booth seats, walls festooned with mirrors, and tables covered in double white linen. The chandeliers are adorned with circular coverings for soft lighting adding to the hushed and romantic atmosphere of the dining room
There are several dining options available at this restaurant. A five course and seven course tasting menu priced at $110 and $135 as well as a pricey a la carte where the main dish averages at $40 and appetizers at $20. On my visit I had the seven course menu.
The meal began with a tasty amuse of chicken liver on toast and pumpkin puree. Beef Carpaccio was the first course, paper thin sliced beef served with cauliflower mousse, baby arugula, and caraway crackers Wild mushroom soup with port wine crème followed, a simple creamy dish with a superb earthy flavor. Pumpkin risotto with shaved Brussels sprouts and red wine jus was next. The risotto was buttery and the shaved Brussels sprouts added a slight bitterness to the dish.
Tasting Menu:
The succeeding course of sweet bread blanquette with brunoise of vegetables, black truffle and puff pastry had an excellent offal taste combined with the rich brunoise of vegetables and truffles. Afterwards, was the main course of a perfectly pan seared duck breast in cherry gastrique and duck jus for a nice touch of sweetness. It was accompanied by a savory spiced duck and butternut squash croquettes and caramelized endives.
For dessert poached seckel pear with oatmeal streusel served with a cabernet sorbet. A nice fruity soft texture that was complimented very well with the refreshing sorbet. Finally, the grand marnier sobayon was the sugary ending to the tasting menu.
A pleasant meal, each dish was straight forward yet polished. The kitchen doesn’t experiment with textures or flavors but the skills and precise execution of quality ingredients was at the highest level.
Andre’s has an extensive wine inventory that has gained accolades throughout the years. So vast is it that guests are presented with an iPad for the wine listing. The restaurant also owns one of the largest collections of cognac in the world. With my meal I requested the $95 wine pairing that consisted of wonderful wines mainly from Northern California and France.
Wine Pairing:
The proficient staff was approachable and attentive to each of the guest needs. The service provided was outstanding, matching the food that it served, making Andre’s one of the finest restaurant.
In Las Vegas dining options are no longer limited to the buffets that once ruled every hotel on the strip along with mediocre food. One can eat very well here. Having Andre’s, and others of its kindin Las Vegas establishes the city for gourmand to visit.
For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their state appears to be the same as yours.
