French – Rays Picks NYC

L’Atelier de Joel Robuchon **

L’Atelier de Joel Robuchon
2F Hillside, Roppongi Hills
6-10-1 Roppongi, Minato-ku
Tokyo, Japan
106-0032
+81 3-5772-7500
Official Site

In 2003, super star chef Joel Robuchon came out of retirement to launch the first L’Atelier de Joel Robuchon in Tokyo. The success led to outpost in major cities like London, Paris, Hong Kong, Shanghai, Singapore and will soon re-launch in New York. The concept of the L’Ateliers dining style was inspired from the chef’s admiration of Japanese dining. This typical setting is where the guest sits around the counter behind an open kitchen providing the front row seats to their meal. Most of the meals consists of small plates which is an influence from Spain’s notorious tapas. Coincidentally, Spain is where Chef Robuchon currently calls home.

Located in the upscale development of Roppongi Hills, L’Atelier de Joel Robuchon has earned two Michelin stars. He ensures that this standard is kept by leaving it in the hands of Japanese chef, Kenichiro Sekiya. Chef Robuchon expects nothing but the best as he maintains his accolades along a string of other venues in Tokyo, all of which totals seven Michelin stars.

His taste for high quality does not end with the combining the styles of Europe and Asia into his dishes, his knack for class flows into the designs of his venues. L’Atelier for one is designed with a long glossy dark mahogany counter that stretches the length of the space providing guests with a sense of ease and comfort. These warm tones are paired with high chairs with short back rest, accented with two top bar tables. The interior color scheme is a theme of L’Ateliers black and deep red branding. This particular location also houses, La Boutique de Joel Robuchon, which is a pastry and bakery shop.

The restaurant is open for lunch and dinner where one can find many set- menus to choose from. A popular choice is the a la carte, in which guests are able to design their meal from a large number of items in the menu.

On the night of my visit I came with a dining companion and we each ordered a different set menu. We were thrilled to be able to sample multiple dishes. To start the meal, we had morsels of fried quinoa balls, very similar to what I had in the Hong Kong branch a week ago. Then came the renowned L’Ateliers breadbasket, a carb monger’s delight for sure. For the appetizer we had LA BETTERAVE-Beets and apple duo served with an herb salad and a green mustard sherbet. The distinctiveness of the beets was perfectly paired with the intensity of the green mustard sherbet. The cauliflower mousse served on snow crab with caviar had a wonderful consistency. Its luxurious topping of caviar presented a deep salty undertones to this excellent dish.

The soup courses like LA CHÂTAIGNE- Chestnut cream soup with smoked bacon and celery had a lavish blend of creaminess. LES RAVIOLES-Duck Liver ravioli in a warm chicken broth, with herbs and spicy cream had a marriage of many savory flavors with just the right hint of herbal and spicy presence.

For entrees, LA PINTADE -Roasted guinea fowl served with pastoral salad and natural gravy was roasted with fantastic crispiness. The inner part of the meat was moist and juicy. An accompaniment of the world famous Robuchon mash potatoes was served with this dish. LE CHEVREUIL-Roasted venison accompanied with stewed red cabbage, brown butter sauce, and venison had to be prepared with utmost love. The scrumptious venison meat seemed to have been painted with gorgeous colors that were indicative of its bursting flavors. LE BLACK COD – Black cod with Yuzu Daikon velouté, spice scented oil, was a beautiful tender piece of fish that had a bit of sweetness while also having a citrus and spicy notes.

To top it off, the cheese course offered were intricately concocted of cheeses imported straight from France. I allowed my server to choose it for me, I was served with three types of cheese with different textures and pungency. The desserts that I had was the Chocolate soufflé which was made to order. This chocolaty delight was served warm and had a soft spongy textures. EL-ANDALUZ -Strawberry marinated with lime, tequila sherbet and tomato-strawberry coulis was fruity and cold with a noticeable refreshing tequila presence. Who wouldn’t want a tequila presence in everything, much less dessert?

The service was interactive and relaxed. The well-trained staff in their black and red uniforms managed the restaurant guest that comprised of both foreigners and locals effortlessly. We had a French man served us through the whole dinner who had a friendly personality and conversed in perfect English. He was extremely helpful and honest when it came to his recommendations. The Japanese servers that occasionally came to us were pleasant and tried their best to communicate.

The different L’Ateliers serves similar dishes all across the board, but the Tokyo location on the other hand might have a slight edge from others due to the quality of ingredients that it uses. The dishes were not only presented with such class but the combination of taste and quality was effortlessly served, and of course, welcomed.

I found that the dining at this restaurant was less of the upper class nature and approachable compared to the Hong Kong outpost (which have three Michelin stars and the only other L’Ateliers ive been to) where I dined a few days prior. This casual and yet interactive atmosphere at Tokyo’s L’Atelier de Joel Robuchon is quite enjoyable.

Amber **

Amber
At The Landmark Mandarin Oriental
15 Queen’s Road, Central
Hong Kong, China
+852 2132 0066
Official Site

In Hong Kong, Western fare, like French, has a strong presence and is as popular as their local Cantonese counterpart. The top cooking personalities from France such as Joel Robuchon, Pierre Gagnaire and Alain Ducasse have all setup locations in this city. The most famous French restaurant, and many believed to be the best in Hong Kong, is the The Landmark Madarin Oriental Hotel flagship restaurant Amber. In a twist of irony the restaurant was led not by a French chef but by a Dutch chef, Richard Ekkabus. He trained under Michelin starred chefs in the Netherlands and in Paris with Pierre Gagnaire, Alain Passard and Guy Savoy. Since 2005 Chef Ekkabus has been the hotel’s culinary director which oversees the restaurant and lounge. Under his guidance, Amber was awarded two Michelin stars in the guides inaugural edition in 2009 and has retained it ever since as well as being included in the San Pellegrino’s World’s 50 best restaurants and in Asia’s 50 Best Restaurant list every year. Currently restaurants day to day operation is being handled by chef de cuisine Maxime Gilbert.

Amber’s weekend wine lunch was one of the best deals of any top restaurant out there. It consists of six-courses with wine pairing for 928 HKD. The meal began with a series of amuse bouche that primarily contained mushroom as one of the main ingredients starting with mushroom and egg custard with puer and mushroom tea. Served in a small cup was the fantastic custard below a strong savory tea. Then there was the mushroom macaroon with pumpkin puree in between and “beignet” which came in two. The macaroon’s noticeable mushroom appeal and the buttery filling of pumpkin purée made up a pleasing combination. The beignet also made with mushroom came with chips made from the pumpkin puree gave a different dimension to the same ingredients. These little snacks were made to wake up the appetite.

Hokkaido sea urchin-in a lobster jell-O with cauliflower, caviar, crispy seaweed waffles (260 HKD extra) was the first course and the restaurants signature dish. Its gelatinous texture had a strong attributes of the ocean. The caviar topping gave it a saltiness that made it a wonderful and luxurious dish. The seaweed waffles served on the side was a nice supplement especially when eaten together.

Next was the duck “au sang” legs and wild mushrooms pie, perigourdine sauce. The duck meat filling was flavorful and delectable while the puff pastry with its crunchiness was nicely done. The perigourdine sauce provided the strong earthy tones that worked accordingly with other components of the dish. The third and also the main course was the ‘aveyron’ lamb ribs braised in pinot noir, boulangere potatoes with taggiasche olives, tomato confit & mizuna leaves. Fatty lamb meat that fell off the bone and was braised in pinot noir was full of deep flavors. Beautifully cooked potatoes complemented the lamb and its sauce properly.

For the cheese course, french unpasteurized cheeses A chefs selection for the table to share matured by bernard antony, features five types of delicious cheeses with different textures and pungency. Moving on to the dessert, first to arrive was the pineapple confit, grilled millefeuille, ‘grand cru’ madagascar vanilla cream licorice, lime & yoghurt mousse, exotic fruit sorbet. It had plenty of fruitiness as well as was refreshing while also having a hint of citrus undertone. Dulcey chocolate crispy microwave cake & peanut butter ice cream followed after. It was sweet and rich in chocolate. The peanut butter ice cream provided the chilled nutty sweetness. Then finally some more sweets, petit-fours served on a can that consisted of white and dark chocolate ended the meal.

This was a well-executed contemporary French fare with many wonderful flavors. Numerous ingredients were successfully put together on the plate in a way that did not conflict with one another. The four glasses of wines from Europe and South America were accurately matched with each course as it brought out an extra taste at the end of every bite as well as providing a delicate balance.

Wine Pairing:

Amber’s dining room was designed by super star interior designer Adam Tihany whose works are seen in many of New York City’s great restaurants such as Per Se, Daniel, Le Cirque and Aureole. The room evokes luxury yet is understated with a brown color scheme of different types. The walls were handsomely finished mahogany wood, tall oversize vases with fresh flowers were carefully spread throughout. Its wide open space had tables close to each other but at the same time the sophisticated atmosphere kept the noise at a minimal. The center piece and the first thing that guests will notice once they enter the dining room is the chandeliers made of steel rod occupying the whole ceiling.

Service at Amber was extremely formal, at times the staff would break the stiffness to have a small chat here and there. The Matre’d did all the talking and was utterly friendly. He stopped by my table at the right timing ever so often without being overly invasive. They were very attentive and communication was never an issue, English was spoken and each course was explained clearly and my questions answered without hesitation.

Charging high prices the weekend wine lunch was a great way to try the food at Amber before shelling out serious cash. The regular price of the tasting is very expensive and so is the a la carte. The prices are on the same range as in many three Michelin starred restaurants in Europe and the U.S. But what you get for this six course tasting is well crafted food with a high level of cooking and an enjoyable dining experience. To many Amber is long overdue for a third star from the Michelin guide only time will tell. When I find my way back to Hong Kong I will definitely go full force at this restaurant.

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 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 dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their state appears to be the same as yours.

Restaurant Initiale

Restaurant Initiale
54 Rue Saint-Pierre
Quebec, QC G1K 3Z9
Canada
+1 418-694-1818
Official Site

In the French speaking Canadian province of Quebec, Montreal, their excellent restaurants from fine dining to casual bistro and talented chefs tend to get all the gastro praises. The province’s capital of Quebec City on the other hand, with its European charm, feels like a little brother that doesn’t get enough credit. The city has an outstanding gastronomic scene that is anchored by Restaurant Initiale. Guide books and food blogs recommend and also recognize this as the best restaurant in Quebec City. A member of the prestigious Relais & Chateaux, one of only two restaurants here to be awarded the CAA/AAA five diamond and is considered amongst the top dining venues in all of Canada.

In charge of the kitchen is French born chef, Yvan Lebraun from Cancale, Brittany who moved to Quebec in 1986 while the dining room is handled by Rolande Leclerc. The co-owners worked together at Hilton Quebec prior to Restaurant Initiale. They first opened the restaurant in 1990 before relocating to its current location in 1998 below the old city and away from all the hordes of tourists. The building that the restaurant is housed in was once bank; it was then transformed with neutral tones designed with a contemporary elegant interior. Its dining room has large windows, brown carpet that covers the whole space, and tables with neatly pressed coverings are positioned with enough space from each other along with sizable cream leather seats. The dimmed lights with very soft music provide an intimate setting. A relaxing lounge upon entering is where pre and post drinks are held and is often used as additional seating on busy nights.

There are different set menu options for both lunch and dinner to go along with a la carte, but to get the full experience of Chef Lebrun the tasting menu was my choice. For aperitif, I was offered the “Initiale”, an in house concoction named after the restaurant made from bubbly wine with a slice of orange peel resembling a kir royal.

Degustation:

A light and refreshing amuse-bouche of chilled beet root, cantaloupe, and radish started the tasting. This was then followed by another amuse of mushrooms with quail eggs, salmon roe on top of potato almond cream which had a sensational earthiness. For the first course I was served scallops lamelles, oxalis and horse radish with marinated lobster, verjus and cameline, pousses de mme Allison. It had an enthralling floral essence and distinct notes that suited the sliced raw scallop. An added item on the plate was the chopped marinated lobster filling on half circled crispy rolls creating a superb first dish. Next was the dice of halibut and caviar de British Columbia with leeks and potato, dried yolk powder, and lemon confit. The delicate clean tasting piece of halibut was topped with caviar providing a touch of saltiness while the creamy sauce gave it some richness.

For the third course, I was served Royale d’ail nouveau and breast of pigeon-petits pois, concentrated juice buckwheat and galette. Flavorful tender pigeon breast meat with a vivid pink middle was intensified with the boldness of the buckwheat juice. While the heavy cream custard prevented the juice from overpowering the rest. An accompaniment on the side of the plate was a pastry rolled up with chopped pigeon meat stuffing, showing the versatility of the meat and the creativity of the chef.

Continuing on, a seared foie gras-cauliflower purée, blueberries, chanterelles and duck juice. The foie gras was seared perfectly giving the outer layer a beautiful seared texture while keeping the inside buttery. Complimenting this was creamy cauliflower puree and a strong duck juice sauce. The dish also had nice undertones of sour and sweet. Then came the veal loin -fried medaillon, roasted tomatoes and green olives condiments and almonds. An excellent course where the veal was impeccably prepared and succulent. As complex as this dish may seem with all of these elements on one plate the chef was able to make it work in harmony.

A cheese course of Tomme sheep de Kamouraska-vegetal tartare-fruits & vegetables, oil of anis-hysope and pourpier that is made locally from the region had a defined nuttiness. The toast with spread and tartare of fruits and vegetables supplemented the cheese and can be eaten together or individually.

Dessert courses began with the eggnog buttermilk and lemon thyme-Langue de chat and fleur de sel. The light eggnog with a pastry stick coated in chocolate and a sugary cookie at the bottom of the bowl was a beautiful combination of sweet and savory while also slowly acclimating the palate for a sweeter course. Gourmandise-entremet lemon and pistachios biscuit, raspberries and rose sorbet. It was more refreshing than sweet. A chilled sensation from the rose sorbet while also maintaining a citric fruitiness from the rest. Then finally the Mignardise, sweet pastry with blueberry adding saccharine richness ended the meal

At CAN 139 (at the time of my visit but has gone up to CAN 149) this was the most expensive tasting menu in Quebec, but with a strong US exchange rate this is a bargain and well worth it as I was treated with a fine multi-course meal by Chef Lebraun while showcasing the bounty of the region and its artisans. Most, if not all, of the ingredients were sourced locally and within Canada. He uses high quality ingredients prepared with meticulous and intricate combinations to create a contemporary French-Canadian cuisine. Each plate had multiple features that managed to complement one another to produce well balance flavors. There was a CAN 119 wine pairing arranged by Isabelle, the sommelier, that I opted out of and instead I gave her my price range that she was able to work with. It was a wonderful pairing that was spot on and interesting, especially when she paired one of the desserts with a sparkling rose that cut down the sweetness and gave it an additional taste.

Wine Pairing:

On the weekend evening of my visit the dining room was full of locals and tourists. Rolande assured that each guest was serviced to the utmost and that they were given a top notch dining experience. The staff was proficient, pleasant, and engaging. She visited every table often and even assisted in serving the food. Her hospitality from the time I spoke to her over the phone for my reservation and until my visit was unparalleled.

Restaurant Initiale is an outstanding restaurant, the cuisine identifies with Chef Lebrauns and the sublime hospitality by Rolande provided an unparalleled dining experience. It is the apex restaurant of Quebec City’s dining. And, just like every city in the world that has at least one or two restaurants that represent their city, Quebecers can proudly call Restaurant Initiale as their own.

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 therapy 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 pharmacist 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 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’Astrance ***

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.

Andre’s

DSCN64400

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.

Dome *

Dome
Grote Hondstraat 2
Antwerp, Belgium
+32 3 239 9003
Official Site

On my trip to Belgium and the Netherlands this year, I noticed that most of the restaurants I’ve visited were owned and operated by husband and wife. It’s a family business; the husband is usually in charge of the kitchen while the wife is responsible for the front of the restaurant. The same can be said for Dome in Antwerp’s Oud-Berchem, the owners are husband and wife Chef Julian Burlat and Sophie Verbek, who like many couples in the business own multiple dining venues. Their culinary portfolios include Dome Sur Mer, a seafood bistro and bakery/grocery, Domestic, all located within 100 feet from each other.

Chef Burlat was born in France and has cooked under the likes of Pierre Gagnaier , Alain Duccase and Bernard Pacaud, – the A list in French gastronomy. In 2003, him and his wife opened Dome. And six years later in 2009 it was awarded a Michelin star. It has held it ever since.

Located in a stunning Art Nouveau building, Dome’s airy circular dining room sits below an elaborated designed dome where the floors are made of mosaic marbles and walls in white. Uniformed brown leather benches and chairs that are paired with two topped tables covered in sky blue table cloth fills up this gorgeous dining room.

A la carte as well as a tasting menu is available. On my visit I chose the tasting menu or the “Carte Blanche” that cost 79 euros and consists of seven courses. The tasting began with small munchies to excite the appetite, which the octopus salad stood out the most.

Carte Blanche:

For the first course I was served endives with Comte cheese and cooked with emulsion of patata Negra sprinkled with black truffles. A rich and creamy dish with a touch of earthiness.

The second course was meaty North Sea crabs with ponzu for a hint of citrus and accompanied with both raw and cooked salsify for extra oyster like flavor. Carpaccio of fresh scallops was served next, a light and aromatic broth that was infused with lotus flower and beet root and garnished with crispy beef tongue for texture.

Codfish with cheese and mint followed, an avant-garde combination which created a lovely complex of flavors. The dainty cod fish lay on top of couscous that was supplemented well with carrots and saffron. Afterwards a wonderfully cooked sweetbreads. Made with Japanese artichokes, pickled cauliflower, and puree of split peas with coriander, it stayed in tune with each other to create a flavor that complimented the sweetbreads.

The dessert course commenced with a dark chocolate pudding and kiwi sauce. The sweet and sour taste, along with the bitterness of the dark chocolate posed well with one another. Finally, to finish up the meal and to clean the palate, a refreshing passion fruit yogurt sorbet was served.

Chef Burlat is an ingredient driven chef who only uses what’s available on that day.By cooking them with simplicity he allows the ingredients to be the star of the dish. With the application of classical French techniques he delivers a menu with an arrangement of excellent flavors.

Dome’s wine list is made up of predominantly French. Throughout dinner, the wines paired were French except for one lone Italian wine. The sommelier was fantastic elevating the taste of each dish to another level.

Wine Pairing:

Service at Dome is smooth and friendly. Sophie was there from the moment that I walked into the restaurant until the time I left. She and her staff were attentive and were more relaxed than most restaurants I’ve visited in Europe, they were engaging as well. Sophie provided reading materials as I waited for the next course, although I did not need them as I spent my time talking to her and the server while waiting.

Antwerp restaurant scene is already bustling with some fantastic places and with a restaurant like Dome, it solidifies the city’s gastronomy. With extremely good food and a beautiful setting, Chef Burlat and his wife Sophie have something good going on in this restaurant.

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 medication set to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you have to ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are mostly 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 people even if their condition appears to be the same as yours.

De Karmeliet ***

De Karmeliet
Langestraat 19
8000 Brugge, Belgium
+32 50 33 82 59
Official Site

*This restaurant is now closed

Dutch north Belgium, known as Flanders is the nation’s gastronomic region and home to more Michelin stars per inhabitant than anywhere else in the world. The province of West Flanders and its capital, Bruges, is a haven for such accolades. It houses a total of eight Michelin star venues, including two with 3 stars (Belgium hosts a trio of three star restaurants and all are located in Flanders). I had the pleasure of dining at one of them, De Karmeliet.

Located about twenty minutes by foot from Bruges train station and situated in the heart of this medieval city, De Karmeliet is the brainchild of Chef Geert Van Hecke. Along with his wife who runs the front of the house they own and operate this fine dining institution. For seventeen years the restaurant has held the prestigious three star rating from the Michelin guide, a testament of consistency in performing at high levels year in and year out.

A well known individual in Belgian gastronomy, Chef Van Hecke has outstanding culinary pedigree. He was mentored by the legendary French chef Alain Chapel, cooked at Villa Lorrain in Brussels (the first restaurant to have a three Michelin stars outside of France), and worked in various kitchens in the Gallic region. Fine dining is written all over him and in 1996 he was awarded the third star at De Kameliet making history by becoming the first Flemish chef and restaurant in Flanders to receive such honors.

Classic yet elegant with modern aesthetics is the best way to describe the décor of De Karmeliet. A lounge area is near the front complete with a bar and comfortable sofas, where guests can start with a drink before their meal. Upstairs are calm and hushed dining rooms with high ceilings, clean white walls, and tables covered in perfectly pressed tablecloths with silverware placed in precise positions. There are paintings and sculptures on display throughout the restaurant.

After arriving at De Karmeliet, I was escorted to the glass enclosed section of the lounge where the kitchen is visible. There, I was given the menu and was served homemade potato chips with shaved parmesan cheese to snack on. The prices are expensive and on par with the three Michelin starred restaurants in Paris. After careful consideration I opted for the “Brugge Die Scone”, the six course tasting menu for 210 Euros.

The meal began with a plate preparation of an amuse-bouche. Small nibbles with complex taste and a plate of buttery goose liver mousse. Afterwards I was led to the dining room where I resumed my meal.

Brugge Die Scone:

The first course exhibited the treasure of the North Sea. Marinated John Dory with king crab, tomato juice, and a salad of baby marrow with anchovies. The buttery texture of baby marrow and the saltiness of the anchovies were in symphony with the taste of the deep-sea. This was followed by hop shoots with sobayon of white beer, soft boiled egg and ham “Duke of Berkshire”. Since I don’t eat pork, the restaurant was accommodating to my dietary restriction and substituted the pork with cured duck bits.

Up next were roasted French scallops, ravioli with green asparagus and black truffle from Richerenches. The juicy scallops were delicious and along with the profound taste of black truffles the different elements in the dish gave it a nice flavor profile. Next was the roasted langoustine and goose liver, marinated eggplant with infused seaweed and lemon. The langoustine was roasted impeccably that the infusion of seaweed and lemon gave it more depth, while the nuttiness of the goose liver gave added additional texture.

Then came the milk fed lamb, roasted with rosemary, salsifys a brun and a blanc. It had a nice little hint of spiciness, but the highlight was the lamb itself. I was never a fan of lamb because of the smell, but this dish had no odor. The lamb meat was tender, succulent and cooked excellently. I enjoyed it so much that I had to tell the chef.

A selection of cheeses was the sixth course. Served with crystallized fruits and crusts of bread. The lady of the house brought the cheese cart and I allowed her to choose for me. Although I was more than happy with her selections, I would’ve rather had another savory course and made this course optional.

There were two desserts to finish the tasting. The first was called “A Few Sweet with Fruits”, yet there were no fruits to be seen on the plate, but rather a mixture of mousses and sorbet made from fruits. This was a refreshing dessert that wasn’t overly sweet. Finally, the “Dessert with Chocolate” served with petit-fours, a plate of beautifully arranged Belgian chocolate ended the meal on a high note.

There was a fine selection of predominantly French wines that were available by the bottle but limited options by the glass. Luckily for me the sommelier picked a nice Sauvignon Blanc and at 19 Euros per glass it was a bit pricey. A wine pairing for an extra 100 Euros was also available.

When booking this restaurant I had concerns with service from reading various media outlets on the web, but after dining at De Karmeliet my concerns were laid to rest. The staff were attentive and as a solo diner they also provided reading materials as I waited in between courses. The lady of the house was seen in the dining room and did most of the talking with the guests. Like most fine dining in Europe, the service was “speak when spoken to” and uptight which by now I’d grown accustomed to.

For a restaurant like De Karmeliet who had been a three Michelin star for many years it was easy to fall back and just keep doing what got them to the top. Instead they reinvent themselves and step out of their comfort zone to continuously create flavors using high quality foreign and seasonal Flemish ingredients. Having the distinction of being my first three Michelin star meal in Europe, my high expectations was met and allowed me to enjoy the meal. This is an outstanding restaurant with exceptional cuisine.

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 view about cialis vs viagra? When you buy remedies like Levitra you have to ask your druggist 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 malfunction 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.

Jean-Georges ***

Jean-Georges
1 Central Park W
New York, NY 10023
(212) 299-3900
Official Site

World renowned chef and restaurateur Jean-George Vongerichten has amassed a gastronomic empire across the US and a handful more in different continents. In New York City alone, he has eight restaurants with more openings on the horizon. His flagship restaurant Jean-Georges in Columbus Circle is in the elite group of the crème de la crème of New York City fine dining establishments.

Highly praised by the city’s dining purist and critics, this restaurant has been a three stars Michelin recipient for the past nine years and one of the select few to be awarded four stars by the New York Times.

Situated in the lobby of Trump International Hotel and Tower, Jean-Georges contemporary subdued dining room is frequented by business men and women during lunch and food buffs and guests on celebratory dinner in the evening.

The restaurant is designed with high ceilings and floor to ceiling windows that provide natural light which brighten up the dining room during afternoon service. Tables covered in smooth white table cloths with fresh flowers on top are paired with brownish grey leather seats and booths. Two alcoves, reserved for intimate dining, complete the simple but elegant interior.

French born Chef Vongerichten has worked in some of the top kitchens in France, but his travels to Asia are what developed his love for the continent’s cuisine. His experience has created a fusion that defines the character of each dish at Jean-Georges. A combination of Asian ingredients and flavors alongside with French cooking techniques are both innovative and creative.

Jean-Georges haute cuisine is both light and flavor packed. The use of heavy cream that is associated with French cuisine is replaced with savory sauce that brings an exotic taste to each plate.

Having visited Jean-Georges a few times, I was able to sample numerous items on their menu. The dishes are carefully crafted and the kitchen’s attention to details is immaculate. To start, their Peekytoe Crab Dumplings swimming in Myer Lemon juice was flavorful! Succulent pieces of crab meat went well with the Meyer lemon juice sauce. There’s also the Sea Scallops with caramelized cauliflower and caper-raisins emulsions. The scallops were adequately seared and the caramelized cauliflower had a nice texture and combined with the emulsion became a successful union.

Fish dishes like the Sea Trout draped in trout eggs with lemon foam and olive oil was enjoyable. The light taste of the trout was flavored by the subtle saltiness of trout eggs and balanced by the lemon foam. The Hamachi Sashimi was so fresh, its smoky buttery taste married with the distinct flavor of the avocado and the bitterness of the radish making this a stellar dish. Black Bass crusted with nuts and seeds, sweet and sour jus had a balance of texture and flavors. The bass was cooked perfectly and beautifully complimented by its sweet and sour sauce.

A dish that caught my eyes was the Foie Gras Brulée with fig jam. This was an exceptional dish. It showed the creativity of the restaurant. The buttery foie gras that was caramelized tasted equally as good as it sound. While the Sesame Crusted Foie Gras might not be on the same level as the aforementioned, the nuttiness from the sesame crust was enough to make it a worthwhile dish.

The hearty Japanese Risotto with porcini marmalade was less creamier than an average risotto and very light. This dish is a classic example of the East meets West cuisine at Jean-Georges. Licorice Braised Sweetbreads were nicely cooked and the baby carrots, ginger and shiitake mushrooms gave it an additional earthy flavor.

Entrées like the Colorado Lamb with smoked chili glaze, broccoli rabe and pistachios and The Duck Breast topped with cracked Jordan almonds, amaretto ju and foie gras were both carved table side before serving. There were a lot of elements on both plates that complimented each other perfectly. Lamb meat was tender and clean, while the duck breast was moist and soft. Both dishes were full of flavor.

The restaurants greatness continued with their desserts. Here the guests were allowed to choose one base ingredient to create four kinds of desserts. I selected the Caramel that consists of a gelée, crème brulée, ginger bread and strudel as well as the Citrus that was made up of sorbet, crème caramel, apple confit and torte. None of the two quartet are less than the other and both put an outstanding sweet ending to my already remarkable meals at Jean-Georges.

There are several dining options at Jean-Georges, for lunch there’s a $39 two course ($19 for each additional course) and a $148 tasting menu. The two courses was an affordable way to experience a restaurant of this caliber. Dinner on the other hand is more expensive, $118 three course pre-fixe plus desert and two kinds of tasting menus valued at $198 each. Both lunch and dinner menu are identical, though serving size in the evening is slightly larger.

Dessert:

Their predominantly French wine list is impressive with reasonable prices. You can get a bottle of both red and white below $80. Wine by glass is offered at price point and average about $14 a glass.

As a member of the Relais & Chateux you can expect a luxurious experience. From the minute you walked in you are pampered by its professional and knowledgeable staff. Service is formal, typical of a fine dining establishment were the servers are engaged to a certain point. They know when it’s time to leave the table and let you savor the moment.

At Jean-Georges guest are guaranteed a stellar meal whether they are paying for a $39 lunch or an $118 dinner. In my visits there was no drop in level of the food and service from previous ones, their consistency is second to none.

High quality ingredients and creative flavors are jammed into dishes that can only be found in this restaurant. When paired with impeccable services it makes this fine dining venue a gastronomic destination.

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 medication prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your druggist 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 as a rule 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 people even if their condition appears to be the same as yours.