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Restaurant A.T.

Restaurant A.T.
4 Rue du Cardinal Lemoine
75005 Paris,France
+33 1 56 81 94 08
Official Site

Guides like the Michelin and Gault Millau are a good way to choose a place to dine especially in a city like Paris. In this instance Restaurant A.T. is nowhere listed in those guides, it was from The Forbes magazine where I learned about this restaurant when it published an article “The 12 coolest places to eat in 2015”. Japanese born chef and owner Atsushi Tanaka previously cooked at Quique Dacosta in Spain and De Pastorale in Belgium but working with Pierre Gagnaire at his Parisian three Michelin starred restaurant is what laid the foundation to Chef Tanaka’s restaurant, Restaurant A.T.

Restaurant A.T. opened last year in the Left Bank close to the Notre Dame Cathedral. Its humble store front and décor defines simplicity. Bright ceiling lights are assisted by clean white walls and stone ash wood flooring to brighten up the dining room. The fixtures of assorted heavy tables with table tops that are either made of concrete or black rubber, and steel chairs with black leather cushions seemingly built for an office space rather than a restaurant add sleekness to the interior.

There were different set menus for lunch while in the evening there’s only the tasting menu that consist of twelve courses for EUR 85(at the time of my visit but has since increase to EUR 95) which I requested. The first to arrive was a charcoal chip served on a bed of rocks, it was quite crunchy with a fascinating burnt taste. Leeks sautéed in brown butter was next. The leeks with the toasted nuttiness of the brown butter was interesting. Following the leeks was parsnip cake, a creative dish, using a root vegetable that had a hint of sweetness along with an undertone of bitterness.

Tasting Menu:

Afterwards a combination of sea food and animal proteins arrived. Kicking it off was a lovely piece of oyster drowned in a pungent citrusy light sauce made of kalamansi (a small citric fruit found in the Philippines) that was counteracted by the harshness of the kholabari creating a balanced dish. Then there was a wonderful bowl of veal tongue with thinly sliced radish, mushroom, and green leafy vegetables. Its subtle broth was infused with vegetables and absorbed by the juicy pieces of veal tongue. The next course, Artic char, had a robust essence and the chips covering it, made from juniper and parsley, created a very good dish.

To continue was an excellent marinated beef that was nearly raw and served with Jerusalem artichoke and hay. This was a savory dish where the scrumptious beef had plenty of flavor. I was then served whelk, also known as sea snails, with salsify chips on top. It had a nice briny sweetness that went perfectly with its light and tangy consume.

A lovely piece of Hake drowned in cockles broth was next. The broth had a strong deep sea taste combined with the clean tasting Hake meat. For added texture was dehydrated oca plants leaves. Beautifully prepared and tender pieces of lamb meat with rosemary and turnips was the final course before dessert.

Dessert courses consisted of raspberry with beet root and timut pepper, although not as sweet as I thought it would be, the combination of berry fruitiness and lemon added a slight soily texture. The chocolate and lavender with its sweet chocolaty and distinct floral aroma rounded the tasting in a wonderful way.

With this tasting I decided to go with the wine pairing for EUR 55. There were seven glasses all together that consisted of French wine and a single Scandinavian beer. Arranged by Sommelier Thibault Simon (formerly of Michelin starred Agape Substance) they were paired perfectly with each course and provided an extra jolt to the palate.

Wine Pairing:

Chef Tanaka prepared a very good meal with wonderful creativity that matched its refined flavors. His cuisine is neither French nor Japanese and the ingredients that he uses are international. He manipulates textures and taste that is similar to the molecular gastronomy style of cooking while his plating depicts modern artistry.

Service was competent starting when I arrived at the restaurant. I was greeted pleasantly by the staff in their uniform gray shirt and black apron and through my time at Restaurant A.T. they were attentive and engaging. Chef Tanaka served some of the courses himself to my table and even found time to chat on a busy evening during and after my meal.

With so many dining choices in Paris there tends to be a number of restaurants that are often overlooked, but as the dining scene changes more Parisian chefs are steering away from classic cooking to new and more experimental methods. Underrated Restaurant AT will get its recognition in due time, especially with a chef in the kitchen that has a strong pedigree and cooks some of the most creative cuisine in Paris.

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L’Arpege***

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.

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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.

Osteria Francescana ***

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:

Crisp with shaved Parmesan and Black Truffles

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.

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.

Five ages of Parmiggiano Reggiano in different temperature and texture

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.

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.

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.

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.

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.

La Vie ***

Continue reading “La Vie ***”

Vendome ***

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:

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.

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 (Rice and Sepia Ink Marshmallow)

Coquilles St. Jacques Grille (Rice Stock)

Labskaus & Cod (Pulled Cod Meat Topped with Caviar )

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.

“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” 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.

Breakfast (Nutella and Kumquat Marmalade)

“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.

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 regard 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 addition, there are some of explanations and pharmacists are mostly 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 status appears to be the same as yours.

De Godevaart

Dining Room

De Godevaart
Sint-Katelijnevest 23
2000 Antwerp, Belgium
+32 3 231 89 94
Official Site

Highly underrated, Antwerp gastronomy lives in the shadow of other Belgian cities like Bruges and Brussels. It has quality eateries that’s worth a visit and I can attest to that after spending four days eating my way through various places. From visiting Michelin starred restaurants to countless bistros and brasseries, the city owns a solid dining landscape. There are places that deserve more recognition like De Goodevart in Old Antwerp. Highly rated among locals and epicureans alike it hasn’t really taken off for global recognition, although web search results favorable write ups and reviews.

Housed in an historic building, De Godevaart has three dining rooms and an outdoor terrace (available during nice weather) that is frequented by locals. The room in the front is airy, bright, and tall ceilings with plenty of whites. The other rooms are a tad darker with more colors and an old fire place with a large mirror above. Walls are designed with intricate artistry as well as showcasing artwork of various musicians and two antiquated chandeliers that lights up the space. The outdated interior has floors that have seen its better days. There is very little privacy among guests as the tables are close to each other.

The kitchen is under the guidance of a young and talented Chef/Patron Dave De Belder. He has a dazzling resume that includes cooking at some of the worlds most renowned restaurants like El Bulli, and El Celler De Can Roca in Spain, and the Netherlands with De Librije. When he opened De Godevaart he introduced molecular gastronomy to the city of Antwerp.

There are several set menu choices along with an a la carte. The prices are expensive, yet I wanted to experience Chef De Belder’s talent. I opted for the 110 Euros seven course menu with dessert. I was on to a culinary adventure that began with bread sticks placed on top of parmesan cream sprinkled with dried tomato. Then fried chicken skin with cheese seasoned with chili and garlic was served. It had a burst of flavor with a beautiful crunch.

Tasting Menu:

The first course started with the delicate flavors of Octopus with chilled mussel broth and fennel. The chilling of the broth while retaining the mussels flavor was both a bold and clever move by the chef. Afterwards cod and shrimp with leeks was served. Not only was the cod center stage, it was also in the background infused within the broth. This created two varied types of mildness. Halibut with rocket salad and Jerusalem artichoke was the third course. The fish’s firm texture and clean taste were complimented very well with its sauce and other elements.

The next course was hearty Texan meat ribs with buttermilk and pickled vegetables. In this dish the chef decided to turn up the heat and added some spiciness to a fantastically moist pulled meat covered in eggs, sunny side up style. This was followed by a dish made of two types of beef, the wagyu and charoalis with buckwheat and artichoke. A carnivores delight that showcased these individual mouthwatering flavors cooked to perfection.

The first dessert course was a signature dish that was brilliantly prepared and displayed creativity. It was a duplicate of a forest where the soil is made from chocolate, mushroom made of chocolate mousse, greens from pistachios and mandarin gel to give it some color. This visually stunning dessert was delicious. Then finally, coffee yoghurt and bergamot dessert was served, combining a bitter and sweet taste balancing the contrast of flavors.

In this tasting menu the complexity of each course came with an excellent amount of textures and flavors. There is serious talent in the kitchen that is far superior to some of the one and even two star restaurants that I’ve visited. If there was something De Godevaart could add to their repertoire, it would be a wine pairing. During my visit it was not available with their tasting menu but I was still able to enjoy a few glasses of whites recommended by my server.

Service was attentive and engaging to some degree. From the moment I walked in, genuine and welcoming smiles were flying from its all female staff dressed in black from top to bottom. The pleasantness and the relaxed atmosphere in the dining room from the staff dictated a wonderful dining experience.

When a restaurant charges steep prices the expectation is high and disappointment often occurs, but here the prices are warranted. From start to finish the kitchen and staff deliver. Chef De Belder’s innovative cooking technique merits at least a star or two that the Michelin guide cannot keep overlooking. To call De Godevaart underrated is an understatement, this is an excellent restaurant that will eventually gets its due.

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 curing 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 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 men even if their state 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.

De Leest***

De Leest
Kerkweg 1
8171 VT Vaassen, Netherland
+31 578 571 382
Official Site

As a nation, the Netherlands has two 3 Michelin starred venues and having previously dined at one of them, De Librije in Zwolle, it was fitting that I visit De Leest. Located in the small quiet town of Vaassen in Northern Holland, Austrian born chef Jacob Jan Boerma and his wife Kim Vandelman transformed a shoemakers store back in 2002 to a fine dining destination. It received its first Michelin star a year after opening, then the second in 2007 and finally, in 2013 the restaurant joined the culinary elite when it won the coveted third star.

From Amsterdam, the restaurant is accessible by public transportation. After an hour and a half travelling by train and bus I arrived at the door of the De Leest where Kim and the staff, dressed in neat unformed gray suits were waiting to welcome me.

There are a variety of set menus and a la carte to choose from for lunch and dinner. I requested the “Menu Micri” their tasting menu for 145 euros. To start were a trio of tasty bite snacks, macaroon of mushroom with cheese and truffles, crispy cornetto stuffed with beef, yuzu and mustard. Third but not the least, crackers served with fresh vegetables with pickled and dried beef with cream of vegetables. De Leest is off to a good start so far.

Menu Micri:

Afterwards a trio of amuse-bouche, which began with a light scrumptious duck liver mouse with sweet and sour beet roots. It was followed by turnip cabbage with a rich tartare of dorade and oyster pearl and a spicy oyster vinaigrette. The third and final amuse was a Japanese inspired tempura of avocado with jellied miso, cream of wasabi and sesame dressing. Not only was it interesting but delicious as well.

The first part of the tasting was delightful and I couldn’t wait for the feature presentation. The first course was a North Sea crab with pumpkin and couscous. It was flavorful and the different preparations of pumpkin were brilliant. This was followed by the langoustine, cooked to perfection and made with escabeche of champignons and oil of tarragon giving it a pungent taste.

The scallop with truffle, roasted leeks and hazel nut was the next course. A profound truffle flavor along with the succulent scallops made it a lofty dish. It was followed by turbot from the North Sea with celeriac, chicory and curry sauce. The clash of flavors from citrusy, to spiciness, and little bit of smokiness was magical together.

After all the seafood dishes the next few courses were predominantly red meat. Pigeon with braised carrots, lovage and gravy came next. The tender pigeon was tasty with a lot of flavor to go with the pieces of excellent braised carrots. I was enjoying my meal more than when I started that I forgot to take a picture of the next course which was the Dutch calf lacquered with Olorso and spices, Jerusalem artichoke and sweet potato. The soft meat of the calf was wonderful. To finish was a single bite of fresh beef tartare rolled into a ball.

There were plenty of desserts courses. The first was the blood orange that had refreshing citric flavor and a slight of bitterness. This was followed by the mandarin and pineapple with white chocolate and lime, a fruity yet sweet mixture. Next was my favorite, pistachios and coconuts with almonds and Amarula. I liked the combination of the ingredients and the flavors that it produced. For the final dessert dish I was served sweet strawberries with spices. Just when I thought that my meal had ended, an array of small post dessert was served.

This was festivity that lasted close to four hours. The kitchen delivered, each dish starting with amuses all the way to dessert was a sequence of flavors that were in harmonious with one another.

For the tasting I requested the wine pairings that showed the brilliance of the sommelier. The pairings were carefully curated with European wines that heightens the flavors of each dish while others balance the acidity.

Wine Pairing:

Before opening De Leest, Chef Jan Boerma was already an established chef who had cooked at various kitchens in Europe as well as gaining two Michelin stars as chef de cuisine at Restaurant de Nederlanden. His experiences paved way to the cuisine at this restaurant where each dish had plenty of acidity yet was light. He is a pundit in creating elaborate dishes while using local ingredients.

De Leest possesses a cozy atmosphere. Its modern interior has lovely wood floorings, a wide open dining room and low ceilings, with lights that drop with serenity on top of every table. The chairs are built for extreme comfort and each guest has their privacy as the tables are spaced far apart. There are beautiful oversize paintings on display throughout the space as well as the wines that the restaurant offers. Black, white and grey dominates the colors of the interior.

Service was world class from beginning to end and what is expected of a three star restaurant. Throughout my meal Kim was present at the dining room and never lost sight of the guests. The staffs are well trained, professional and courteous. Sous Chef Ewout Eleveld (who I spoke to over the phone when I was making the reservation months prior) stopped by my table and we shared our appreciation for food and restaurants while having freshly brewed coffee.

I would have loved to have an after meal drink at one of the semi circular chairs in the lounge area if it wasn’t time to catch my train back to Amsterdam. Before leaving, Chef Jan Boerma came out of his kitchen to bid me farewell.

With a population of twelve thousand inhabitants, the town of Vaassen is so small that their train station was closed down. There’s not much going on here, even my hotel concierges haven’t heard of this town. The emergence of De Leest as a fine destination and after winning the third Michelin star last year, has put this quiet town in the map of gastronomy

For individuals who are ordering medicines online, there are several significant factors that must be mature. 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 view about cialis vs viagra? When you buy remedies like Levitra you have to 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 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 men even if their condition appears to be the same as yours.

Daalder

DSCN5756

Daalder
Lindengracht 90
1015 KK Amsterdam, Netherlands
+31 20 624 8864
Official Site

Finding a place to dine in the Netherlands on a Monday is quite a challenge since most of the top and Michelin rated restaurants are closed. Luckily Daalder, a restaurant located in the residential neighborhood of Jordaan in Amsterdam, was open. A quick research online produced nothing but praises and it’s considered to be one of the most exciting restaurants in Amsterdam.

In charge of the kitchen is Executive Chef Gulle De Beer, who previously worked at some of Amsterdam’s notable restaurants that has included Ron Blaauw, Envy, and Bord’ Eau. On my visit sous-chef Freek van Noortwijk was at the helm and since a la carte was not an option (only set menus of 3, 4, 5 and 6 courses for dinner and lunch) I allowed the Chef to work his culinary magic and requested the six course.

Chef van Noortwijk started with a few snacks of smoked almonds that I bypassed and grissini’s with fresh chick pea cream.

The amuse bouche of fresh salad with Dutch shrimp, cabbage,turnip and spring onions with cream of cauliflower, kaffir lime, curry and green apple was a terrific, light and refreshing start.The lively tartare of salmon with varieties of beetroot, horseradish cream, watercress, herring caviar and shallot rings was my first course. The exquisite combination of flavors melded beautifully.

A second course of sea bass on bread crust, variety of fennel and sauce of Pernod had a nice delicate texture. It was followed by pasta shell with cubes of smoked eel, cream of Jerusalem artichoke, salcornia and bread crumbs. The smoked eel permeated the sauce making it not only memorable, but my favorite dish of the tasting.

Thigh of chicken with parsnip cream, anise mushroom, capers, beurrenoisette and a crouton of sourdough which was cooked perfectly was flavorful. For the main course, I was served a Hoisin glazed cheek of veal with spicy bean salad, rice cracker, bok choy and sour cream. Veal cheek has an excellent soft texture and the spiciness was enough for my palate to handle. More heat can be added if requested.

The Chef was accommodating to my request of five savories and one sweet for dessert. He prepared a variety of mango with white chocolate cream, Thai basil ice cream and coconut crumble. The combination of sweet and sour was excellent and the right ending for this meal.

The sequence of courses in my tasting was harmonious and the wine pairing that I requested went perfectly. High quality cooking, yet reasonably priced for a restaurant of this caliber. This was one of the cheapest meals I’ve had in Europe, six courses (60 euros) along with the wine pairing totaled to $104!

Chef van Noortwijk’s talent in the kitchen did not disappoint and exceeded my expectations. The flavor profile in each dish combined with fresh local ingredients was masterful.

Wine Pairing:

Since it was Monday, Daalder was not busy and the server was able to pay a lot more attention to me. Service was relaxed, friendly and unpretentious. Even Chef van Noortwijk, though he was busy prepping for dinner service, was still able to stop by my table a few times to chat.

Daalder is a tale of two restaurants. From the outside it looks like an ordinary bistro blending with the rest of the neighborhood. Its long blond wooden bar, uncovered tables paired with hard wooden seats in the front gave a homey vibe where one can get a drink or garb a quick bite to eat. Towards the back of the restaurant, behind the bar, the setting changes a little. There are cloth covered tables with neatly arranged silverware to go along with comfortable padded chairs. Its white washed walls are decorated with several paintings. A large colorful peacock painting on top of the open kitchen looks out toward the dining room completes the interior.

Highly rated by Gault Millau and other media outlets, my meal at Daalder is comparable if not better than other top rated restaurants that I’ve been to. There is serious talent here that is highly underrated and fails to be recognized by the Michelin Guide. On their home page the restaurants goal is to become “the simplest ‘Michelin Star Cafe’ in the world”. Hopefully they can get one this year, as it deserves one.

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 view 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 mostly 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 folk even if their condition appears to be the same as yours.