Chive Root Salad With Live Lobster From The Tank, Morel Mushroom, Asian Citron, Air-Dried Seaweed & White Turmeric
Desserts were bold, inventive and spot on. The use of fragrant spirit (Pedro Ximenez) and tea (Oolong, Matcha) in two separate desserts provided contrasting flavour profiles and sensations, which were given an additional edge via savoury elements not commonly associated with sweet courses (Shaved Foie Gras Torchon, Nori). Suitable levels of acidity and nuttiness also brought fantastic balance and overall tastiness to both desserts. Simply outstanding.
Dish descriptions below:
1) Rum-Raisin Semifreddo, Pedro Ximenez, Shaved Foie Gras Torchon, Oat Muesli
2) Sea Buckthorn Sorbet, Crystallised Sea Lettuce, Oolong Mousse, Matcha & Cashew Crumble
“Geranium was one of the first 50 best restaurants I ever went to, at the very start of my foray into the fine dining world last year. It took my breath away," remembers 50 Best TasteHunter Kaitlin Orr (@carnivorr
) when we asked for some of her favourite spots in Scandinavia. "If I close my eyes, I can still picture every dish - beautiful, artistic plating and a frequent use of flowers. I can still taste the flavors that took my breath away - delicate, floral, and absolutely delicious. I can still hear Vivaldi’s Four Seasons playing while the chefs and servers performed their own kind of ballet, dancing around the room with plates and wine bottles. It was the best meal I had ever had. When I returned to Geranium this month, I was worried it couldn’t possibly live up to my perfect memory of it, but it did. The only difference? This time coming to Geranium felt like returning home.” #50BestTasteHunter @carnivorr @restaurant_geranium @rkgeranium #Geranium #Copenhagen #Worlds50Best
The👐plating of chef @fabrice_vulin
's signature👍dish for the🎊dinner😍
poached💦guillardeau oyster, selfish🐚tartare, sea🌊water jelly, ginger cream, lemon🍋confit
Our live blue Lobster from Brittany-France is served two ways using a Homard à la presse. The lobster tail is served with salsify and lemon thyme sauce, whilst the claw is made into a tartare served with infused crustacean jus, bisque emulsion and topped with Kristal caviar✨ #DineAtPetrus
We’re thrilled to share that in the @michelinguide
Hong Kong & Macau 2019, Summer Palace has been awarded one Michelin star. Executive Chinese Chef Leung Yu King and Director of Chinese Operations Joyce Leung has accepted the award in Macau #summerpalacehk
So, something we struggle with the marketing / branding / the one who signs the cheque team... is to decide on how creased we could go.. Which ones wld u guys prefer, in this case?
Baby eels with white truffle...
The chocolate🍫 fed🐂beef in 2 ways😋
cedar🌲wood grilled🔥Mayura🇦🇺signature wagyu🐮sirloin, braised♨its short🍖ribs, porcini🍄, kabu radish, parsnip and parsley🍀truffle shavings on top
by chef @andrea.accordi
"All Red Mullet"-Red Mullet Stew with Crispy Scales and Bone Sauce
Intensely satisfying dish of perfectly cooked red mullet and garnishes that elevates the core flavours of the only ingredient of the dish. Phenomenal cooking 🙏
#mai_eat #mai_sansebastian #mai_mugaritz
Pheasant's Tear, Saperavi 2013
Interesting red wine from Georgia that is way too young to be consumed. The tannin are still too strong and overpwering acidity made for a failed pairing with the following courses. Even when allowed to breath for a few hours, the wine is still too aggressive on the palate.
#mai_wine #mai_sansebastian #mai_mugaritz
The Seventh Pillar cocktail.
A creative take on a classic Old Fashioned cocktail and inspired by the strong foundation which supports the unique character of The Macallan spirit.
The concept behind The Seventh Pillar is the ritual of cocktail serve, the indulging ambiance surrounding the bar counter, the intangible connection between the drinker and the drink, between the bartender and the guest.
🇫🇷strawberry, almond blanc mange, cocoa🍫, vanilla ice🍦cream
HERE WE GO! After four months of scheming, designing and R&D, our brand spanking new @otiumla
Menu is ready to go! This menu is a tribute to the one & only @the_thejgold
, a man who sought out the diamonds in the rough, redefining how we think about food, beverage, and culture in Los Angeles. We have 14 new drinks inspired by 14 reviews that J Gold wrote over the years. We hope that you’ll join us starting at 5pm on WEDNESDAY DECEMBER 12th to celebrate him and the city he loved so much. PLUS, IF YOU WORK IN HOSPITALITY, YOUR FIRST COCKTAIL IS ON US! Just come up and introduce yourself! Peep 👀 the link in the bio to see what we’ve been up to! We’ll see you then 🙃🙃🙃 🍸🍹🍸🍾 Photo Credit: @meetjakob
Here we go, kids...Buckle Up!
Link in bio
Another fabulous meal @restaurant_florilege
, one of my favorite chefs in Tokyo. Some of the standouts this time included housemade karasumi(bottarga) with turnips 3 ways, and the abalone course with pasta sauced with the liver may have been the best abalone I’ve ever had. The guinea fowl was on point, and served with potatoes and pesto with shiso oil, and the remixed tart tatin (pic with the frozen custard crumbles) was fun. #tokyodining #tokyorestaurant #worlds50best
Hare🐰soup from chef @guillaumegalliot
's🏞️hometown🏰, blue🧀cheese toast with white truffle and quince purée
Hokkaido Sea Urchin @ CTBK***
is just one of the great chefs featured in Salty Magazine’s Volume 1. Coming soon! #saltymag
Chefs Table at Brooklyn Fare***. My second time here and it did not disappoint. Incredible menu with such devotion to ingredients. The only way i would love this place more is if they dialed back the typical three star service- quite overbearing at times with little personality.
The Quest continues with this delicious and sustainable cocktail from @dandelyanbar
! Re-Supply Sour highlights Empirical spirits Koji Hooch, Compass Box Oak Cross, raspberry and Nutrient enriched cardboard honey!