This is my kind of Vegeterian Restaurnat as Alain Passard cut red meat from his menu back in 2001, but the Breton-born chef is no drum-banging vegetarian: the menus at this elegant restaurant, close to the Musée Rodin, still include top-notch game, poultry and seafood and just nothing red. L'Arpège remains veg-centric and is a haven for pescetarians, vegetarians and even – whisper it – vegans. It's also hallowed ground for chefs and Passard's light touch and flawless presentation has made him a true French master.
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Nihonryori RyuGin in Tokyo, Japan; brings a taste of authentic Japanese cuisine combined with modern cooking process gave birth to a wonderful taste and presentation. Chef Seiji Yamamoto, who is introducing this genre, which combines traditional culinary side Kaiseki with molecular gastronomy, or in plain language in a modern processing using the technology.
The gourmet restaurant Vendôme, near Cologne, headed by 3-star chef Joachim Wissler, is indeed the best gourmet restaurants in Germany. Enjoy gourmet cuisine by the best representative of so-called "New German Cuisine". The restaurant itself look like a rather well kept Prada store, understated and chic with splashings of sage green and discreet ruby red, and the glossy gourmet crowd are enamoured with the acclaimed menu.
Steirereck Restaurant is housed in a beautiful Art Deco building in Vienna's central city park, The setting is beautiful and the Restaurant is a grand affair with a 35,000-strong wine list and stunning views over the river Wien. The location is indeed one of the most beautiful parts of Vienna, close to the famous Johann Strauss statue. Drawing on produce from local farmers and the products from his own farm, Heinz Reitbauer creates the very finest of contemporary Austrian cuisine in an Art Nouveau setting.
Schloss Schauenstein with only 26 covers is one of the smallest restaurants in the top 50 best Restaurant list and since being awarded three Michelin stars in November 2010, is even harder to get into than previous years. Its chef, Andreas Caminada, is a serious talent who eschews the whizz-bang style of cuisine. Instead, he prefers to tease out the extraordinary potential of simple ingredients to create masterpieces of craft, taste, colour and precision.
The Eleven Madison Park restaurant has been presented with some of the industry’s highest awards and anointed one of the world’s 50 best restaurants in a closely followed poll of chefs, writers and other insiders. It has been praised by reviewers, earning a fourth star from The New York Times in August 2009, in a review by Frank Bruni, then the restaurant critic.
Other than being in the top 25 restaurants in the world, it had 2 Michelin Stars in 2005 and 3 stars in 2010. In 2007: Sven Elverfeld awarded "Chef of the Year" by the gourmet magazine Der Feinschmecker. Awarded with three Michelin Stars and 19 points Gault Millau for its cuisine, the discrete elegance and exclusivity of AQUA is also underlined by its design. The contemporary interior by Andrée Putman features stunning décor details such as fine coloured Art Déco armchairs and still-life flower photographs by the famous photographer Robert Mapplethorpe.
If you plan to visit Singapore and you are looking for fine French cuisine or experimental molecular gastronomy will find more than a few wonderful places to tempt the taste buds. Among the best Singapore restaurants there are few which actually manage to fully contain the rich spirit of a city where east meets west like Iggy's.
Chef-proprietor Davide Scabin is responsible for the world-class restaurant at Combal Zero. To get a feel picture a restaurant in the wonderful wing of a 13th century medieval castle in Italy offering fine views of Turin and the valley below. Before you are implements you might expect to see in any fine restaurant: knife, fork, spoon, water and wine glasses, and some breadsticks stacked like cordwood. All the signs point in the direction of a delightful fine dining experience. One would find that it only takes few courses at Combal.Zero to get disoriented.
Martin Berasatequi has spent 35 years devoting both body and soul to what he enjoys most in the world, cooking. He has always striven to be precise with our gestures, discreet with the oven, precise with the blade, refined with the nose, intelligent at the market and upright at the stove.
Phone +44 (0) 33 0001 0083