Dec 23, '19

My 20 Best Dishes in 2019

Best dishes of the year Lists

My annual list of 20 best dishes of the year… See the previous years below.

Sea urchin and shiso leave tempura at Motoyoshi, Tokyo

Sea urchin and dashi appetizer at Kurosaki sushi, Tokyo

Ankimo nigiri with pickled baby watermelon on aka shari at Takumi Shingo, Tokyo

Very thin pepperoni pizza at La Specialità, Milan

Tortellini alla crema di latte at Osteria del Mirasole,San Giovanni in Persiceto

Chocolate mousse at L"Auberge de la Môle, La Môle — Chocolate mousse at L”Auberge de la Môle, La Môle

Caesar's mushroom tartelette with 36 month old Grana Padano at Mirazur, Menton — Caesar’s mushroom tartelette with 36 month old Grana Padano at Mirazur, Menton

Flash fried lobster at D' Berto, O'Grove — Flash fried lobster at D’ Berto, O’Grove

Fabada Asturiana at Casa Gerardo, Prendes

"Tomato" at Quique Dacosta, Denia — “Tomato” at Quique Dacosta, Denia

Very special cooking by Erez Komarovsky at his house in the Upper Galilee, Israel

Grilled horse mussel on butter toasted bread by Koks chef Poul Andrias Ziska, The Faroe islands

Hanwoo beef experience at Cote, New York

Scottish langoustine à la nage at The Ritz, London

Foie gras "pot au feu" at Alliance, Paris — Foie gras “pot au feu” at Alliance, Paris

Spaghetti with cèpes,jambon blanc and white truffles at Le Cinq, Paris

Soupe aux truffes VGE, Paul Bocuse, Lyon

Saumon à l'oseille at Troisgros,Ouches — Saumon à l’oseille at Troisgros, Ouches

My 20 best dishes archives for 2018, 2017, 2016, 2015, 2014 and 2013.

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My list of London outdoor dining spots opening in April

We all have been waiting for bars and restaurants to open their outdoors, where we could sip wine and enjoy delicious meals. I’ve collected a list of my favourite places which are opening in April.

Apr

Endless Italy: Region by region, Top Chefs Share the Country’s Most Graceful Ingredients

Luxeat Insider · 8^th ED.

Endless Italy: Region by region, Top Chefs Share the Country’s Most Graceful Ingredients

Luxeat Insider · 8^th ED.

Italy’s cuisine is as varied as the terroir: from the Alps and Apennine Mountains to the sun-baked shores of Puglia, from the volcanic soil of Etna and Vesuvius to the northern Lakes and the hills of Tuscany, produce and ingredients follow the land. Still, the country has a staggering number of high quality products, which goes some way to showing the sheer biodiversity on offer within a single nation, formed of twenty incredibly different regions.

Mar