Dec 13, '21

My 20 Best Dishes in 2021

Like every year since 2013, I select 20 of my favourite dishes of the year. It was challenging this year as there were so many more than 20!

"Goto-udon" with abalone at Endo at the Rotunda, London — “Goto-udon” with abalone at Endo at the Rotunda, London

Otoro, soy cured egg yolk and first Périgord truffle at Roketsu, London

Temaki with gamberri rossi at Bentoteca, Milano

Paccheri al Pomodoro di Chicco Cerea at Da Vittorio, Brusaporto

"Eggplant alla Parmigiana" - cooked in 400 Celcius degrees at Lido 84, Gardone Riviera — “Eggplant alla Parmigiana” – cooked in 400 Celcius degrees at Lido 84, Gardone Riviera

Lukewarm fusilloni with uncooked Marinda tomato, pistachio and basil sauce at Lido 84, Gardone Riviera

"Torta di Rose" with Vov zabaione and Garda lemons at Lido 84, Gardone Riviera — “Torta di Rose” with Vov zabaione and Garda lemons at Lido 84, Gardone Riviera

Tagliatelle al ragù u mazaat Amerigo 1934, Savigno — Tagliatelle al ragù u maza at Amerigo 1934, Savigno

Quisquillas at Los Marinos José, Fuengirola

Splendid Alfonsino at Güeyu Mar, Ribadesella

Acacia honeycomb with roasted garlic praliné at Bagá, Jaén

Live langoustines and other seafood on the beach cooked by Koks chefs, The Faroe Islands

Feuillantine de langoustines with sesame seeds and curry sauce at L'Ambrosie, Paris — Feuillantine de langoustines with sesame seeds and curry sauce at L’Ambroisie, Paris

Warm pork at La Réserve, Paris — Warm pork, crispy potatoes and seaweed terrine with pork jus reduction, seaweed infused Isigny sour cream, sea snails, clams and poached oysters at La Réserve, Paris

Oxidized pear and smoked eel skin foam at Bagá,Jaén — Oxidized pear and smoked eel skin foam at Bagá, Jaén

Côte de veau à la crème at L'Ami Louis, Paris — Côte de veau à la crème at L’Ami Louis, Paris

Discover more

Takahashi

One of my best discoveries recently is 8 places sushi-ya in Wimbledon Takahashi, run by a husband and a wife team. Before moving to London, Nobuhisa Takahashi worked at a kaiseki restaurant in Japan as well as Nobu Tokyo, where he acquired great skills for both, sushi and Japanese fine dining.…

Aug

Finding Umami in Sake: Six of the Best

Luxeat Insider · 13^th ED.

Finding Umami in Sake: Six of the Best

Luxeat Insider · 13^th ED.

Throughout this series, we’ve delved into the world of Umami – the indescribable fifth flavour – which was discovered in Japan by Professor Ikeda in 1908. To put it simply, when something is really tasty and delicious, it’s very often the case that it’s got umami in it. Scientifically, these…

Apr