Blog / page 2 of 2
Dinner by Heston Blumenthal

Dinner by Heston Blumenthal

Dinner by Heston Blumenthal

Reservation at Dinner by Heston Blumenthal must be the hardest to get in London or maybe even Europe at the moment. When I called there I was told there were no availabilities until June. So I asked my hotel concierge to put me on their waiting list for the three…

24
Mar '11
Under the oak of Mugaritz

Under the oak of Mugaritz

Under the oak of Mugaritz

Andoni Luis Aduriz belongs to a generation of chefs who have a story to tell through their cooking. The story of Mugaritz is a story of Nature. The restaurant’s name in Basque means “oak” (“haritza” ) and “frontier” (“muga”). It is literally situated on a frontier of two villages 15…

27
Aug '10
El Bulli

El Bulli

El Bulli

Dinner at El Bulli was like a dream come true and I am not exaggerating. How did I manage to get a reservation when there are only 8000 places available per year versus to one million ( or two million according to some sources) requests? Well, I didn’t. I’ve never…

17
Aug '10
Noma- the best restaurant in the world

Noma- the best restaurant in the world

Noma- the best restaurant in the world

According to The World’s 50 Best Restaurants list, Noma is the best restaurant in the world in 2010. I love Noma and I am glad I went there last year as now it will be impossible to get a reservation! Having said that I don’t understand what Le Chateaubriand is…

27
Apr '10
L’Astrance

L’Astrance

L’Astrance

Address: L’Astrance (3*) (4 Rue Beethoven 75016 Paris, tel. 01 40 50 84 40 ) Chef: Pascal Barbot Have I been there before? Twice. First time when it already had one Michelin star and once when it just got it’s the second star. Ambiance and service: Friendly, professional, yet less…

18
Jan '10
Noma – the rise of Scandinavian gastronomy

Noma – the rise of Scandinavian gastronomy

Noma – the rise of Scandinavian gastronomy

Interesting how the concept of gastronomy has changed over time. Before, a gastronomic restaurant would have been unimaginable without foie gras and other products typical to French ” haute cuisine”. Now people travel not to have foie gras but instead experience new and refreshing. “Experience”, “new” and “refreshing” would be…

22
Sep '09