Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
Classic cooking at its best from the most stellar ingredients one can find in the British isles at the Ritz London @theritzlondon by chef @johnwilliamschef and his team. Impeccable service as always too. In the pictures – Dorset crab with crème fraîche and Imperial caviar – Beef tartar and caviar tartelette – Isle of Mull scallop,avocado and citrus – Native lobster, spiced carrot, lemon verbena and finger lime, accompanied by some ginger and lobster barbajuan – Beef Wellington – Crêpes Suzette – Ritz Chocolate Souffé, whose recipe has remained unchanged since 1906
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
If there is one chef who can truly make his ingredients “speak”, it’s certainly Bruno Verjus @bruno_verjus at Table restaurant in Paris (2 Michelin stars). When you sit behind the metal counter in the open kitchen, you feel like you’re dining with the artisans and producers who grew the radishes, strawberries, or caught the rare wild trout near the Yeu island. I’ve been fortunate to visit Table restaurant since its opening, and to me, it’s one of those rare restaurants that only gets better over time. It’s always evolving, changing, and each time lets you experience something that will never be replicated again. In the pictures – Neither raw nor cooked – Lobster from Yeu, artichoke, nettle and caper remoulade, halophyte. One of the best lobster dishes ever created. – Spring vegetables, herbs, and flowers with bottarga from Trikalinos- such simple yet extraordinary dish. – Fabulous large crab with yellow curry and seed tuile. – Vol-au-vent – Chanterelle mushrooms, pig’s ears and langoustines, asparagus mucilage. – Very special and rare wild trout from the Adour River, sabayon with Solta olive oil, sautéed chanterelle mushrooms. – Roasted cow, fermented cherries, whelks, served with blonde morels from the Vosges in a spinach puff pastry. (Not in the picture) – Strawberry and teardrop peas tartlet, chiboust cream with orange blossom. – Magnificent Peruvian chocolate tartlet – Infusion of Linosa capers and oscietra caviar, hazelnut oil. Tribute to Claudio Corallo and Jacques Genin. – Chef Bruno Verjus
Yuki Bar @yukibar.london, one of my favourite new openings in London, run by Yuki Kaneko, former Noma sommelier, feels just like in Japan with its Japanese home cooking-inspired menu sourced from UK farmers and a carefully curated selection of natural wines. Situated in London Fields beneath the bridge, this intimate and vibrant venue, seating just over 20 guests, marks Yuki’s first solo project, featuring a rotating menu and unique wine choices. Operating from Wednesday to Sunday, this hidden gem welcomes walk-ins. In the pictures – Grilled onigiri in dashi with wild garlic leaves.So simple yet so good, one of my favourite dishes in London I’ve had recently. – Yuki Kaneko and chef Keita – Tender and delicious pork belly with asparagus and wild garlic miso – Beef tataki with soy sauce and mustard
Yuki Bar @yukibar.london, one of my favourite new openings in London, run by Yuki Kaneko, former Noma sommelier, feels just like in Japan with its Japanese home cooking-inspired menu sourced from UK farmers and a carefully curated selection of natural wines. Situated in London Fields beneath the bridge, this intimate and vibrant venue, seating just over 20 guests, marks Yuki’s first solo project, featuring a rotating menu and unique wine choices. Operating from Wednesday to Sunday, this hidden gem welcomes walk-ins. In the pictures – Grilled onigiri in dashi with wild garlic leaves.So simple yet so good, one of my favourite dishes in London I’ve had recently. – Yuki Kaneko and chef Keita – Tender and delicious pork belly with asparagus and wild garlic miso – Beef tataki with soy sauce and mustard
Yuki Bar @yukibar.london, one of my favourite new openings in London, run by Yuki Kaneko, former Noma sommelier, feels just like in Japan with its Japanese home cooking-inspired menu sourced from UK farmers and a carefully curated selection of natural wines. Situated in London Fields beneath the bridge, this intimate and vibrant venue, seating just over 20 guests, marks Yuki’s first solo project, featuring a rotating menu and unique wine choices. Operating from Wednesday to Sunday, this hidden gem welcomes walk-ins. In the pictures – Grilled onigiri in dashi with wild garlic leaves.So simple yet so good, one of my favourite dishes in London I’ve had recently. – Yuki Kaneko and chef Keita – Tender and delicious pork belly with asparagus and wild garlic miso – Beef tataki with soy sauce and mustard
Yuki Bar @yukibar.london, one of my favourite new openings in London, run by Yuki Kaneko, former Noma sommelier, feels just like in Japan with its Japanese home cooking-inspired menu sourced from UK farmers and a carefully curated selection of natural wines. Situated in London Fields beneath the bridge, this intimate and vibrant venue, seating just over 20 guests, marks Yuki’s first solo project, featuring a rotating menu and unique wine choices. Operating from Wednesday to Sunday, this hidden gem welcomes walk-ins. In the pictures – Grilled onigiri in dashi with wild garlic leaves.So simple yet so good, one of my favourite dishes in London I’ve had recently. – Yuki Kaneko and chef Keita – Tender and delicious pork belly with asparagus and wild garlic miso – Beef tataki with soy sauce and mustard
Yuki Bar @yukibar.london, one of my favourite new openings in London, run by Yuki Kaneko, former Noma sommelier, feels just like in Japan with its Japanese home cooking-inspired menu sourced from UK farmers and a carefully curated selection of natural wines. Situated in London Fields beneath the bridge, this intimate and vibrant venue, seating just over 20 guests, marks Yuki’s first solo project, featuring a rotating menu and unique wine choices. Operating from Wednesday to Sunday, this hidden gem welcomes walk-ins. In the pictures – Grilled onigiri in dashi with wild garlic leaves.So simple yet so good, one of my favourite dishes in London I’ve had recently. – Yuki Kaneko and chef Keita – Tender and delicious pork belly with asparagus and wild garlic miso – Beef tataki with soy sauce and mustard
Yuki Bar @yukibar.london, one of my favourite new openings in London, run by Yuki Kaneko, former Noma sommelier, feels just like in Japan with its Japanese home cooking-inspired menu sourced from UK farmers and a carefully curated selection of natural wines. Situated in London Fields beneath the bridge, this intimate and vibrant venue, seating just over 20 guests, marks Yuki’s first solo project, featuring a rotating menu and unique wine choices. Operating from Wednesday to Sunday, this hidden gem welcomes walk-ins. In the pictures – Grilled onigiri in dashi with wild garlic leaves.So simple yet so good, one of my favourite dishes in London I’ve had recently. – Yuki Kaneko and chef Keita – Tender and delicious pork belly with asparagus and wild garlic miso – Beef tataki with soy sauce and mustard
Yuki Bar @yukibar.london, one of my favourite new openings in London, run by Yuki Kaneko, former Noma sommelier, feels just like in Japan with its Japanese home cooking-inspired menu sourced from UK farmers and a carefully curated selection of natural wines. Situated in London Fields beneath the bridge, this intimate and vibrant venue, seating just over 20 guests, marks Yuki’s first solo project, featuring a rotating menu and unique wine choices. Operating from Wednesday to Sunday, this hidden gem welcomes walk-ins. In the pictures – Grilled onigiri in dashi with wild garlic leaves.So simple yet so good, one of my favourite dishes in London I’ve had recently. – Yuki Kaneko and chef Keita – Tender and delicious pork belly with asparagus and wild garlic miso – Beef tataki with soy sauce and mustard
The labour of love – Chef Momo preparing traditional bouillabaisse at Le Château Sormiou restaurant @lechateausormiou in the Calanques of Marseille. A dying tradition, as fewer people take on the art of making this iconic Marseillais dish. Must pre-order in advance. 🇫🇷🐟 #bouillabaisse #marseille #calanques
One of my favourite fine dining spots in Paris is Maison @maison_sota , the restaurant led by Tokyo-born chef Sota Atsumi. With an impressive resume that includes previous experience at Clown Bar, Saturne, Toyo, and Michel Troisgros in Roanne, Atsumi- san brings a Japanese touch to his modern French cuisine. Known for using incredible quality of ingredients, Maison, situated in a beautifully renovated industrial space, exudes a welcoming ambiance with warm wood accents, highlighted by a central communal table, long counter, and an open kitchen, creating a cozy yet sophisticated dining atmosphere. To me, Maison is one of the most underrated fine dining restaurants in Paris that definitely deserves more recognition. In the pictures – Trout from Pyrénées, cabbage and trout roe – Amberjack from Saint Jean de Luz in nettle sauce – Onion stuffed with girolle mushrooms – Large red mullet from Brittany, foie gras emulsion, zucchini flowers – Strawberries and cherries pavlova