• Atomix is the new restaurant of the Parks, the couple who is also at the helm of the more casual Atoboy.

    Everything at Atomix was exclusive: from the unassuming entrance at 104 East 30th Street in New York City to the cocktail bar on the first floor. We were immediately invited to take the stairs down to the lounge where we had some delightful amuse bouches  before eventually taking our seats around the table - a big U-shaped counter that seats 14 guests only. The atmosphere was zen and peaceful, very much unlike other restaurants in New York City usually very noisy and loud.

    Once we were at our designed seats, our waiter served our drinks, a sublime bottle of Champagne Blanc de Blanc from Pierre Péters then our Maitre d', Ellia Park herself, presented us with a case filled with beautifully crafted and sophisticated pairs of chopsticks. We had to pick one to use during our meal. Then she gave us a beautiful card that looked like an arty postcard and that gave a lot of details about the dish we were about to be served. Then Mrs Park explained to us in a sweet voice and a serene manner with a soft smile her husband's, Korean chef Junghyun Park, cooking philosophy and the menu which came in ten dishes (Guk, Hwe, Sukchae, Gui, Husik, etc.).

    Unlike at Jungsik, where chef Junghyun Park used to be a sous chef, Atomix is pure Korean food with a twist of European favorites such as truffles and caviar. The chef’s meal was like storytelling, each dish was like a chapter with intriguing ingredients and components. Like any story, it is better when it is good, and chef Junghyun Park knows how to tell it with truly refined dishes with a great ending.

    The wine list at Atomix is extremely well thought through and ranges from 60 USD to 600 USD. Guests can choose a bottle from France, Europe or the USA, from the Champagne region or Santa Barbara domain, Oregon or the Douro in Portugal. As for us, we opted for an amazing Champagne Blanc de Blanc from Pierre Péters and a bottle of Nebbiolo 2012  from the Clendenen Family vineyards in Santa Maria which turned out to be a little bit too light for our Italian friends' palates, but for us it was a perfect match to the meat dishes prepared by chef Park.

    The service by Ellia Park and her team was flawless, professional and smooth.

    Atomix was one of the most accomplished and memorable meals we ever had in New York City and one of the best restaurants of 2018 for us so far.  It seems the Michelin guide agrees with us as they just awarded Atomix its first Michelin star - even though, in our opinion, it deserves two.

    If you have only time for one high-end restaurant in New York City, do not think twice: go to Atomix! Yes, it is expensive and you must book - and pay - in advance, but it is worth it.

     

    Atomix

    104 East 30th Street (Park Avenue South & Lexington Avenue)

    New York, New York 10016

    www.atomixnyc.com

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  • Stücki is the beautiful restaurant of Tanja Grandits in Basel, Switzerland. On our weekend in Basel, we decided to go eat there because it has two stars in the Michelin guide.

    Stücki hotel and restaurant is located on the hill north west of Basel, the area is quiet, residential and bourgeois.

    We arrived by the tram 15 that stopped just in front of the restaurant, we climbed a few stairs in order to enter in the restaurant which at first glance seemed very spacious, and indeed it is with four separate areas plus a nice terrace for summer lunch and dining.

    Tanja Grandits is supposed to be one of the most creative chefs working in Switzerland and that was one of our criteria for selecting her restaurant. For our dinner, we chose the menu Aroma served in eight courses.  The first four dishes were very good, tasty and originals, the chef seems to excel in sweet and sour savors, but unfortunately the last four dishes were disappointing. The vegetables and the veal were too salty, and for the finale, the dessert was not what we would expect of a two-star restaurant.

    The wine list was very impressive as it should be for a restaurant like Stücki. Our French-speaking host and sommelier did a very good job in selecting three different and original wines for us.  

    The service was impeccable.

    Overall, our dinner at Stücki was like watching an exciting film with a bad ending. Very surprising for a seasoned chef like Tanja Grandits to deliver such an inconsistent performance.

     

    Tanja Grandits

    Restaurant Stücki

    Bruderholzallee 42

    CH-4059 Basel

    www.tanjagrandts.ch

     


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  • Senzanome in Brussels means “Without a Name” in Italian; it is considered one of the fifty best Italian restaurants in Europe and one of the high dining venues in Belgium.


    At Littleboboon, we are very wary of high-end Italian gastronomy as we usually find it overrated, or at least we did so until last March when we went to have lunch at Lumen in Milano where chef Luigi Taglienti dazzled us with his cooking. So we went to Senzanome with mixed feelings, hoping that Giovanni Bruno's  level of cooking would match Lumen's.


    For our dinner, we opted for the “Degustation”menu in seven courses. Our hopes were high after the first four dishes: we had to admit they were pretty good indeed, we thought that at last Giovanni Bruno and his team deserved their one-star at the Michelin Guide.

    Unfortunately, just as we had experienced at Marc Fosh restaurant in Mallorca, the following dishes broke our appetite and feelings: the fish was too salty, the desserts were mundane and pretty bad, definitely not up to the standards of a high-end restaurant.


    The restaurant itself is beautiful, stylish and well located in the area of le Petit Sablon in Brussels.


    The service, very cold and a little bit snob when we arrived, started to loosen up halfway through the meal and eventually became more relaxed -- our Maitre d' even cracked a smile on our way out.


    The wine list was very good with a great selection of Italian wines and a decent offer of by-the-glass.
    Irregularities are the traps and weaknesses of some chefs. As human beings we understand that chefs cannot always be at the top but as patrons we can hardly tolerate that they spoil our dinner.


    In our opinion, Senzanome had better step up their game if they want to keep their star in the Michelin Guide.

    Senzanome

    Address : Place du Petit Sablon, 1

    1000 Brussels

    Belgium

    Tel :+32 2 223 16 17

    www.senzanome.be

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  • Wow! Incredible! Fabulous! That was our reaction when we set foot in the restaurant La Villa in the Sky, located on the 25th floor of the IT Tower in the business district of Brussels, at 480 Avenue Louise.


    What a fabulous venue  to have dinner with the best view in town. With that incredible a setting, we were eager to discover if Chef Alexandre Dionisio's cooking matched the view.


    For dinner, you can choose between two menus “Louise” and “In the Sky” which cost respectively 155 euros and 195 euros. We opted for “In the Sky” which looked more appealing to us and we were not disappointed.
    The menu selected came in seven services, from the aperitif cocktail to the amuse-bouche, from the entrées to the main dishes everything was well thought out, delicate, refined, delicious and perfectly cooked. Even the olive oil, the bread and the butter were perfect.


    Our little gourmet (who is seven years old) enjoyed all his dishes and told the chef that his food was excellent!


    They have a very good wine list, coming from all over Europe and the world, but also a very good by-the-glass selection. Each glass of wine was chosen to complement the dish, each one was pertinent to the food we ate and proportionately served by a great female sommelier. A special mention to her, probably one of the best sommeliers and one of the best hostesses we've had so far.

    The service was impeccable, the team was very welcoming, warm and kind; one of the best if not the best service we've experienced with the Michelin starred restaurants. Every gastronomic restaurant should have a service at this level of excellence.


    Alexandre Dionisio is not only a great chef, but also a nice and warm person. At the end of the meal he came to us and told our son that he was very happy to see he enjoyed his meal very much.


    A grand bravo to Alexandre Dionisio and his team!  To us, La Villa in the Sky is one of the best restaurants in the world we've experienced so far.


    A small remark though: the restaurant is not accessible to people in wheelchairs as the elevator only goes as far as the 23rd floor and from there you have to climb the stairs  to reach the 25th.  It's really a pity.

     

    La Villa In The Sky

    IT Tower - 25th Floor

    Avenue Louise, 480

    1000 Brussels

    Belgium

    Tel :32 2 644 69 14www.lavillainthesky.be

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  • If you want to lunch in a quiet and beautiful place in the heart of the historic city of Palma in Mallorca, you should head to the stylish hotel Sant Francesc and its restaurant, Quadrat.


    Quadrat Restaurant & Garden has a beautiful patio with eight tables, where in spring and summer you can lunch or dine in a cosy and relax atmosphere.


    Alfonso Lillo, a Gordon Ramsay and Heston Blumenthal alum, is the executive chef at Quadrat where he prepares the three-course “Menu Del Dia” which changes every two or three days depending on the local market. For 22 euros, we got a dish of Pica Pica (that means "small plates of tapas") to be shared by the whole table, a main dish and dessert.


    The small tapas were tasty and delicious; our main dishes were good and the dessert were excellent. The only gastronomic faux-pas we noticed was the Heinz tomato ketchup they serve with their homemade French fries. A five-star resort and restaurant should ban these products and make their own sauce.
     

    The wine list had an option for every taste, including a great selection of Catalan and Mallorcan wines.
     

    The service was warm, nice and efficient.
     

    Quadrat is the kind of address you want keep to yourself, it feels so exclusive.

     

    Quadrat

    Address: Plaça de Sant Francesc, 5. Patio,
    07001 Palma, Balearic Islands
    Spain

    Tel: +34 971 49 50 00
     

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