Par littleboboon le 24 Juin 2015 à 21:15
Jung Sik Yim, the chef-owner of the restaurant Jungsik has an incredible talent; his two stars in the Michelin guide are well deserved.
Jung Sik Yim’s cooking is a marvelous combination of orient and occident, it’s well thought out; from the ingredients to the products, from the visual presentation to the design of the dishes. Every dish is sublime and has the incredible lightness of being. Starting with the amuse bouches from his wonderful Tasting Menu of nine dishes. We were delighted by his technical prowess and his mastery of spices and flavors.
The restaurant is a beautiful and spacious place with two rooms, the back room more private and seemingly designed for lovers and romantic dinners.
The wine list is extensive and eclectic with a good choice by the glass or by half-bottle.
The service is professional and competent however there was one misstep: they put truffles in one our dishes even though we had alerted the maître d' that we were allergic to truffles...
This address should be on every serious foodie and gourmet's must go list.
2 Harrison Street
New York, NY 10013
+1 212 219 0900
Par littleboboon le 22 Juin 2015 à 20:52
We had the chance to discover the cooking of Shaun Hergatt in his new address on the ground floor of the Chandler’s Hotel.
We went with my mother who’s been a regular at this place since the chef moved to the Hotel Chandler. Shaun Hergatt's cuisine is both technical and intellectual, at the same time very elaborated and structured, but with a kinky side too.
The $39 lunch menu is a gem in NYC and a good introduction for first-timers like us. The presentation of the dishes was not only a marvel for the eyes, but also the best way to open our appetite.
The food was exquisite and tasteful; Desserts were delicious and original. Juni’s pastry chef, Mina Pizarro is talented and a good match to Shaun Hergatt's culinary skills.
The wine list is eclectic and well selected from different countries and producers.
We were lucky enough to meet the chef at the end of our meal. We congratulated him on his outstanding cooking and told him that he highly deserved his one star in the Michelin guide. He, however, thought he should have two! We almost totally agreed with him and let him know that, in our opinion, the way to get there was by improving service which is currently quite nice but definitely not on par with the standards of excellence of a two-Michelin starred restaurant.Juni12 E 31st St, New York, NY 10016, USATel :+1 212-995-8599http://www.juninyc.com/
Par littleboboon le 11 Juin 2015 à 23:08
Wow! This is probably one of the cheapest lunch menu offered in a Michelin starred restaurants we know. The 25 USD lunch menu (starters, main course and dessert) is a knock-out. Besides the prices, the setting is grandiose, the place can serve up to 150 guests at once. It’s located next to the famous Flatiron building.
Now, let's turn our attention to the food offered for our lunch on April 27th 2015: the starters were all savory and refined, especially the Piri-Piri Shrimp and the Lashooni Gobi (Crispy floret and cauliflower with chili flakes and tomato chutney). The main courses we had were Murg Lababdar (Chicken Tikka), Lamb Kolhapuri (lamb simmered in spicy curry) and Chanda Pindi (stewed chickpeas marinated in onion and ginger) were tasty and elevated. The whole meal was served with incredible naan and Pulao Basmati Rice. The desserts, Coconut Pudding with Ginger Sorbet were perfect for a nice ending.
The wine list is amazing for an Indian restaurant, the list is very diverse and cosmopolite, it travels from Austria to Australia, from France to the USA, from Spain to Argentina, from Italy to New Zealand. They have also an incredible cocktail list and delicious lassies.
The service is extremely friendly and professional, the host made us feel right at home.
Vikas Khanna and his pastry chef, Shoukut Hussain deserved their first Michelin star and our praises.JunoonAdresse : 27 W 24th St, New York, NY 10010, USATel :+1 212-490-2100Opening Hours:
Par littleboboon le 5 Novembre 2014 à 12:34
We decided to make our own idea, so we made a decision to check it ourselves by going to lunch at Jaan on Tuesday October 21st.
We were accompanied by our four years old boy, and graciously the restaurant and the chef Julien Royer made an exception to accept our reservation with our kid.
The setting was incredible; we had a table by the window, so we could admire one of the most magnificent views of Singapore and on Marina Bay.
The service was very kind, warmed, welcomed and very professional.
Our lunch menu was composed of several astonishing amuses-bouches like55’ Rosemary Smoked Organic Egg, Jaan Garden and Milk Poached White Asparagus; the meal continued with a modern version of the famous Gargouillou Salad by Michel Bras. It’s not surprising, considering that Julien was disciple of Michel Bras and is a native of Cantal in France like Bras himself.
Our main courses were Confit Rainbow Trout and Spring Barley ‘Comme Un Risotto’ were very light, extremely savory, and finally, the pre-dessert was the most original and was incredible in its lightness, It was a sort of aerial yoghurt composed of pearls of Japan and delicate cream of citrus and ginger, it was the wow effect touch that we were looking for.
Our desserts, a Strawberry Feuilles à Feuilles and an Exotic Pineapple, Banana Cheesecake concluded one of the best meals we had so far this year.
The price of this lunch was 68 Singapore Dollars per person; we can tell you that is one of the best bargains right now in Singapore and for that matter in the world for a high-end lunch.
We want to congratulate Julien Royer and his second in command, Kirk Westaway for offering us this tour de force, for us their cooking is worth at least two stars on Michelin guide. By the way, we would like to advise the Michelin Guide to come to Singapore and check all the incredible talents that are blossoming right now and ready to explode through the planet.
Jaan is a must eat if you’re traveling to Singapore.
Level 70, Equinox Complex
Swissôtel The Stamford, 2 Stamford Road, Singapore 178882
Tel: +65 6837 3322 | email@example.com
Par littleboboon le 14 Mai 2014 à 13:48
Eneko Atxa, the 37 years old chef of Azurmendi is really a magician; he made our visit to his restaurant into a wonderful discovery of his world. He will make you enter into his world in four acts.
The Azurmendi discovery begun with the two Jon’s, first, Jon Willian Herrera (maître d’hôtel and sommelier) who told us that we were the first clients of the day and asked us if we wished to speak in French or in English then he welcomed us into the atrium garden. He then served a glass of Txakoline wine and asked us if we want a tour to the greenhouse and the edible garden (located on top of the restaurant) where we will discover the first appetizers hidden between the plants, fruits and vegetables.
After consuming the appetizers in the garden, the aperitif is continued at the indoor garden at the entrance of the restaurant. A picnic basket is served. Then we proceeded to the kitchen to greet the kitchen staff and to see Eneko at work. We continue our appetizers, a homemade black sausage with a consommé of beans.
This discovery is one of the most thoughtful and nicest experiences that we got since Carme Ruscalleda at Sant Pau.
Before talking about our meal we would like to say a few words on his magnificent restaurant, the construction is forty per cent solar use and energy renewable. The view is spectacular with one regrettable note is the visitors have their wonderful view spoiled by the motorway just beneath the hill.
For our meal we chose the menu Erroak, tradition in Basque language. The menu is served in ten dishes, and it’s changed every day with the inspiration of the chef. The meal is thoughtful and beautiful, but for us it would be perfect if it was more balanced and lighter, for example, to replace the Royal Orange Duck with flower of orange tree with a lighter dish. This remark also applied to Kokotxas and potatoes.
The wine list is very interesting both in the varieties of countries, regions, name and pricing. For a three stars Michelin restaurant the pricing is fairly good like a Sant Vicente 2009 that we chose.
The property also has a vineyard with a wine cellar that is equipped with the latest technologies in oenology. The Gorka Izagirre wine cellar started with the idea to recuperate and expend the Txakoli wine.
The service is professional, competent and friendly, the two Jon’s make us feel at home.
Eneko and his team put out a great performance. Their restaurant deserves the best accolades.
Adresse : Legina Auzoa, s/n, 48195 Larrabetzu, Vizcaya, EspagneTéléphone :+34 944 55 88 66Horaires d'ouverture :Ouvert aujourd'hui · 13:00 – 16:00
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