Documenting great food, great wine and great restaurants.
It’s a curious phenomenon that lambic beer, now a cult beer internationally, has been largely overlooked in its native Belgium since the 1960s. Yet, an international revival has emerged following the rise of natural wines that began in France during the 1990s. Lambic beers, known for their spontaneous fermentation process, …
Cadaqués: September 2022
Whereas the trio of Disfrutar – Oriol Castro, Eduard Xatruch and Mateu Casañas – has already achieved global success and is on the brink of becoming the best restaurant in the World’s 50 Best Restaurants ranking in 2024, it is interesting to visit their first venture solo in …
| Errentería: October 2023 | Other visits: September 2021 (Main article) |
Mugaritz has taken a new approach to their seasonal menus, titling them in the manner of art exhibitions. The theme for 2021 was ‘The first times’, and for 2022 it was ‘The reasons behind taste’. For their 25th anniversary in 2023, …
Pernand-Vergelesses: July 2023
We had been planning a visit to Bonneau du Martray for quite some time. This was inspired by our session with John Kongsgaard, who held the Burgundian domaine in high regard. He had visited when Jean-Charles le Bault de la Morinière was in charge. The estate …
Courgis: July 2023
If there has been a new big name in Chablis in the last years, it would be that of Alice et Olivier de Moor. Their organic practices in the vineyards have demonstrated that even plots outside the Premier and Grand Cru appellations can produce wines with great …
Axpe: October 2023
Few places achieve the level of gastronomic perfection of Asador Etxebarri. Every element, from the setting to its story and its philosophy, exudes authenticity. There isn’t a hint of superficial marketing. Produce — extraordinary produce caressed by the heat of wood embers — is the basis for everything here. That, …
Paris: October 2023
Produced by the enigmatic Carthusian monks, Chartreuse is a liqueur like no other. What’s even more fascinating is that its precise recipe remains a secret, known to only two or three monks. As it becomes a cocktail-making favourite and with its production kept limited, obtaining Chartreuse is …
Paris: 2023
The bistrots of Paris have witnessed eras of gastronomic change. They began as unpretentious eateries for the working class, evolving with the city’s shift to industrial urban living in the 19th century. In the 1950s and 60s, as the urban post-war French population changed its tastes, these straightforward dining …
London: July 2021
We tried Albert Adrià’s moneymaking project in London, bringing the desserts from elBarri to Regent Street. The décor, influenced by his collaboration with the Hotel Café Royal, feels opulent, yet unsophisticated. A majority of the patrons seem to fit the lavishness of the place, with some …
| Barcelona: December 2022 | Other visits: June 2024 |
Enigma is back and with big ambitions. Albert Adrià has put all his efforts into his only remaining endeavour in Spain with a project that highlights a produce-driven cuisine elevated by thoughtful technique. Our first experience with this new concept was very promising.…