Modern – Page 2

Steirereck **

Steirereck
Am Heuemarkt 2A/im Stadtpark
A-1030 Vienna, Austria
+43 713 31 68
Official Site

Austria’s capital city of Vienna is the cultural center of the nation. It is the birthplace of Viennese cuisine and the epicenter of Austrian gastronomy. There are nine venues awarded a Michelin star including Steirereck, the country’s most decorated restaurant and is considered among the very best in the world. Set along the River Wein in Stadpark, it has two Michelin stars, a score of 19/20 from Gault Millau and ranked number 15 in the San Pelligrino’s 50 Best Restaurant the Worlds list for 2015. The man responsible for its global ascension is Chef Heinz Reitbauer. He perfected his skills cooking under some of Europe’s greatest chefs like Anton Mosimann, Alain Chapel and Joel Robuchon before taking over Steirereck from his parents’ back 2005 when the restaurant was relocated to the capital.

In 2014 Steirereck was expanded adding more space that also houses another restaurant called Meierei Stadpark which faces more towards the river. The façade was given modern futuristic aspect, built with metals that reflect the lush greenery of the park. After entering the restaurant, guests are drawn to the kitchen next to the hostess desk where Chef Reitbauer directs his brigade. The swerved layout of the dining room provided a personal space with unformed round tables with ample distance from one another. Grey herringbone chairs gave a clean contrast to the white ceilings, blonde wood paneled walls and ivory mosaic tiled floorings while the large windows had the park as its back drop setting the tone for an intimate dining space.

Serving modern Austrian cuisine, Steirereck offers a six, seven course tasting menu and a la carte for both lunch and dinner. Additionally, there is a shorter five course option available for lunch only. The seven-course EUR 142 was the choice on my visit. I was served a made to order refreshing non-alcoholic aperitif prior to starting the meal. Then came a parade of small bites made from fish, sea food, vegetables, and eggs. Afterwards a cart of an assortment of freshly baked bread was rolled in-front of me.

The first course, CARROTS-Young Carrots with Fennel, Coconut & ‘Reinanke’, glazed in its own juice, ginger and lemon, yielding the carrots with some citric spiciness. “Reinanke” or white fish was just another facet to this dish that went well with all the other elements. Served two ways was the second course of CRAYFISH- Crayfish with eggplant, hemp & fennel pollen. A whole roasted crayfish cut in half was a bit messy and out of place for a fine dining considering that using both hands to crack shells in order to get to the meat but never the less the crayfish was very good. The other was with eggplant; it had very good textures with some lime undertones. Then came the third course, TENCH- Tench with Cauliflower, Spelt Sprout and Isabella Grapes. The tench was confit in brown butter which added some richness to the muddy essence of the fish.

Tasting Menu:

After all the sea food courses were finished, the tasting proceeded with the next two courses consisting of land proteins. PHEASANT-Pheasant with Salted Lemon-braised Onions, Chard & Ground cherry, a confit of lean pheasant breast and legs that was soft and scrumptious. It was enriched with sauce from potato with Peperoncini, baby leeks, and salted lemon. The main course was the MILK FED VEAL-Milk-Fed Veal with Young Cabbage, Turnip & Bone Marrow, the veal was cooked to perfection, juicy, and tender. The vegetables that were braised and grilled was a great addition to a flavorful veal. There was also a hint of buttery context on the plate lurking in the background of every bite.

Instead of having the traditional cheese course I had the FRESH CHEESE–Sweetened Vanilla, Fresh Cheese, with Physalis and Cereal. The dish was prepared on my table, one at a time the server slowly put together all the components while explaining about the dish. A more savory sweet course that has different types of fresh cheese, one was frozen darkened by black sesame seed and with hint of coconut the other was with unpasteurized vanilla. It also had dried Physalis for added textures and cherry sweetness. The dessert course was ROTER MOND- Roter mond apple and preserved walnut with spiced Amaranth, this was a Russian apple that has a distinct redness. Though sweet it also has some tartness, sour cream was added to balance the fruity nature. There were traces of gingery taste and preserved walnuts were for additional crunchy textures. Then finally the sweet petites course of chocolates and small pastries rounds up the tasting.

This seven course tasting menu was with a wine pairing for additional EUR 89. The pairing consisted of all Austrian wines which I applauded as Austria makes excellent wines. Most of my meals in Europe the wine pairing usually included a French wine but the sommelier at Steirereck fittingly enough paired it with beautiful local wines that not only enhanced each dish but was also enjoyable on its own. Even the one cocktail, Limoncello , that was paired with the cheese course had a pleasing alcoholic zest to go with it.

Lasting three hours, the tasting menu allowed Chef Reitbauer to display his cooking repertoire to his guests. His attention to detail and creativity to develop a plate with a complexity that involves putting together different elements produces interesting flavor combinations. He put a lot of emphasis on vegetables as all the savory courses included different root and leafy veggies. The ingredients are quality and was sourced from the chefs own farm and other local farmers.

While Chef Reitbauer is responsible for the kitchen, the dining room is under the guidance of his wife Brigit Reitbauer. She was handling the multinational guest at the dining room from the beginning, in the middle of the meal, all the way to the end with assurance that each guest will have an excellent dining experienced. The staff was efficient, cordial and well trained. Service was flawless and is expected from a restaurant of this stature.

Wine Pairing:

At Steirereck, Chef Reitbauer was able to provide a dining experience that is unique to Vienna. He is redefining Austrian cuisine and recreating classic Viennese fare while showcasing local ingredients. With this, he sets the restaurant apart from the handful of Michelin starred places in Vienna as it sits on the pinnacle of the dining echelon. Steirereck has been “THE” dining destination in the country for some time now and will continue to be in years to come.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication preassigned to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Restaurant Initiale

Restaurant Initiale
54 Rue Saint-Pierre
Quebec, QC G1K 3Z9
Canada
+1 418-694-1818
Official Site

In the French speaking Canadian province of Quebec, Montreal, their excellent restaurants from fine dining to casual bistro and talented chefs tend to get all the gastro praises. The province’s capital of Quebec City on the other hand, with its European charm, feels like a little brother that doesn’t get enough credit. The city has an outstanding gastronomic scene that is anchored by Restaurant Initiale. Guide books and food blogs recommend and also recognize this as the best restaurant in Quebec City. A member of the prestigious Relais & Chateaux, one of only two restaurants here to be awarded the CAA/AAA five diamond and is considered amongst the top dining venues in all of Canada.

In charge of the kitchen is French born chef, Yvan Lebraun from Cancale, Brittany who moved to Quebec in 1986 while the dining room is handled by Rolande Leclerc. The co-owners worked together at Hilton Quebec prior to Restaurant Initiale. They first opened the restaurant in 1990 before relocating to its current location in 1998 below the old city and away from all the hordes of tourists. The building that the restaurant is housed in was once bank; it was then transformed with neutral tones designed with a contemporary elegant interior. Its dining room has large windows, brown carpet that covers the whole space, and tables with neatly pressed coverings are positioned with enough space from each other along with sizable cream leather seats. The dimmed lights with very soft music provide an intimate setting. A relaxing lounge upon entering is where pre and post drinks are held and is often used as additional seating on busy nights.

There are different set menu options for both lunch and dinner to go along with a la carte, but to get the full experience of Chef Lebrun the tasting menu was my choice. For aperitif, I was offered the “Initiale”, an in house concoction named after the restaurant made from bubbly wine with a slice of orange peel resembling a kir royal.

Degustation:

A light and refreshing amuse-bouche of chilled beet root, cantaloupe, and radish started the tasting. This was then followed by another amuse of mushrooms with quail eggs, salmon roe on top of potato almond cream which had a sensational earthiness. For the first course I was served scallops lamelles, oxalis and horse radish with marinated lobster, verjus and cameline, pousses de mme Allison. It had an enthralling floral essence and distinct notes that suited the sliced raw scallop. An added item on the plate was the chopped marinated lobster filling on half circled crispy rolls creating a superb first dish. Next was the dice of halibut and caviar de British Columbia with leeks and potato, dried yolk powder, and lemon confit. The delicate clean tasting piece of halibut was topped with caviar providing a touch of saltiness while the creamy sauce gave it some richness.

For the third course, I was served Royale d’ail nouveau and breast of pigeon-petits pois, concentrated juice buckwheat and galette. Flavorful tender pigeon breast meat with a vivid pink middle was intensified with the boldness of the buckwheat juice. While the heavy cream custard prevented the juice from overpowering the rest. An accompaniment on the side of the plate was a pastry rolled up with chopped pigeon meat stuffing, showing the versatility of the meat and the creativity of the chef.

Continuing on, a seared foie gras-cauliflower purée, blueberries, chanterelles and duck juice. The foie gras was seared perfectly giving the outer layer a beautiful seared texture while keeping the inside buttery. Complimenting this was creamy cauliflower puree and a strong duck juice sauce. The dish also had nice undertones of sour and sweet. Then came the veal loin -fried medaillon, roasted tomatoes and green olives condiments and almonds. An excellent course where the veal was impeccably prepared and succulent. As complex as this dish may seem with all of these elements on one plate the chef was able to make it work in harmony.

A cheese course of Tomme sheep de Kamouraska-vegetal tartare-fruits & vegetables, oil of anis-hysope and pourpier that is made locally from the region had a defined nuttiness. The toast with spread and tartare of fruits and vegetables supplemented the cheese and can be eaten together or individually.

Dessert courses began with the eggnog buttermilk and lemon thyme-Langue de chat and fleur de sel. The light eggnog with a pastry stick coated in chocolate and a sugary cookie at the bottom of the bowl was a beautiful combination of sweet and savory while also slowly acclimating the palate for a sweeter course. Gourmandise-entremet lemon and pistachios biscuit, raspberries and rose sorbet. It was more refreshing than sweet. A chilled sensation from the rose sorbet while also maintaining a citric fruitiness from the rest. Then finally the Mignardise, sweet pastry with blueberry adding saccharine richness ended the meal

At CAN 139 (at the time of my visit but has gone up to CAN 149) this was the most expensive tasting menu in Quebec, but with a strong US exchange rate this is a bargain and well worth it as I was treated with a fine multi-course meal by Chef Lebraun while showcasing the bounty of the region and its artisans. Most, if not all, of the ingredients were sourced locally and within Canada. He uses high quality ingredients prepared with meticulous and intricate combinations to create a contemporary French-Canadian cuisine. Each plate had multiple features that managed to complement one another to produce well balance flavors. There was a CAN 119 wine pairing arranged by Isabelle, the sommelier, that I opted out of and instead I gave her my price range that she was able to work with. It was a wonderful pairing that was spot on and interesting, especially when she paired one of the desserts with a sparkling rose that cut down the sweetness and gave it an additional taste.

Wine Pairing:

On the weekend evening of my visit the dining room was full of locals and tourists. Rolande assured that each guest was serviced to the utmost and that they were given a top notch dining experience. The staff was proficient, pleasant, and engaging. She visited every table often and even assisted in serving the food. Her hospitality from the time I spoke to her over the phone for my reservation and until my visit was unparalleled.

Restaurant Initiale is an outstanding restaurant, the cuisine identifies with Chef Lebrauns and the sublime hospitality by Rolande provided an unparalleled dining experience. It is the apex restaurant of Quebec City’s dining. And, just like every city in the world that has at least one or two restaurants that represent their city, Quebecers can proudly call Restaurant Initiale as their own.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a therapy set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Restaurant A.T.

Restaurant A.T.
4 Rue du Cardinal Lemoine
75005 Paris,France
+33 1 56 81 94 08
Official Site

Guides like the Michelin and Gault Millau are a good way to choose a place to dine especially in a city like Paris. In this instance Restaurant A.T. is nowhere listed in those guides, it was from The Forbes magazine where I learned about this restaurant when it published an article “The 12 coolest places to eat in 2015”. Japanese born chef and owner Atsushi Tanaka previously cooked at Quique Dacosta in Spain and De Pastorale in Belgium but working with Pierre Gagnaire at his Parisian three Michelin starred restaurant is what laid the foundation to Chef Tanaka’s restaurant, Restaurant A.T.

Restaurant A.T. opened last year in the Left Bank close to the Notre Dame Cathedral. Its humble store front and décor defines simplicity. Bright ceiling lights are assisted by clean white walls and stone ash wood flooring to brighten up the dining room. The fixtures of assorted heavy tables with table tops that are either made of concrete or black rubber, and steel chairs with black leather cushions seemingly built for an office space rather than a restaurant add sleekness to the interior.

There were different set menus for lunch while in the evening there’s only the tasting menu that consist of twelve courses for EUR 85(at the time of my visit but has since increase to EUR 95) which I requested. The first to arrive was a charcoal chip served on a bed of rocks, it was quite crunchy with a fascinating burnt taste. Leeks sautéed in brown butter was next. The leeks with the toasted nuttiness of the brown butter was interesting. Following the leeks was parsnip cake, a creative dish, using a root vegetable that had a hint of sweetness along with an undertone of bitterness.

Tasting Menu:

Afterwards a combination of sea food and animal proteins arrived. Kicking it off was a lovely piece of oyster drowned in a pungent citrusy light sauce made of kalamansi (a small citric fruit found in the Philippines) that was counteracted by the harshness of the kholabari creating a balanced dish. Then there was a wonderful bowl of veal tongue with thinly sliced radish, mushroom, and green leafy vegetables. Its subtle broth was infused with vegetables and absorbed by the juicy pieces of veal tongue. The next course, Artic char, had a robust essence and the chips covering it, made from juniper and parsley, created a very good dish.

To continue was an excellent marinated beef that was nearly raw and served with Jerusalem artichoke and hay. This was a savory dish where the scrumptious beef had plenty of flavor. I was then served whelk, also known as sea snails, with salsify chips on top. It had a nice briny sweetness that went perfectly with its light and tangy consume.

A lovely piece of Hake drowned in cockles broth was next. The broth had a strong deep sea taste combined with the clean tasting Hake meat. For added texture was dehydrated oca plants leaves. Beautifully prepared and tender pieces of lamb meat with rosemary and turnips was the final course before dessert.

Dessert courses consisted of raspberry with beet root and timut pepper, although not as sweet as I thought it would be, the combination of berry fruitiness and lemon added a slight soily texture. The chocolate and lavender with its sweet chocolaty and distinct floral aroma rounded the tasting in a wonderful way.

With this tasting I decided to go with the wine pairing for EUR 55. There were seven glasses all together that consisted of French wine and a single Scandinavian beer. Arranged by Sommelier Thibault Simon (formerly of Michelin starred Agape Substance) they were paired perfectly with each course and provided an extra jolt to the palate.

Wine Pairing:

Chef Tanaka prepared a very good meal with wonderful creativity that matched its refined flavors. His cuisine is neither French nor Japanese and the ingredients that he uses are international. He manipulates textures and taste that is similar to the molecular gastronomy style of cooking while his plating depicts modern artistry.

Service was competent starting when I arrived at the restaurant. I was greeted pleasantly by the staff in their uniform gray shirt and black apron and through my time at Restaurant A.T. they were attentive and engaging. Chef Tanaka served some of the courses himself to my table and even found time to chat on a busy evening during and after my meal.

With so many dining choices in Paris there tends to be a number of restaurants that are often overlooked, but as the dining scene changes more Parisian chefs are steering away from classic cooking to new and more experimental methods. Underrated Restaurant AT will get its recognition in due time, especially with a chef in the kitchen that has a strong pedigree and cooks some of the most creative cuisine in Paris.

For individuals who are ordering medicines online, there are several significant factors that must be elaborate. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may switch on erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.

L’Astrance ***

L’Astrance
4 Rue Beethoven
75116 Paris, France
+33 1 40 50 84 40
Official Website

With ninety-four Michelin starred restaurants scattered throughout Paris to go along with a large number of quality bistros, brasseries, and wine bars, it is easy to say that Parisians takes their food and wine seriously. Fine dining is in abundance and as the epicenter and the originator of haute cuisine, the city has 9 three Michelin starred restaurants, more than any other city in the world outside of Tokyo. One of its top restaurants, L’Astrance in the 16th arrondissement which serves creative French fare with global emphasis, is high on travelling epicureans list to visit while in Paris. Led by Chef Pascal Barbot and Maitre d’ Christophe Rohat, the restaurant has had three stars since 2007 and continuously appears in the San Pelligrino’s The World’s 50 Best Restaurants list.

Chef Barbot worked under Alain Passard at Arpege where he and Christophe met (who was responsible for the front of the house). Upon his departure, Chef Barbot was the head chef and the right hand man of Chef Passard. He travelled the globe to cook before reconnecting with Christophe in 2000 to open L’Astrance. The restaurant was well received and quickly ascended to the top after being awarded a Michelin star in 2001 after just a few months of opening. Four years later it received the second one and finally the third in 2007. Not only was this one of the very best that Paris had to offer but it is also one of the toughest tables to score. Opened from Tuesday to Friday, L’Astrance is only able to accept a maximum of twenty-five diners per service. With the time difference between Paris and New York, using a concierge came in handy especially if it required waking up in the wee hours of the morning to call the restaurant for an available table.

L’Astrance is tucked in a quiet residential street near by the banks of the River Sienne directly across from the Eiffel Tower. Its store front glass windows are covered in wooden sticks bundled at the stems. Upon entering, there is an aged old wooden bar in the front for the sommelier to do his tasting before serving each glass of wine. The interior is designed with high ceilings, dark marble floorings, and grey walls with oversized mirrors hanging. Plush lemon leather covered seats and benches are paired with tables that are tight knit within each other. Its lofty layout provided additional seating in the balcony accessible by spiral stairs.

All of L’Astrance menu is listed as a surprise, there are no itemized listing nor a la carte. The EUR 70 prix fixe, EUR 120 five courses for lunch, and “Menu Astrance” their EUR 230 tasting menu, the only option for dinner. The “Menu Astrance” was my choice on my visit and by Parisian standard it is the most economical multi-course meal compared to others of the same level.

Menu Astrance:

A pair of tasty bite sized crispy short bread and mushroom wafers started my culinary voyage to the unknown. The first course called Paris tart is one of Chef Barbot’s signature dishes. Layers of foie gras, thinly sliced mushroom and apple stacked on top of each other was a handsome assortment of buttery, earthy, and sweet elements that was complemented with roasted lemon puree and hazelnut oil. The next course was Oyster from Brittany with scallops and bone marrow. It had a defined flavor of the deep sea and along with the bone marrow, which provided another dimension, this was an interesting blend that the kitchen pulled off excellently. An additional crispy roll with ginger mint and vegetable filling was served on the side as a supplement completing a sublime dish.

For the third course a beautiful piece of sea bass sitting on top of risotto cooked in cauliflower. The bass had a firm texture and clean taste, while the bergamot gave it added zest. The touch of saffron for a little spice and the intensity of the goat cheese helped to even all the flavors. Parmigiana cream with celery and black truffles followed after. Plated to resemble a yin and yang design, the celery puree, thickened with parmigiana, created a cream with strong flavors. On the other hand the pungency of truffle gave this dish an even contrast of two different tastes that got along flawlessly.

The meal continued on with a “Guinea fowl”. Cooked superbly, the texture was extremely tender and flavorful. Parmesan cream gave some richness and the mushroom sauce added flavors that married well with the fowl meat. Miso caramel chips were served alongside this fine dish. Next was roasted duck with cabbage, duck sauce and condiments of olives and coffees. The duck was roasted to perfection the meat was soft and scrumptious. There was a hint of saltiness from the sauce and olives that could have been overpowering but was neutralized by incorporating the coffee for a slight bitterness as a balancer to this amazing dish. Served along with it was a bowl of vivid fresh salad covering a delectable duck liver toast buried beneath.

Moving on from the savory and to clear the palate was a refreshing sorbet with a touch of chili and ginger. Chocolate tart was for dessert, a thick sweet of chocolaty pleasure with great consistency. Mandarin sorbet was also served simultaneously. An interesting dessert dish as it has a mingling of cool fruitiness and some savory. Then finally ending the meal were warm and tasty madeleines, aromatic Jasmine eggnog, and a plate of fresh fruits.

At the start there was no telling what I was in for but when the meal concluded the kitchen delivered a remarkable tasting. “Menu Astrance” was truly surprising and joyous to the taste buds. Chef Barbot’s technical skills fused different elements to create dishes that were both light and savory. The pacing in between courses was of a timely manner allowing me to enjoy and savor every dish. To complement the tasting, sommelier Alexander Jean assembled a perfect wine pairing of mainly French wine which brought out an extra flavor from each course, it was harmonious.

Wine Pairing:

The atmosphere in the dining room was relaxed and intimate. L’Astrance staffs were interactive while also maintaining their formality. There was a bit of cockiness and to some might be interpreted as arrogance but they do it in a fun way. Christophe’s presence in the dining room assured each and every guest received a faultless service.

Decorated chefs like Alain Ducasse, Yannick Alleno, Guy Savoy, Pierre Gagnaire have all set shop in Paris and all have built a global culinary empire. Unlike them and other great Parisian chefs, Chef Barbot owns and operates one restaurant, much like his mentor Alain Passard. He devotes his effort at L’Astrance and can be seen majority of the time behind the stoves. With this, guests are guaranteed to have a meal that has met his standards. As one of most sought after tables in Paris the expectation was high. Chef Barbot’s arsenal was on full force on my visit and he delivered one of the best meals I’ve had so far.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their state appears to be the same as yours.

La Vie ***

Continue reading “La Vie ***”

Vendome ***

Vendome
Althoff Grandhotel Schloss Bensberg,
Kadettenstrasse, 51429 Bergisch Gladbach
Cologne, Germany
+49 2204 42 906
Official Site

Cologne is the fourth populous city in Germany with just over one million inhabitants. Most of its infrastructures were destroyed during World War II leaving just a few historical architectures intact, like the majestic Cologne Cathedral. The city is usually a day trip or stop over for tourists heading to Berlin or Munich, and as far as a gastro destination, it’s mediocre. There are a few Michelin starred restaurants here and there. But what brought me to Cologne is the close proximity to Bergisch-Gladbach a town in the outskirt of the city and where the three Michelin starred restaurant, Vendome, resides.

Vendome’s Executive Chef, Joachim Wissler has been in the kitchen since its opening in 2000. Under his leadership the restaurant has been propelled to gastronomic stardom and has become one of the very best in the world. In its short five years it has been awarded a third Michelin star, which it currently holds. Vendome also has a 19.5 out 20 rating from Gault Millau and an annually appearance in The Worlds 50 Best Restaurant. This 2003 “Chef of The Year” had previously owned two Michelin stars at Marcobrunn restaurant at Schloss Reinhartshausen in Etville before being approached by Thomas Althoff (the owner of the hotel) to open Vendome.

Housed in a separate building of the Althoff Grandhotel Schloss Benserg courtyard overlooking Cologne Cathedral and the city, Vendome is one of three dining options in the hotel. The restaurants dining room is divided into two, each separated by dangling strings and a gold half egg shaped serving station in the center of the room. On one side there are rows of tables with banquettes seats that run along the wall on opposite sides. Meanwhile, the other room is made up of well space tables with 3D like art work on the wall. Throughout the space is thick soft carpet, tables with finely pressed table cloths paired with comfortable green suede chairs. Enlarged windows and clean marble walls complete the interior of the music less dining room.

Aside from the different tasting menus and a la carte options available for lunch and dinner, Vendome also offers the eleven course “Seasonal Menu” for EUR 268 which was a clear cut choice on my visit.

The meal began with a parade of amuse-bouche beginning with thinly sliced, melt in your mouth, “Wagyu Beef” served on a wooden board along with cottage cheese and beech nut. Then came the “Pork Snout” that was slightly modified. The pork was substituted with more oyster and caviar. Presented on a plate that mimicked a pork face, this dish turned out to be a seafood pleasure. The third amuse was a work of art called “Mackerel”. Served on a glass covered box frame plate that displayed the fish bones underneath, the grilled mackerel was elegantly moist. The saporous crème of sardines and escabeche completed the dish. Finally the last of the amuse was the “Fish Finger & Pina Colada” which entailed of smoked salmon on a stick with crispy fish skin, a glass bottle with juice made from coconut and pineapple, white chocolate with coconut and a miniature cocktail glass with green apple jelly. These multiple items gave an array of smoky, sweet, fruity, yet refreshing tastes.

Seasonal Menu:

Fish Finger & Pina Colada (Green Apple Jelly)

Fish Finger & Pina Colada (Coconut & Pineapple Juice)

For the first course I was served the “Foie Gras & Aloe Vera”. The buttery foie gras was glazed in sweet sauce and the tangerine vinegar that it came with gave a nice touch of sourness while the cream of peanuts provided a hint of nuttiness. “Lobster & Bone Marrow” with pumpkin puree was the second course. It was an interesting combination of flavors and textures.

Third course was called “Lecthal Char Escabeche”, it consisted of a wonderful piece of trout from the Austrian region of Lech that was cooked to perfection. Fried egg and horse radish emulsion on the plate gave another layer of flavor with its pungent spiciness. There was also a hint of smokiness as well coming from the strips of smoked eels. Served as a supplement was a bite sized recreation of a blini topped with trout tartare and caviar with horse radish. Then came the following course of “Coquilles St. Jacques Grille”, the restaurants version of paella. There were three components to the dish. A plate with a big titillating king scallop that was barbecued and pieces of octopus and squid. A small plate containing the rice that was akin to a rice crispy and a marshmallow on the stick made from sepia ink. Along with a cup of rice stock as the final component. After mixing all three together as I was instructed by my server it created a paella with a fabulous arrangement of seafood flavors.

Coquilles St. Jacques Grille (Rice and Sepia Ink Marshmallow)

Coquilles St. Jacques Grille (Rice Stock)

Labskaus & Cod (Pulled Cod Meat Topped with Caviar )

Mieral Guinea Fowl (Crispy Fowl Skin Chip )

The fifth course was fillets of cod bathed in herring vinaigrette, with beet root, potato and gherkins called “Labskaus & Cod”. Labskaus is a common North German dish that is usually made with beef, but here it was replaced with delicate cod fillets that absorbed the sweet, sour, and earthy flavors to create a refined dish. Served separately on bread were pulled cod meat topped with caviar.

“Mieral Guinea Fowl” was the sixth course. Two different parts of guinea fowl meat were cooked in different ways; the breast was fried producing a crispy skin on one side, giving it a nice crackling crunch. The leg on the other hand was made into a confit on its own juice creating powerful flavors. An accompaniment of tarragon salad, black truffles, artichoke and puree from Jerusalem artichoke and miso completed this excellent dish. A crispy fowl skin chip was served extra on the side. “Suckling Pig” was the seventh and the main course of the tasting. Instead of pork, I was served chunks of delicious lamb meat and kept the rest of the dish the same. Purees from grilled bananas and lime juice, bean stew, pickled green radish salad, curry and macadamia nuts created various depths of flavors making it a wonderful tasting dish.

“Vondue” was the cheese course, their version of fondue and showed the clever luxuriousness of the restaurant. Served with freshly baked truffle focaccia bread and dehydrated asparagus for dipping, the Vacherin Mont d’Or cheese used in the fondue was soft and rich. To enhance the flavor of the fondue a few drops of clear fruit brandy or kirsch was added.

Breakfast (Nutella and Kumquat Marmalade)

“William Christ Pear” was the beginning of the dessert course. The pear was steamed in its own juice giving it a sweetened soft texture along with the kombu seaweed ice cream and ginger jelly that created a cooling effect. “Breakfast”, was the final dessert, it came with homemade rolls, Nutella and kumquat marmalade, a “Coffee” made with coffee and cream pudding, and hazelnut ice cream with sauce of kumquat and orange. To end were “Sweets” of pork snout made from marshmallow, macaroon of passion fruits, lychee popcorn and Royal Magnum “Marc de Champagne”.

Lasting four hours this was a tour de force meal that rivaled those at Eleven Madison Park and Astrid Y Gaston. The high quality of cooking the kitchen delivered was impeccable. Each course was timed perfectly in a succession of flavors without confusing the palate using multiple elements that worked together in harmony. They were elaborate, visually appealing, and precisely executed. To complement the individual courses, sommelier Marco Franzelin arranged the wine pairing that was comprised of mainly European and a rare appearance of an Canadian wine (a first while dining in Europe).

Wine Pairing:

Top class service was provided by the staff. They were pleasant, professional and had a more personal approach. There was a sense of truthfulness when they engaged the guest in a conversation and each treated with a genuine attitude without the stuffiness. The different servers were able to explain and provided a brief history of every course. They made the visit more enjoyable and added to the greatness of Vendome from the beginning to end.

Chef Wissler had received all the accolades that can be bestowed upon a chef in Germany, he is widely recognized as the country’s top chef. His name is often mentioned in the same sentence with “New German Cooking” and considered to be the founder. His well thought out cooking philosophy was on display at Vendome where he successfully married classic German dishes with innovative modern techniques while using both local and foreign ingredients. For those who have experienced his cooking at Vendome it can easily be one of the best meals they can have.

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De Godevaart

Dining Room

De Godevaart
Sint-Katelijnevest 23
2000 Antwerp, Belgium
+32 3 231 89 94
Official Site

Highly underrated, Antwerp gastronomy lives in the shadow of other Belgian cities like Bruges and Brussels. It has quality eateries that’s worth a visit and I can attest to that after spending four days eating my way through various places. From visiting Michelin starred restaurants to countless bistros and brasseries, the city owns a solid dining landscape. There are places that deserve more recognition like De Goodevart in Old Antwerp. Highly rated among locals and epicureans alike it hasn’t really taken off for global recognition, although web search results favorable write ups and reviews.

Housed in an historic building, De Godevaart has three dining rooms and an outdoor terrace (available during nice weather) that is frequented by locals. The room in the front is airy, bright, and tall ceilings with plenty of whites. The other rooms are a tad darker with more colors and an old fire place with a large mirror above. Walls are designed with intricate artistry as well as showcasing artwork of various musicians and two antiquated chandeliers that lights up the space. The outdated interior has floors that have seen its better days. There is very little privacy among guests as the tables are close to each other.

The kitchen is under the guidance of a young and talented Chef/Patron Dave De Belder. He has a dazzling resume that includes cooking at some of the worlds most renowned restaurants like El Bulli, and El Celler De Can Roca in Spain, and the Netherlands with De Librije. When he opened De Godevaart he introduced molecular gastronomy to the city of Antwerp.

There are several set menu choices along with an a la carte. The prices are expensive, yet I wanted to experience Chef De Belder’s talent. I opted for the 110 Euros seven course menu with dessert. I was on to a culinary adventure that began with bread sticks placed on top of parmesan cream sprinkled with dried tomato. Then fried chicken skin with cheese seasoned with chili and garlic was served. It had a burst of flavor with a beautiful crunch.

Tasting Menu:

The first course started with the delicate flavors of Octopus with chilled mussel broth and fennel. The chilling of the broth while retaining the mussels flavor was both a bold and clever move by the chef. Afterwards cod and shrimp with leeks was served. Not only was the cod center stage, it was also in the background infused within the broth. This created two varied types of mildness. Halibut with rocket salad and Jerusalem artichoke was the third course. The fish’s firm texture and clean taste were complimented very well with its sauce and other elements.

The next course was hearty Texan meat ribs with buttermilk and pickled vegetables. In this dish the chef decided to turn up the heat and added some spiciness to a fantastically moist pulled meat covered in eggs, sunny side up style. This was followed by a dish made of two types of beef, the wagyu and charoalis with buckwheat and artichoke. A carnivores delight that showcased these individual mouthwatering flavors cooked to perfection.

The first dessert course was a signature dish that was brilliantly prepared and displayed creativity. It was a duplicate of a forest where the soil is made from chocolate, mushroom made of chocolate mousse, greens from pistachios and mandarin gel to give it some color. This visually stunning dessert was delicious. Then finally, coffee yoghurt and bergamot dessert was served, combining a bitter and sweet taste balancing the contrast of flavors.

In this tasting menu the complexity of each course came with an excellent amount of textures and flavors. There is serious talent in the kitchen that is far superior to some of the one and even two star restaurants that I’ve visited. If there was something De Godevaart could add to their repertoire, it would be a wine pairing. During my visit it was not available with their tasting menu but I was still able to enjoy a few glasses of whites recommended by my server.

Service was attentive and engaging to some degree. From the moment I walked in, genuine and welcoming smiles were flying from its all female staff dressed in black from top to bottom. The pleasantness and the relaxed atmosphere in the dining room from the staff dictated a wonderful dining experience.

When a restaurant charges steep prices the expectation is high and disappointment often occurs, but here the prices are warranted. From start to finish the kitchen and staff deliver. Chef De Belder’s innovative cooking technique merits at least a star or two that the Michelin guide cannot keep overlooking. To call De Godevaart underrated is an understatement, this is an excellent restaurant that will eventually gets its due.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their state appears to be the same as yours.

De Leest***

De Leest
Kerkweg 1
8171 VT Vaassen, Netherland
+31 578 571 382
Official Site

As a nation, the Netherlands has two 3 Michelin starred venues and having previously dined at one of them, De Librije in Zwolle, it was fitting that I visit De Leest. Located in the small quiet town of Vaassen in Northern Holland, Austrian born chef Jacob Jan Boerma and his wife Kim Vandelman transformed a shoemakers store back in 2002 to a fine dining destination. It received its first Michelin star a year after opening, then the second in 2007 and finally, in 2013 the restaurant joined the culinary elite when it won the coveted third star.

From Amsterdam, the restaurant is accessible by public transportation. After an hour and a half travelling by train and bus I arrived at the door of the De Leest where Kim and the staff, dressed in neat unformed gray suits were waiting to welcome me.

There are a variety of set menus and a la carte to choose from for lunch and dinner. I requested the “Menu Micri” their tasting menu for 145 euros. To start were a trio of tasty bite snacks, macaroon of mushroom with cheese and truffles, crispy cornetto stuffed with beef, yuzu and mustard. Third but not the least, crackers served with fresh vegetables with pickled and dried beef with cream of vegetables. De Leest is off to a good start so far.

Menu Micri:

Afterwards a trio of amuse-bouche, which began with a light scrumptious duck liver mouse with sweet and sour beet roots. It was followed by turnip cabbage with a rich tartare of dorade and oyster pearl and a spicy oyster vinaigrette. The third and final amuse was a Japanese inspired tempura of avocado with jellied miso, cream of wasabi and sesame dressing. Not only was it interesting but delicious as well.

The first part of the tasting was delightful and I couldn’t wait for the feature presentation. The first course was a North Sea crab with pumpkin and couscous. It was flavorful and the different preparations of pumpkin were brilliant. This was followed by the langoustine, cooked to perfection and made with escabeche of champignons and oil of tarragon giving it a pungent taste.

The scallop with truffle, roasted leeks and hazel nut was the next course. A profound truffle flavor along with the succulent scallops made it a lofty dish. It was followed by turbot from the North Sea with celeriac, chicory and curry sauce. The clash of flavors from citrusy, to spiciness, and little bit of smokiness was magical together.

After all the seafood dishes the next few courses were predominantly red meat. Pigeon with braised carrots, lovage and gravy came next. The tender pigeon was tasty with a lot of flavor to go with the pieces of excellent braised carrots. I was enjoying my meal more than when I started that I forgot to take a picture of the next course which was the Dutch calf lacquered with Olorso and spices, Jerusalem artichoke and sweet potato. The soft meat of the calf was wonderful. To finish was a single bite of fresh beef tartare rolled into a ball.

There were plenty of desserts courses. The first was the blood orange that had refreshing citric flavor and a slight of bitterness. This was followed by the mandarin and pineapple with white chocolate and lime, a fruity yet sweet mixture. Next was my favorite, pistachios and coconuts with almonds and Amarula. I liked the combination of the ingredients and the flavors that it produced. For the final dessert dish I was served sweet strawberries with spices. Just when I thought that my meal had ended, an array of small post dessert was served.

This was festivity that lasted close to four hours. The kitchen delivered, each dish starting with amuses all the way to dessert was a sequence of flavors that were in harmonious with one another.

For the tasting I requested the wine pairings that showed the brilliance of the sommelier. The pairings were carefully curated with European wines that heightens the flavors of each dish while others balance the acidity.

Wine Pairing:

Before opening De Leest, Chef Jan Boerma was already an established chef who had cooked at various kitchens in Europe as well as gaining two Michelin stars as chef de cuisine at Restaurant de Nederlanden. His experiences paved way to the cuisine at this restaurant where each dish had plenty of acidity yet was light. He is a pundit in creating elaborate dishes while using local ingredients.

De Leest possesses a cozy atmosphere. Its modern interior has lovely wood floorings, a wide open dining room and low ceilings, with lights that drop with serenity on top of every table. The chairs are built for extreme comfort and each guest has their privacy as the tables are spaced far apart. There are beautiful oversize paintings on display throughout the space as well as the wines that the restaurant offers. Black, white and grey dominates the colors of the interior.

Service was world class from beginning to end and what is expected of a three star restaurant. Throughout my meal Kim was present at the dining room and never lost sight of the guests. The staffs are well trained, professional and courteous. Sous Chef Ewout Eleveld (who I spoke to over the phone when I was making the reservation months prior) stopped by my table and we shared our appreciation for food and restaurants while having freshly brewed coffee.

I would have loved to have an after meal drink at one of the semi circular chairs in the lounge area if it wasn’t time to catch my train back to Amsterdam. Before leaving, Chef Jan Boerma came out of his kitchen to bid me farewell.

With a population of twelve thousand inhabitants, the town of Vaassen is so small that their train station was closed down. There’s not much going on here, even my hotel concierges haven’t heard of this town. The emergence of De Leest as a fine destination and after winning the third Michelin star last year, has put this quiet town in the map of gastronomy

For individuals who are ordering medicines online, there are several significant factors that must be mature. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a therapy set to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you have to ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

Daalder

DSCN5756

Daalder
Lindengracht 90
1015 KK Amsterdam, Netherlands
+31 20 624 8864
Official Site

Finding a place to dine in the Netherlands on a Monday is quite a challenge since most of the top and Michelin rated restaurants are closed. Luckily Daalder, a restaurant located in the residential neighborhood of Jordaan in Amsterdam, was open. A quick research online produced nothing but praises and it’s considered to be one of the most exciting restaurants in Amsterdam.

In charge of the kitchen is Executive Chef Gulle De Beer, who previously worked at some of Amsterdam’s notable restaurants that has included Ron Blaauw, Envy, and Bord’ Eau. On my visit sous-chef Freek van Noortwijk was at the helm and since a la carte was not an option (only set menus of 3, 4, 5 and 6 courses for dinner and lunch) I allowed the Chef to work his culinary magic and requested the six course.

Chef van Noortwijk started with a few snacks of smoked almonds that I bypassed and grissini’s with fresh chick pea cream.

The amuse bouche of fresh salad with Dutch shrimp, cabbage,turnip and spring onions with cream of cauliflower, kaffir lime, curry and green apple was a terrific, light and refreshing start.The lively tartare of salmon with varieties of beetroot, horseradish cream, watercress, herring caviar and shallot rings was my first course. The exquisite combination of flavors melded beautifully.

A second course of sea bass on bread crust, variety of fennel and sauce of Pernod had a nice delicate texture. It was followed by pasta shell with cubes of smoked eel, cream of Jerusalem artichoke, salcornia and bread crumbs. The smoked eel permeated the sauce making it not only memorable, but my favorite dish of the tasting.

Thigh of chicken with parsnip cream, anise mushroom, capers, beurrenoisette and a crouton of sourdough which was cooked perfectly was flavorful. For the main course, I was served a Hoisin glazed cheek of veal with spicy bean salad, rice cracker, bok choy and sour cream. Veal cheek has an excellent soft texture and the spiciness was enough for my palate to handle. More heat can be added if requested.

The Chef was accommodating to my request of five savories and one sweet for dessert. He prepared a variety of mango with white chocolate cream, Thai basil ice cream and coconut crumble. The combination of sweet and sour was excellent and the right ending for this meal.

The sequence of courses in my tasting was harmonious and the wine pairing that I requested went perfectly. High quality cooking, yet reasonably priced for a restaurant of this caliber. This was one of the cheapest meals I’ve had in Europe, six courses (60 euros) along with the wine pairing totaled to $104!

Chef van Noortwijk’s talent in the kitchen did not disappoint and exceeded my expectations. The flavor profile in each dish combined with fresh local ingredients was masterful.

Wine Pairing:

Since it was Monday, Daalder was not busy and the server was able to pay a lot more attention to me. Service was relaxed, friendly and unpretentious. Even Chef van Noortwijk, though he was busy prepping for dinner service, was still able to stop by my table a few times to chat.

Daalder is a tale of two restaurants. From the outside it looks like an ordinary bistro blending with the rest of the neighborhood. Its long blond wooden bar, uncovered tables paired with hard wooden seats in the front gave a homey vibe where one can get a drink or garb a quick bite to eat. Towards the back of the restaurant, behind the bar, the setting changes a little. There are cloth covered tables with neatly arranged silverware to go along with comfortable padded chairs. Its white washed walls are decorated with several paintings. A large colorful peacock painting on top of the open kitchen looks out toward the dining room completes the interior.

Highly rated by Gault Millau and other media outlets, my meal at Daalder is comparable if not better than other top rated restaurants that I’ve been to. There is serious talent here that is highly underrated and fails to be recognized by the Michelin Guide. On their home page the restaurants goal is to become “the simplest ‘Michelin Star Cafe’ in the world”. Hopefully they can get one this year, as it deserves one.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication set to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

De Librije ***

De Librije
Broerenkerkplein 13-15
8011 TW Zwolle, Netherlands
+31 38 421 2083
Official Site

With the exception of Paris, most of Europe’s top eateries are located outside of the main cities in towns that you’ve never heard before. Traveling by train or car in order to get there is required and staying overnight at a hotel is almost mandatory. The Netherlands is no different. De Librije, arguably the finest restaurant in the country, also happens to be located 75 miles away from the capital Amsterdam in the city of Zwolle.

The restaurant is owned and operated by Chef /Patron Jonnie Boer and his wife Therese who serves a dual duty of sommelier and the Lady of the house. The couple met while working in De Librije and in 2002 they became the proud owners. Chef Boer began his career here as an apprentice in 1986 and for more than 20 years he has elevated De Librije to culinary stardom. Under his watchful eyes the restaurant was awarded three Michelin stars in 2009 (one of only two in the Netherlands) and has held it ever since. It’s consistently voted as one of the best restaurant in the world every year. Along the way he became one of the country’s most decorated chefs and a leading figure in Dutch gastronomy.

De Librije is housed in a 16th century monastery located in the middle of Zwolle. On my arrival I was welcomed with a friendly reception by one of the managers. He then led me through a short curved hallway, passing by the kitchen, and in to the luxurious dining room where my table awaited me. The airy dining room that can seat up to forty guests is designed with tall ceilings, partnered with large windows that provide plenty of natural light. The tables paired with high back black velvet seats are spaced perfectly. There is enough room for a conversation with out over hearing the neighboring diners. And in the middle hanging high above is a rustic crystal chandelier that serves as the centerpiece of the room.

As I perused at the menu I was served with a fermented tea that aroused my palate from all the flavors touching my taste buds. I had already decided for the eight course tasting for 185 Euros. The concept allows guests to choose four dishes and the kitchen will handle the rest.

To start was the amuse-bouche of shrimp and oysters that were both raw, served in a bowl that replicated the sea. There was also an anchovy crisp plated on the fish skeletal. A lovely presentation on both dish and the flavors of the North Sea. The next amuse-bouche was beef tartare and oyster, a signature dish of the restaurant that was assembled on top of my hand. Made with chive cream, lettuce, beef tartare, oyster, oyster cream, potato puffs and an oyster leaf all on top of each other were combined elegantly.

The first course was smoked mackerel with turmeric, tulip bulbs and goose liver that Chef Boer himself brought to my table. The dish was vibrant and colorful, with a lovely smoky flavor to match. Then followed a meaty piece of langoustine with vanilla kombucha and pickled vegetables that was processed in the restaurant. It was well balance and a bit acidic to my liking. Served in between the first two courses were warmed multigrain bread with goat butter.

Next was the sweet water perch with spices oil and mustard seed which had great depth and was properly supplemented with bitterness from the vegetables. The delicious bounty of the North Sea and its oceanic essence was on display in the following course, sole with beurre noisette, immature juniper berry, Jerusalem artichoke and crabs. There were a number of ingredients in this dish that went well together brilliantly.

After several seafood dishes, the next few courses were red meat. First up was sweet bread in BBQ pineapple and peanut sauce with miniature shrimp. This intricate combination was interesting. Next was the pigeon prepared in various ways that was perfectly cooked and made with star anise, white pepper, and kohlrabi juice which showcased a delectable variety of texture.

The Epoisses made with acid-curd cheese from the Bourgogne, rabbit kidneys and potato juices was similar to a cheese course. The texture was slimy but bearable and the pungent taste subdued the gaminess of the rabbit kidney.

The transition to sweets began with chocolate and cheese, a combination that complimented each other. Then came the solidified rice pudding with beet root liquor, orange, and coconut. The crispy, sweet and tangy taste was enjoyable. The sweet Thai green curry with mango, pineapple, and ginger beer was a killer fusion of sweet and spicy taste and the star of all the desserts. There were a few more sweets that followed, a yogurt and chocolate mint served on top of a rock and chocolate kisses in Maggie boxes, and finally dried orange with mascarpone to clean the palate ended the tasting. A parting gift of edible joint was very clever and fitting.

I did not bother for the wine list and instead requested the pairing that included wines that Theresa fermented herself. Each wine was properly designed to enhance the flavors of each course.

Growing up in the area, Chef Boer is familiar with the regions seasonal bounty that inspires the cuisine at De Librije. Each course in my tasting was exceptional and the richness of Northern Holland is on display in every plate. The technique in combining numerous components together to create multiple flavors was skillful. The absence of foie-gras, caviar and other luxurious ingredients that are commonly seen at three star restaurant were not missed.

Along with De Librije, the Boer’s also own two Michelin starred restaurant Librije’s Zusje and Librije’s Hotel within walking distance from each other. They know the importance of service. On my visit, Theresa was present in the dining room and her personal touch of hospitality was felt. She provided the guest the menu and answered their questions if there was any, then stopped by each table more than once to make sure each guest were well taken care of. This type of four star service trickles down to the young staff. In the beginning they were a little uptight but as the meal went on they adjusted and were more relaxed. In turn it made for a fun dining experience for me. Service was flawless, the dining room was patrolled every so often while the rest of the staff monitors each guest out of sight.

Wine Pairing:

Every eatery that I’ve visited in Amsterdam the staff never failed to mention De Librije as the nation’s premiere restaurant. After visiting, it is something that I will not argue with. I, myself, had a memorable meal there. From getting to the restaurant, walking through the charming street of Zwolle, to the actual meal, savoring each dish and up until the train back to Amsterdam was an experience that I can do all over again. De Librije is a restaurant that’s worth a special journey.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.