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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.

Osteria Francescana ***

Osteria Francescana
Via Stella 22
41121 Modena, Italy
+39 059 223912
Official Site

The nation of Italy is one of the greatest places on earth to eat. People come from all over the globe for a gastronomic pilgrimage. From Piedmont to Sicily each region has its own distinct types of cuisine. One can eat very well up and down the Italian peninsula. But one region outshines them all, Emillia-Romagna in the north central of Italy. Believed to be the gastronomic capital of the country, it is blessed with fertile agricultural lands that produce some of the best ingredients.

There are many well know small cities in Emillia-Romagna like Parma, Bologna and Reggio Emilia but my main focus in coming to the region is the wealthy city of Modena, where Italy’s most famous chef and global icon, Massimo Bottura can be found at his restaurant the critically acclaimed Osteria Francescana. Considered to be one of the top dining venues in the world, both Chef Bottura and the restaurant are mentioned in the same sentence as Luciano Pavarotti, balsamic vinegar and Ferrari.

Situated in the center of the oldest part of Modena on an unassuming street it is easy to bypass the restaurant. There are no signs, the façade is simple with just a grey door and metallic plate and the name of the restaurant engraved on it. Osteria Francescana only have twelve tables separated in three different rooms, one serves only for private functions. I was seated in one of the two main rooms where both locals and tourists occupy. The tables are evenly spaced and were immaculately draped in white table cloth with arco lamps hovering above. Large windows with thin curtains allowed the natural light into the room. Thick carpets cover the floor and light turquoise blue walls had contemporary paintings throughout showing the chef’s love for the arts.

In addition to a la carte, Osteria Francescana offers two types of tasting menus for both lunch and dinner, the EUR 195 “Sensations” and the “Tradition In Evolution” for EUR 170. The latter of the two was the choice on my visit. Having the restriction for pork, I was informed that it would diminish the dining experience so I made a slight exception here.

Tradition In Evolution:

Crisp with shaved Parmesan and Black Truffles

To start, freshly baked bread with local virgin olive oil was served. Then came the snacks of macaroon with rabbit stuffing and crisp with shaved parmesan and black truffles that were both very appetizing. The first course was “Memory of a mortadella sandwich” where the mortadella was turned into foam but still retained the actual taste. Served with crushed pistachio and garlic puree (ingredients that were used to create the sausage) alongside an evenly cut bread. This dish was a wonderful combination of familiar flavors and appealing textures. I was then served a basket of fresh bread that included a warm croissant and some of the best Grissini or bread stick that I’ve ever had. Next was “An eel swimming up the River Po”, a beautiful piece of eel coated in a sweet sauce served on a large white plate. The graininess and the sweetness of the eel was balanced out by the accompaniment of apple extract and cream of polenta.

The third course followed, called “From Modena to Mirandola” a tribute to Modena’s famous balsamic vinegar and cotechino, as well as the version from Marindola. Served on top of a pastry made with almonds and butter with a biscuit like texture and covered in thick zabaglione. A combination of sweet and savory with a level of creaminess and fattiness in this dish that was explosive to the taste buds. Then the “Caesar Salad in Emilia” arrived after. A homage to a classic Italian dish, Chef Bottura’s version contains twenty plus ingredients coming from the bounty of the land hidden inside a fresh baby romaine lettuce. Difficult to name them all, but the essence of a Caesar salad that we are familiar with is there and the quality ingredients that were used can be profoundly tasted.

Five ages of Parmiggiano Reggiano in different temperature and texture

Next was the “Five ages of Parmiggiano Reggiano in different temperature and texture”. A dish made with one ingredient, the cheese texture was manipulated into different temperature and forms. Various aging processes provided multiple layers of intense flavors that wasn’t perplexing to the palate. Chef Bottura’s creation of only using Parmiggiano Reggiano (one of the region’s most popular food) and its flexibility was a stroke of genius. Afterwards, the pasta course of “Tagliatelli a Ragu” was served. A mountain of freshly made tagliatelli showered in veal ragu sauce with evenly chopped veal meat. This was a straight forward approach, a step away from all the previous thought provoking courses. Although seemingly deceiving, by the way that it looks, this dish had an tremendous rich meaty flavor.

For the main course, Chef Bottura was inspired by the artist Damien Hirst called “Beautiful, psychedelic, spin-painted veal, not flame grilled”. A culinary work of art where the plate is splattered with colorful sauces made with mashed potato with extra virgin olive oil, red meat extract, balsamic vinegar and chlorophyll then garnished with horse radish. Even though it’s called veal it was actually beef that was replicated to have both the texture and taste of veal. From all the sauces on this plate, where each was a calculated amount as to not overpower one another as they mixed, but compliment the perfectly cooked flavorful beef.

Prior to dessert I was served a buttery “Foie Gras lollipop” coated in almonds and hazelnut with balsamic vinegar filling. Though small, it comes with a beautiful combination of sweet yet savory richness.

The dessert course was one of the most famous creations in Osteria Francescana, created by accident “Oops I dropped the Lemon tart” was dropped by one of the chef’s in the kitchen and when they put it back on the plate Chef Bottura liked how it looked and decided to keep it. Made with lemon juice and limocello zabaione then covered in broken crust with star anise and plated with cinnamon, juniper, black pepper and cardamom, this was an enjoyable dessert. It had the right amount of sweetness that accompanied the creamy citrus flavoring.

To finish was the “Vignola” named after a town next to Modena and where some of the finest cherries in the country grows. This was a chilled chocolate formed like a cherry with a liquid filling of cherry liqueur and coffee flavors. Then the petit-four of more chocolate and other sweet stuff topped off the “Tradition In Evolution”.

The “Tradition In Evolution” was a culinary journey of Italy and the Emillia-Romagna region through the minds of Chef Bottura. His radical, innovative and playful reinventions of classic Italian fare while still maintaining the flavor profile was a display of brilliance. His food was a work of art plated gorgeously. Being born and raised in Modena, Chef Bottura is familiar with the region and is able to utilize what it offers. To add to this excellent meal was the EUR 110 wine pairing that I opted for. It was a terrific pairing that consisted of Italian wines, a French wine, and a locally brewed beer. Each glass was in tune with each course adding an additional layer after every bite.

Wine Pairing:

In a great restaurant like Osteria Francescana the staff are often over looked as most of the guests are focused on the chef and the food. They were phenomenal and echoed the same passion as Chef Bottura with their service. Each dish was explained clearly and was genuinely engaging but never went away from the professionalism. Their warm Italian hospitality starting from the time that I walked in the restaurant provided the relaxed atmosphere throughout the meal.

Food plays a big role in Italian culture as it has been part of their way of life for hundreds of years. Recipes are passed down from generation to generation. So when Massimo Bottura opened Osteria Francescana back in 1995 he received backlash with his way of cooking. In one of his interviews he said” changing grandma’s recipes to the slightest is considered sacrilegious”. His reinvention of classic Italian cuisine was slowly being recognized in the gastronomic world that locals began to accept him. In 2002 the first Michelin star came, four years later in 2006, it received the second star. Then, in 2012 it was awarded a prestigious third star. The awards did not stop there, San Pelligrino “The World’s 50 Best Restaurants” listed Osteria Francescana as the highest new entry at 13 back in 2009 and from 2010 to present it’s been on the top 10 list. There are many more accolades to mention, but in the end Osteria Francescana is an exceptional restaurant led by a great chef. This gastronomic temple in the heart of Modena is definitely worth the special journey.

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 medication preassigned 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 supplement, there are some of explanations and pharmacists are ordinarily 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 humanity even if their condition 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.

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 prescribed to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you must ask your druggist 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 include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their status appears to be the same as yours.

Somtum Der

Somtum Der
85 Avenue A
New York NY 10009
(212) 260-8570
Official Site

When the acclaimed Bangkok’s restaurant Somtum Der expanded to New York City almost two years ago it added another Thai eatery to an already saturated market. But this is not your typical “Thai” restaurant that the majority of Americans and New Yorkers are accustomed to. It specializes in Isaan cuisine, or Northeastern Thai fare, where food is spicier, pungent and has a distinct taste that is very similar to neighboring Laos but without the European influence.

The restaurant is open daily throughout the day and offers diners a wide array of small plates ranging from $8 to $15 dollars and meant to be shared. A group of four can easily sample through the menu.

At Somtum Der the dishes come out of the kitchen when ready in no particular order, but usually salads are the first ones to arrive at the table. “Tum Poo–Plara”, an original Isan papaya salad in fermented fish sauce and field crabs was strongly flavored with acidulous and spiciness. On the other hand, the “Tum Suo Der” Der styled papaya salad with sweet chili sauce had a contrast of sweet and fieriness. The salads were freshly made and prepared simply while using mainly raw ingredients.

Soup like “Gaeng Om Kai”, a chicken soup with local herbs Isan style had an aroma of deliciousness. Its broth was infused with different herbs, vegetables, and chopped chicken meat with the bones producing an intense flavor.

The “Larb Hed Kao Kuo” made with minced mushroom salad with peppermint, lime, and freshly roasted rice brought a lot of heat in every bite. The “Koi Goong”, prawns mixed with fresh herbs and minced roasted rice. The prawns were soft boiled which allowed the meat to absorb the flavors of other ingredients. “Yum Crispy Leaf Fish”, where chunks of crisp leaf fish are bathed in a spicy dressing of onions, scallions, and chili peppers. This was a tasty dish that resembled a salad.

“Sa Poak Kai Der”, Der styled deep fried chicken thighs was a favorite. The perfectly seasoned chicken was fried with a deep crunch while keeping the meat moist and juicy. “Nue Rong Hai Der + Khao Ji” house special grilled marinated beef had a beautiful sweet taste that was partnered with the tender chopped meat. A similar preparation and flavor with the beef skewers but this time with a splash of coconut milk provided another form of sweetness.

The rice and noodle selection was a little bigger in portion than the rest. Noodle dishes like the “Pad Thai Mun Poo”, a special pad Thai made with crab meat and crab paste with home style sauce had a sprinkle of salinity and crabby flavor. The spicy fried rice with crisp leaf fish known as “Khao Pad Nam Prik Pao Pia SaLid” was appetizing and filling. The rice had a good flavor and pieces of fried fish were sprinkled throughout.

The food is very good, although the level of fieriness in every plate is not for the faint of heart; it will definitely clear nasal congestion and bring tears to the eyes. Unlike Indian, Korean and Latin cuisine that uses heat to bring out the unique flavor of its dishes, Thai cuisine uses Thai Chili’s, also known as “Bird Eye Chili’s”, where the heat is powerful but not long lasting. Depending on how much you can handle, the staff is willing to adjust it to your taste. The spiciness does not overpower the strong and bold flavors at Somtum Der but rather coexists with it. After having returned multiple times ordering new and familiar dishes, there is a level of consistency that the kitchen delivers. Not to mention the reasonable price tab.

Settling in the East Village (or Alphabet City to be precise), Somtum Der’s casual vibes fit the neighborhood. Matched by a simple interior of concrete flooring, blond communal tables in the middle with the rest of the space filled by two topped style tables. A salad bar next to the communal tables is where the papaya salads are created. The ceiling lights are covered in bamboo baskets and a counter top with steel red highchairs in the front look out to Avenue A. The restaurants hip young patrons are bumping to the sounds of the Wu Tang Clan while chowing down on their papaya salad. Also, the informal service equals the vibe. The staff is polite and helpful especially in suggesting dishes for those having Isaan cuisine for the first time.

After a few months of opening, Somtum Der was reviewed and awarded a star by the New York Times and since then Isaan cuisine has been getting a lot of exposure. The 2015 New York Michelin Guide awarded a star to Isaan restaurants, Pok Pok NY and Queens, Zabb Elee. Prior to visiting Somtum Der, I’m shameful to admit that I’ve never had Isaan food, but now I can proudly say that I am a fan.

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 therapy prescribed 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 supplement, there are some of explanations and pharmacists are as a rule 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 men even if their state appears to be the same as yours.

Roux Scholarship top chefs in New York City

Michel Roux Sr. and company visits New York City.

db Brasserie

Dining Room

db Brasserie
at The Venetian
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
(702) 430-1235
Official Website

*This restaurant is now closed

The Venetians and the Palazzo have become the Las Vegas dining mecca, assembling the culinary giants under one roof; like Thomas Keller, Wolfgang Puck, and Mario Batali. In 2013 world renowned New York City chef Daniel Boulud joined the list when he opened db Brasserie. It marked his return to Vegas after a three year hiatus and closing his Michelin starred Daniel Boulud Brasserie at the Wynn in 2010.

For his executive chef, Daniel Boulud tapped David Middleton to design a menu that was French-American with a global influence. Chef Middleton is a veteran of Vegas’s dining scene with an extensive background that includes cooking at the two Michelin starred ALEX by Alex Stratta and at Scarpetta as the Executive Sous Chef.

In addition to prix-fixe options for lunch and dinner, an a la carte is also available where the starters average at $18 and entrees at $30 — on par with other Daniel Boulud’s New York City restaurants. I visited db Brasserie with a group of people from overseas and New York City and was able to sample a wide variety of the dishes on the menu.

For starters there was the terrine of foie gras with fig mostrada, turnip, marcona almonds and balsamic. The flavors were delicate and the foie gras melted in the mouth. Heirloom beet salad made with roasted beets, herb goat cheese, black quinoa, pistachio, and sherry vinaigrette, a vibrant dish with the freshness of ingredients. Thai calamari, crispy beer batter, pickled fresno peppers, kaffir lime and cilantro were a terrific dish. There was also a nicely flavored escargot spätzle, chicken oysters, mushrooms, garlic, parsley coulis and hazelnut. The dish had a number of components that all worked together.

For the entrées there was the sea scallops with creamed cabbage, beech mushroom and red wine shallots. On the plate were three perfectly seared scallops that had a beautiful sweet taste and texture that coexisted with the nuttiness of the beech mushroom and the intensity of the shallots braised in red wine. A crispy duck confit with Swiss chard turnip, trumpet royal mushrooms, topped off with onion rings. The duck was cooked perfectly, a nice crispy texture yet moist in the inside. On the other hand the sautéed Swiss chard that the duck sat upon was tasty and went along well with the savory mushroom. Then there was the Tunisia lamb with Marguez sausage, couscous, lemon braised spinach, chickpeas, and red pepper tagine. A tender grilled lamb along with the couscous and spinach braised in lemon for acidity completed this delicious dish.

The wine list consisted of French and American at modest prices. For less than $70 a bottle our group was able to enjoy two bottles of red wine from Loire Valley region with our meal.

Even though it’s a brasserie with a casual settings don’t expect the same with service or the food. Chef Middleton’s food is creative with interesting flavors and textures. The service is that of a fine dining restaurant, the staff are well trained without the pretentiousness and handled our table with ease.

Located in the mouth of “restaurant row” of The Venetian, db Brasserie is housed in a massive space with an open entrance. Set in the front is the lounge with its large black leather sofas and towards the back is the bar area. Adjacent to the bar and lounge is the dining room with dark brown tones, oversize mirrors on the walls and packed with tables covered in white cloths. Globe ceiling lamps gave just the right amount of lighting in the room.

db Brasserie was a great choice in a place with a buffet of stellar dining options. My companions and I agreed that this was an enjoyable meal. Having visited other Daniel Boulud establishments in New York City, db Brasserie lived up to his standard.

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Andre’s

DSCN64400

Andre’s
@The Monte Carlo Resort & Casino
3770 Las Vegas Blvd S
Las Vegas, NV 89109
(702) 798-7151
Official Site

*This restaurant is now closed

Las Vegas is not only just about gambling and shows any longer. It’s fast becoming a dining destination with celebrity chefs and well known foreign chefs having outposts in Sin City. Prior to all the culinary big wigs coming, French chef Andre Rochat had already solidified his reputation in the city’s gastronomy. He brought fine dining to Las Vegas becoming its very first home grown celebrity chef. His now closed restaurant Andre’s in downtown was the most celebrated restaurant in Vegas and the only Michelin starred venue that wasn’t inside a casino. Currently, he has two restaurants; Michelin starred Alize’s on top of the Palms and Andre’s at the Monte Carlo.

Andre’s at the Monte Carlo, a contemporary French restaurant, is situated in the front of the casino gaming floor and close to a food court. A modest façade gives a deceitful impression of a bar rather than a restaurant. A beautiful bar in front leading to a windowless dining room with turquoise blue and gold tones. The opulent space has thick carpet, oversized booth seats, walls festooned with mirrors, and tables covered in double white linen. The chandeliers are adorned with circular coverings for soft lighting adding to the hushed and romantic atmosphere of the dining room

There are several dining options available at this restaurant. A five course and seven course tasting menu priced at $110 and $135 as well as a pricey a la carte where the main dish averages at $40 and appetizers at $20. On my visit I had the seven course menu.

The meal began with a tasty amuse of chicken liver on toast and pumpkin puree. Beef Carpaccio was the first course, paper thin sliced beef served with cauliflower mousse, baby arugula, and caraway crackers Wild mushroom soup with port wine crème followed, a simple creamy dish with a superb earthy flavor. Pumpkin risotto with shaved Brussels sprouts and red wine jus was next. The risotto was buttery and the shaved Brussels sprouts added a slight bitterness to the dish.

Tasting Menu:

The succeeding course of sweet bread blanquette with brunoise of vegetables, black truffle and puff pastry had an excellent offal taste combined with the rich brunoise of vegetables and truffles. Afterwards, was the main course of a perfectly pan seared duck breast in cherry gastrique and duck jus for a nice touch of sweetness. It was accompanied by a savory spiced duck and butternut squash croquettes and caramelized endives.

For dessert poached seckel pear with oatmeal streusel served with a cabernet sorbet. A nice fruity soft texture that was complimented very well with the refreshing sorbet. Finally, the grand marnier sobayon was the sugary ending to the tasting menu.

A pleasant meal, each dish was straight forward yet polished. The kitchen doesn’t experiment with textures or flavors but the skills and precise execution of quality ingredients was at the highest level.

Andre’s has an extensive wine inventory that has gained accolades throughout the years. So vast is it that guests are presented with an iPad for the wine listing. The restaurant also owns one of the largest collections of cognac in the world. With my meal I requested the $95 wine pairing that consisted of wonderful wines mainly from Northern California and France.

Wine Pairing:

The proficient staff was approachable and attentive to each of the guest needs. The service provided was outstanding, matching the food that it served, making Andre’s one of the finest restaurant.

In Las Vegas dining options are no longer limited to the buffets that once ruled every hotel on the strip along with mediocre food. One can eat very well here. Having Andre’s, and others of its kindin Las Vegas establishes the city for gourmand to visit.

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Astrid Y Gaston

Astrid Y Gaston
Av. Paz Soldán 290, San Isidro
Lima 27, Perú
+511 442-2775
Official Site

For those that don’t know who Gaston Acurio is, he is one of Peru’s greatest ambassadors; bringing Peruvian food and ingredients to the world. He is the Rene Redzepi and the Ferran Adria of Peru, giving birth to nouvelle Peruvian cuisine that we all know. A restaurateur with an empire of more than 40 restaurants stretching in three different continents and arguably one of the most and influential figures in the world of gastronomy. His flagship Astrid Y Gaston in Lima was voted as one of the 50 best restaurants in the world, occupying the 18th spot in 2014.

After studying at Le Cordon Bleu in Paris, he came back to Lima, Peru and opened Astrid Y Gaston in 1995. Chef Acurio began serving French cuisine and later turning it into a Peruvian inspired fare using only local ingredients while applying the techniques and skills that he acquired in Europe. In September 2014, he announced his retirement from the restaurant relinquishing control of his flagship to Executive Chef Diego Munoz who had been in that position for the past two years.

Prior to this year, the restaurant was located in Miraflores for twenty years after relocating to Casa Moreyra in San Isidro (the only restaurant I visited outside of Miraflores). Walled in from the outside, Casa Morerya is an elegant Spanish colonial hacienda. Complete with its own garden, patio, event space, a food lab and another restaurant called La Barra that offer a la carte dishes of Astrid Y Gaston’s tasting menu.

On my arrival at this Relais & Chateaux property, I was received at the restaurants spacious reception area, then after verifying my reservation I was asked to be seated at the patio to wait as my table was prepared. A few minutes later the hostess emerged and gave me an escorted tour of the compound that eventually led to kitchen where Chef Munoz was busy with his brigade and then to my table.

The restaurant’s modern décor has a dining room that’s clean, airy with high ceilings and bookshelves throughout.There were plenty of windows to brighten up the room with hardwood flooring and grey walls that has beautiful artwork. Large round oak tables paired with ivory padded chairs were distanced far apart from each other giving each guest their own personal space.

Astrid Y Gaston offers one tasting menu ($125 or Sol 386) for both lunch and dinner that consist of 27 courses and changes every six months. The menu tells the story of Peru and on my visit it was titled Memories of My Land inspired by food and flavors that every Peruvian had growing up.

The first chapter was “Let Us Toast in The Good Old Days”. I was served with cocktail called guinda of Huaura made from Huara cherry (a province in Peru) and was accompanied by a snack. That was followed with“Sweet After School”, a cookie tin that contained an ambrosial of small bites. Barquillos made of lemon basil, strawberry, rocoto pepper and yogurt. Ginger and chicken skin camotitos, merengue kisses with black botija olives and anchovies, then the charada made with prawns and peanuts. They were served with lucuma chocolate and chestnut ice cream.

Memories of My Land:

The next chapter was “Home Memories”. A trio consisting of interesting dishes that were meticulously crafted beginning with the medlar beverage called Garden Fruits. Water infused with exotic Peruvian fruits encased in a large ice cube that needed to be drunken right away. Then there was the vibrant “Mom’s Patita”, suckling pig trotter (substituted with chicken) with mustard and cress. To finish, a crispy Grandma’s Torrejita or chickpea with white asparagus caviar.

“Summer at The Beach” is the “Raspadilla” made with vegetable ice, syrups, fruits and herbs from the restaurants garden. It had a refreshing and wonderful vegetable essence. “Morning of Punta avocado and crackers” sliced avocado, garnished with white sesame seeds, green onions, aji limo pepper, maca, and candied lemon slices. The plate was placed the long way on the table then I was instructed to eat from the front. There was a lot of elements on one plate that produced some very good flavors. It got better with the next course. “Frozen Delicia Apple”, apple ceviche with leche de tigre of rocoto, sea urchin and borage. The curled thinly sliced apple gave the fruitiness that the compliment the citrusy sauce and creaminess of the urchin. Lastly, “That Pink-Clam Chowder” made with fake pink clams from pacae (with a taste and texture like clam) with tender fava beans, creamy potatoes and swimming in spicy sea food broth. A light dish with a profound savor from the sea. The trio makes up “Products that are leaving us”, local ingredients that either disappeared or were replaced.

“Recipes That Are Leaving Us” are split into two courses. The first was shrimp tails cooked with roasted peanuts, garlic roasted onion broth, mirasol pepper, nuts, huacatay and shrimp essence oil. The shrimp had a lovely firm textures that was married to an outstanding pungent aromatic sauce. The second was the “Escabeche of Cojinova”, smoked onions with marinade oil, tomatoes and aji pepper which had a terrific intense smokiness to it.

“Homage to mashed potatoes with fried eggs” the sole representation of “Going Back Home”and was inspired from a home coming dish after being gone for such a long time. Made with chaulina potato cream, chicken jus, dried tomatoes and pocini, fried quail eggs, tomato powder and spinach.Poached eggs on top it had a creamy texture along with a complexity of flavors.

A journey to the different region of Peru in“Regional Longing” began with a tasty dish called “Between a Potato Ajiaco and a Tongue”. Semi-dried native potatoes, fresh cheese cream, onions, roasted yellow aji pepper and beef tongue. It was followed by “Rabbit Pachamanca”, rabbit loin and liver with corn, garlic cream, oca and olluco. The lean rabbit loin and the nuttiness of liver shared with all the other ingridients created a pleasant dish. “Homage to Shambar”, brisket, pork rib broth (was substituted), bean germs and peppermint sprout. The tender pieces of briskets were flavored superbly and marked the completion of the savory courses.

“Children Pranks” was playful introduction to the sweet plates. The enjoyable “The tasty banana and cheese” was made with Isla banana, spices caramel and pisco, crumbs of paria cheese, arugula and black pepper. “Pomegranate Wars During the Break” pomegranate bombe was served on woven steel wires. A dish that had the WOW factor. An explosion in the mouth that felt like a broken glass. “Strawberry with Milk” was a sugary blend of condensed milk and strawberries while the U-Alianza, homage to Mazamorra Morada (Peruvian purple pudding) and arroz con leche was a small bite of compacted saccharine.

Sweet Memory were “Lima blanquillos”, apricot cooked with chamomile, almond cake, apricot kernel ice cream and “Why is it called King Kong?” Made with quince compote, peanut jelly, herb soup and flower ice cream, it was a big mess of goodness on plate.

The kitchen reminisced with the flavors that were changed in the last chapter “Lost Flavors”. “Real Chocolate Bar with Peanut and Cocada” was the petit fours. Finally to conclude this monumental meal was a made to serve “Emoliente”, a classic Peruvian drink is typically served hot during winter. Here it was served in both cold and hot together in one glass with a plantain leaf that served as a separator between two temperatures.

After nearly four hours I was finally done. This was a fine meal, each of the 27 or so courses flowed fluidly with an excellent succession of taste with one to two bites one after the other. Everything about this meal was theatric, from the moment the server explained the theme of the tasting menu and the story of each dish to the presentation of some of the courses that were crafted in front of my table. The cooking techniques were interesting and even playful in creating different textures, elaborate flavors that carefully constructed in each plate. The successful pairing of wines (Sol 255 or $84 for the wine pairing) from Spain, Italy, Portugal, Chile and South Africa was just an exclamation to excellence.

Wine Pairing:

Service at Astrid Y Gaston was formal and professional. Majority of the time there’s one individual server focused on one specific table creating a more personal experience. There was definitely no shortage of staff and each and every one of them spoke perfect English which was expected to handle the influx of foreign diners that visits this restaurant on a daily basis.

As the birthplace of nouvelle Peruvian cuisine, Astrid Y Gaston paved the way to restaurants like Central and IK Restaurante. This is just not any other restaurant but an institution. For 20 years it has been on top of its game and still lives up to its reputation among the very best not only in Peru but the world. Though Gaston Acurio is no longer in the kitchen the restaurant is in good hands under Chef Diego Munoz.

Visiting Peru is not complete without coming to Astrid Y Gaston. The restaurant and Gaston Acurio is as synonymous to Peru as Machu Pichu and the lines of Nazca.

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 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 include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their state appears to be the same as yours.

IK Restaurante

Dining Room

IK Restaurante
Calle Elías Aguirre 179,
Miraflores 15074,
Lima, Peru
+511 6521692
Official Site

When travelling I make an effort to choose at least one restaurant to visit in that city without the Michelin guide credentials or the 50 Best Restaurant accolades. The ones that are deemed underrated with cries of injustice from their avid fans. That’s when I came across IK Restaurante and added it to my dining itinerary in Lima, Peru.

IK Restaurante was the first solo project of young and talented chef Ivan Kisic. A rising star in Peruvian gastronomy, he was set to open this restaurant three years ago until a tragic accident took his life at the age of 34. Instead of scrapping the project, his brother Franco, who at that time was working with Albert Adria in Barcelona, decided to return back to Peru and continue what Ivan had begun. In 2013 the doors were opened and has been well received by critics and the dining public.

In the kitchen, Franco works with a team of talented chefs that include his cousin Monica Kisic, designing menus that utilize local ingredients prepared with modern techniques. A la carte and six and eight course tasting menu is available for both lunch and dinner but to get a better understanding of the skills the kitchen possesses I had the ten course tasting menu for Sol 280 ($94).

Tasting Menu:

To start I was served a trio of pacae (a local fruit), araccha and coconut mouse and finally the avante-gardish alpaca loin with chocolate. It was stimulating to my palate, teasing it for what is to come next.

The first course was a large river prawn in a fava bean puree, coral bread, and Andean herbs. Served whole, the meaty prawns were cooked in four different textures but with similar tastes. Grilled scallops in coffee butter sauce with camu camu and celery followed after. Swimming in coffee butter, the scallops were able to absorb the buttery and bitter taste while the camu camu provided some tartness to this excellent dish. The third course was a grilled veal sweetbreads, ollucos, chalaquita sauce also known as “Highland Sweetbreads”. Scrumptious and colorful, this dish was outstanding.

Before the next course arrived, I was presented with a sardine in oil and garlic served in a can accompanied by a piece of pickle. Bonito fish lacquered in escabeche sauce with pickled vegetables and cause vinaigrette followed. The contrast of sweet and sour was wonderfully paired with a fresh piece of bonito. The spicy yuyo was the next, made with native potatoes, Peruvian chili sea-weed and mushrooms. Combined, this dish was a savory collision of earth and ocean with a hint of spiciness.

Sudado de anguila or eel, cooked in eel sauce, saffron, tomatoes, chilli and mushroom served and cooked in an oven bag. When opened an aroma of scrumptiousness was released along with an intense flavor. Plátano with Lima beans, egg yolk, rice crisp and pallar puré was beautifully served in dried leaves with a delightful creamy texture. Alpaca stew or “La Puna” was the eighth and final course before the sweet dishes. The stew has a bounty of flavors that brilliantly coexist with the roast beef, charqui, quinoa, and Andean perfumes.

There were two desserts to finish the tasting, the first was the broken bon-bon wrapped in Peruvian chocolate with a rich citrusy filling of key lime cream and rocoto chili paper. Finally, cooling of the palate was the refreshing “Selva Blanca” made with cocoa mucilage sorbet, cupuaçu iced mousse, chirimoya.

This was an outstanding meal and inexpensive compared to other restaurants in the US and Europe of the same caliber. Having the ten courses tasting portioned properly was enough to let diners get a grasp of each dish. There was a lot of creativity and precise execution in the kitchen. The flavors are defined and have Peru all over it. To add, Sommelier, Pedro Guerero, beverage pairing (an additional Sol 120 or $40) was spot on. His choice of three types of wine from Chile, Argentina and Spain, and a cocktail with sake, fino Sherry and lychee liquor drops. Delizzia and cream of organic chocolate from Quillabamba Cusco and pisco brandy from Ica, Perú was paired with the desserts.

Beverage Pairing:

Set in the busier part of Miraflores in Lima, I was welcomed with the warmth of Peruvian hospitality on my arrival and was immediately drawn to the cozy sunken bar that resides in the front for pre meal drinks.The dining room has tall ceilings with plenty of wood and designed to replicate a wooden food crate. The atmosphere is hushed with lots of vibrant green plants on the wall and the humming of the forest and sound of sea wave is played throughout, allowing me to be one with nature.

Not all of the staff speak English well but they were very attentive to every guest that are occupying one of those smooth uncovered round tables that are clustered together in the dining room. A window that stretches the length of the kitchen shows the kitchen staff in action while guests enjoy their meal.

Although there is no shortage of fine dining in Lima Peru, IK Restaurante is a great addition to grown trend of Modern Peruvian cuisine that is sweeping the gastronomic world. Sure it might not have the star power like the more established restaurant like Central and Astrid Y Gaston, but in the span of less than three years, it has impressed the dining public. Soon there will be flocks of travelling epicureans from all over the world visiting this restaurant. IK Restaurante will be a force to be reckoned with 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 therapy 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 complement, there are some of explanations and pharmacists are as a rule 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 humanity even if their condition appears to be the same as yours.