Restaurant Tim Raue
Excellent service — sleek, attentive, trendy — provides to the sense of supreme nicely-being. Behind a stately exterior, the world’s most emotive chef, Massimo Bottura, cooks flights of fantasy and memory. The first sign that this isn’t your ordinary upscale Italian restaurant comes from the abstract modern work on the wall, however the artwork continues on the plate. The mortadella sandwich of each Italian child’s memory is became an impossibly mild mousse, a Magnum ice cream bar turns into a sophisticated, foie-gras stuffed bite.
Latin America’s 50 Best Eating Places
Even the Amazonian ants he serves, redolent of lemongrass and positioned gently atop a dice of pineapple, appear elegant. Heston Blumenthal took his fascination with English culinary historical past and turned it into one thing unexpectedly interesting for the rest of us. In this hushed but theatrical eating room, Swiss-born chef Daniel Humm takes the entire farm-to-table movement, imbues it with a little bit of French savoir-faire, and, like an alchemist, comes out with the quintessential New York restaurant. Indeed, the sense of place here comes not just from the regionally grown and produced ingredients, but from Humm’s understanding nod to New York’s culinary tradition. Pristine carrots, for example, get turned into a lightly whimsical take on steak tartare; sturgeon (delivered to the desk under a smoke-crammed cloche) is served with the restaurant’s tackle an every thing bagel.
And like his spectacular lacquered eel, which Bottura serves with saba and polenta to symbolize the apples and corn the eel would encounter on its way up the close by Po river, his dishes are made extra evocative by the tales that accompany them. ach year, fantastic diners, restaurateurs and food writers—I’m within the final group—try to read the annual World’s 50 Best Restaurant listing like tea leaves, searching for tendencies, or on the very least, a coherent theme.
But as in previous years, the 2014 edition, which was announced in London late last month, defies unifying logic. The eating places that made the full listing of 100 range from David Chang’s decidedly informal and unsedate Momofuku Ssam Bar, to Alain Ducasse’s paragon of plushness, Louis XIV, in Monaco. That said, prior to now several years, the very best-rating positions have tended to go to eating places that stability at least a level of luxurious with an embrace of innovation. Mountain pine, juniper flower and local spices are chosen fastidiously among producers of the area to create deliciously distinctive, yet traditional dishes. Widely thought-about to serve some of the greatest sushi in Tokyo, the ambiance at this three-Michelin-starred restaurant is surprisingly relaxed contemplating the excessive calibre of its meals. Chef Saito is happy to chat with the shoppers, clarify the menu, and even pose for photographs. Saito makes use of aged fish and carefully managed temperatures to create his tender sushi.