The many travels in Europe and South America has open doors to visit more than 40 Michelin stars and venues in the top ten 50Best not accounted by the bibendum institution in 2019.
January and February are synonyms of inactivity for restaurants and leisure for the personnel. March has start lovingly with a visit to Oslo in Norway notably at Kontrast and Maaemo. This is amusing to discover the same guests were dining at both places. Both restaurants are astonishing for the unique quality of food and hospitality which are always coupled in high standard venues in Scandinavia. The level of service demonstrated by the Maaemo team is formidable with a welcome in French 100 meters away from the restaurant and a guard of honor. Katla, operated by an Icelandic chef is a favorite for a casual moment in Oslo. On the bars side, svanen and the hidden himkok are first-class in the capital.
The April destination is the gourmets european capital, Copenhagen in Denmark. The highlight was Noma and Geranium. The latter deliver world-class hospitality in the manner of Maaemo by being precise on the client needs. Noma has bring souvenirs for life with passionated gentlemen and ladies from all continents at the communal table. After a champagne cocktail under the veranda, the exclusive seasonal dishes stream like a salmon from a river to the sea. The experience finish with a visit to the kitchen and an explanation of operations.
Sweden and Germany are the May program. Agrikultur in Stockholm was remarkable. The kitchen is composed of the best young talents in town. Like an incubator, the future of Stockholm scene is coming from this place then dispatched to other venue when it is time for an intelligent move. Tim Raue in Berlin serves eight snacks and waiters adopt a relaxed style with their Nike running shoes.
Back to Denmark in August especially for 108, Barr and Amass. The latter is built into an industrial decor. The service attention, the sustainable cuisine, the best mackerel and the wine pairing selection is very Danish. The visit to the garden at the end of the dinner with a glass of empirical spirit makes the experience unforgettable. Back to France, The iconic hôtel du cap Eden Roc restaurant has sent an invitation for a lunch and discuss about Antibes Insider.
Statera, Maido, Kjolle and Central are on the list for September. Peru is not in the Michelin radar but present in the 50Best list. It is a new experience for the palate as the fish, vegetables, meat and other products like the hundreds of potatoes cooked with special conditions due to the difference of altitude between the sea and the mountains. The wines from South America make the list for the pairing. The gastronomy scene is growing fast in Lima. It may become a food hub in South America in the next decade.
In October, it is worth a visit in Amsterdam to dine at Spectrum in the Waldorf Astoria hotel and &Moshik. Both chefs are creative. Every course are tasty, savory and dress originally. Special mention to Sidney Schutte at Spectrum for the trompe l’oeil and the salty, sugary chocolates that end the experience by reintroduce all courses in a few last bites.
The year’s travel close with visits to contemporary cooking like Gastrologik and its Sweden farms products, Ekstedt fire pit and Sushi Sho omakase style in Sweden. It is terminus for now or continue the read with the innovative cuisine in Sweden article.