A Fine Dining Photo Blog
Alkimia
One Michelin Star
Barcelona, Spain
Dinner, 15 July 2013
Filtered tomato “water”, olive oil, bread crumbs and a slice of cured sausage.
Toast with truffle butter, anchovy and grilled vegetables
Sardine with ratatouille and black olives
Tomato, truffle, fresh cheese, fresh almonds
Blue bouillabaise with seafood
Natural cuttlefish with ink sauce and ginger
Prawn “A la Mano”. Poached and grilled on burnt bay leaf and sea salt
Veal kidney with coffee crumble
Royal Duck
Wild strawberries, cream and cirtus
Chocolate with burnt rum ice cream
Pine nut sponge dusted with coffee and lime
Passion fruit sorbet wrapped in white chocolate
Chef: Jordi Vilà
Current michelin star rating 2013: One
Carrer de la Industria, 79 08025 Barcelona, Spain
http://www.alkimia.cat/?lang=en
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Leon K
Comerç 24
One Michelin Star
Barcelona, Spain
Dinner, 13 July 2013
Monkfish, black shisho, black garlic, smoked trumpet of the dead infusion, dashi and sesamy oil.
Cauliflower with ginger and rice vinegar.
Tomato sauce, mozzarella, anchovies, cherries and greens
Beach shrimp ceviche with shrimp granité, ceviche granite, peach ice cream and coriander.
Cockle spheres with dashi, black shisho and herbs
Sardines with orange and fresh wasabi
Egg, truffle and mushroom bouillon
Cod with chard, chickpeas and miso.
Whiting with Mediterranean vinaigrette
Beef sirloin with turnips
Cheese.Chocolate, goat milk foam, cherries.
Azafran: Apple and vanilla purée, caramelized apple, mocca crumble, saffron ice cream, toffee and chocolate.
Turrón cream dipped in chocolate with coffee purée, deep fried almonds and “sigard neula”
Conguitos.
Peanut ice cream with chocolate and cocoa powder on a brownie with peanut purée and crispy corn.
Strawberry gelée with balsamico marinated tomato. parmesan, pine nuts, basil, vanilla ice cream and yoghurt foam
Back to front: Vanilla oreo with black sesame, wild pine nuts with chocolate, chocolate “gold bar”, matcha tablet.
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Chef: Carles Abellan
Chef de cuisine: Arnau Muñio
Current michelin star rating: One
Carrer Comerç, 24 08003 Barcelona, Spain
http://comerc24.com.mialias.net/
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Leon K
Yam’Tcha
One Michelin Star
Paris, France
Welcome tea. Thé Blanc “Blanc de Roses”
We chose the lunch “discovery” menu with tea and wine pairing.
Butternut squash, peanuts
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Tuna from south of france, mussels, sweet potato nudles
Steamed brioche
Steamed Lobster, egg yolk with soya, ginger and fresh tomatoes
The tea master
Pollock, potato puré with seaweed
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Roasted hanged chicken, savoy cabbage, shi take mushrooms, fresh almonds
More tea.
Fresh goat cheese with toast, honey, soya sauce and olive oil, biodynamic green tea.
Thé Rouge “Yixin”.
Sorrel cream, chocolate ice cream, raspberries and a brown sugar tuille
Thé Bleu ” Teiquanyin” fragrance
Thé Bleu Ooloong ” Shuixin”
We bought some tea to bring home.
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Chef: Adeline Grattard
Tea master: Chi Wah
Current michelin star rating 2013: One
4 Rue Sauval 75001 Paris, France
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Leon K
Passage 53
Two Michelin Stars
Paris, France
Dinner, 7 July 2012
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Passage des Panoramas
Our table
Wild salsify, poached in butter then grilled
Two kinds of butter, one spicy.
Zucchini velouté with basil sorbet
Crab, cucumber granité, horseraddish and a chilled soup of cucumber and verbena.
Langoustines an a couliflower puré with raw cauliflower shavings on top.
White aspasagus, parmesancream flavoured with iberico ham, fresh almonds and eggs mimosa.
Half a lobster with green peas, fava beans, turnips and wheat berries. The foam was green pea and fava as well.
Veal consummé with an eggyolk and pickled mushrooms
Bresse Chicken with roasted potatoes, mustard seed puré, lovage and lovage foam
Pigeon with carrot salad, carrot and almond milk puré and honey alcohol sauce
Creme brulée foam flavoured with elderberry and a honey sorbet. and on the side, a lime ice cream
Cherries and white chocolate
Almond dessert
Chocolate ganache tart with citrus
Canelés
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Chef de cuisine: Shinichi Sato
Current michelin star rating: Two
53 Passage des Panoramas 75002 Paris, France
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Leon K
Le Violon d`Ingres
One Michelin Star
Paris, France
Dinner, 31. June 2012
A lot of choices in the alacarte, but we went for the surprise tasting menu.
Chilled white bean soup with fresh goat cheese.
Soft boiled egg with truffle, green salad, crutons and truffle toast.
Steamed red mullet filet and a tartelette with garlic, onionconfit, mozzarella cheese, basil and dried tomatoes.
Quail stuffed with foie gras served with peas and carrots.
Raspberries with mascarpone cream, meringue and a lime and ginger sauce.
Madeleine and soft caramels for petit fours
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Chef: Christian Constant
Chefs de cuisine : Jérémie Tourdjman and Alain Carrere
Current michelin star rating 2012: One
135, rue Saint-Dominique, 75007 Paris
http://www.maisonconstant.com/eng_violon.htm
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Leon K
Kei
One Michelin Star
Paris, France
Dinner, 20 June, 2012
The dining room
Biscuits with foie gras terrine and ginger jelly
Butter and fleur de sel
Table decoration. A purple orchid.
Onion sorbet, tomato concasse, basil powder and char caviar
Salad of vegetables from Joel Thiebault, house smoked salmon, yoghurt dressing, spice bread crumbs
Cucumber jelly, chilled avocado soup, green apple sorbet
Lobster claws, strawberries, green beens, fresh almonds, spice salt
Sea bass with crispy skin, choritzo emulsion, zucchini and and green pea puré. Herb oil was drizzled on the plate at the table.
Lobster tempura, pesto and curry
Pigeon on crispy salad
Porc with purple potato espuma
Cheese
Strawberries and Raspberries, strawberry sorbet, basil ice cream, merengue and strawberry tuille
Chocolate ganache with crumbs that popped in your mouth, caramel cream in a crispy caramel pipe and a goat`s milk sorbet
Madeleine with salty caramel dip. a spoon with a green tea sphere and a peppermint leaf dipped in sugar.
Chocolate ganache.
whiskey and cognac.
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Chef: Kei Kobayashi
Current michelin star rating 2013: One
5 rue Coq Héron 75001 Paris
http://www.restaurant-kei.fr/welcome.html
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Leon K
Le Cinq
Two Michelin Stars
Paris, France
Lunch, 18. June, 2012
Dining room
In addition to the big a la carte they had a set lunch menu with two choices for entres, two for mains and two for dessert. We all went for the set menu but chose different combinations and added cheese as well. I asked for a different dessert I had read about in advance and that was no problem at all.
Champagne Diebolt-Vallois Champagne “Blanc de Blancs Prestige”
Snacks with the bubbles. pickled maquerell, parmesan crisp, buscuit with radish butter
Two different kinds of butter in small bell jars. One regular and one with sea weed.
Deep fried shrimp heads on the left, curry prawn in the middle and a chilled green pea soup with onion compot on the right.
Burgundy snails with watercress cream and garlic preserve
Served with the snails. Spicy eggplant crisp, radish, black olive tapenade
Crab salad with japanese radish and herbs
yellow wine jelly
John Dory roasted with ginger, semi-dried tomatoes, onion ravioli with terragon, peppersalad
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Premium black angus steak, cherry chutney, black olive tapenade.
Beef tartar with kapers and brown mushrooms, potato chips, olive oil caviar.
Cheese cart
Cucumber jelly, sheep milk sorbet, pickled kumquat, black olive tapenade
After eight gateaux
Green tea granitè
Raspberry Saint Honorè, eau-de-vie ice cream
George V style Paris-brest filled with hazelnut ice cream and lemon sorbet on the side.
Coffee
Petit Four trolley
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Sweets to bring home.
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Chef de cuisine: Eric Briffard
Sommelier: Eric Beumard
Current michelin star rating 2013: Two
31 av. George V F – 75008 Paris
http://www.fourseasons.com/paris/dining/restaurants/le_cinq/
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Leon K
Jean-François Piège
Two Michelin Stars
Paris, France
Dinner, 2 May, 2012
Five different snacks. Clockwise from the left: Deep fried ball with snails and herb cream. Sugar salted salmon with dill and puff pastry. Puffed pizza with black olives. salty cracker with smoked ham and mustard. And in the middle: crisps with a yoghurt-liqourice dip.
Three people in our party. We all chose three ingredients. The same two starters but different main courses for all of us.
Cheese and desserts were the same for everyone.
Asparagus from Provence, cream of fresh cheese, asparagus juice and parmesan.
Baguettes
Poached lobster and pan fried foie gras in a morel bouillon. Toast, herbs and morel-parmesan crisp.
The dining room
Veal sweetbreads with morel vinaigrette and mushroom sauce.
Pigeon stuffed with foie gras, black olive sauce, potato confit, potato crisps and a green salad.
Wild turbot with herb cream and root vegetables.
Cream cheese with strawberry sauce
Chocolate, caramel and passionfruit.
Merengue with rhubarb cream, dried rhubarb and strawberry.
Ile flottant with caramel. Vanilla sauce in the center.
Custard with black tea.
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Chef: Jean-François Piège
Chef De Cuisine: Marc Favier
Current michelin star rating 2013: Two
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Leon K
Benoit
One Michelin Star
Paris, France
Lunch, 30 April, 2012
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We were three people and picked three dishes each from the ala carte and from the menu of the day.
First some snacks. Warm gougeres…
… and rillette of duck for sharing.
Parisian ham with spring vegetable Macedonia
Snails in the shell
Patè in pastry crust.
Sole Nantua, crayfish and spinach.
Duck breast
Asparagus from Provence with a truffle mousselline sauce.
Chocolate cake with crispy praline and hazelnut ice cream.
Profiteroles with vanilla ice cream and chocolate sauce
Mille feuille
Pralines
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Chef: Alain Ducasse
Chef de Cuisine: Eric Azoug
Current Michelin Star rating 2013: One
http://www.benoit-paris.com/
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Leon K
Ze Kitchen Galerie
One Michelin Star
Paris, France
Menu
The dining room
Brill carpaccio, citrus, mango.
Thai buillon with beef raviolis.
Pasta, asparagus.
Mackerel, Kumquat-sesame condiment
Grilled Suckling pig, gnocchi, curry jus, mostarda vinaigrette.
Marinated pineapple and mango. Coconut, passion fruit, lime.
White chocolate and wasabi ice cream. Pistachio, torrone, red tea emulsion.
Chef : William Ledeuil
Current michelin star rating 2013: One
4 r. des Grands-Augustins F – 75006 Paris 06
http://www.zekitchengalerie.fr/
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Check out my first visit to Ze Kitchen Galerie here
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Leon K