My favourite dishes of 2016 - part 1: fine dining around the world
2016. december 22. írta: világevő

My favourite dishes of 2016 - part 1: fine dining around the world

I collected the best dishes from what I have tasted this year. Geographically, it turned out to be a very diverse list, as well as with regards the flavours and styles. First, I selected the fine dining dishes, but it wasn't easy to narrow down my favourites.

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The highlights of my year of eating my way through the world:
(the order is roughly chronological) There's a link if I have already posted about the restaurant.

Ōtoro sushi, Sushi Saito, Tokyo. A perfect sushi made of the most noble part of the perfect tuna.

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Wagyu and rice, Jimbocho DEN, Tokyo. Incredibly simple and inexpressively divine. Perfect ingredients and perfect technologies is all what is needed.

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The season's first apple. Noma, Copenhagen. Fresh and fruity, amazing appetizer.

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Clear broth with vegetables. Mibu, Tokyo. In this dish, there's everything that needs to be known about the Japanese kitchen: maximal respect of the ingredients, artistic exigence and strong symbolism.

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Blackberry, sorrel, fir. Atelier Crenn, San Francisco. Like a new Nordic dessert: lot of acidity, slight sweetness, huge favourite! The ice cream has an airy texture, it's extremely light and melts in your mouth immediately. A sparkling lemonade with lavender and thyme to accompany it.

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(Snow) crab with cured egg yolk. Noma, Sydney. Very simple at the sight, diverse, special and delicate in flavours and texture.

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Marron (a huge Australian crayfish) with sweet and sour pumpkin seed. Attica, Melbourne

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Hake. Salted hake, Finnish caviar, parsley roots in buttermilk sauce. Geranium, Copenhagen. It's rightly one of the signature dishes of the restaurant, it has everything what Geranium stands for.

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Cold udon with quail egg, served in ice bowl. Tempura Matsu, Kyoto. It's very refreshing in its appearance and flavours, an impressive dish with perfect quality home-made udon.

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The winning fish plate from Tamás Széll at the Bocuse d'Or Europe. (Official Bocuse d'Or photo)

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Pirarucu (a fish from the Amazonas), açaí berries, pimenta de cheiro (aromatic pepper), skin of the pirarucu, banana mash, aviú (tiny shrimp). DOM, Sao Paulo

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North Sea flavours. L'Air du temps, Liernu. Tomato and shrimps [a sophisticated version of a Belgian classic]

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Caprice. Garlic ice cream, lemon gel, burnt pumpkin, pumpkin sponge, hay panacotta, tapioca crisps with caraway, caraway powder, chrysanthemum petals as decoration. Babel, Budapest. A very exceptional combination, unbelievably exciting and unique.

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Chilean pike-perch, zarzuela sauce, onion variations. Fish market Budaörs, dinner party. Incredibly tasteful fish, and the ratatouille-like garnish/sauce is also a hit: a pepper-tomato sauce recalling the Catalan fish stews. High standard.

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Baba. Reinstoff, Berlin. A great game, simple yet complex flavours, perfect balance between sweet and sour.

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Foie gras (Label rouge duck liver (Fermier des Landes), Criollo cacao nibs, Millac fleur de sel, Benin pepper) Table, Paris

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Cauliflower mousse with vanilla, coconut milk ice cream. David Toutain, Paris. Incredibly simple yet such a pre-dessert that requires full attenion.

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These were my 2015 favourites (in Hungarian).

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