Heard of The World's 50 Best Restaurants? Here's a summary of the ones I tried already! Check also my article about the World's 1st Restaurant here.
Lamb's brain, seriously! | Alchemist, Copenhagen
From a fried cod skin caramelized dessert, a dish served in a human head to a tongue beetroot main course… a must read and try if you are a foodie like me!
You’ll notice I always have a dessert highlighted in the dishes... You know... life is too short to skip dessert!
Approaching Noma, known as the world’s most famous restaurant, you can’t help but feel the sort of thrill and butterflies (yes, I have butterflies for food and not my husband) that comes with a trip to a restaurant with so many accolades and awards. René Redzepi and his magical culinary team have built a culinary dynasty by focusing solely on seasonal ingredients from the Scandinavian region.
During winter, the water is the coldest, making it a prime time for Noma’s menu to showcase Scandinavian seafood (can't complain) and possibly the best dessert I’ve ever had in my life.
I liked:
Barbecued king crab with a black truffle sauce
Cardamon-scented toffee 'starfish'
Seafood Menu, Winter 2020
* The World's 50 Best Restaurant 2019 List: 2nd place
* Michelin Star Guide: 2 stars
The inventive fine-dining restaurant Geranium, Copenhagen is located at the top floor overlooking a beautiful park. The mix of nature and technology are at the heart of chef Rasmus’s progressive tasting menu: 17-plus inspired, artistic courses composed of organic and wild Scandinavian ingredients.
Rasmus Kofoed head chef of Geranium is the only Chef in Denmark to have earned three Michelin Stars and the only Chef in the world to have won the trio prizes at the prestigious Bocuse d'Or competition: bronze in 2007, silver in 2009 and then gold in 2011: a true culinary genius!
I liked:
Oyster 'Tartlets' with Cucumber and Truffle Seaweed
Scallop 'Red Stones' and Horseradish.
Winter Menu, Winter 2020
* The World's 50 Best Restaurant 2019 List: 5th place
* Michelin Star Guide: 3 stars
Alain Ducasse au Plaza Athénée, Paris
With no doubt, Alain Ducasse is one of the legendary leaders in classic French haute cuisine, (one chef I would love to meet!) His approach has led him to win several Michelin stars across his restaurants.
The menu centers on a fish-vegetables-cereal sustainable trilogy that promotes a healthier diet more in tune with nature. For example, all the fruits and vegetables used at Alain Ducasse au Plaza Athénée come from the Château de Versailles, with which the restaurant has an exclusive partnership.
Oh and the restaurant is so beautiful… couldn’t resist taking a picture in the middle of lunch service (anything for the gram, check it here)
I liked:
Refreshed Brittany Langoustines and Golden Caviar
Lizac Cherries, Rice in Milky Emulsion and Aniseed Agastache.
Summer Menu, Summer 2019
* The World's 50 Best Restaurant 2019 List: 16th place
* Michelin Star Guide: 3 stars
Restaurant Frantzén in Stockholm, Sweden is currently one of the best restaurant in the Nordic countries. If you’re looking for strictly New Nordic cuisine, you’re in the wrong place. The French and Japanese influences are too strong at Frantzén with complex and very beautiful small plates of food using luxury ingredients on a multiple course menu.
You can sense that Chef Björn Frantzén leaves nothing to chance – each dish is meticulously crafted and perfected before it reaches you. The highlighted dish below is just simply heaven on earth!
I liked:
French toast 'grand tradition 2008' with truffle
Winter Menu, 2020
* The World's 50 Best Restaurant 2019 List: 21st place
* Michelin Star Guide: 3 stars
Alchemist, Copenhagen
Alchemist, is a restaurant that gives new meaning to the phrase ‘over the top’ and ‘molecular gastronomy’.
The concept is at once hedonistic and high-minded; derivative and inventive; outrageously elitist and provocatively boundary-pushing. Chef Rasmus Munk has created a gallery-like performance art space – with no natural light, like a theatre – where the dining experience is turned completely on its head in the space of around 50 tiny but beautifully put-together courses that have a story of their own.
Dishes like ‘Food for Thought’ come inside a faux human head, where you remove the top to reveal sautéed fois gras. And his ‘Think Outside The Box’ wants to raise awareness of food waste by serving lamb’s brain and cherries, showing people all parts of the animal can and should be eaten. The surprise was the delicious candy I ate in the dark lounge upstairs, that turned out to include a red ant (I will repeat ANT yes... une fourmie) coated in honey and ginger cane stick. And that, my friends, is the Alchemist at its best.
I liked:
EVERYTHING! Yes all 50 dishes of them.. the perfect omelet, the potato croquette, plastic fantastic, the snowball, the pigeon, the amber (a candy with dead ants)... literally all 50 of them!
50-course menu, Winter 2020
* The World's 50 Best Restaurant 2019 List: N/A - opened in 2019, waiting for 2020 List
* Michelin Star Guide: 2 stars
What's next on my list?
3 names: Grant Achatz 'Alinea', Vladimir Mukhin 'White Rabbit' and Enrique Olvera 'Pujol'.
Have you experienced any of them?
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