Oaxen. Punto MX. Gaggan | Gaggan Anand. A Kolkata native, showed his passion for cooking from an early age and, till this day, presents many of his mother’s home style recipes. After finishing his diploma in Hotel Management he worked in Taj Group at Orient Express and Zodiac Grill. As a young chef of just 22 had the honour of cooking for former US President Bill Clinton. He has also travelled with His Excellency Abdul Kalam, the former President of India, personally taking care of all his culinary needs. Having achieved all of the goals in India, Gaggan came to Thailand in 2007. Taking the helm at contemporary Indian restaurant Red Bangkok he quickly established a reputation as a talent to be recognised; food critics soon heralded his food as revolutionary.
Indeed, the international press compared Gaggan’s work to that of chefs at international Michelin-starred restaurants. Gaggan was the first Indian and just the second Asian ever to enter through the hallowed doors of this extraordinary laboratory. Nectar - Menu. Restaurante Diverxo.
Welcome. Thoughtfulness can be tasted Geranium is a lucid, light and dynamic kitchen. Our mission is to create meals that involve all our senses - restores, challenges and enriches. "Dynamic means force and stands for the living formative forces of nature. These forces are not visible, but their biologic "footprints" are. The effects can be seen if one learns to observe and understand the connections between the formative forces and the physical matter of all organisms". Dinner in the canopy The restaurant is situated on the 8th floor in Fælledparken (Common Gardens) in the center of Copenhagen, from where one can follow the seasons' journey through the tree crowns, catch glimpses of the citys green copper roofs and just see the windmills of Oeresund.
The location emphasizes Geraniums vision of gastronomic clarity and diversity. Es Molí d´en Bou. Tomeu Caldentey. Gastronomía - Hotel Arts Barcelona. Gallery and photos of gastronomic food. | Pied à Terre. People | Grace Restaurant - Chicago. Curtis Duffy Born and raised in Columbus, Ohio, Curtis Duffy knew early on he had a passion for cooking. In 2000, he left Ohio to work at the legendary Charlie Trotter's in Chicago. After three years at Trotter's, Duffy accepted a position as Pastry Chef at the esteemed Trio, where he was recognized as "Best Innovative Pastry Chef" from Food & Wine.
Duffy met Chef Grant Achatz at Trio, and in 2004, they left Trio to open Alinea, where Duffy worked as Chef de Cuisine. Alinea skyrocketed to fame, being named the "Best Restaurant in America" by Gourmet just a year after opening, and is widely recognized as one of the best restaurants in the world. In 2008, Duffy took his impressive skill set to Avenues (The Peninsula Chicago) and was instantly celebrated for his thoughtful, progressive and imaginative cuisine by consumers and media alike. In mid-2011, Duffy left Avenues to begin making plans for his own restaurant, which opened in December 2012. Michael Muser Nicholas Romero. Fine Dining in Chicago | Trump Hotel Chicago – Sixteen | Michelin Star Restaurants Chicago.
SIXTEEN. Located on the 16th floor of Trump International Hotel & Tower® Chicago, the two star, Michelin rated, Forbes Five Star and AAA Five Diamond restaurant Sixteen presents a truly unparalleled epicurean experience. With Executive Chef Thomas Lents at the helm of our acclaimed team, this Chicago restaurant showcases a thoughtful approach to modern American cuisine, focused on sourcing the highest quality ingredients from around the world.
A protegé of Chefs Joël Robuchon, Michael Tusk and Jean Joho, among others, Chef Lents works to present exciting, gastronomical journeys, with a mission of introducing new flavor profiles to every guest. To complete the fine dining experience, the restaurant's 30-foot floor-to-ceiling windows afford panoramic views of Lake Michigan, the Chicago River and the Wrigley Clock Tower, complementing the team's cuisine with an equally awe-inspiring backdrop. Open for breakfast, lunch and dinner. Breakfast Daily from 6:30 to 11:00 amMenu Menu. Hotel Villacariedo (Cantabria) |Hotel Rural Cantabria | Abba Palacio de Soñanes 4*S. Www.thebazaar.com/the-experience. Oyamel Cocina Mexicana : authentic and creative Mexican cuisine in Washington, DC.
China Poblano. Photo Gallery di Gold, il Luxury & Glamour Restaurant di Dolce & Gabbana. Eventi Glamour Red carpet o private party? Shooting, conferenze, party: il Gold è la scenografia perfetta per gli eventi più glamour in città… Vai agli eventi. Mikla Restaurant. Palais Coburg. Chef Martin Nuart, who last worked with award-winning chef Silvio Nickol, has developed a special line for the second restaurant at Palais Coburg. Simple, but sophisticated.
Playful, but clear. Young, but experienced. And on warm days you can enjoy all this in one of the most beautiful gardens in the city. PS: In case you wonder who Clementine is and why she stays here in the glass house, stop by and we'll show you! Morning: From Carinthian specialities (yes, the chef is Carinthian) like haden (a kind of buckwheat polenta) and frigga (a cheese and bacon dish) to cake, sheep milk yoghurt and Viennese breakfast with various styles of eggs. Noon: Country eggs_eggs, spinach, pine nuts, white pepper. Afternoon: Warm potato bread from Joseph with foamed salt butter. Evening: Salmon_salmon, green salad, tomato, potato bread. It's not easy being a princess. » For your reservations please click here or contact us by telephone +43 1 51818 - 130.
Nigella Lawson. Restaurant Frantzén. Lg. Welcome to Lawrence Gardens Lawrence Gardens Banquets and Catering Services is conveniently located in the heart of Amritsar on the busiest street of Lawrence Road, has been serving clients for over 15 years at our unique banquet facility as well as at many off-premise venues. We specialize in serving fresh gourmet foods using only the best ingredients.
It is our pleasure to custom design a menu for you or you can choose from one of our many house menus, which include buffets, brunches, hors d'oeuvres, special barbecues, or ethnic specialties. Our professional bar service as well as catering capabilities are utilized at numerous other locations, --locations which we can recommend according to your likes and needs. From a selection of 5 banquet rooms and open party space, we look forward to serving you as per your requirements. CorporateEvents. Through Vikas Khanna Hospitality Group, you can bring the experience and expertise of great hospitality and creativity to intimate dinners or grand corporate events. We have the credentials and talent to ensure that your affair is executed to perfection.
Vikas Khanna Hospitality Group is the recipient of numerous awards and mentions, particularly for its imaginative food and blend of traditional and modern Indian cuisine. And it has legions of loyal and passionate clients, both corporate and social, who entrust every meeting, party and reception to the company's capable hands. RICE BAR La Bomba : arroces del mundo. Restaurante Jardín. El Danny’s gastrobar se encuentra en la planta baja, adyacente al Bistró del Jardín, ofrece una gran barra y una sala cerrada con ventanales.
Macarena ofrece alta cocina en miniatura a base de Tapas, una gran selección de vinos del mundo, con un concepto informal y al más alto nivel gastronómico. Simon Rogan. Uc. Trinity Restaurant | Portugués cocina. Stefan Wiesner - Avant-garde natural cuisine. Dinner by Heston Blumenthal - Mandarin Oriental, Hyde Park, London. Els Brancs - Restaurante gastronómico en el Hotel Vistabella, Roses (Costa Brava) The Anchor Riverside - Food. Welcome to The Anchor A personal message from our award winning Head Chef, Daniel Watkins. "The kitchen team and I would like to offer a warm welcome you to The Anchor. We're all incredibly proud of the reputation for food excellence we've built since joining three years ago and we've worked hard to develop menus that are diverse, balanced and bursting with flavour using only the finest, locally sourced ingredients available.
Both the team and I look forward to seeing you at the Anchor soon". Working withwhat's in season. Head Chef Daniel Watkins is passionate about the 'field to plate' philosophy. He believes that by working with the seasons and sourcing produce that's as local as possible, every fresh ingredient is used when it's at its very best. To make a reservation call 01702 230 777 Or use our 'Find a Table' online booking tool below, but please note this tool will only cater for bookings of up to 4 people, so just give us a call if you have a party of more than 4 people.