The Dallmayr delicatessen in Munich is one of the most famous delicatessen stores in Munich. Year after year, it attracts more than 1.4 million tourists from all over the world, and it is also very popular with the locals. Dallmayr does not only sell gourmet foods, but it also produces a wide range of items, like amazing chocolate, coffee and salmon. A lot of these items are also used in the restaurant located on the second floor. Now the Restaurant Dallmayr isn't your typical delicatessen cafe, it is an excellent one Michelin-star restaurant serving modern and elegant food The Chef Diethard Urbansky runs his kitchen on two principles: - Form follows function. He only ever uses produce that he has rigorously inspected, and does not tolerate any unusual changes in taste, aroma, or texture. - Less is more. Nothing is merely decorative; taste is everything. When you enter the building, you have to ring a doorbell (our dinner started at 8 pm), which almost made it feel like a private club. You enter the delicatessen store and the aromas are amazing. After taking the stairs to the second floor, you sit down in a very simple and neutral dining room. Sommelier Julien Morlat ensures that guests at Restaurant Dallmayr also have the perfect selection of wines during their visit. He offers knowledgeable and passionate advice, helping people choose from more than 600 wines on a perfectly ordered wine list. The service throughout the dinner is also on point. We ordered the 8 course tasting menu with a great selection of wine. We started the dinner with three amazing Amuse Bouches - I especially liked the final one - a bone marrow broth that was so elegant and rich, I could have asked for a gallon of it. After the appetizer, the menu started with a pork chin and sardine combination, that just melted in your mouth. It was followed with maybe the best course of the night, a lake trout with an onion-stock that was simply mind blowing. It was so good that everybody at the table just sat in silence and enjoyed the food. The trout was cooked perfectly and rested on some marinated dandelion that added a very unique flavor to the dish. The next course was a piece of ray, with an interesting birch sauce with elder blossom flowers. The elder blossom created a very elegant flavor profile and made this dish a standout. The kefir also gave the dish a sharpness and a balance that was needed. Before the main course we enjoyed a huge king prawn with my new favorite fruit, white peach. I have had it quite a lot over the last couple of weeks and it is a great compliment to a lot of dishes. We also had a nice palette cleanser consisting of melon and cold mozzarella. The main course was one of the better lamb dishes that I have had. A sous-vide cooked lamb saddle with white beans and tomatoes - i know it doesn't sound very exciting but it was delicious. To finish off a wonderful meal, the menu ended with goat cheese, a green apple dessert, a medlar (a form of rosebush) dessert and finally some petite fours. They were all great but my favorite was the green apple, with mint and PEAS....yeah, peas...and it work as a dessert!!! To summarize, Dallmayr is an excellent restaurant. Meals are served on the finest hand-painted Nymphenburg porcelain plates. Wine can be savored from hand-blown glasses made to order from Theresienthal crystal glass factory. It is luxurious, it is very tasty, and it is the finest gourmet dining in Munich. Don't miss it!!
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Hans Haas and his restaurant Tantris in Munich has two Michelin stars and makes this restaurants one of only a few in Munich that can boast truly world class dining experiences. It has an extraordinary dining room, decorated in the style of a 1970s disco lounge. Orange is a dominant color, and when I say dominant color, I mean, it is everywhere. Walls, ceilings, flowers...everywhere!! It is tacky beyond reason, but somehow it works. It might be because Tantris can back up the flamboyant interior with some serious food. After soaking in the atmosphere, I settled on the 8 course degustation menu. The food offered includes some interesting and imaginative combinations. It is modern international cuisine with some strong German influences. Beautiful plating, decent size servings and impeccable service. The course started strongly with a flavorful Amuse Bouche. Just enough to get the taste buds going. It was followed up by one of the best courses of the night, a duck liver terrine with foie gras. Intense, extremely rich and with so many flavor combinations it almost made your head spin. A fantastic dish!! After the amazing start the chef served us a lobster with a rich, deep broth/Madeira sauce with flavors that lingered in your mouth for a long time. Rich, generous, and tremendously rewarding. The vegetable puree had vibrant colors and was silky smooth. After the lobster, we had the best course of the evening. A butter-confit turbot that was cooked to perfection. It is easy to abuse a delicate fish like the turbot, but the chef managed to serve a magnificent fish. It came with a rich broth that I could have enjoyed by itself, but together with the fish and and the artichokes - WOW!!! After the fish we enjoyed a great glass of 2007 Vin de Pays des Bouches du Rhones. It worked great together with the next two courses, an oxtail consomme and a venison. Both courses were good but faded somewhat after the turbot. The venison was served with a curd Spätzle, not my favorite but it was interesting The venison marked the ending of the savory part of the dinner. We transitioned to the sweet section with a wonderful goat curd. I am not a big fan of goat cheese but this was rich, with some crunchy croutons and sweet honey to balance the sharpness of the goat cheese. We then enjoyed a perfectly cooked pistachio souffle with plums. Great combination. Before we ended a wonderful meal with some petite fours, the chef served the best dessert of the day. A Chocolate creme brulee with banana ice cream. When reading the menu it felt too simple and to be honest, not very exciting. But the course served was vibrant, rich and beautiful. A complete surprise and a great way to end a dinner. Tantris is a wonderful experience and the food was constantly outstanding. Hans Haas and his team has done a tremendous job and the service is perfect. If you are up for a special treat and not looking for too much of an experimental kitchen, than visit Tantris and enjoy a solid dining experience. Because of the size of the restaurant, it is pretty large, they also have an excellent wine collection. It is not cheap, but the quality and the service makes it worth a visit. Especially if you are tired of the drunk tourists in the beer halls.
Sometimes when you revisit a restaurant you get disappointed, the food doesn't taste the same, the chef hasn't reinvented himself, it is the same old menu, and nothing is really better. Chef Andre does not fall into this trap. My second visit to Restaurant Andre was even better than the first one. The food was fresh, invigorating, exciting. The service lead by Stepan Marhoul was impeccable as always, the wine pairings was whimsical but spot on. Th restaurant had improved on every level. I believe Andre Chiang is Singapore's and maybe Asia's best chef, and next year it should be ranked even higher on the Top50 list of best restaurants in the world. To support this claim - here are the pictures of what we had. Les Amis, the French translation of ‘The Friends’, is located in the heart of the Orchard Road shopping district in Singapore. Chef Sebastien Lepinoy uses classical French technique with Asian aesthetics when he cooks. He incorporate elements of what he has seen and tasted during his stay in Asia into his menus so that it will complement the local climate and palates.And in some of the courses we had you can really taste these influences. Sometimes it is amazing, and sometimes it somewhat misses the mark. But more about that later. When visiting Les Amis we tried the 7 course tasting menu. It has a nice variety of courses and any menu that kicks off with caviar is a winner in my book. The first course is a delectable angel hair pasta with oscietra caviar and it is wonderful. The saltiness of the caviar works really well with the lightness of the pasta. A great start to the menu. The second course is even better. The brilliance in combining seared foie gras with french river eel is fantastic. Smoky eel, soft and silky foie gras and then some sesame seeds and oil with some miso and you have a perfect combination. This is so good, and clearly the highlight of the evening. The third course is a disappointment. In theory the combination of truffles and jelly chicken broth sounds exciting but this was bland. The fourth course however, was another winner. The Black Truffle is back and it is back with a vengeance. Instead of losing itself with the chicken jelly, it compliments a fantastic mushroom tart. The mushrooms are cooked to perfection and it is a wonderful combination with several layers and a lot of depth flavor wise. The wine list has been a recipient of the Wine Spectator’s Grand Award, one of only 3 Grand Award winners in Asia since 1996. And it is well deserved, the wines that we order went very well with the food. The next course was a turbot, with a traditional choron sauce. The fish was cooked perfectly and the choron sauce complimented the fish in a good way. A solid dish, not spectacular but very good. Before moving to the dessert, the menu ended with a grilled tenderloin, dry aged. The beef was tender, juicy and cooked medium rare. The star in this course was the white asparagus though, cooked really well, soft and with a little crunch. I am not sure how I feel about the asparagus being the star in a beef course, but the asparagus deserves the credit. The final course was the dessert and it was somewhat underwhelming. Ice cream and cherries, it wasn't bad, it just wasn't the exclamation point you want when you eat at a great restaurant. Overall, the food and experience was a pleasant one, which is what one should expect from such a reputable place. The staff was fast and very attentive, we were able to get through the menu in 90 minutes which was perfect for us that day. Given the price tag though and its ranking on the Pellegrino list, expectations was higher and I would say that the place didn't wow me consistently. It is solid french food, executed very well, but besides the Foie Gras with the River Eel, nothing else blew me away. We ended the dinner with a double espresso and a a lovely piece of chocolate. I enjoyed the dinner thoroughly but I still feel somewhat disappointed. The menu needed another showstopper course to be really great.
Derived from the ancient Sanskrit word for ‘bowl’, Jaan is an intimate, 40-seat restaurant dedicated to showcasing the finest in Artisanal French cuisine in Singapore. Jaan is located on the 70th floor of Swissotel TheStamford in Singapore and it has breathtaking views of the city. But you shouldnt come to Jaan for the views, you should come for the food. The wonderful menu by Chef de Cuisine Julien Royer is built around a strong passion to showcase the freshest ingredients through french beautiful dishes. You have several menu choices to decide between but if you truly want to enjoy the cuisine you should go with the artisanal menu, a 10 course degustation menu, with some of Chef Royer most impressive dishes. The dinner starts with a wonderful collection of Amuse Bouches to get your taste buds warmed up. The Beetroot Macarons and the Mushroom tea were spectacular standouts. The Macarons are simply stunning - and you just wish you had a few more. The service at Jaan was impeccable during our visit and they have a very nice wine selection as well. When asked for some nice wine pairings, our waiter brought out some very nice choices that really supported the food. The next course were very good. We had an oyster that combined with some fennel and Iberico ham really hit the mark. Iberico ham and oysters are a perfect combination where the saltiness of the ham extends the taste of the oysters. After the oyster, the menu delivered a very tasty wild langoustine, fresh and sweet, wit some complimenting peas and mints. We also had Jaan's garden - a wonderful combination of summer vegetables and herbs. The next course was a masterpiece dish. The 55' Rosemary Smoked Organic Egg makes a very dramatic entry with some liquid nitrogen and an egg shell nestled in an egg carton. They are cooked for precisely 55 minutes for a flawless poached egg. Some salty chorizo, potato and buckwheat and you have a standout combination that is probably my favorite egg dish so far ever. That is how good it is!! After this sensational dish, the following dish felt somewhat bland in comparison. A nice scallop with a wonderful miso caramel. There was nothing really wrong with this dish, it probably just suffered from following the great egg dish. I loved the ending of the savory portion of the meal, A great monk fish and a perfectly hay roasted pigeon. It is very easy to overcook pigeon which will make it dry but the kitchen produce this bird just at the right level of medium-rare. The dinner then moved over to the sweet part, great desserts where the Choconuts Tart stood out as a clear favorite. Different tastes and textures of Chocolate and Nuts - whats not to love!! The meal ended with a wonderful trio of petite fours, all exquisite and very flavorful. The coconut marshmallow was the best of the three. Jaan is a great restaurant, the service is fantastic, the food is wonderful and the views are breath taking. In 2014 it was ranked nr 100 on Pellegrinos list of the best restaurants in the world and they definitely deserve the accolades. Well done, I am looking forward to returning.
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