In very close collaboration with Alain Ducasse and Gerard Margeon, Shichiken has crafted this exceptional sparkling sake. Alain Ducasse Sparkling Sake was inspired by Alain Ducasse’s terroir, whitch is the Mediterranean Sea.
Ryogo Kitahara, following the inspiration and recommendation received from Gerard Margeon, Chef Sommelier for Ducasse Paris, matured the sake in cherry barrels and perfected through second fermentation in the bottle. A bouquet of white cherries emanates from the juicy burst of the bubbles, bringing sweet and bitter waves from maturation in barrels, and leading to a calm and pleasant finish.
The water of Yamanashi and the inspired Mediterranean Sea were the foundation of the Sparkling Sake Alain Ducasse, created by Gerard Margeon and Maison Shichiken.
There two types of restaurant guests (sheep) that always follow the best restaurants in the world: Those who enjoy the view and go for the photo album and those who enjoy the food and wine. I prefer to enjoy the food and wine, instead paying a fortune just to see the view! In this case i present two restaurants with fake views and expensive menus.
It is probably the restaurant to enjoy the view. When i look for a restaurant to eat, I always look at some restaurant guides like: the Tripadvisor, Relais & Châteaux, Michelin Guide and les grandes tables du monde . In the alternative a book like "Where Chefs Eat: A Guide to Chefs' Favorite Restaurants" by Joe Warwick can be a good source, a newspaper review by a food critic or a simple review on Time Out...
Sublimotion it is located in Sant Josep de sa Talaia, Ibiza, Spain. It is run by a Michelin 2-star chef Paco Roncero, known for molecular gastronomy in cooking. The restaurant is considered the most expensive in the world with an average price of €1900 person. More than Urasawa and Per Se.
The reviews should be higher if you expect to pay this range of prices for a meal. The restaurant has a lot of multimedia experience and entertainment. I don't think that this is the future of the luxury restaurants. For what I read it looks a pretentious space where you can gather ultra rich people to have fun while they eat food that they don't even know how to taste. I already had a similar experience in Belcanto restaurant, where the waiters play terrible theater while they need to justify why they serve expensive food.
Honestly I don't enjoy being interrupted all the time by waiters while I am in the middle of a business conversation. Specially when they ask for things that you don't need. I do expect silence and a higher level of knowledge in the conversation. I also don't like when the waiters are listening to the conversations... Being said, I don't think I would go to this restaurant.
Ultraviolet it is a restaurant run by the chef Paul Pairet. Like Sublimotion, it is also a single-table restaurant with multimedia screen, in Shanghai, China. It has3 Michelin stars. Most of the reviews i read about this restaurant are good so far... From my experience with Michelin stars restaurants, one or three, if you choose a complete set menu, you will end up in the bathroom by the end of the meal. More stars, bigger the bill! A 20 course meal it is something that no one should experience. It is like a perfume boutique with many fragrances to taste, but once you try more than 3, you just can not smell the others. And that is a waste of money, resources and time...
The restaurant has a range price between 500 and 700 euros. A big difference if we compare with Sublimotion.
Michelin Chefs - the top 3-star restaurant in the world. Post by Francisco Lacerda, 25th January 2021
El Bulli was considered by most of all Michelin Chefs the top 3-star restaurant in the world. Near the town of Roses, Catalonia, in Spain, was run by chef Ferran Adrià and driven by the culinary ideas of Albert Adrià. Our selection it is based on the latest Michelin Guide for 3 Michelin Stars. According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey"!
Kikunoi Honten, Kyoto, Japan
Kitcho Arashiyama Honten, Kyoto, Japan
Robuchon au Dôme, Macau , China
Caprice, Hong Kong, China
Sketch, London, UK
Alain Ducasse at The Dorchester, London, UK
Le Louis XV - Alain Ducasse à l'Hôtel de Paris, Monaco
Alain Ducasse au Plaza Athénée, Paris, France
Les Prés d'Eugénie - Michel Guérard, Eugénie-les-Bains, France
L'Oustau de Baumanière, Les Baux-de-Provence, France
Pic, Valence, France
Le Cinq, Paris,France
Le Pré Catelan, Paris, France
Alléno Paris au Pavillon Ledoyen, Paris,France
Per Se, New York, USA
La Pergola, Rome, Italy
This year will be full of suspense as THE BEST CHEF changes the way they present the 100 new annual candidates – that in 2021 come from 35 different countries – selected by THE BEST CHEF’s group of independent partners composed by professionals working within the gastronomic world.
Starting on February 25th and during a 100 days, THE BEST CHEF will announce one candidate per day in no specific order via their social media channels that reach almost 1,5 million followers.
One June 6th, THE BEST CHEF begins the voting process, where all the chefs included on last years’ list (plus the previous mentioned group of independent professionals) and the new 100 candidates will be invited to vote for their peers to name 2021’s TOP100 AWARDS. The voting for the publicly awarded Fol-LOVERS Award will begin in July and last for a month.