French bistros have a certain charm that lets them exist in a league of their own. Perhaps it is the embrace of a local restaurant, the assurance of some classical flavours, the moderate prices, or the use of established techniques that stands the test of time. Great bistros have beautiful pastries, fresh charcuterie, great wine lists. Café Boheme is one such place. It is a Sydney newcomer, but it’s quickly becoming a favourite among locals.
Studio at the Standard Copenhagen, is an exciting debutante in the vibrant Copenhagen culinary scene. Created by Noma co-owner Claus Meyer and Noma alum Torsten Vilgaard, Studio aims to reach for the lofty heights of Michelin Stars. And they have chosen a beautiful historic building – the old Custom House in Copenhagen – as a wonderful launching pad. After negotiating the stairs and a short walk along a beautiful hallway of the old Custom House, my wife and I found a warmly lit, open-concept restaurant with a beautiful view of the harbour. The vibe was great, everyone looked relaxed and determined to enjoy a great evening. Patrick, the affable restaurant manager and sommelier, promptly greeted us, and sat us in front of the open-concept kitchen. They were the best seats in the house, as we marvelled at the creativity and energy that makes this 40-seater work. Chef and co-owner Torsten Vildgaard was right in the thick of the action— tasting, plating and directing.
I remember laughing while watching early seasons of Top Chef because it felt that the constant comment of the judges was, “needs more acid.” At some point, it almost felt that the phrase was used when tasters couldn’t think of anything else to say. But, as I’ve aged and my tastes have definitely changed, I now find myself on an almost constant lookout for acidity in dishes to balance fatty foods and rich sauces.
Since my first child came along almost six years ago, I have never been apart from my family. Holidays were always taken with the kids, and since we don’t have hired help for the rugrats, they are pretty much attached to me at the hip almost every minute of everyday. Until a few weeks ago that is, when I embarked on a solo escapade to Bali, and spent three fabulous nights at the Mulia Resort, in Nusa Dua.
Naomichi Yasuda is the best sushi chef in the universe, and if you disagree with me, I feel sorry for you and your sad, bleak, existence. He is, quite simply put, the master, the sensei, the honey badger of sushi. Sushi Yasuda, the restaurant he co-founded in Manhattan and which he ran until 2010, is my favourite restaurant, period. To paraphrase one Anthony M. Bourdain, if a person doesn’t like Sushi Yasuda, we can’t be friends. When I moved back to Singapore in 2011, there was a nigiri-shaped hole in my heart; but now that Yasuda-san has opened his own restaurant in Tokyo, which I visited on my latest holiday, my life is once again complete.
If you are a foodie / epicurean nerd like me, you might think you know it all. But do you? Take this quiz and find out.
If you know all of them already, then congratulations! You are like a foodie encyclopedia. If not perhaps you will acquire some new knowledge that will take you that bit closer to becoming a foodie guru.
Ms Galatée Faivre comes from a family of winemakers and merchants, and grew up among the vineyards in Southern France. She has been a chief wine maker, consultant and wine critics for the past 15 years in France on the most famous French wine regions, and her family has been making or selling wine since the 1830s.
Those who know me will tell you that I am always the girl with a plan. Growing up in a fairly conservative family, I’ve learnt to think ahead—almost to a fault. Stepping into the year, I had a simple but lofty goal: plan less, do more. Starting with the kitchen.
Noma represents the pinnacle of Nordic culinary expression. The love child of René Redzepi and Claus Meyer, the restaurant has transformed into a creative hub of Nordic food exploration and creativity – attracting international attention and fame. We quickly entered the two Michelin star restaurant to escape the snow, and we were greeted by a hearty chorus of ‘welcome’ from a group of young international chefs.
This is a very belated post. I had, in fact, intended to publish this in December last year. But as too often happens, life got in the way. Nonetheless, I still wanted to tell all of you about a fabulous little (albeit unhealthy) lunch I had in November last year at Chef Jose Garces‘ Village Whiskey in Philadelphia, Pennsylvania, USA.