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Mumin

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  1. Hi Last week we visited Noma, Geranium and Paustian v Bo Bech and were rely happy with all tree restaurants but if I would choose one it would be Geranium. They got 1* and rising for the second this year. The chef Rasmus Kofor has participated in the Bocuse dòr competition to times 2 and 3 place. The total experience was terrific. One of my best meals ever. Noma also rely good the focus on the product is amassing. It is a unique restaurant. At Paustian it was more focus on the techniques then the otter to. But also rely good. Have a good time and eat well. Mumin
  2. Could not find anything on Restaurant magazine 50 best restaurants 2008 Here is the list so we can start arguing on what is right and what is wrong. Congratulations to Rene Redzepi and Noma that is now among the 10 best in the world. http://www.theworlds50best.com/2008_list.html 1 El Bulli Spain World's Best Restaurant Best in Europe 2 The Fat Duck UK 3 Pierre Gagnaire France 4 up 3 Mugaritz Spain Chefs Choice 5 down 1 The French Laundry USA Best Restaurant in Americas 6 up Per Se USA 7 down 1 Bras France 8 up 2 Arzak Spain 9 down 4 Tetsuya's Austraila Best Restaurant in Australasia 10 up 5 Noma Denmark 11 up 10 L'Astrance France 12 Gambero Rosso Italy 13 up 11 Restaurant Gordon Ramsay UK 14 down 1 L'Atelier de Joël Robuchon France 15 down 7 Le Louis XV France 16 up 18 St JohnUK Highest Climber 17 up 1 Jean Georges USA 18 up 2 Alain Ducasse au Plaza Athénée France 19 Hakkasan UK 20 up 6 Le Bernardin USA 21 up 15 Alinea USA 22 up 6 Le Gavroche UK 23 up 8 Dal Pescatore Italy 24 up 5 Le Cinq France 25 Troisgros France 26 down 15 El Celler de Can Roca Spain 27 Re-entry L'Hotel de Ville - Philippe Rochat Switzerland 28 down 14 Hof Van Cleve Belgium 29 down 2 Martin Berasategui Spain 30 down 13 Nobu London UK 31 down 9 Can Fabes Spain 32 up 9 Enoteca Pinchiorri Italy 33 Re-entry Le Meurice France 34 New entry Vendome Germany Highest New Entry 35 Re-entry Die Schwarzwaldstube Germany 36 down 20 Le Calandre Italy 37 up 3 Chez Panisse USA 38 down 8 Charlie Trotter's USA 39 down 4 Chez Dominique Finland 40 down 2 D.O.M Brazil 41 down 9 Daniel USA 42 up 3 Oud Sluis Netherlands 43 down 1 Ristorante Cracco Italy 44 New entry Asador Etxebarri Spain 45 up 5 Les Ambassadeurs France 46 down 3 L'Arpege France 47 Re-Entry Tantris Germany 48 down 9 Oaxen Skärgärdskrog Sweden 49 down 16Rockpool Austrailia 50 down 3 Le Quartier Francais South Africa Best in Middle East and Africa
  3. Hi I am going to Helsinki fore a week and need some help, so I dont miss any places. Plees skip the turist traps. I have a reservation for Chez Dominique for saterday dinner. The reeson I am going to Helsinki is that I am going to work in the kitchen at ravintola Olo. So I know wath I am looking for. But for the extra days friday, saterday and sunday I need lunch and dinner. Hope ther is som help to get. Thanks for in adwans
  4. Are they going to keep el celler de can rocca when they are opening the new place? It wod bee a shame to clos the original! I have just been there 1 time in 2004 but still.
  5. Hi Gabe. I was at elbulli as a stagier in 2005 We hade som alges ther allredy then. Do you know the names of the ones you use now? And then I whod like to know if som of the chef de parties is stil ther? I miss the place.
  6. I have a thing fore the cooking of Michel Bras and i realy love his book. Now I am thinking to get a reservation at the restaurant of Michel Bras. My question is if ther is sombody that have been ther resently. And mayby have som pictures of som plates or at least can tell me if the food experiens is worth the trip and cost!
  7. Well, our holiday plans are taking shape but it's been a bit of a hassle, especially as my Spanish/Catalan are worse than my mediocre French. We are booked in at El Celler de can Roca on Fri 26th August, and staying overnight at hotel Ciutat. The following day, we will get a SARFA bus to Roses and a taxi (or boat!) to El Bulli, and back again after the meal. Accomodation in Roses is also booked, so all that's left to organise is the return trip from Roses to Girona airport. Questions to those who live in, or are familiar with the area: 1. Should I try to book a seat on the SARFA bus (Girona to Roses) or is it a 'turn up and pay on board' situation? 2. The SARFA bus will not meet our schedule requirements for the Roses-Girona return leg, so is the only option available going to be a taxi from Roses-Figueres, then a train from Figueres to Girona airport? These trains seem regular enough.. Thanks in advance, Simon ← It is allso possible to take ZAFRA BUS Roses - Girona airport direktly. It is more expensiv then the normal buss prices(14 euros if I remember). I thinck there is 3 or 4 busses a day. The first one at 9 i think. Hope you find the Way. Mumin.
  8. I was there only for five intensiv weeks. So I didn`t see to much. But I was told that they start every year whit almost the same menu as they end the last year with. I have a hard time remember wich diches they tok out and wich they puted in when i was ther. I did not note that part! I thinck Passion para la aceituna whas new the last week I was there! But as Bux sed! I allso beleav everything Ferran put on the menu is perfectionist for a long time. But still I got the impression that they make resepis ther and then. We where discussing this whit Ravallo a cupel of times. But probely everithing is things they been trying and experimenthing with before. But any way, all the time they are open for new iders in the everyday work in the kichen! Te only thing I can say for sure is that they change the menu all the time depending on the products available. Five weeks is to short to learn a lot. But you get a small insight of the work. Mumin
  9. This seams to be the right pleace for a couple of questions. I bought this big(27cm) Masahiro carbon steal chef`s knife. It is really good in the blade, balance and handel. But is there any good way to keep it from oxydaiting? Exept from the normal things you do, like clean and dry well and give the knife normal love. My other question is. What is better to sharp the knife with? Stone, ceramic or iron? I choose stone when I have the time and ceramic when i work in the restaurant and need it sharper fast! About the blade, balance and handel I think they are equally important. The weight(light is bether) and the thicknes of the blade is really importante for me. But in the end this doesn´t matter. The important thing is how the knife works for you. For example I have this really cheep spanish made Arcos japaneese chef´s Knife. It isn`t impressive or any thing or even good but for me the knife is the best! I have used it for 7 years in the kitchen almost every day. But this is just what I think. Is it possible to by Masahiro knifes in USA? This is the brand of my choise! I think you get a lot for the money. You chould try it! Mumin!
  10. When I was ther in May(stage) I got the inpression that they wer thinking and making new diches all the time. They made to or tre new diches ewery week! And i dont think every one of them were disigned in the laboratory in Barcelona! The most creative one in the kitchen was Oriol Castro totaly amaising. He hav a realy good personality aswell. Mumin
  11. I had my first kontakt whit the guid michelin today! I work in a 1 star restaurant. And today one guest was from the Michelin. It is not a plesent job to walk with him around in the restaurant. I thought my hart wood stop. But i think every thing went well! He had not enything to complain about! I started this jobb in febuari so this was the first time i was responsible for the food and the kitchen! It was a intreasting experiens. Probely it is the same for every body but the hard bite is that you hav to wait 8 month bifor I know how it went. Is ther enybody els that feel the same way? This was a strang day for me. Mumin.
  12. Hello! Her is som intreasting information. I have been working at bout places and you cant comper them. At el bulli we was 40 cooks working. 25 of them for free as me. And at Comers 7 in total. And Carlos Abellan is all tru old el bulli. He was working for Ferran Adria for almoust 10 years befor he started comers. But it was intreasting working for him and that meid it possible for me to get in to el bulli. I hope you are able to understand my English it is not so good. Mumin ses hi.
  13. You are not going to have a problem to have a nice time in Reykjavik it is lowley. If you go to the north of Iseland you hav to wisith Akureyri it is a small town. But they hav one of Iselands best restaurants. Fridrik V is the name. I hav not ben there my self but i heard it is realy good! When I was ther vi vent to a brasseri, I think the name was Apoteket it wasa in the center of Reykjavik. It was good but not special. We went to an other restaurant as well. Wox it was realy good but every thing in Iseland is expensiv! Hav a good time! Mumin!
  14. Intreasting how advanst was the food! I hav heard a lot abowt the place the last time! And only good things! Is it worth the money to wisit? Mumin ses hi!
  15. I did a short stage at el bulli in may. And I was told that they will be opening the terrasse in july. Then ther is a smal possybility to get a reservation for the same night if somebody chooses to eat outside. That my be the only way to get a reservation this time. Good luck.
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