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Seven Stars and Stripes® Award Cuisine
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Another menu standout was the Native Blue Lobster and 'Pez Limon' Sashimi, a striking combination of sashimi style tender lobster meat from the tail together with 'Pez Limon' or California Yellowtail. Although delicate in flavor, the alliance offered
 		 Don Vienne Senathit - Asia Restaurant - Andalusia - Spain :
Another menu standout was the Native Blue Lobster and 'Pez Limon' Sashimi, a striking combination of sashimi style tender lobster meat from the tail together with 'Pez Limon' or California Yellowtail. Although delicate in flavor, the alliance offered
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Chef Yoann sent out a Scallop Ceviche with Blood Orange and Sevruga Caviar for the first course. The combination of a raw scallops and citrus acts to 'cook' the shellfish by the action of…
 		 Yoann Bernard - L'Europe [2008] - St. Petersburg - Russia :
Chef Yoann sent out a Scallop Ceviche with Blood Orange and Sevruga Caviar for the first course. The combination of a raw scallops and citrus acts to 'cook' the shellfish by the action of…
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As careful as one can be with an inventory of over 800 rare vintage bottles collected over the years from the finest vineyards in the world, Mitrofanov realized during our tasting a couple of…
 		 Leonard Cernko - Jeroboam - Moscow - Russia :
As careful as one can be with an inventory of over 800 rare vintage bottles collected over the years from the finest vineyards in the world, Mitrofanov realized during our tasting a couple of…
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The Caviar Bar at the Grand Hotel Europe represents the haute couture of gastronomy in a city that is making its culinary mark on the rest of the world…
 		 Yoann Bernard - Caviar Bar [2008] - St. Petersburg - Russia :
The Caviar Bar at the Grand Hotel Europe represents the haute couture of gastronomy in a city that is making its culinary mark on the rest of the world…
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The intermezzo was served in the form of a refreshing, light Cantaloupe Soup. Our main course, A Steamed Pike Perch with Pumpkin Risotto, was a sensuously delicious fine food, again, well paired with a classic Blanc Faiveley Mercurey Clos Rochette 2002…
 		 Margus Sarev - Ammende Restaurant - Pärnu - Estonia :
The intermezzo was served in the form of a refreshing, light Cantaloupe Soup. Our main course, A Steamed Pike Perch with Pumpkin Risotto, was a sensuously delicious fine food, again, well paired with a classic Blanc Faiveley Mercurey Clos Rochette 2002…
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Those who choose to eat within the confines of the restaurant are afforded a spectacular view of the sky, and the garden through the restaurant's floor to ceiling glass windows…
 		 Fabrizio Bottero - Annona - New York - USA :
Those who choose to eat within the confines of the restaurant are afforded a spectacular view of the sky, and the garden through the restaurant's floor to ceiling glass windows…
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VAU has consistently attracted the cuisine aficionado to its hallowed grounds for Internationally recognized food and affectionate hospitality. The impetus behind the simple philosophy of fresh, seasonal products - where possible from the Berlin area coupled with the feeling of “eating with friends” is…
 		 Kolja Kleeberg - VAU Restaurant - Berlin - Germany :
VAU has consistently attracted the cuisine aficionado to its hallowed grounds for Internationally recognized food and affectionate hospitality. The impetus behind the simple philosophy of fresh, seasonal products - where possible from the Berlin area coupled with the feeling of “eating with friends” is…
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The tasting menu created by Chef Robert Murray began with an Amuse Bouche of a very tender Steamed Shrimp Hargau paired with a lime accented Neil Ellis Sauvignon Blanc, South Africa. This was then followed by a mini tasting menu of Asian starters including Sushi & Sashimi Platter…
 		 Robert Murray - Oriental Restaurant - Dar Es Salaam - Africa :
The tasting menu created by Chef Robert Murray began with an Amuse Bouche of a very tender Steamed Shrimp Hargau paired with a lime accented Neil Ellis Sauvignon Blanc, South Africa. This was then followed by a mini tasting menu of Asian starters including Sushi & Sashimi Platter…
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Mirabelle has continued to grow and prosper over the years, and Chef Reuge’s fame has spread throughout New York as he has upgraded the menu and wine list. The chef offers a nightly tasting menu that changes on a weekly basis and is accompanied by a selection of wines chosen from…
 		 Guy Reuge - Mirabelle Restaurant - USA - New York :
Mirabelle has continued to grow and prosper over the years, and Chef Reuge’s fame has spread throughout New York as he has upgraded the menu and wine list. The chef offers a nightly tasting menu that changes on a weekly basis and is accompanied by a selection of wines chosen from…
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With a king-sized persona, Alfons Schuhbeck is literally a household word in Germany as he appears in cooking shows frequently on national Television and has written over 20 books. It was under Alfons's tutelage that Executive Chef Patrick Raass…
 		 Alfons Schuhbeck - Suedtiroler Stuben - Munich - Germany :
With a king-sized persona, Alfons Schuhbeck is literally a household word in Germany as he appears in cooking shows frequently on national Television and has written over 20 books. It was under Alfons's tutelage that Executive Chef Patrick Raass…
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New Restaurant Awards
 
Asia Restaurant
Another menu standout was the Native Blue Lobster and 'Pez Limon' Sashimi, a striking combination of sashimi style tender lobster meat from the tail together with 'Pez Limon' or California Yellowtail. Although delicate in flavor, the alliance offered
 
L'Europe [2008]
Chef Yoann sent out a Scallop Ceviche with Blood Orange and Sevruga Caviar for the first course. The combination of a raw scallops and citrus acts to 'cook' the shellfish by the action of…
 
Jeroboam
As careful as one can be with an inventory of over 800 rare vintage bottles collected over the years from the finest vineyards in the world, Mitrofanov realized during our tasting a couple of…
 

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