Bill Peet - Aretsky’s Patroon Restaurant - New York - USA
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Rita and I had looked forward to eating some really fine American Food, and our menu offered all that and more. We were treated to a very special "Tasting Menu" composed by Exec Chef Peet who started our culinary adventure with...
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Igal Kovriga - Terracotta Restaurant - Kiev - Ukraine
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His presentation for us this evening was none-the-less especially inspired, starting with Terracotta Salad, a colorful display of dandelion greens, edible Nasturtiums, fresh figs and fresh buffalo mozzarella. The natural spiciness of...
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Giacomo Gaspari - La Sinfonia - Milan - Italy
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We were somewhat puzzled when the second course of Duck Liver with Xeres Vinegar accompanied by Peach Chutney arrived since we just finished with Fois Gras but it was a totally different preparation...
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Jean-Michel Hardouin-Atlan - Kai Restaurant - Moscow - Russia
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A second starter of Seared Scallops with Pan-Fried Foie Gras and Black Truffle Sauce, nearly brought me into a state of Nirvana as I savored the subtle rich, buttery and delicate texture of the goose liver...
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Christopher Cappello - Oheka Castle Restaurant - New York - USA
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Next up the Jumbo Cheese Ravioli w/Sage Cream arrived offering authentic house made raviolis stuffed with fresh ricotta cheese and topped with a savory fresh picked flavor of a sage cream sauce. Shrimp Cocktail with Bloody Mary Cocktail Sauce presented plump juicy jumbo shrimps and...
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Alexey Kostichkin - Caviar Bar - St. Petersburg - Russia
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An annual favorite of ours Caspian Treasure continued to exemplify the attention paid to quality and freshness of the salted pearls of the various sturgeons. The caviar’s magical fragrance when holding a small dollop on a caviar spoon close to the mouth only enhances the luscious savory succulence once it is placed on the palate...
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Alexey Kostichkin - L'Europe - St. Petersburg - Russia
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The grandeur that was once prevalent in Czarist Russia manifests itself in the decorative interior of the L’Europe Restaurant located in the Grand Hotel Europe. The restaurant is laid out as if one is dining in a theatrical or operatic venue, with tables located in what would be the ‘audience’ section leading up to...
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Tõnis Siigur - Restaurant Stenhus - Tallinn - Estonia
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The next course consisted of “Lady Curzon” with Suckling Pig and Lemon Crème de Blanc, with the emphasis on balance since there were plenty of contrasting flavors laid down with Indian spices but tempered caramelized onions and crème. Sommelier Sven Selvnik seemed to have a handle on his pairings to...
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Naim Bellan - Giraffe Restaurant - New York - USA
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The Appetizer Course was very much in keeping with my passion for Far Eastern Cuisine. We were served pan seared freshly imported 'Ahi Tuna' rare on the inside and…
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Peter Spyropoulos - LIMANI Restaurant - Long Island - New York
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Once inside this beautifully decorated venue, all eyes are quickly drawn to the bright white state-of-the-art open kitchen, glowing open hearth stove, and the adjacent counter top display of large fresh rainbow colored fish from the Mediterranean...
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