Restaurant review of 3 Michelin *** Martin Berasategui in San Sabastian, Spain. Molecular gastronomy at its finest!
Crab mousse, plum jelly, candied lemon, ginger pâte de fruit, buttermilk lilac sorbet. Fantastic molecular gastronomy at Alinea in Chicago!
Dining in Manhattan is always fabulous. Butter Poached Lobster with beets, hazelnuts, Japanese greens & sunchoke mousse from Thomas Keller's Per Se.
The Canapé of Beetroot Meringue with Foie Gras Parfait that kicked off our superb meal at the 2 Michelin-Starred, The Ledbury.