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Restaurante Quique Dacosta, Denia, lunch

Fish lemon and half lemon, Quique Dacosta, Denia

The Fronteras menu at the three Michelin-starred Restaurante Quique Dacosta in Denia where Dacosta explores his understanding of the kitchen today as the theme of 2016: 1st Act Rice liquor quinine and emulsion of yuzu Chinese orange Cocktail of cockles Carbon of pericana Raim de pastor and kalanchoe Piadina of fermented corn, red tuna and…

El Poblet, Valencia, dinner

Red mullet with pearls of its head, El Poblet, Valencia

The transformed landscapes menu from Quique Dacosta’s one Michelin-starred restaurant El Poblet in Valencia with selected dishes from past menus at Restaurante Quique Dacosta in Denia and dishes created for El Poblet: [Sweet corn leaf, mushrooms leaf, herb leaf, beetroot root and tomatoes with vinaigrette] Petals of rose Apple gin and tonic Rompepiedra leaf with…

Celeste Restaurant at The Lanesborough, Knightsbridge, lunch

Cracker bread with hummous at Celeste Restaurant, The Lanesborough, Knightsbridge

Menu from an a la carte lunch at Celeste Restaurant at The Lanesborough: Cracker bread with hummous Pan-fried langoustines with wild grains and a langoustine basil broth Suckling pig Pineapple Petit fours I had an à la carte lunch at Celeste Restaurant at The Lanesborough while conducting an interview recently. It’s in the same space…

Château Angélus lunch at Hélène Darroze at the Connaught, Mayfair

Sweetbread, cauliflower, muscat grapes, vadouvan at Helene Darroze at The Connaught

Menu from a lunch at Hélène Darroze at the Connaught in Mayfair with food from the two Michelin starred restaurant and wines from Château Angélus to match: Bollinger Special Cuvée Brut Sweetbread, cauliflower, muscat grapes, ‘vadouvan’ Carillon d’Angélus 2012 St Emillion Pork, pumpkin, Medjool date, Ras el Hanout Château Angélus 2008 St Emillion Chocolate, mint Château Angélus…

Duck & Champagne at HKK, City, Review

HKK's Cherry wood duck with mantou and caviar

88 Worship St, London EC2A 2BE hkklondon.com Duck and Champagne is a pretty random combination, isn’t it? Food and wine matching common sense would probably suggest that a gamey fowl like duck is best served with a red wine of some sort, say a Pinot Noir; or at the very least, a bold white wine like Chardonnay….

Azurmendi, Larrabetzu, dinner

Roasted lobster out of the shell on herbs oil and chives, Azurmendi

Menu from a dinner at the three Michelin-starred Azurmendi in Larrabetzu, with mostly new dishes and a few classics: [Artichoke cracker with citrus gel] [Peanut] [Pumpkin-parmesan butter biscuit] [Asparagus cotton] [Avocado bonbon] [Pickled courgette] Homemade salted anchovy millefeuille Roe and dill CaipiriTxa Hibiscus Infusion Chestnut leaf [Frozen olive on black olive soil] Egg from our hens,…

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