Disqus - Latest Comments for aromes

Re: Is Mirazur really the best restaurant in France?

aromes — Thu, 22 May 2014 20:56:46 -0000

Lovely photo, Aiste. You are right: it's always tricky those selections of best tables. I came close to visit Mirazur this past September while visiting the very charming Cote d'Azur but your photosmakes me regret to have not dined there. The textures look superb. @Almas: I have never tried Chef Colagreco's cooking, but would you say there is a huge difference between him cooking Vs his brigade? Regarding Ducasse, it is really different since he has not cooked in person for a long time. I was lucky to have sampled his own food on his very last year at le Louis XV so I have a good memory of how he cooks in person, but it is mainly the food of Chefs like Cerrutti, and now Lory that most of the new gen diners are accustomed to in the case of Le Louis XV.

Re: Best Steak in Tokyo – Dons de la Nature

aromes — Sat, 05 Apr 2014 12:13:57 -0000

For Aragawa Vs Dons de la Nature, I just wanted to know your personal opinion had you tried both, so thanks for the answer. I'll see if I can save enough money and try them both since I also learned from other sources that I highly trust (true connoisseurs who really know their Wagyu steaks and have focused on its nuances for a long time) that Aragawa is not necessarily inferior to Dons. Anyways, as you know, always a matter of personal taste. Have a great one.

Re: Best Steak in Tokyo – Dons de la Nature

aromes — Thu, 03 Apr 2014 22:52:53 -0000

Thanks for the review, Aiste. Questions for you, please: (1)some complain that highly marble wagyu is tough to be eaten as a steak since it's extremely fatty thus recommending enjoying it in the form of yakiniku, for example. What is your take about this? Were you able to finish that steak with almost the same ease you would have eaten a North American Usda type of steak? (2)Have you tried Aragawa? If Yes, how would you compare both?

Re: Luxeat as a Best Culinary Travel finalist in the SAVEUR magazine!

aromes — Tue, 01 Apr 2014 05:56:15 -0000

Congrats, Aiste! Well deserved and very inspiring for the rest of us, foodies.

Re: Le Calandre, how I travelled to taste THE risotto

aromes — Thu, 20 Mar 2014 21:58:38 -0000

Excellent review, Aiste! I really regret of not having tasted the saffron/liquorice risotto (had a ginger/rose risotto instead). Truely great looking that one. Anyways, I will go back there next time I visit Italy (loved the staff, the dark zen décor - Felt like in a movie) . I am glad you did enjoy your meal there. My sole visit there featured excellent sweets, but I found the savouries quite ordinary. Hopefully, next time will fare better.

Re: 3 Michelin starred restaurants in Paris with the best lunch deals

aromes — Sat, 22 Feb 2014 10:28:11 -0000

Excellent listing, Aiste. How would you compare the quality of the lunch menus of top dining destinations in Paris Vs their peers in Tokyo. To be more precise, would you say that in Tokyo, their lunch menus are virtually very close to their more elaborate night offerings whereas in Paris that is less the case? PS: Is the 128 euros the current price of the menu Dejeuner at Ledoyen? Just asking because about 3 years ago, if I recall properly, it was far less than that. Also: did you have the 70 euros at L'Astrance? If Yes, was the difference in quality and amazement considerable to you (compared to their evening's menu)? 140 euros for the lunch menu at L'Arpège is a bargain in my opinion since I find Passard to really give all he has and his brigade is simply inspired night and day, lol . And what a Chef, Mr Passard!

Re: My interview for Corriere della Sera (the biggest newspaper in Italy..)

aromes — Tue, 18 Feb 2014 21:13:01 -0000

We, your fans, would love to read that interview. But could you please kindly translate it (I doubt most of your fans do understand Italian)

Re: Dreaming of Sukiyabashi Jiro

aromes — Sat, 01 Feb 2014 21:57:05 -0000

Thanks for the excellent write-up. Questions please: (1)Do u suspect that I can go ahead and discretely take photo of the food, or should I absolutely ask them for the permission (2)Is that fine if, as a foreigner I just say hello as opposed to bowing, etc (3)How long did in advance did you have to book? Thanks

Re: Ryugin

aromes — Sun, 22 Dec 2013 16:52:52 -0000

Oh my god, I think Ryugin is doomed to be some kind of enigma for me. I have plenty of time before my trip to Japan (several months), but it is the only restaurant that I keep erasing then inserting back on wishlist, lol. Anyways, of all the food bloggers out there, you seem to have the palate that is closer to mine, so I'll keep reading and re-reading your post and make my decision based on that.

Re: Burger and Lobster

aromes — Sat, 23 Nov 2013 18:20:28 -0000

Foodie-wise, lobster an burger is a smart concept. Can't go wrong with two of the most appealing items of the food spectrum. Its interering to observe that not many cities got this

Re: 101 in 1001: Eating Sea Urchin from the Sea

aromes — Thu, 21 Nov 2013 22:43:21 -0000

Lucky you, Mandy! Ain't nothing as exciting as getting them this fresh. Question: what have been your top 3 sea urchins up to now? Some mentioned those of San Diego as sublime, but I haven't tried those yet

Re: Cooking with Amy: A Food Blog: All about Sea Urchins

aromes — Thu, 21 Nov 2013 22:33:54 -0000

There are so many versions of Sea urchin, with some better suiting to a soufflé/risotto than others. It will be interesting to put up with a full list of the most popular types of sea urchin and match them with the best equivalent recipes (not all types of sea urchin is that great with a risotto, etc) .

Re: Sukiyabashi JIro

aromes — Wed, 20 Nov 2013 20:39:07 -0000

Thanks Frances and Jennifer. Highly appreciated.

Re: Foodies documentary trailer

aromes — Wed, 20 Nov 2013 20:26:03 -0000

Just watched the trailer. The video quality is amazing, truly immersing the viewer in your respective experiences. I'll buy it online when it will be available. It is nice that they did not film you all just in restaurants but also went to the extent of showing what goes on outside. That's a great movie company (also liked their other movie about Jiro).

Re: Sukiyabashi JIro

aromes — Mon, 11 Nov 2013 15:57:06 -0000

I kept hearing mixed opinions on Sukiyabashi Jiro (Ginza), but yours makes more sense to what I was suspecting: just by looking at those pictures (the textures, the precise cuts, the visual feel of the rice), there's a level of perfection in what they are doiing that's certainly hardly surpassed despite claims of the opposite. Question: if I understand correctly, I can eat there alone (as a Gaijin), as long as the booking is done by a local (who can provide them with a deposit). Thanks

Re: Ledoyen…

aromes — Sun, 10 Nov 2013 16:40:15 -0000

Thanks for your answer, Aiste. I actually did both: I ordered some of their classics on that lunch (for eg, Toast Brulé d’Anguille + Grosses langoustines Bretonnes/ émulsion d’agrumes) as well as some of their daily (so, seasonal offerings) offerings. But I trust that it was perhaps just an off day. I'll give it another try.

Re: The best $300 I ever spent

aromes — Sun, 10 Nov 2013 04:07:19 -0000

Great review. Looking forward to a visit soon of Tokyo since I am interested by the nuances of perfecting the sushi experience at such high level (for eg, Sushiso Masa Vs Mizutani Vs Saitou, etc)

Re: Maru-Ichi

aromes — Sun, 10 Nov 2013 03:16:15 -0000

Thanks. Great article. Sounds like one of Tokyo's very best tonkatsu places. I'll try it when visiting Tokyo soon.

Re: Ledoyen…

aromes — Sat, 09 Nov 2013 18:20:50 -0000

Aiste, your review commands that I give another chance to Ledoyen. The sole meal I had there was at best of a 1 star level, and I am being kind. So, hopefully I'll get to discover their full potential, perhaps on a dinner (I had lunch there)

Re: Foodies documentary

aromes — Sat, 09 Nov 2013 18:13:18 -0000

You are a major participant of the foodie blogosphere, so well deserved Aiste.Can't wait to rent this movie. Btw: did they also include Andy Hayler? I hope they did since he is also a great inspiration to us.

Re: How to Spend 3 Nights in Tokyo All Included on 10,000yen ($US100)

aromes — Thu, 24 Oct 2013 22:31:48 -0000

Knowing how pricey ppl believe Tokyo to be, these are really smart ideas. I know friends who think it's impossible to survive with $100 per day in a city like Tokyo. I'll show your post to them.

Re: Tokyo Adventure: Ramen

aromes — Mon, 21 Oct 2013 21:27:59 -0000

Aside from Gogyou @ Nishi-Azabu, which ramen was your other top choices?

Re: L’Arpege – Paris

aromes — Sun, 13 Oct 2013 17:25:57 -0000

Finally re-visited L'Arpège after many years of no show. If a meal can be judged by its heights
(the lobster, ravioles, vegetable tartlets did not do it for me), then what a meal that was!
The best dishes (t-bone of lamb, roasted pigeon, red pepper velouté, corn risotto ) were epic in enjoyment.

Re: Bottega Restaurant

aromes — Tue, 08 Oct 2013 20:49:48 -0000

I have spent many years in Naples, so had plenty of time to try their pizzas. In facts, there's not one single pizzeria that I have not visited at least 4,5 times in Naples. I think there is a confusion here between substance and style/appearance. Just because Bottega makes a refined version of Neapolitan pizza does not mean they are not baking a real one. It is like saying that a refined version of the crèpe suzette is not the real crèpe suzette. Why?? Because it is refined?Because it needs to look absolutely unrefined? It makes no sense at all. Bottega is making a great refined Neapolitan pizza following the guidelines of the Associazione Verace Pizza Napoletana and they are doing it well. Basta. Most of the pizzas in Naples are not all associated to the AVPN and most have mostly a pizza that is a bit more rustic in flavor and texture, but that does not mean improving them with a bit of refinement takes away the neapolitan Pizza spirit.

Re: Lunch at L’Arpège

aromes — Fri, 04 Oct 2013 23:32:30 -0000

Wow, I was impressed to see that L'Arpège is still at its top. Was there 2 weeks ago, after years, years of no-show, and yes..there are items that I did not care for, but the finest dishes were spectacular. It remains in my top tier 3 star Michelin anywhere around this lil globe