Both Nancy and I love our food!
Very seldom here at home do I go and indulge myself on restaurants, first of all we don’t have that many in Landskrona. To eat at a good restaurant in Sweden doesn’t come cheap.
I rather spend those money on good food when I travel – and then let lost account be open for abuse.
How much can a restaurant really charge for a main course – some times is gastronomic amounts for a main course??? That is why I go for their menus, where I get a little bit of all the best bits.
It’s also the whole package … that the eating comes with. Sometimes it’s just great to leave everything up to others and let them indulge me. I don’t own a credit card, only debt card, so the money has to be there when I enter the restaurant.
When I was engaged to Hans, my German man – did we always go to France for holiday, but he hated Paris and now I know what he means. At least 2 top restaurants – 3 stars … did we visit every holiday. In those days there was only about 21 in total in France. They have today 27 totally included “Louis XV” in Monte Carlo.
Japan has 32 in total and in Tokyo 13, Sweden has 3 and Hong Kong has 4.
The difference in 2 stars and 3 stars, we normal people wouldn’t be able to see .. it’s mostly down to the small delicate details and in the end the price.
I would love to be a Guide Michelin Inspector – but the degrees need for that job – so keep on dreaming, Wivi.
Anyhow Nancy and I have decided to abuse the lost account both in Hong Kong and Tokyo, but we stay on a 2 star level.
Alan Ducasse born in 1956 in Orthez, France – I dare to call him the world’s number ONE chef. Sorry, Gordon!!!! Ducasse is also only one of two chefs to hold 21 Michelin stars throughout his career. He has 26 restaurants all over the world, 2 in Tokyo.
A very handsome man too. *smile – with the most inviting smile.
His restaurant “Beige”“ in Tokyo, has it’s interior been design by Chanel, on the 10th floor in the Chanel building in Ginza, walking distance to our hotel after dinner. Think we will need it.
There is no chance that I will be able to own a little black number by Chanel, but I’m able to sit on a chair covered with the famous Chanel bouclé for an evening.
As Christmas Cake and for Valentine’s Day they serve a dessert in shape of a Chanel bag.
Executive Chef Kei Kojima takes in some of their ingredients directly from France like; foie gras, chicken from Bresse and lobster is from Bretagne
So booked for 8th of April, 8pm. So our days in Japan will have a grand start. Dress code; jacket required for male guests.
In Hong Kong have we booked “The Principle”and the service we had so fare is outstanding. On their DEGUSTATION menu they have oysters as first starter and I don’t eat oysters, so I asked if they could change the course for us – and no problem.
We will get “Beetroot – Beets Salad, Raspberry Ice Cream, Mascarpone, Herbs” instead. Nancy eats oysters, but the menu is for 2 and they can’t only change for one. She will get her chance to oysters on our first night in Hong Kong.
Jonay Armas is Executive Chef at The Principal, only 33 years old and original from Canary Islands, Spain.
Why I chosen “The Principle” – just like what I had read about the restaurant, their executive chef and the customer reviews. Also it’s a casual style of restaurant, dress code; smart casual
“The Principle” is famous for their Sunday brunches: which is a set six-course menu, with each dish brought straight to your table – there’s also a free-flow drinks menu, which includes a range of fresh juices, champagne, beers and wine. All for a price of 750HK$/$96/£64/€89/820SEK.
After those two evenings the lost account will have seriously weaken, but we can live on noodle soup and dumplings for the rest of the trip.
I eat both Chinese and Japanese cuisine, but I couldn’t do it for all 22 days.
After my months in China in the late 70’s I was so feed up with the Chinese cuisine that I didn’t have any until I moved to UK in 1991.
And I don’t like sushi that much .. I can enjoy a couple of pieces and outside Japan I wouldn’t touch it. Don’t trust the handling of the rice. A friend in Italy that nearly died from bad rice in sushi – 3 months on hospital and his stomach will never be the same.
Do you know that 16 piece of sushi = 8 slices of white bread, plus the spicy tuna rolls has high level of mercury -only six pieces of tuna sushi a week can exceed an acceptable mercury level in the human body… 1/2 piece of sushi has 200 calories.
I stick to a good burger!!! *smile
“A person who enjoys good food has a wonderful life.”
Related post; somebody else has to pay for the damage
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