A truly beautiful theme/tropic that Bert and Rusha have opened their guest playground with.
A labour of Love!
I worked as a chef for or nearly 40 years and in the end, I became a pretty good one too. My profession has made it possible for me to work on a cruise liner and aboard: Denmark, Canada, USA, England and Ireland. For 23 years I worked away from Sweden and I returned in 2009 for retiring at 61.
To make dining adventures for other people has been tough labour of love for me because I can’t say that I loved every minute of it – it means long hours, split shifts and it’s a heavy job to work in a kitchen. You need strong arms and legs. And the STRESS!!!
So when I retired I decided it was my turn to get dining adventures … not that I didn’t get them while working and the last 20 years most they were all for free, paid by suppliers or on my company AMEX. Beauce on the path I decided to take for good in 1972 took me to become an Executive Chef.
So I will serve you some labour of love on plates.
“A restaurant is a fantasy—a kind of living fantasy
in which diners are the most important members of the cast.”
In December 2017 I went to Kraków to escape Christmas without any major success … I more or less landed in the middle of it, but I survived.
My last evening I enjoyed my dinner at Nota Resto by Tomasz Leśniak. The owner and chef, Tomasz Leśniak has been the Executive chef for the Polish National Soccer team for 12 years.
Probably the best dining adventures (had so many great ones) I had so far when it comes favours – my tastebuds were singing and dancing all the way back to the hotel. This was my starter: “Tuna tartare in lime juice & Limoncello, fresh cucumber, cauliflower, Guacamole & coriander”
“When the food’s this good, you just want to take a picture.”
2015 I decided that together with a girlfriend of mine go back to Hong Kong and Japan after 36 years.
Hong Kong is one of the most exciting food cities in the world, something for all wallets. One of the evening we decided to spend a large part lost account and booked a table at “The Principle” a 1* Michelin restaurant.
It became one of the most enjoyable dining adventures … the staff was so fantastic and so was the food. It was a set menu of 7 courses and every dish toke us by surprise both in taste and presentation.
Our 3rd dish was Consomme de Popillote (Griolle, Asparagus, Zucchini) and it came served in a transparent paper.
Now when I visited Hong Kong again in 2019 I found out that the restaurant has been closed for 2 years.
“In a restaurant, choose a table near a waiter.”
Istanbul, my favourite hub!!! Been back and forward 6 times now … and in May next year, I will get on a flight again!!??? It’s not going to happen now in October as it been planned.
I love Turkish cuisine, at least what I have enjoyed in Istanbul. The city’s food scene is very varietal with food from the whole world.
If you want to escape the Christmas (like I do) Istanbul is the perfect place and last Christmas I spent there (my 2nd Christmas).
Just around the corner from the apartment was one of the best and most popular restaurants, but also the tiniest one, Mezze by Lemon Tree (now temporary closed).
The Swedish meatballs … is world-famous, but the meatballs I had at the Mezze … put the Swedish to shame:
“Grilled “Butcher’s” Meatballs with Grilled Vegetables and Onions”
Now when I write about my mouth starts to watering. What a fantastic dish, nothing fancy about the place … simple straight forward food … and it is SO good.
“It’s easier to be faithful to a restaurant
than it is to a woman.”
I have spent some money on dining in France through the years, but it’s a bit like playing the LOTTO – you never know what you’re getting for your money, especially in Paris .. which I rate as one of the worst food cities in the world. All the fantastic dishes I had has been outside Paris .. mostly out in the country or smaller towns.
But when it comes to Salade Niçoise is it hard to beat the ones you get in Nice. But I just have to blow my own horn – I do a pretty good one myself.
This fantastic version I enjoyed during the Carnaval de Nice in February 2018 at my favourite square in Nice, Place Giuseppe Garibaldi and the restaurant/cafe name is La Pescheria. It was so tasty as it looks.
“Nouvelle cuisine, roughly translated, means:
I can’t believe I paid $96 and I’m still hungry.”
Then we come to the Grand Finale – the dessert. I’m what they call in the UK, a pudding girl. Just love desserts and I always check out the desserts first on the menu.
Toyko has the most Michelin restaurants in the world and of course, we had to get the experience from one of them, so I picked “ベージュ アラン・デュカス 東京” (Beige).
It’s is located in the CHANEL building in the Ginza area of Toyko and also the interior design is made by CHANEL. Today a 2* Michelin restaurant.
The restaurant is run by one of the world’s top chefs, Alain Ducasse. Also, one of my favourite chefs that in 2012 he held 21 Michelin stars. Also my most expensive one.
“Beige” was very beige – the food was good, but not mind-blowing as I had expected, but my dessert tokes me a spin around the moon.
I can’t recall the description of the dessert – but it was a praline with a light chocolate mousse covered in dark chocolate and with flakes of 24-carat gold. Oh, I forgot honey drops.