@chefjulienbinz cuisine is deeply rooted in classical French gastronomy. You immediately feel the Escoffier influence in the sauces, the precision, the structure of the dishes — but without rigidity. His approach is intelligent, generous and very readable.
What I particularly liked is the way he works one ingredient through two interpretations: one more traditional, the other more contemporary, often served together on the same plate.
The white asparagus dish captured that perfectly.
“True and false” white asparagus with finely sliced smoked beef, anchovy-mustard condiment and chive fromage blanc. Sharp, smoky, fresh and very elegant without trying too hard.
The Charolais beef filet cooked over barbecue was pure pleasure food. Served with crispy potato spirals, fried polenta, green asparagus and an incredibly light smoked sabayon, it had that very French balance between richness and precision.
The Munster tortellini were another highlight.
A beautiful tribute to Alsace, with the power of the cheese softened by a buttery broth and Tartuffon cream. Comforting, but still refined.
Dessert stayed within the same philosophy: strawberries in two versions. Marinated gariguettes with elderflower, whipped cream and crispy arlette on one side; omelette norvégienne with strawberry sorbet and vanilla ice cream on the other. Seasonal, fresh and extremely well executed.
A restaurant that fully embraces French cuisine, technique and terroir, while keeping the experience warm and effortless at the table.
#JulienBinz #MichelinStar #Alsace #Wineyards #GaultMillau
Stuffed Spring Chicken 🌿🐔 – a classic reimagined ✨
Tender spring chicken, filled with baby spinach and a seasoned farce /mousse, rolled and gently steamed, then briefly pan-seared to develop delicate roasted aromas.
Served with sautéed spinach, rich chicken jus, crispy chicken skin, wild garlic oil, and morel foam ✨
An elegant, juicy, spring-fresh dish full of flavor and lightness.
.
.
#food #chef #foodphotography #foodporn #chefs
MASQUE
During our time in Mumbai, we had the chance to meet some incredibly inspiring people who are shaping the future of Indian hospitality and dining. Among them were Aditi and Aditya Dugar, who welcomed us so warmly and introduced us to their world — a world built around creativity, culture, ingredients, storytelling and defining Indian luxury!
When we arrived in Mumbai, our very first lunch was at Aditi and Aditya’s home, where Aditi cooked us the most incredible vegetarian Indian meal. It was generous, comforting, full of flavor, and immediately showed us the warmth and hospitality that would define the rest of our trip.
One of the highlighs was spending an evening at Masque, their restaurant that has become one of the most celebrated dining destinations in India and sitting number 15 on Asia’s 50 best. Hidden inside a restored mill space, Masque feels both industrial and intimate — thoughtful, elegant, and deeply connected to India’s landscapes and ingredients.
Together with Chef Varun Totlani, they’ve built something truly unique. Every course felt rooted in Indian traditions and ingredients, while still being creative, refined, and completely contemporary.
And then there was Bar Paradox just nextdoor— another beautiful concept with a different energy: dark, cinematic, playful, and incredibly creative. The cocktails and food carried the same sense of storytelling, precision, and personality.
What stayed with me most in Mumbai was meeting people like this — passionate, generous, and full of vision for what modern Indian hospitality can become.
An unforgettable experience and unforgettable people that we will surely meet again soon.
Masterclass de folie à @bvlgarihotelparis avec le grand @nikoromito chef exécutif triplement étoilé du groupe @bvlgarihotels 🔥
Au menu Tortelli con genovese di vitello e salsa di Parmigiano Reggiano autrement dit Tortelli de pâtes fraîches garnies de veau sauce parmesan et tiramisu 🔥
Et le plaisir de déguster à table au restaurant ce que j’ai préparé le matin 😍
@bvlgarihotelparis
30 avenue Georges V
75008 Paris
Invitaiton
L’abus d’alcool est dangereux pour la santé, à consommer avec modération.
#bulgarihotelparis #nikoromito #masterclass #pasta #tiramisu
A couple of weeks ago, we traveled to Mumbai — a city full of energy, creativity, warmth, and one of the most exciting food scenes we’ve experienced in a long time. One of the absolute highlights of the trip was meeting the people helping shape a new generation of Indian dining.
Our first fine dining stop was Papa’s — an intimate 12-seat chef’s counter tucked away above Veronica’s bakery in Bandra. From the outside, you would never expect what’s happening upstairs. But once the evening begins, you quickly realize this is far more than just dinner.
Papa’s was created by the team behind The Bombay Canteen, Veronica’s, and Bombay Sweet Shop — led by Chef Hussain Shahzad together with founders Sameer Seth and Yash Bhanage with his wife Nikoulina Berg. What they are building in Mumbai feels incredibly special: restaurants that are modern and ambitious, while staying deeply connected to Indian flavors, traditions, and stories.
The restaurant is also a tribute to the late Floyd Cardoz — a chef, mentor, and huge inspiration to the team. His influence can still be felt throughout the entire experience.
What made the evening even more meaningful for us was that the night before, Chef Hussain had welcomed us into his home and cooked some of the dishes he personally grew up with. Then, at Papa’s, we experienced refined and playful fine dining interpretations of those same flavors and memories. You could feel the emotion behind every course.
Everyone gathers around one counter while the team cooks, serves, explains dishes, and shares stories throughout the evening. Madhu, the general manager, also played a huge part in the experience with incredible hospitality and beautifully curated pairings that elevated every dish even further.
And the food… unforgettable.
Indian flavors presented with creativity, precision, and confidence — without ever losing their soul.
What stayed with me most about Mumbai was this energy: people creating things with passion, pride, and a real vision for what Indian cuisine can become. Only love!!!!
Ana Roš is far more than a self-taught chef, she is a true force of nature with a profoundly human touch. She is the visionary woman who redefined gastronomy on a global scale by refusing to follow formal culinary rules. Read her full interview in the English edition of Travel.gr.
Η Ana Roš δεν είναι απλώς μια αυτοδίδακτη σεφ· είναι μια αληθινή δύναμη της φύσης με βαθιά ανθρώπινη προσέγγιση. Είναι η γυναίκα που επαναπροσδιόρισε τη γαστρονομία σε παγκόσμια κλίμακα, αρνούμενη να ακολουθήσει τους τυπικούς κανόνες. Διαβάστε ολόκληρη τη συνέντευξή της στο περιοδικό Cantina
Cantina magazine.
@protothema.gr
#protothema
#cantinamag
#travelgr
#ifeelslovenia
Elderflower season has started! We use elderflower cordial in various ways. It could be utilized in sauces but also gives a nice floral note to alcohol free drinks and cocktails.
📩 Reserve your date now:
[email protected]
#Elderflower #nura #finedining #thehague #foraging
