As the title says; I’m curious to see which dish og dishes is the best you’ve ever tasted? I’ll start with my top 3 in random order:
1. Cep (Porcini) soup with lots of white Alba truffle and raspberry powder if I remember correctly. Some of my co-diners got tears in their eyes because it was so good – At Geranium, Copenhagen
2. Reindeer brain in a oyster leaf “taco”. First time I tried such a thing. Was very skeptical of eating brain, but it was absolutely amazing. – At Noma, Copenhagen
3. Seaweed “pillow”. So much umami and overall richness. Such a “wow-moment”. Simple amazing. At Noma, Copenhagen
Let me hear yours!
by 19marcel96
36 Comments
I’ve mentioned it in this sub before, but the Carpaccio of pig trotter with red prawns and pine nuts, served with Carta di Música, at La Simfonia in Girona other worldly.
It is such a perfect interplay of tastes and textures.
The aged tomato with anchovy oil at Ricard Camarena in Valencia or the smoked duck at Aquavit.
Potato filled zlikrofi with shaved truffle – Monteverde (Chicago)
Piranha – Central (Lima)
Short Rib – Maido (Lima)
The chocolate with foie at el cellar was really really good.
Lobster Tail Gently Warmed with Fall Raspberries & Cream @ Smyth (2022). Raspberries and Lobster turned out to be a match made in heaven.
Foie gras toast from Boka in Chicago. Carolina gold crab rice from Oxalis in Brooklyn. Side note, the green peaches from Oxalis as well.
Stewed abalone with a sauce made of its innards at Yoshitake.
The Uni Toast @ Saison (under Skenes) is my single favorite dish. I’m biased though because I’m a huge fan of uni
The Salmon @Kadeau Bornholm..to die for. Cured then smoked then served in sage butter…
this is gona sound weird, but there was a savory french toast in onion broth at septime in paris that was so joy-inducing we paused our meal to watch that course go out to other tables just to see everyone’s face light up. i’m still thinking about it nearly 4 years later…
The mole at Pujol. 🤤
King Crab with almost burnt butter at Favaiken.
Perfect omlette at Alchemest.
Not a one bite but shari at Sugita was amazing.
Guy Savoy’s Artichoke soup with black truffle
Roast goose at Yung Kee Hong Kong
A5 Wagyu Matsusaka Sukiyaki at Okahan (Hotel New Otani Tokyo)
River trout from la degustation in Prague. They also had the only cup of coffee out of all the meals I’ve eaten that wasn’t an afterthought. Very nice pour over. Their beef tartare was amazing, too.
Shoukouwa in Singapore had a nodoguro dish that was incredible. There were like four standout dishes there.
Mushroom dish at latellier de Joel rubuchon in roppongi hills was to die for. I ate that about 10 years ago and I still think about that dish.
Not really fitting the sub, but I got a beef tongue torta from a food truck in Raleigh, NC once that blew my mind. Never saw the truck again and didn’t think to jot the name down. 🙁
[The tart crumble, creme fraiche ice cream, and caviar dessert at Quintonil.](https://imgur.com/a/ApMYvPy) I’m not a big dessert person but this was fantastic.
OP: There is no good food outside of Copenhagen!
Caviar Kim -Jua, NYC
King Crab – Joel Robuchon, LV
Strawberry Essence – Plenitude, Paris
Vanilla from Madagascar – Epicure, Paris
Korean Pear palate cleanser – Atomix, NYC
Bursting Tomato – Guy Savoy, Paris
Aged rack of lamb – Lazy Bear, San Fransisco
I LOVE THIS THREAD!
Pigeon woth rancid ham and paprika at Uliassi
Trout with laurel sauce and almonds at Reale
Mascarpone grilled ravioli at Enoteca Pinchiorri
San Remo shrimps and caviar at Louis XV
Merengue, Brillat Savarin and white truffle at Admo
Not close. In 1999 my wife and I honeymooned in Paris and we splurged at Alain Ducasse.
The dish was milk-fed lamb chops (the size of a quarter), seared and then coated with perigord black truffles and finished in the oven, served with mashed potatoes, more butter than potato, and then standing up in the potatoes were 4 ‘potato chips’ like shark fins making a fan, paper thin slices of potato flash fried to look like amber, suspending a leaf of parsley inside. There was a reduction sauce under the 4 lamb chops, and I cried. The waiter said he understood my emotional response: “You are from the land of Industrial lamb.” He told me, someone with no visible pretention. The wine match was a 1982 Louis Trapet Chappelle-Chambertin Grand Cru. Still fleshy and held up to the fat beautifully.
Honorable mention; the previous course: A crab bisque, foamed and laced with caviar, served in the body of a crab, inverted, on top of a disc of kosher salt.
Also, at Moto, Chicago, 2005 (?): Pulled pork sandwich served in the form of a Cohiba Cigar, smoking in an ashtray. (Ashes were seasoned, tri-color fried sesame seeds that functioned as a dipping sauce.)
So many;
Years ago aged Duck at 11MP;
Excessive truffles on sushi at Masa
Pear Dessert at Le Bernadin
I always flip flop between: The seaweed chawanmushi at L’Enclume or white asparagus ‘royale’ at The Clove Club.
Shout out to the L’Arpege egg which isn’t in the same league but I anticipated trying that dish for nearly 10 years and I was in no way disappointed.
Lavender duck in the heyday of EMP
Probably super basic but Jean Georges’ tuna ribbons. I dream about eating this again.
Kadeau Bornholm was excellent when I went there. One of my top experiences overall. Amazing Food, great wine pairing and one of the best services I’ve ever had from their staff.
Lots of great Food outside Copenhagen, but these were my top 3
That looks amazing! I would love to try it. Sort of wished I had the means to book some fine dining when I backpacked through europe 😊
I don’t think any fine dining cracks my top five dishes, but probably in the top 10 is the Cold Fried Chicken dish at wd50
I had a pork fat candle at Abac in Barcelona. Spectacular!
The dish that I think about most is a dessert: Chef Ludo Lefebvre’s Crème Fraîche Panna Cotta with Caviar. The dish is perfect in every way, balancing salty, sweet, acidity, creaminess/mouthfeel/texture, and umami. The interplay of the dark caramel with the crème fraîche is divine, but the dish screams out for the saltiness of the caviar to bring it all together and make it unforgettable.
I’ve had a few variations of it from him over the years (whisky caramel, foie gras mousseline), and they are all mind blowing.
https://www.pbs.org/food/recipes/creme-fraiche-panna-cotta-caviar/
-The caviar/shrimp/walnut combi at kadeau
-Oysters with trout eggs, ponzu and sake at Hof van Cleve
-plum disguised as a lobster claw (with the meat inside) at Delta in Athens
-The dame blanche and steak tartare at Slagmolen in Belgium (so simple, so good)
– XO, cabbage and snapper (if i remember correctly) dish at Noma
Current obsession is a shredded chestnut dessert at Yama Tokyo called “silk”
Also, seared foie gras at Lahaina Grill in Maui; and fruit drink mix in porthole infuser at Catbird Seat in Nashville.
I had the caramelized onion, licorice, and marcona almond soup at Frantzen in September and literally almost cried it was so good. Our server said that’s not unusual — she apparently cried the first time she tried it. The craziest part? My girlfriend didn’t like it (mostly the licorice). I got to finish hers and couldn’t believe my luck.
The wild boar pepper pot at Canje in Austin, Texas, is maybe the 2nd best thing I’ve had in the last 10 years, but there’s an asterisk there because nostalgia factors were definitely involved for me.
The fresh-baked kouign-amann that was served during dessert at Trust in Santa Ana, California, is probably the best pastry I’ve had in the last several years (which includes trips to Hart Bageri and various bakeries throughout Provence).
Dashi with Dungeoness crab- Bouley at Home
Lobster Napoleon with Minted pea soup- inn at little Washington
Madai Sashimi with grapes- Jean-Georges
Wait, is Noma in Copenhagen the restaurant that is mentioned in the TV series “The Bear”?
Fried chicken skin dip in chocolate whit fleur de sel
AnnaLena , Vancouver Canada just perfect
Fried turned artichokes , lemon aioli Boulud Montreal canada , would eat this everyday
Seaurchin whit flowers salad , Atera NY can’t recall what else was in there. Delicate and perfect match
Could talk about this all day
My partner and I attended a pop up dinner with French chef Thomas Coupeau and one of the starters (or amuse bouche ?) was an oyster with a little cooked nduja. The pairing was so simple, so unexpected and so incredible.