(17.75 / 20) An absolute gem of a restaurant housed in the beautiful Dylan hotel in the center of Amsterdam’s historic canal belt. Elegant, precise and deceptively simple classic French preparations are given a Dutch twist and sent out to the beautifully calm dining room where diners are taken care of by the current Gault&Millau Maitre D’ of the year. (They also have a Chefs Table which I can’t recommend enough). For me, Vinkeles is so far out in front of the pack of 1 star restaurants in town that I already assume it has 2 macarons – an oversight I should hope is rectified by Michelin sooner rather than later.
(17.5 / 20) A global smorgasbord of interesting and delicious plates infused with classic French technique and peppered with modernist influences. On a good day, which this certainly was, this is easily an 18. But the restaurant lacks consistency. And though I’d personally always prefer to eat somewhere inconsistent with a chance of brilliance than somewhere predictably mediocre, it would be inappropriate to think that that’s acceptable to everyone. Especially when paying this much to eat.
A super fast and very satisfying way to inject some life back into yourself when you’ve eaten too much French food!
Forget steak and foie gras, the main reason I’m not vegetarian is chicken. To live without the deep savoury umami of a decent roast chicken is to live in grayscale. Today I’m turning up the saturation to fill tilt by cooking every part of the bird, both to showcase its versatility and to get the maximum usage out of this noble animal.
(17.75 / 20) Consistently delicious, beautifully constructed, and approachable cooking with a truly standout pastry section. When you want to relax in a beautiful, friendly setting, eat very well indeed, plus be quite certain that’s exactly what will happen, every single time you go… accept no substitute.
(16.25 / 20) A non-Michelin fine dining spot that really works. This is an excellent restaurant with an elegant bistro setting, serving up delicious, deceptively simple food which can often go toe-to-toe with (some of) the 1 stars in town. And all that at a very sensible price point.
So much food photography is the helicopter view and I so rarely take shots like this I thought I’d make a dish that would look nice viewed from above. It also tasted rather nice.
This is a celebration of spring with new seasons lamb, peas, asparagus and a beautiful fondant potato, finished with a shiny lamb jus.
This dish is really about that under-loved vegetable, celery. I’ve cooked it 5 ways!
A sidewise take on eggs benedict using kale and croissants