Eating at Explora Atacama
Duck Confit Ravioli with sweet red wine sauce, rosemary and pistachios.
Baked Pumpkin Salad with Chanar honey, almonds, greens and orange.
Vegetable Mille-Feuille with goat cheese, crunchy mushroom and melted parmasen with pomodoro sauce.
No one could resist these pops filled with raspberry sorbet and coated with white or dark chocolate, sprinkled with pistachios.
Where to eat in Santiago: Restaurant 040 is a must.
Dumplings filled with shredded pork rib and spicy miso broth.
Spanish chef Sergio Barroso is part of a new wave of chefs in Chile who take inspiration from around the world while mining the country’s own rich culinary history.
Chef Barroso was born in Madrid, worked at El Bulli and at Denis Martin in Switzerland. Restaurant 040 opened in 2015. The food is inventive, technically accomplished dishes that are strongly influenced by molecular gastronomy.
Most everything is one bit. No flatware is on the table instead is your own bowl of lemon water for your fingers.
Taco wrapped in white cotton candy you pinch together to eat, and a little sip of Bloody Mary.
Malayan fried pork belly rinds
Waffle cookie with spiced mango ice cream.
Chocolate wagashi cafe and banana wagashi
Restaurant 040 is one of the Diners Clubs “World’s 50 Best Restaurants”
I found this wonderful soup recipe on the Edible East End website. It’s starting to get chilly on the east coast, and you can still find some delicious local fresh tomatoes. This warm hearty soup sounds like just the answer to a chilly evening.
Click below for the recipe, and explore other great recipes while you are there.
Source: Pasta Fagioli Soup: Enjoy Hot, While it’s Still Cold Out | Edible East End
One of our last nights in Kyoto, we were sent on an adventure to find this very special restaurant in a tiny little alley of Kyoto.
Taka is a modern standing bar.
Chef TAKA: Born in Uji, Kyoto. After being trained at Kyoto style Kaiseki, moved to Milano, Italy. While working at NOBU/Armani in Milano for over 10 years and after living in Italy, Australia and Denmark, he returned to Kyoto in 2016. He decided to stay and open a small gastropub to provide fusion dishes and drinks of Italian and Kyoto style Japanese.
This is a must if you are staying in Kyoto. The space is tight, but you feel welcomed immediately. We sat downstairs at the bar, but there is an upstairs and people who were leaving from there were happy and excited to share their good byes and praise to Chef Taka.
Chef Taka is on the left.
This is how they serve Chicken Wings, very cool!
Natsuko (our very special guide) had an adventure scheduled today, an hours ride to a place that many tourists don’t go to, but should.
Miyama-Kita Village is where you will see a traditional Japanese landscape which became a cultural heritage site in 1993. This includes the houses, forest, rice fields, vegetable gardens, stonewalls, walkways etc.The entire village has to work together to preserve the village.
These thatched roof houses are called Kitayama style farm houses. There are 50 in Kita Village, 38 of them have thatched roofs. most were built 150-200 years ago. One of the buildings is the Miyama Folklore Museum, where you can have a tour and see exactly what it was like all those years ago. Here are a few photos for example.
Natsuko sharing all her knowledge as we walk the village.
After spending time in the village, there is a great lodge-style restaurant “Kitamura” on the river. The food was fantastic.
Local Venison, Amazing
Restaurant Le Plat Plus:
We headed out to a neighborhood restaurant, a French Restaurant recommended by the concierge of Kyo-Suiran where we were staying in Arashiyama, Japan. The food was excellent, the environment so French, we highly recommend if you are in the area.
Fresh Pea Soup
Confit of Duck
This wine was delicious
This is one of many Signature Drinks at The Ritz Carlton Kyoto, called “Rosearoma”. So beautiful, it was amazing to watch the process.