On The Road ~ Kyoto, Japan #18

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.

t_001e

IMG_8809

Fresh Pea Soup

IMG_8812

Charcuterie Platter

IMG_8814

Confit of Duck

IMG_8819

IMG_8821

This wine was delicious

IMG_8815

t_000e

On The Road ~ Tokyo, Japan #6

Where to eat in Tokyo:

Union Square Tokyo, yes! Being from NYC we were excited to have a change in menu, especially since we knew it well.

img005

They are celebrating their 10th year in Tokyo this year.
Union Square Tokyo opened in 2007 as a modern fine dining restaurant inspired by the Union Square Cafe, bringing to Tokyo the same warm hospitality, seasonal cooking, and high standards of excellence as the original. Founded in 1985 by Danny Meyer, Union Square Cafe has continued to thrive for 24 years in the highly competitive New York City restaurant industry.

Squash Soup -Amazing

img_8087

Lobster salad in Brioche – Amazing

img_8088

Chelsea Market | About Chelsea Market

 

IMG_2974

The Lobster Place 212-255-5672 http://www.lobsterplace.com

Photo: Steven Cohen

About Chelsea Market

A block long and a block wide and just a short walk from the Hudson River in the area of Manhattan known as the Meatpacking District, Chelsea Market has become in just fifteen years one of the greatest indoor food halls of the world, with more than thirty-five vendors purveying everything from soup to nuts, wine to coffee, cheese to cheesecake. Attracting 6 million national and international visitors annually, it is one of the most trafficked, and written-about, destinations of any kind in New York City. Chelsea Market is a neighborhood market with a global perspective.

The area has always been the locus of food in the city, beginning with the Algonquin Indians, who traded their game and crops on the banks of the Hudson River at this same spot. The trains of the High Line once served the wholesale butchers who lined the streets beneath the tracks and cooled their provisions with blocks of Hudson River ice, and the National Biscuit Company established its factory—now reclaimed as the Chelsea Market—here to take advantage of the butchers’ lard in the nineteenth century. This long history—and the stripped-down brick architecture of the building—gives the Market a unique character. For foodies and even casual tourists, it is possible to enter the Market at one end in the morning and not exit the other until lunchtime, without ever growing bored—and certainly without ever going hungry.

Source: Chelsea Market | About Chelsea Market

On The Road ~ Budapest, Hungary #3

Eating in Budapest

Aszu Etterem

Chef Norbert Fekete

Goulash Soup
Grilled duck liver, chocolate sponge cake, mango, hazelnuts.

Duo of mangalitza pork, red cabbag cream, Jerusalem artichoke, Aszu flavored quince.

Chocolate cakelet, banana ice cream, chocolate tulle, mango.

 

 

 

 

On The Road ~ Vienna, Austria #4

Zum Weissen Rauchfanokehrer

“The White Chimney Sweep”

Fig carpaccio salad with mozzarella …. Amazing

Zum Weissen Rauchfanokehrer

 

On The Road ~ Nice, Côte d’Azur, France

In Vieux Nice, you must eat at La Petite Maison. Classic cuisine.

French green bean salad

 

Pasta with fresh spicy tomato sauce.

Grilled lamb chops served in the pan.

Walking after dinner.

 

On The Road ~ Eze, Côte d’Azur, France

 

Eze, small Midievel village, famous for its beauty and charm, and it's many shops, art galleries, hotels and restaurants. Èze has become dubbed by some a village-musée, a “museum village”, as few residents of local origin live here. From Èze there are gorgeous views of the Mediterranean Sea.



The most amazing olive bread to start.

Within these Medieval walls is:

La Chèvre d'Or with 2 Michilean Star Chef Ronan Kervarrec.


Fall Vegetable Salad – red quinoa, lemon caviar and parsley coulis.

Duck Foie Gras – artichoke ravioli and parmasen cheese.

Lamb with citron

Chickpea foam

Venison filet – marinated and pan fried in Bombay Gin and pepper
sauce, sweet and sour local gourd with grated myrtle.

This is called “The Creation” chefs vision of a lemon tart. The outside is made of white chocolate the inside is incredible.

“The Creation” – Granny Smith Apple Souffle

Goodies from the sweets trolley.

For more info: http://www.chevredor.com

It is also a Relais/Chateaux you can stay in this Midievel Village.