Best restaurants of the world: Everywhere there is to try

Travel, as you know, for the sake of experience, and perhaps the most important of them - the food. Everywhere there is a try! However, take the time to be reasonable, only the best. It does not matter if it's the best there is in other parts of the world: planes fly fast, especially private ones. You make the same engines: the world's a lot of places worthy of your attention.

Star French cooking Michel del Burgo lives in two cities, torn between his own L'Orangerie in Paris and Moscow. On the Russian capital, he speaks only as of the unique scene, modern, eclectic, created purposely for the corps de ballet of wines and dishes. "For fifteen years, the city has changed - explains chef - there was a whole constellation of different institutions." One of the best - Le Duc, where he reigns del Burgo. The restaurant is decorated in the spirit of the castle of the XIII century, is located near the World Trade Center. The windows - stained glass, inside - frog legs with mushroom ragout on disk polenta, onion soup, Anjou pigeon with foie gras and savoy cabbage, as well as one of the best wine cellars in the city.

It should be noted, however, that everything has to be imported products Michel from France, even salt. Meanwhile in Paris event of the year was the return of the legendary restaurant Jules Verne, that the Eiffel Tower. It has long been degraded institution has transformed completely - if by magic skimmer Alain Ducasse. The new bright interior executed by Patrick Jouin, designer Plaza Athenee Mix and restaurants in New York and Las Vegas. And by the way, about Ducasse: All major force master gave his favorite brainchild of London - a restaurant in the hotel The Dorchester. Recently opened restaurant seats up to 80 people and boasts marvelous views over Hyde Park. Command ovens legendary chef put Nicolas Canuti and impeccable order in the halls of the charge of Christian Laval - the oldest of the guards and the right hand Ducasse. It is unknown how the master at all short of time, but simultaneously he could open another Bistrot Benoit in New York and - all in the same place - amazing Ardour.

Let's go back to Paris. OBE, broadcaster Gordon Ramsey became the first English boss (of the marked "Michelin"), risked to open a restaurant in the French capital. "This will be my 15th restaurant after Palm Beach, LA and London, - says Ramsey. - No, he will not be called Paris, with what you have? I'll call him Gordon Ramsay пїЅ. Restaurant will open in spring at the Trianon Palace & Spa Versailles on the outskirts of Paris. Thus Ramsey return to France, where previously for three years on probation by the best chefs. It is time to take the examination.

Green Channel

Fashion on the environment has penetrated the inner sanctum of cooking, ie. E. The best restaurants in the world. However, environmental everyone understands their own way: some are experimenting with alternative forms of energy, other filtered water&# 8230; But most cooks just focus on local and organic products. Famous chefs are increasingly befriends neighbors farmers, such as Sally Clark from London or Alice Waters of Berkeley, California. Last back in 1971 opened a "greenпїЅ Chez Panisse, thereby anticipating the current fashion.

One of the highlights of its adherents - Thomas Keller, whose restaurant The French Laundry is placed in a former saloon in Yontville. Now, it is true, a lot more time in New York. From the windows of his establishment Per Se, located in Times Warner Center, offers panoramic views of Central Park. Visitors partake of a rainbow in the interiors of plates, created by Adam Tihany. As to the food, everything is very tasty and probably useful. Keller argues that the culinary talents obliged to his mother, who taught him everything. "My kitchen - a reflection of modern America with a taste of classic French brasserie," - he said, and knowledgeable people take turn to the entrance. Task - not to miss anything. Keller changes the menu every day without exception: today it is wild mushroom cappuccino, and tomorrow - aspic of foie gras and desserts wildly: thyme ice cream, or, say, cucumber sorbet. All tables are occupied by two months in advance, but the wait is worth it. And most importantly, all very natural, organically.

In the struggle for a just cause can not do, however, and without kinks. Recently, the American chef Wolfgang Puck has announced that prohibits inhumane treatment of animals in his empire with an annual turnover of $ 300 million. "In my restaurants, including Spago, no longer serves foie gras, pork and veal, grown in cells - said Pak - and no eggs from the chickens accident!" To his impulse immediately joined Charlie Trotter, author of the famous meat meatballs from Chicago: he also announced a boycott foie gras. A little earlier in Paris is the only holder of three Michelin stars on the left bank, Alain Passard, went even further. He refused the meat at all. "The blood and the flesh of dead animals do not inspire me," - said a great chef and expelled all that was skoromnogo, from the kitchen. But later still relented, allowing cooking at L'Arpege in organic lamb and chicken. Perhaps they are not so pathetic.

Their customs

The main contender for the title of the most unusual (and fashionable) places of New York is located in a former factory of the 1920s. This club The Box, Simon Hammerstein opened under the motto: "Food, theater, vaudeville and dance until the morning." After a loud opening here frequent Uma Thurman, Lindsay Lohan, Sean Penn and Jude Law, who made his club in New York "headquarters." In the menu - a never-ending holiday, strange shows and excellent cuisine by Dominique Boucher. Price for a table on the first floor starts from $ 600, including champagne. Special dishes - soup of cauliflower and braised lamb on the preparation of which leaves seven. Particularly favorite clients chef Dominique invites you to its private salon Wa-Bi. There's a recent star of "Crillon" is preparing for their own, and at the same time that organizes wine tasting courses, the ikebana. "So I can really get to know their customers", - said Bush, in whose little "tea house" is placed no more than eight people at a time. Another pupil "Crillon" Christian Constant went to the free bread, protesting against the unnecessary complexity of haute cuisine.

Opening in Paris Les Cocottes de Christian Constant, he devoted himself to cook a simple meal with a conventional pan. Although at first glance steamed fish and game, as well as duty cocottes may seem insufficiently refined, the popularity grows stronger institutions. Visitors eat at the bar or sitting on a high stool at the table. No phone, no pre-orders there, but you can always take away something delicious with them. Christian himself calls his concept of "American dinner in the French style." He says: "It's delicious and very modern. Today, people do not want complicated dishes. " But those who still persist in aestheticism, direct road to the renovated Grand Palais. There to make a name for himself in the Cafe des Delices and Angl'Opera Gilles Shukrun settled with his Mini Palais.

Elevated situation dictates its own rules. At any time of the day under the arches of the beautiful colonnades give the shrimp a la plancha with avocado, ginger and mint, as well as delightful creme brulee of foie gras with peanuts. Without innovation, however (only in French soft, gentle), here too, was not. "I want to stir up a little French cuisine - says Shukrun - and it is something fell asleep." Sound design Velvet Revolution provide DJs, intercede for the post after dark and noisy at some distance Champs Elysees.

Destination

To see the future of cooking, you should go to Spain, where they do Beresategi Martin and Elena and Juan Mari Arzak, adored and copied throughout the world. Around the same edges, 160 kilometers from Barcelona, is El Bulli - Restaurant Ferran Adria, recognized as the best on the planet. According to experts, the ingenuity of genius chef "beyond all possible limits of cooking." Restaurant, unfortunately, is only open from April to September, and orders are accepted only one day of the year in mid-January. By the evening of that day, all the tables for the year ahead have already been reserved. A little easier to say to get to Heston Blumenthal in his "Fat Duck" (recognized as the best restaurant in the UK this year, and two years ago - the best in the world).

However, going on holiday stomach is better to insure the health and say goodbye to loved ones. English chef known for extravagant recipes like snail porridge or cream of bacon and eggs. But a special case - his experiments. Like This,
Blumenthal once injected a lethal dose of oil assistant of chili peppers. Bringing the accident to the hospital, he made him a full scan of the brain to study the effect of acute human consciousness. Now the mad chef interested in sound, rather, that it is much more suspicious, its impact on visitors Fat Duck. "The sound is definitely affects the taste - he said recently the public - and this is a great way to enhance the pleasure of eating. My plan is to set before each visitor chewing on the microphone and relay the sound through headphones. I promise you, you will see that it is quite another thing. "

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