Tag Archives: Michelin star

Carmelo Greco, Frankfurt

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Frankfurt is filled with financiers and businessmen who need a good feed and consequently the fine dining scene is thriving.

Carmelo Greco is a refined ristorante serving authentic Italian cuisine using the freshest produce, and as the weather changes the dishes transform making the most of seasonal ingredients. Chef Carmelo Greco is clearly very passionate about food, he hopes every guest will love their dining experience, whether they are visiting for a simple bowl of pasta or lingering over his immaculate tasting menu.

Carmelo insisted on preparing a special menu just for us, and our lovely smiley waitress introduced each course as it arrived from the kitchen. Initially I was a little disappointed as I had spotted several dishes I was desperate to try on the a la carte list, but I had to trust the man who seemed to be delighting the diners all around us, and sure enough his suggestions didn’t disappoint.

The meal began, as every meal should, with a glass of pink champagne, which we sipped whispering politely and observing the relaxed but smart ambience in the restaurant and the simple but attractive decor. We were seated at a lovely corner table, ideal for surveying the other guests. Wary not to fill up on bread, we only nibbled at the homemade olive loaf.

Mini amuse-bouches of melon with prosciutto and scallop with chorizo and cold pear soup whet our appetite; a taste of things to come. Starters were rich but petite, a creamy duck foie gras that had the texture of butter and pear ice-cream topped with Belper Knolle cheese shavings for me. My guest was thrilled to have Atlantic lobster placed in front of her: coral pink fleshy shellfish with tapioca and orange and olive oil sorbet. She loved the seafood but found the combination of flavours a little alarming.

The next course was delivered in response to my initial rant about ‘loving ravioli more than anything’. As if by magic Ravioli with Parmesan and Sicilian tomatoes arrived. It was exquisite, incredibly fresh and with a nice bite, I could eat this delicious hand-crafted pasta for every meal, everyday, it was THAT good.

For main course we tried Breton red mullet with peach and onion mousse, and Pigeon breast with polenta, cheese and pomegranate. Both were beautifully presented, carefully assembled meat or fish surrounded by ornamental vegetables. The pigeon was particularly impressive, perfectly cooked and coated in a crumbly powdery crust. The fish with a grilled golden edge and pristine white inside was paired with a soft sweet mousse.

The staff warned us about the bizarre dessert: soufflé with vegetable minestrone! The soufflé was light and airy, a sweet delight, thinly sliced and cubed vegetables definitely took on a new personality as the base of the soufflé though I still found the combination strange. Italian dessert wine was a welcome accompaniment to our pudding.

We left the restaurant almost hugging our waitress goodbye, she had been so accommodating, helpful and friendly, offering the most genuine service I have ever experienced. This personal touch, alongside the delicious and inspiring food makes Carmelo Greco a very special restaurant.

More information and book here: www.carmelo-greco.de/en/

Many thanks to the Frankfurt Tourist board for their help with this trip, more information here.

Medlar, Chelsea

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Medlar is found tucked away on the King’s Road in Chelsea, a popular haunt for the local A-listers and Sloanies. We spotted some of the Made in Chelsea cast sashaying down the street outside the restaurant, marking their territory as we settled into a lovely window-facing table. Inside, the clientèle were obvious foodies relishing the thoughtful dishes and superior wine list. The simple décor is modest and unpretentious with striking artwork adding colour to the walls, plain wooden floor and white clothed tables all creating a calm ambience letting the culinary aspect steal the limelight.

The lunch menu is detailed and lengthy with, if anything, too much choice. Two courses cost £30 or it is £35 for three. Unrecognisably exotic ingredients pop up all over the place adding a touch of excitement to classic dishes. Fish features heavily (not ideal for a non-seafood eater like myself) and seasonal specialities appear showcasing the finest and freshest ingredients.

There were many memorable highlights of our meal. Delicately flavoured crab ravioli with an eclectic combination of ingredients (samphire, brown shrimps, fondue of leeks and bisque sauce) was a hit. I thought the artistically presented English asparagus with tomatoes, ravigote, st maure frais mousse, rapeseeds and tapenade was perhaps the best vegetarian dish I have ever tasted; vibrant and delicious. For main course the duck breast was immaculately cooked, surrounded by puy lentils with a light salad, but the true star of the show was the rump of lamb with crisp croquettes which melted in the mouth – it was intensely flavoured and brilliantly paired with sweet carrot puree.

Even desserts here excel, the innovative list is appealing from top to bottom. I chose the intriguing lemon curd beignet with lemon sorbet and Chantilly cream which was a treat, a summery reminder of churros on the beach teamed with a citrus kick from the sorbet and curd. Chocolate tart with salted caramel and praline parfait was imaginatively served, rich dense cake with super sweet sauce and creamy nutty ice-cream, definitely a good choice for the men at the table.

With ex Chez Bruce chef Joe Mercer Nairne in the kitchen and ex Ledbury front of house manager David O’Connor taking charge of the restaurant floor, it is no wonder that I enjoyed every aspect of Medlar so much. Their expertise and creativity shines through in this perfectly balanced restaurant offering beautiful and tasty food.

More information and book here: www.medlarrestaurant.co.uk

Pavillon restaurant, Baur au Lac, Zurich

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Switzerland has one of the highest concentrations of Michelin-starred restaurants in Europe, and the country’s largest city Zurich is the best place to try this fine food. As one of the world’s most prominent financial cities, Zurich unsurprisingly offers a sophisticated and elegant culinary culture with an abundance of upmarket eateries, both Swiss and international. Last year Baur au Lac Hotel’s premier restaurant, Pavillon was deservedly given a Michelin star, a very prestigious award for Head Chef Laurent Eperon and his team.

The staff stood to attention as we walked into the palatial Pavillon dining room. Following their pre-match brief, they looked excited and enthusiastic about an evening’s work and their genuine smiles showed a true sense of pride for this restaurant. A unique rotunda room dominates, designed by famous architect Pierre Yves Rochon. The room glows with natural light thanks to the 360 degree glazing, and above your head Art Deco Lalique chandeliers sparkle.

After a glass of Philipponnat Champagne, we were presented with plates of intricate miniatures with “greetings from the chef”. Scallops in tempura with mango chilli chutney was a light and sweet start, followed soon after with a tiny pot of vibrant green pea soup with a large soft ricotta and lemon filled ravioli. Each was just a mouthful, but flavoured intensely.

The menu is filled with intriguing and innovative dishes showcasing a fresh and contemporary haute cuisine. Of the starters, Ratatouille Pop Art is an exceptional dish, a beautifully deconstructed illustration on the plate, selecting key Mediterranean flavours and textures to make a delicious and satisfying creation.  Those on a health kick will enjoy the Green asparagus tips with Manuka honey vinaigrette, lemon and vanilla; a sweet and healthy start to the meal, using the best seasonal produce available. Greedy and desperate to try many of the options, I persuaded the kitchen to kindly prepare a taster of the divine pasta dish, Gyoza tortellini filled with Swiss chard, Noir de Bigorre raw ham and ricotta with Beaufort cheese veloute. Despite appearing airy and pale, this Asian inspired dish was rich and addictive, with a soft cheesy centre and a crisp edge.

As each course was placed on the table glasses of wisely chosen wine were offered to match the food. Our favourite was without a doubt the Grüner Veltliner, Schloss Gobelsburg Kamptal Austria 2012, an unusual and very drinkable wine with a slightly peppery and woody taste combined with a hint of pear and citrus sweetness; it was balanced and refreshing and I imagine would complement many dishes. We also tried a lovely Swiss Chardonnay, Guido Brivio, Tessin Switzerland 2012, also excellent.

For main we indulged in a Pavillon speciality, the Glazed veal knuckle for two with gravy refined with wild black pepper from Madagascar and Agria potato puree. It was exquisite. Brought first to the table as an impressive hunk of meat on the bone, glistening from the oven heat, I wondered how we would conquer it! Returning minutes later neatly sliced in a bowl of fragrant rich gravy, the meat fell apart as my fork pierced it, and melted in the mouth. Deep and fully flavoured with the pepper, the gravy was exemplary and combined happily with the creamy, smooth pureed potato. Veal is the traditional Swiss meat and this dish pays homage to the country beyond words.

We shared a range of desserts showcasing the pastry chef’s skills. My favourite was the Strawberry Pop Art, a light and fruity dish with strawberry jelly, crumble and cream cheese ice cream. It was a lovely contrast of crunch and cream, presented in a sculptural fashion. Pavillon’s take on Tiramisu is also worth trying, a spectacular presentation with a tube of coffee creaminess and cold aniseed flavoured ice-cream, certainly not an ordinary dessert.

Both hotel guests and visitors adore Pavillon restaurant, it was the culinary highlight of my weekend in Zurich with food that wowed. Put a meal at Pavillon at the top of your Zurich to do list.

More information and book here: www.aupavillon.ch/en

Book a stay at Baur au Lac here: www.bauraulac.ch , read my review of the hotel here.

Many thanks to the Swiss Tourist Office for their help with this trip, more information here.