How much of an experience do we need to satisfy our appetites for an experience capital E? In the old days we felt special sat high up at the chef’s table, white linen stretched out, starched, before us. We played with the extra spoons between courses watching the show, the sous; the way the guy over there got the sauce squiggle the same 99% of the time. The cooks seemed a bit on edge, sure, but then you know for yourself how it can feel cooking with someone over your shoulder. And anyway, this was a special occasion; they could deal with it this once.
- Home
- Destinations
- About
- Portfolio
- Melbourne
- Tasmania, Australia
- Waffles and Jaffles, Australia
- First stop: Melbourne
- Babu Ji, Melbourne
- Books for cooks, Melbourne
- The Brooklyn Arts hotel, Melbourne
- Cutler & Co, Melbourne
- Fifty Acres, Melbourne
- The Kettle Black, Melbourne
- N2 Extreme Gelato, Melbourne
- Smith Street Alimentari, Melbourne
- Top Paddock, Melbourne
- The Apollo, Sydney
- Cho Cho San, Sydney
- Ester, Sydney
- Moon Park, Sydney
- Tasmania, Australia
- Shelter 7, Ghent
- Superette, Ghent
- Dranouter
- In de Wulf, Dranouter
- Kobe Desramaults, In de Wulf, Dranouter
- Copenhagen
- Höst, Copenhagen
- Mother, Copenhagen
- Noma, Copenhagen
- Noma, Japan
- Paté Paté, Copenhagen
- Paris
- Cárbon, Paris
- Clown Bar, Paris
- Deyrolle
- The Broken Arm, Paris
- Nanashi, Paris
- Septime, Paris
- Companion Coffee, Berlin
- The Barn
- Impressions of Berlin
- 25 hours Bikini Hotel, Berlin
- Village Market, Neue Heimat, Berlin
- Impressions of Tokyo, Japan
- Noma, Japan
- Omotesando, Tokyo
- Tsukiji Fish Market, Tokyo
- Drop Coffee, Stockholm
- Amsterdam
- Foyer, Amsterdam
- Sugar Hill, Arnhem
- Bejing Bao, Rotterdam
- Bloesembar, Rotterdam
- Dr. cocktailbar
- Restaurant De Jong
- Restaurant Kuiter, Rotterdam
- Lux, Rotterdam
- Movia wines + Restaurant De Jong + Lux = MAGIC * Natural wine
- Picknick, Rotterdam
- Preview Bertmans, Rotterdam
- Zainab Roshni Mahal, Rotterdam
About Me