July 17, 2019

5 of the Best Restaurants in the World

5 of the Best Restaurants in the World

Last week, the awards ceremony for the World’s 50 Best Restaurants was held in Singapore. At this ceremony, restaurants from all over the globe were celebrated and the masterminds behind the eateries recounted the stories that inspire their food. Amongst the best fifty, five of the owners and chefs shared the culinary travel destinations they are most inspired by.  Forbes gives us the details.

Eric Ripert of Le Bernardin, New York City

Le Bernardin in New York City was birthed in Paris by siblings Maguy and Gilbert Le Coze in 1972. Known for its simple, yet elegant fish dishes, the restaurant was awarded its first Michelin star in 1976, and two more in 1980. In 1986, siblings Maguy and Gilbert opened Le Bernardin in New York City. After Gilbert’s tragic and unexpected death in 1994, Maguy started working with Gilbert’s disciple, Eric Ripert, who took the reigns of the kitchen at Le Bernardin.

Ripert expresses his interest in Asia, remarking that he cherishes China, Taiwan, India, and Singapore. He states that when he travels, he is less concerned with fine dining, but more concerned with restaurants that pique his interest:

“In Singapore, for instance, I go to the hawker centers as well as restaurants like Odette. I go with the mind of the consumer, not a chef. I don’t want to scrutinize what they’re doing. I just want to eat well and have that experience.”

Bertrand Grébaut and Théo Pourriat of Septime, Paris

Septime in Paris specializes in micro-seasonality. One of the restaurants most impressive dishes is said to be roasted cauliflower paired with seaweed and horseradish butter. Other dishes include turbot with bacon, Brussels sprouts, and a mushroom sauce, and white asparagus paired with oysters, hazelnuts, and clotted cream.

Bertrand Grébaut states that this year he would like to go to Mexico to ease his curiosity of Mexican cuisine. He also states that he loves the simplicity of Italian food. On the other hand, Théo Pourrait expresses his love for the “spontaneous, puncy, and fresh” aspects of Thai street food.

Thomas and Mathias Sühring of Sühring, Bangkok

Sühring in Bangkok was formed when twins Thomas and Mathias Sühring moved into a 1970s villa in Bangkok, which they lightly remodeled into a hybrid of a home and a restaurant. After working in Germany, the Netherlands, Italy, and Thailand, they sought to share their version of German cuisine inspired by travel, childhood memories, and family recipes through Sühring.

Mathias states that he gathers inspiration from anywhere he and his brother travel, but Japan stands out to him the most since they travel there almost yearly. Thomas agrees, adding that there are so many remarkable restaurants in Japan that they are prepared to visit the country many more times. In reference to the allure of Japan, Mathias states, “There’s so much to discover and so many quality ingredients. Everything in Japan is different to what you’ll find anywhere else in the world.”

Danny Yip of The Chairman, Hong Kong

The Chairman in Hong Kong seeks to continue the 2,000 year history of Cantonese cuisine. They take pride in using locally sourced ingredients, including products from local condiment stores and seafood from local fisherman. They take a traditional approach to cooking and believe that constructing simple dishes requires the highest level of skill.

Danny Yip gains inspiration from traveling across China to discover forgotten ingredients in small villages. He expresses that he feels most inspired by the city of Yunan, since there are so many tribes dwelling in the area. He states, “There are huge mountains, rivers and the seashore. The ingredients are incredible. I thought I knew the ingredients in this region until I went to the market and could only recognise half of them. China is such a big place. Just one area can have so many things I’ve never seen.”

Peter Goossens of Hof van Cleve, Belgium

Hof van Cleve in Belgium cherishes uniqueness. They believe that you can taste with all of your senses, therefore they have carefully curated not only their menu, but also the farmhouse-style restaurant’s atmosphere. Most products are locally sourced from Belgium, but some international ingredients are also utilized for final touches and flair.

Peter Goossens states that even though Hof van Cleve is a Belgian restaurant, he has been inspired by Japanese cuisine and implemented the country’s style into his dishes:

“Japanese cuisine is very light and pure with ponzu, dashiand soy sauce. And they know how to prepare the fish skilfully. Now we use the ike jime method to kill fish for the restaurant and we make our own ponzu.”

For more travel related news and information, click here.

 

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