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“Outstanding Food Experience” - Paul Laurie 🪶Back in January me and Chris @essexcookingman decided to treat ourselves to a belated birthday lunch at Bonheur by Matt Abé @bonheurbymattabe 🪶We were excited to start this culinary journey of adventure and wow! It did not disappoint. The service, The Food, The ambiance and whole experience was exceptional. You know it’s been a good lunch when you leave around 5pm. ⭐️ ⭐️ Massive congratulations on your 2 Michelin Stars very well deserved @michelinguide 🪶Huge Thank you to Matt and all his team who put so much time and effort into creating something very special. We can’t wait to return soon x @chef.mattabe @bon_vivant_matthew @ericzwiebelms @andreanierib @chef_valentino_rossi @chef_hesky @dan_pereyra87 @21ciaran.b Our Menu Celeriac Royale Oscietra caviar, allium, hazelnut Isle of Skye Scallop carrot, clementine, yuzu kosho Quail Blanquette Jerusalem artichoke, black garlic, malt Cornish Monkfish Violina pumpkin, buttermilk, rapeseed 125 day aged Cumbrian Blue Grey potato, parsley, smoked bone marrow Le Trou Normand apple, calvados, cazzette crumble Pecan Praline Pedro Ximénez, coffee, cocoa nib
“Outstanding Food Experience” - Paul Laurie 🪶Back in January me and Chris @essexcookingman decided to treat ourselves to a belated birthday lunch at Bonheur by Matt Abé @bonheurbymattabe 🪶We were excited to start this culinary journey of adventure and wow! It did not disappoint. The service, The Food, The ambiance and whole experience was exceptional. You know it’s been a good lunch when you leave around 5pm. ⭐️ ⭐️ Massive congratulations on your 2 Michelin Stars very well deserved @michelinguide 🪶Huge Thank you to Matt and all his team who put so much time and effort into creating something very special. We can’t wait to return soon x @chef.mattabe @bon_vivant_matthew @ericzwiebelms @andreanierib @chef_valentino_rossi @chef_hesky @dan_pereyra87 @21ciaran.b Our Menu Celeriac Royale Oscietra caviar, allium, hazelnut Isle of Skye Scallop carrot, clementine, yuzu kosho Quail Blanquette Jerusalem artichoke, black garlic, malt Cornish Monkfish Violina pumpkin, buttermilk, rapeseed 125 day aged Cumbrian Blue Grey potato, parsley, smoked bone marrow Le Trou Normand apple, calvados, cazzette crumble Pecan Praline Pedro Ximénez, coffee, cocoa nib
Still thinking about the most incredible evening at Restaurant Gordon Ramsay High ✨ Perched on level 60 of 22 Bishopsgate, the 12-seat chef’s table feels like dining among the clouds, with panoramic views of London as the backdrop. Every course from Executive Head Chef James Goodyear and his team was a surprise – creative, beautifully executed, and completely unforgettable. The Carte Blanche menu kept us guessing in the best way, each dish more exciting than the last. A truly special experience and a huge congratulations to the team on their well-deserved first Michelin star ⭐️ An evening of remarkable food, impeccable service and one of the most unique dining rooms in the city. Already dreaming about going back. @restaurantgordonramsayhigh @jamesgoodyearchef
Still thinking about the most incredible evening at Restaurant Gordon Ramsay High ✨ Perched on level 60 of 22 Bishopsgate, the 12-seat chef’s table feels like dining among the clouds, with panoramic views of London as the backdrop. Every course from Executive Head Chef James Goodyear and his team was a surprise – creative, beautifully executed, and completely unforgettable. The Carte Blanche menu kept us guessing in the best way, each dish more exciting than the last. A truly special experience and a huge congratulations to the team on their well-deserved first Michelin star ⭐️ An evening of remarkable food, impeccable service and one of the most unique dining rooms in the city. Already dreaming about going back. @restaurantgordonramsayhigh @jamesgoodyearchef
Um momento raro por trás das portas | acompanhe uma visita privada com o Chef Daniel Boulud aos bastidores do Café Boulud at Maison BARNES. Técnica, precisão e arte - onde a gastronomia encontra a verdadeiro Art de Vivre. Uma experiência exclusiva num dos segredos mais sofisticados de Nova Iorque. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ A rare moment behind closed doors | a private walkthrough with Chef Daniel Boulud, offering an exclusive look inside Café Boulud at Maison BARNES as the final touches are set before service. Precision, craftsmanship, and elegance - where gastronomy meets true Art de Vivre. An intimate experience inside one of New York’s most refined hidden gems.
Um momento raro por trás das portas | acompanhe uma visita privada com o Chef Daniel Boulud aos bastidores do Café Boulud at Maison BARNES. Técnica, precisão e arte - onde a gastronomia encontra a verdadeiro Art de Vivre. Uma experiência exclusiva num dos segredos mais sofisticados de Nova Iorque. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ A rare moment behind closed doors | a private walkthrough with Chef Daniel Boulud, offering an exclusive look inside Café Boulud at Maison BARNES as the final touches are set before service. Precision, craftsmanship, and elegance - where gastronomy meets true Art de Vivre. An intimate experience inside one of New York’s most refined hidden gems.
A couple of years ago, Anne @aquitainetravelguide and I came here for a birthday lunch… and I still remember how special it felt. One of those meals that stays with you. So seeing @cent33bordeaux receive its first Michelin star now just feels right. A beautiful recognition for chef Fabien Baufour and his work 👏 @fabien.beaufour
A couple of years ago, Anne @aquitainetravelguide and I came here for a birthday lunch… and I still remember how special it felt. One of those meals that stays with you. So seeing @cent33bordeaux receive its first Michelin star now just feels right. A beautiful recognition for chef Fabien Baufour and his work 👏 @fabien.beaufour
Newly awarded its first Michelin star, @restaurantgordonramsayhigh sits above the City of London at 22 Bishopsgate, where the dining room opens onto sweeping views of Tower Bridge and the Thames. The evening followed the restaurant’s Carte Blanche format, allowing Executive @jamesgoodyearchef and the kitchen to guide the progression of the menu through seasonality and craft. Opening bites included a gougère with Tunworth cheese and Iberico ham, crab with caramelised cream and grapefruit, aged beef with Jerusalem artichoke and buckwheat, and an oyster finished with seaweed mignonette. The first course centred on a slow cooked hen’s egg with sherry, truffle and crisp chicken skin, followed by warm sage and onion Parker House bread with Ampersand butter. The kitchen then moved to lobster ravioli with langoustine, salmon and yuzu, before John Dory with white asparagus, citrus and young garlic. The main course featured Sladesdown Farm duck with morel, grape and pine nut XO. Dessert began with sheep’s yoghurt, green apple and sorrel, followed by Yorkshire rhubarb with vanilla and pink peppercorn. The evening finished with petit fours of red and blackcurrant jelly, macadamia and smoked salt crunch, and a passion fruit and Sauternes tart. A tasting menu shaped around precision and seasonality, served high above the London skyline. #gordonramsay #michelinstar #londonrestaurant #finedining #tastingmenu @gordongram @gordonramsayrestaurants @22bishopsgate_ @michelinguide
Newly awarded its first Michelin star, @restaurantgordonramsayhigh sits above the City of London at 22 Bishopsgate, where the dining room opens onto sweeping views of Tower Bridge and the Thames. The evening followed the restaurant’s Carte Blanche format, allowing Executive @jamesgoodyearchef and the kitchen to guide the progression of the menu through seasonality and craft. Opening bites included a gougère with Tunworth cheese and Iberico ham, crab with caramelised cream and grapefruit, aged beef with Jerusalem artichoke and buckwheat, and an oyster finished with seaweed mignonette. The first course centred on a slow cooked hen’s egg with sherry, truffle and crisp chicken skin, followed by warm sage and onion Parker House bread with Ampersand butter. The kitchen then moved to lobster ravioli with langoustine, salmon and yuzu, before John Dory with white asparagus, citrus and young garlic. The main course featured Sladesdown Farm duck with morel, grape and pine nut XO. Dessert began with sheep’s yoghurt, green apple and sorrel, followed by Yorkshire rhubarb with vanilla and pink peppercorn. The evening finished with petit fours of red and blackcurrant jelly, macadamia and smoked salt crunch, and a passion fruit and Sauternes tart. A tasting menu shaped around precision and seasonality, served high above the London skyline. #gordonramsay #michelinstar #londonrestaurant #finedining #tastingmenu @gordongram @gordonramsayrestaurants @22bishopsgate_ @michelinguide
There is a new exciting restaurant in Mayfair @bonheurbymattabe 🍴 We loved the refined and beautifully presented dishes of the tasting menu, all served in an elegant and welcoming atmosphere. The service was attentive, knowledgeable and warm, it’s definitely a place worth trying soon ✨ pr invite
There is a new exciting restaurant in Mayfair @bonheurbymattabe 🍴 We loved the refined and beautifully presented dishes of the tasting menu, all served in an elegant and welcoming atmosphere. The service was attentive, knowledgeable and warm, it’s definitely a place worth trying soon ✨ pr invite
✨ What a night. Our collaboration with Saltmoore delivered big flavours, packed tables and truly standout cooking with delightful champagne from Pol Roger The food was exceptional — thoughtful, confident and beautifully executed — with Venison Ham with Bigod Ice Creamand the dessert of Milk Chocolate, Brown Butter, Dandelion Coffee & Yoghurt both emerging as clear guest favourites. The feedback from everyone who joined us has been incredible, and it’s been a pleasure hearing just how much the menu and atmosphere landed on the night. Huge thanks to @varunwkhanna his amazing team and @adammaddockchef and the brilliant team who travelled with Adam, for the creativity, precision and care they brought both to the kitchen and the floor. Special thanks also to @thechampagnenorth for their support on this fabulous evening. And finally, thank you to everyone who joined us — it was genuinely our pleasure to host and serve you. #RhubarbHarrogate #Saltmoore #CollaborationDinner #polroger #michelinguide
✨ What a night. Our collaboration with Saltmoore delivered big flavours, packed tables and truly standout cooking with delightful champagne from Pol Roger The food was exceptional — thoughtful, confident and beautifully executed — with Venison Ham with Bigod Ice Creamand the dessert of Milk Chocolate, Brown Butter, Dandelion Coffee & Yoghurt both emerging as clear guest favourites. The feedback from everyone who joined us has been incredible, and it’s been a pleasure hearing just how much the menu and atmosphere landed on the night. Huge thanks to @varunwkhanna his amazing team and @adammaddockchef and the brilliant team who travelled with Adam, for the creativity, precision and care they brought both to the kitchen and the floor. Special thanks also to @thechampagnenorth for their support on this fabulous evening. And finally, thank you to everyone who joined us — it was genuinely our pleasure to host and serve you. #RhubarbHarrogate #Saltmoore #CollaborationDinner #polroger #michelinguide
I really enjoyed my lunch @brasserieconstance @ccrote @adambyatt loved the menu , the morille soufflé omelette was delicious and. It was lovely to see a vol au vent back on the menu . All the dishes were excellent , as well as the service . It was lovely catching up with @sabrina_gidda @jeremyfordchef
I really enjoyed my lunch @brasserieconstance @ccrote @adambyatt loved the menu , the morille soufflé omelette was delicious and. It was lovely to see a vol au vent back on the menu . All the dishes were excellent , as well as the service . It was lovely catching up with @sabrina_gidda @jeremyfordchef
Maison Boulud – Dining Impressions Maison Boulud delivers a refined take on classic French fine dining, with a menu that balances tradition and subtle creativity. I started with the French Onion Soup, a timeless classic done well—rich, comforting, and exactly what you’d expect from a French institution. The Escargot stood out for its thoughtful presentation. Instead of the usual French loaf, it was served with puff pastry, paired beautifully with garlic and basil sauces, accented by cherry tomatoes. A clever twist that elevated a traditional dish without losing its essence. For mains, the signature Duck Confit featured impressively crispy skin, though the meat itself leaned slightly dry. In contrast, the Beef Tenderloin with seared foie gras was excellent—tender, indulgent, and well-balanced. The buttered spinach on the side was creamy and satisfying, complementing the richness of the dish. Dessert was a mix of highlights. The Durian Soufflé was surprisingly elegant, offering the aroma of durian without overwhelming the palate—light, airy, and well-executed. The Classic Chocolate Lava Cake was flawlessly done, while the Sesame Mousse was pleasant but a bit too sweet for my personal taste. The total bill came to around $500 for three people, positioning Maison Boulud firmly in the fine-dining category. My thoughts on Maison Boulud & French fine dining 🍷 Maison Boulud does what high-end French cuisine is meant to do: Respect tradition Execute fundamentals cleanly Add restrained creativity rather than shock value It’s not a place for dramatic experimentation or Instagram theatrics. Instead, it’s about precision, technique, and comfort elevated to luxury. Some dishes (like the duck confit) may feel conservative or slightly uneven, but the overall experience is polished and dependable. At ~$165 per person, you’re paying for: Consistency Premium ingredients (foie gras, quality beef) Service and ambiance A chef-driven legacy If you value classic French elegance over modern flair, Maison Boulud absolutely earns its place. If you’re chasing bold innovation, you might find it a touch safe—but still undeniably refined. #chefheman #ironmanchef #frenchfood
Maison Boulud – Dining Impressions Maison Boulud delivers a refined take on classic French fine dining, with a menu that balances tradition and subtle creativity. I started with the French Onion Soup, a timeless classic done well—rich, comforting, and exactly what you’d expect from a French institution. The Escargot stood out for its thoughtful presentation. Instead of the usual French loaf, it was served with puff pastry, paired beautifully with garlic and basil sauces, accented by cherry tomatoes. A clever twist that elevated a traditional dish without losing its essence. For mains, the signature Duck Confit featured impressively crispy skin, though the meat itself leaned slightly dry. In contrast, the Beef Tenderloin with seared foie gras was excellent—tender, indulgent, and well-balanced. The buttered spinach on the side was creamy and satisfying, complementing the richness of the dish. Dessert was a mix of highlights. The Durian Soufflé was surprisingly elegant, offering the aroma of durian without overwhelming the palate—light, airy, and well-executed. The Classic Chocolate Lava Cake was flawlessly done, while the Sesame Mousse was pleasant but a bit too sweet for my personal taste. The total bill came to around $500 for three people, positioning Maison Boulud firmly in the fine-dining category. My thoughts on Maison Boulud & French fine dining 🍷 Maison Boulud does what high-end French cuisine is meant to do: Respect tradition Execute fundamentals cleanly Add restrained creativity rather than shock value It’s not a place for dramatic experimentation or Instagram theatrics. Instead, it’s about precision, technique, and comfort elevated to luxury. Some dishes (like the duck confit) may feel conservative or slightly uneven, but the overall experience is polished and dependable. At ~$165 per person, you’re paying for: Consistency Premium ingredients (foie gras, quality beef) Service and ambiance A chef-driven legacy If you value classic French elegance over modern flair, Maison Boulud absolutely earns its place. If you’re chasing bold innovation, you might find it a touch safe—but still undeniably refined. #chefheman #ironmanchef #frenchfood
Enjoy our $60 Menu du Marché, a seasonal two-course prix fixe offered at lunch and early dinner 🥕🍅🐟 Lunch Tuesday – Friday | 12:00PM – 2:30PM Early Dinner Monday – Friday | 5:00PM – 6:00PM Now you have a quick and delicious way to experience Café Boulud at Maison Barnes! Book your table through the link in bio. #cafebouludatmaisonbarnes #danielboulud #nycrestaurants #michelinstar #prixfixemenu
Enjoy our $60 Menu du Marché, a seasonal two-course prix fixe offered at lunch and early dinner 🥕🍅🐟 Lunch Tuesday – Friday | 12:00PM – 2:30PM Early Dinner Monday – Friday | 5:00PM – 6:00PM Now you have a quick and delicious way to experience Café Boulud at Maison Barnes! Book your table through the link in bio. #cafebouludatmaisonbarnes #danielboulud #nycrestaurants #michelinstar #prixfixemenu
Une superbe première soirée de Montréal en Lumière au Bar George. Nous avons accueilli les chefs Hugo Souchet et Quentin Lemmery, aux côtés des chefs Anthony Walsh et Kevin Ramasawmy, pour une soirée riche en talents et en nouvelles saveurs. Au plaisir de recommencer ce soir. - A wonderful first evening of Montréal en Lumière at Bar George. We welcomed Chefs Hugo Souchet and Quentin Lemmery, alongside Chefs Anthony Walsh and Kevin Ramasawmy, for an evening rich in talent and new flavours. Looking forward to doing it all again tonight.
Une superbe première soirée de Montréal en Lumière au Bar George. Nous avons accueilli les chefs Hugo Souchet et Quentin Lemmery, aux côtés des chefs Anthony Walsh et Kevin Ramasawmy, pour une soirée riche en talents et en nouvelles saveurs. Au plaisir de recommencer ce soir. - A wonderful first evening of Montréal en Lumière at Bar George. We welcomed Chefs Hugo Souchet and Quentin Lemmery, alongside Chefs Anthony Walsh and Kevin Ramasawmy, for an evening rich in talent and new flavours. Looking forward to doing it all again tonight.
🌙The Moonlight Tasting @bonheurbymattabe My first solo dine, and what a place to choose. The newly awarded two Michelin star Bonheur by Chef @chef.mattabe truly lives up to its name. The interior is wrapped in deep, dark beige tones, elegant, warm, and cohesive. Even the front-of-house uniforms mirror the colour palette. A real devil’s in the detail moment, something I always appreciate. I chose the ‘Dream’ menu (7 courses). The restaurant also offers a ‘Journey’ menu (5 courses), and what I love is that they are completely different experiences, the Journey isn’t just a shortened version of Dream. There’s also an à la carte option, which makes the concept feel generous rather than fixed. The food is beautifully composed and genuinely delicious, with a wide range of ingredients and flavours. Some elements felt warmly familiar, especially the crosnes, which brought back memories of picking them during my time working at L’Enclume. Those small nostalgic moments always make a meal feel personal. Dining solo meant I skipped the wine pairing this time:) a quiet evening with the food taking full focus. The atmosphere was relaxed and confident. Front of house felt friendly, calm, and completely at ease, which makes all the difference when you dine alone. Although I absolutely love listening to Ed Sheeran, I might personally prefer something a little less beat-driven for a Michelin-starred dining room soundtrack 😉 Overall, a beautiful restaurant with a great vibe. Already looking forward to experiencing the next menu. #themoonlighttasting #culinaryjourney #michelinstar #finedininglondon #bonheurbymattabé
🌙The Moonlight Tasting @bonheurbymattabe My first solo dine, and what a place to choose. The newly awarded two Michelin star Bonheur by Chef @chef.mattabe truly lives up to its name. The interior is wrapped in deep, dark beige tones, elegant, warm, and cohesive. Even the front-of-house uniforms mirror the colour palette. A real devil’s in the detail moment, something I always appreciate. I chose the ‘Dream’ menu (7 courses). The restaurant also offers a ‘Journey’ menu (5 courses), and what I love is that they are completely different experiences, the Journey isn’t just a shortened version of Dream. There’s also an à la carte option, which makes the concept feel generous rather than fixed. The food is beautifully composed and genuinely delicious, with a wide range of ingredients and flavours. Some elements felt warmly familiar, especially the crosnes, which brought back memories of picking them during my time working at L’Enclume. Those small nostalgic moments always make a meal feel personal. Dining solo meant I skipped the wine pairing this time:) a quiet evening with the food taking full focus. The atmosphere was relaxed and confident. Front of house felt friendly, calm, and completely at ease, which makes all the difference when you dine alone. Although I absolutely love listening to Ed Sheeran, I might personally prefer something a little less beat-driven for a Michelin-starred dining room soundtrack 😉 Overall, a beautiful restaurant with a great vibe. Already looking forward to experiencing the next menu. #themoonlighttasting #culinaryjourney #michelinstar #finedininglondon #bonheurbymattabé
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