The Lock Dining Bar

Although Spain is still not too well known, Jean-Georges Vongerichten is one of the world’s leading chefs. With a score of establishments under his baton, which bears his name, Jean Georges, is the great flagship of the fleet gastronomic French chef based in the United States.

In a privileged location in the basement of the prestigious Trump International Hotel in New York, a few steps from Columbus Circle and just in front of the southwest corner of Central Park, the restaurant Jean Georges looks all kinds of national and international awards. Among them were the three Michelin stars, the 17th position in the list for 2008 of the best restaurants in the world that produces Restaurant Magazine (having reached the ‘top-ten in 2005), or four stars from The New York Times (maximum score of this publication, which accompanies Vongerichten since she was almost 29 years and continuing until now, has exceeded 50).

The place, very New York has an initial reception in to check your reservation and for those that have arisen clueless without a coat-like case in which he writes, was kindly offered to lend a since it is mandatory use for dinner. In addition, in New York often turn tables in trendy restaurants, so it is likely that, despite the reservation, do you go to a bar attached to the main dining room (which actually belongs to the restaurant Nougatine, the other local Trump Hotel), where you can expect consolidated with a good cocktail or glass of wine. The dining room, high ceilings and dressed in shades of unbleached, beige and black, and chaired by a fun lamp design-whose branches covering almost the entire room, “has a half of tables, all round.

Vongerichten’s style, very personal, reinventing French cuisine, enriched by his knowledge of herbs, spices and, in general, Asian flavors. His technique brings together great resources from several areas, combining the use-has-Francesco where butter, various maceration eastern Mediterranean or more inputs, such as olive oil, both crude and in some sauteed.

If we limit ourselves to choose the letter, we have two tasting menus, both at $ 148, which is hardly an exaggeration to local level, especially if we consider that usually use luxury ingredients. One of the menu consists of working in classical and Jean Georges, and second, seasonal dishes.

Among his specialties, a seemingly simple egg blini with caviar and dill, that in the mouth becomes a bit aromatic, flavorful and delicate, the inevitable Asian sashimi, like salmon with cherry infusions; the intense flavor of the oil olive blue fin tuna macerated with lemon juice, or any of his dishes with lobster.

In desserts, the ingredient is chosen protagonist (citrus, red fruits, caramel, chocolate …) and served in four small compositions, which is present in different textures.

Superb wine list, well compensated in international names and numerous U.S. references. The average price of wine, about $ 90 whites and 120 reds. Special add some French and Australian wines.

For lunch at noon, offer a special menu priced very low, but falls far short of the real potential of the restaurant.

What is your personal enjoyment recommendation?

applies as in life, even for Cocktails: quality over quantity. For a cocktail, the presentation of the most important. If the drink is pleasing to the eye of the guest, it is the water in the mouth come together. For a good cocktail is also that the spirit is venerated, with which the drink was originally prepared.

Why should you meddle with other spirits, if the original is the perfect beverage complimentary.Was their personal enjoyment recommendation?

Why should you meddle with other spirits, if the original perfectly complimented the drink. If I mix a Daiquiri, Bacardi Superior is the right foundation and nothing else. Already in 1898 Bacardi rum was one of the Daiquiri.

Argentina Food – Desserts

Ingredients mazamorra

• 150 grams of corn trodden.
• 1 liter of milk.
• 1 vanilla pod.
• 150 grams of powdered sugar.

Preparation of the porridge

Soak corn in cold water for a day. Then cook in same water. Boil milk with sugar and vanilla and add the cooked corn after wring. Cook for a few minutes and serve cold.
During colonial times, the vendors handing the pudding, a dessert made of corn, through the streets of the Argentinean territory. Currently being prepared especially for national celebrations as the Revolution of May and Independence Day.

Arabic Food – Soups and pasta

The couscous or couscous is a typical Moroccan dish that consists of a paste of wheat, chickpeas and spices. Traditionally, this dish is eaten without using utensils to appreciate its texture and in their country of origin is taken with the right hand for Muslim customs of the region.

Ingredients chicken couscous

- 250 grams of semolina wheat couscous

- 1 tsp. salt

- 1 tbsp. olive oil

- 20 grams of butter

- 1 kg. onion

- 200 grams of chickpeas

- 200 g currants

- 1 kg. bucking chicken

- Saffron

Preparation of chicken couscous

Boil 250 ml. salt water and oil. Remove the source of the fire and add the semolina with encircling movements. Let stand for two minutes. Add butter and cook for an additional three minutes. Book the couscous.

On the other hand, fry the onion with oil and the chicken for 10 minutes. Stir continuously. Add salt, saffron and a small cup of water. Boil for half an hour over low heat.

Then add the chickpeas and raisins. Let it cook for 10 minutes.
To serve, place the couscous as a base of meat and sauce.

As a teacher for future bartenders is the contact with the young generation never lost – after all, they already had over 2000 students. But what do you give young bartenders along the way?

Creation of cocktails can be learned. But there is more to being a good host. Good drinks are required to advise guests to interpret their body language correctly and always smiling, that’s the long program. For example: 99.9 per cent of guests would never betray, if not a drink like.

If they could only have one spirit in the house, what would it be?

Bacardi Superior Rum, it offers a good cocktail for every mood-based. It is fantastic for mixing and one of the greatest pleasures for me. Bacardi works with exotic fruits, and refreshing mint. He is also the basis for my favorite drink: the mojito.

Nobuyuki Matsuhisa, better known as Nobu in the gastronomic scene, is one of those modern chefs, media and prolific, who divide their time and recipes among its various locations and projects. Since 1993 the New York Times included a restaurant in Los Angeles as one of the most interesting culinary attractions of the world, its progress has been meteoric, having much to do with it the subsequent association with Robert de Niro in the financing-gestation Nobu restaurants.

Of the dozen of ‘Nobus’ currently spread around the world, in Europe highlights the Nobu London, considered one of the best Japanese restaurants in the old continent.

Opened in London in 1997, has been collecting awards and critical acclaim year after year, making it get a reservation for dinner at reasonable hours on a weekend is not a task too easy. For lovers of the guides, he was awarded a Michelin star soon after opening, which still retains and occasionally talk about the second-, and the magazine Restaurant Magazine, while descending positions relative to previous years, located in 2008 in a prime-and generous, in our view-thirtieth position precisely between two great Spanish masters like Martin Berasategui and Santi Santamaria (Can Fabes).

The chef responsible for carrying out the recipes from Nobu Matsuhisa in London is Mark Edwards, known for his ability to work and, despite their large team with a reputation to intervene in all processes of preparing the dish.

Nobu’s cuisine is Japanese creative, intense flavors and excellent ingredients, especially vegetables and fish, with some amazing Peruvian influences that have their maximum exponent in-one combo ceviche with caviar, or even used jalapenos in some sauces, and explaining to learn that Nobu lived there for three years.

In his tasting menus (one of 7 courses and a 9 for the initiated) is always black cod its famous, marinated in miso and yuzu sauce for 2 or 3 days and passed through the oven just enough to not lose its smoothness. And what about their sashimi … although not the Hamadaya triestrellado of Tokyo-perhaps the best in the world, “the salmon has nothing to envy anyone else.

In desserts, successful contrasts in textures and temperatures, as in the soft fondant (no flour), chocolate, or combined with excellent green tea ice cream.

Good wine cellar, with numerous references to quality French-but you are missing a good sommelier, and of cocktails and sakes, the latter may be a glass or full bottle.

The location, correct and functional, located on the first floor of the Metropolitan Hotel, provides one side of view, modest-to Hyde Park and bustling and busy. However, the service is not exceeded and performs efficiently. As a curious note, every time you enter a group of diners are greeted by the whole team together.

Your price: between 70 and 100 euros plus drinks.

Speaking of Pierre Gagnaire is talk of a creative genius who uses his intuition equally impulsive and careful reflection. A poet of the kitchen with a heart of gold who always insists on the value of loyalty of a team. Your kitchen is the most imaginative of Paris and, probably, one of the largest in the world.

Pierre Gagnaire is considered among the 10 most influential chefs in the world, the restaurant has three Michelin stars in the latest edition of the 50 best restaurants in the world which organizes the prestigious Restaurant magazine came third, ahead, remember, the Britain’s Fat Duck and, of course, our El Bulli. Master and great diffuser of molecular gastronomy with Ferran Adria. The books that appears (see list) are already considered among the most important European cuisine.

The restaurant takes its name, is located in the Hotel Balzac (6, rue Balzac) and has a capacity for 45 people. Your kitchen is, I imagine, surprising, different, sophisticated, highly original, spectacular. I could cite some of their dishes but given the creativity of Monsieur Gagnaire, it is possible that before you finish reading this article already has been removed from your letter and replaced by another of his creations overflowing. Gagnaire has overcome the tradition of French cuisine and goes into an unparalleled combination of flavors, textures and ingredients. The quality of the wine cellar and very attentive and professional treatment room service are at the height of this extraordinary temple of gastronomy.

You can imagine that with such distinction and relevance to eat in Pierre Gagnaire is not exactly affordable. Eat a la crate can cost between 250 and 400 euros per person (price list), but there is also a tasting menu priced “affordable” 255 euros.

Wakiya restaurant is located in Manhattan at the Gramercy Park Hotel. Wakiya offers both Beijing cuisine such as Shanghai or Sichuan, all created and cooked from a Japanese perspective, thanks to the originality and chef Yuji Wakiya experience.

Wakiya restaurant specializes in this well known and so popular cuisine with traditional dishes and taking care at all times the aesthetics of his refined dishes. And if you really want is to have a drink in the restaurant Wakiya do not hesitate, because it offers evening cocktails. It also offers both lunch or snacks Chinese breakfast.

Wakiya is known and famous for highlighting both the kitchen and in its elegance, and it is clear that this is an upscale restaurant with a style that characterizes it at all times, since they do not lose any detail in the decor.

Who can resist this restaurant?

The SPACE in Ibiza. If other clubs close their doors again, it’s off to the cult after hour dance-temple at the Playa d’en Bossa gets ready. Heat until well into the afternoon the famous DJs revelers a rhythmically. For 30-40 € you can enter every minute move from one extreme to the other. Summer house and garage can vibrate the awning of the famous SPACE Terrace. Inside the club meanwhile mummery trance and techno. Long live the contrast. Tasty cocktails, laser show and hot dancers on platforms to merge feast for the senses. Michael Michalsky is regularly “lost in space”, “This is absolutely the best club in the world with the coolest music and interesting guests mixture. This one must have seen it to believe it. “