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The Foodalist-Amélie Vincent

@thefoodalist

Food Photographer, Recipe Developer, Content Creator
⭐️ Best Chefs Hunter 🎤 TV Host | Journalist | Projects | Cont.Creator 💡 Women & Next-Gen Empowerment 📚 150 Restaurants & Signature Dishes
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A remarkable lunch at Hakuba, Paris, with Chefs Takuya Watanabe, Arnaud Donckele and Maxime Frédéric. It was nothing short of a festival of colors, flavors, and excellence — on par with a true Michelin three-star experience, where Japanese precision meets French sophistication. Set within a lacquered wood décor and bathed in soft, intimate light, the meal unfolded like a ritual. I was particularly struck not only by the nigiri, crafted by the hand of sushi master Takuya Watanabe, but also by the prepared dishes — among them a standout unagi that perfectly embodied the dialogue between Japanese technique and French savoir-faire. What made this lunch truly memorable was the genuine exchange between the chefs in the conception of each plate. This was not “fusion” in the superficial sense of the term, but a cultural encounter of rare depth — a culinary conversation between Watanabe, Donckele and Frédéric, each bringing their artistry to create a new, shared language on the plate, honoring both tradition and refinement. 2025-09-15 22:17:54 A remarkab.. 713 -15% 1 -78%
Today, I take you to Paris, inside chevalblancparis, into the hushed and intimate setting of hakubaparis, with Chef Takuya Watanabe. I met Taku more than ten years ago, at restaurant Jin on rue de la Sourdière. Back then, he was already one of the very few Japanese sushi masters in Paris — trained in Hokkaido, steeped in the rigor of the Edomae tradition, yet bold enough to write his own story in Europe. What struck me was his unique balance of rigor and gentleness: movements executed with absolute precision, yet imbued with quiet poetry and respect for Japanese traditions. At Hakuba, Taku has taken this artistry further, creating a dialogue between Japan and France. Together with arnauddonckele — the master behind three Michelin stars at plenitude.paris — and Maxime Frédéric, the brilliant pastry chef of chevalblancparis, he has imagined an experience that transcends dining and becomes a cultural conversation. In a ceremonial space designed by Peter Marino, with dark walnut wood and handcrafted Japanese ceramics, you are transported into another dimension. Each nigiri feels like a confidant: mackerel resting on tosazu jelly, grouper grilled over binchotan charcoal, toro brushed with a whisper of sauce. Subtle broths punctuate the meal; the finale is a dialogue of textures and lightness in desserts crafted by Maxime Frédéric — rice mousses, delicate mochis, ethereal sweets. What makes Hakuba unique is the meeting of three chefs, six hands, and two cultures. Their omakase becomes a silent encounter — a wordless conversation between the excellence of the products, the mastery of their hands, and the guest sitting before them. 2025-09-10 16:49:41 Today, I t.. 717 -14% 6 +33%
In Senigallia, on Italy’s Adriatic coast, I discovered recently one of the country’s most celebrated gastronomic landmarks: ristoranteuliassi. Opened in 1990 by chef maurouliassi and his sister Catia, this family restaurant has grown into a temple of Italian cuisine, holding today three Michelin stars and ranking among theworlds50best list. What began as a modest family project in a beach cabana has become a temple of culinary excellence without ever losing its charm, warmth and intimacy. From the very first bite, I knew this dinner would be unlike any other: every single dish was not only splendid but structured with an extreme sense of precision. I could feel the complete work of an artist and his team through a journey of surprise, comfort, creativity, and this kind of emotional accuracy that only a handful of chefs manage to capture. Beyond the technique, I also found the eyes and the heart of a man, expressing all the humanity behind his food — speaking about generosity, and purpose. Speaking about cooking as one speaks about love: with humility, passion, and a sense of transmission. I hope you will find through those few images I brought back a reflection of the family values, legacy, and beauty I will not forget — those invisible ingredients that make a dining experience unforgettable. #uliassi #italianfinedining #thefoodalist 2025-09-09 20:15:36 In Senigallia, on.. 878 +5% 6 +33%
Memories of a splendid encounter in the garden of two-Michelin-starred chef san_degeimbre_chef, at airdutemps_belgium in Liérnu. By his side stood the exceptional one-Michelin-starred chef florentpietravalle from la_mirande in Avignon. Together, they composed a four-handed dinner, as an homage to nature drawn from Ben’s garden. The notes unfolded with delicacy and depth: with among other creations, some green asparagus from Stéphane Longlune with confit egg yolk in gochujang and violet butter; carrots paired with langoustine tail and tripe; and the bold entrance of white asparagus, alongside squid and blood orange, before yielding to lobster tail scarcely kissed by heat, with strawberries and rose, and its generous brioche of lobster and dill. To close the symphony, a sobacha vacherin with musk chervil sorbet and dalgona candy left a lingering echo of sweetness. A suspended moment, where the elevation of cuisine reached its peak. A celebration of earth and of time. #LairDuTemps #SanDegeimbre #LaMirande #FlorentPietravalle #FourHandsDinner #thefoodalist 2025-09-03 18:26:29 Memories of a splendi.. 818 -2% 1 -78%
Today, I will take you to Athens! First stop: akra_ath. A modern café working with small Greek producers where I had organic honeyed eggs with galotyri cheese on sourdough and the fried bread with fried eggs, black pepper and soft cheese — both cooked with precision and balance. I add led a zucchini pie, loukoumades with cinnamon, and sheep’s yogurt with fresh fruits… Probably one of the best breakfasts in Athens. At lunch, stani. Since 1931, this family-owned dairy bar has nourished generations. I tasted the spinach pie that comforts, the sheep’s yogurt with honey — thick and intense — and the rare silky anthogalo — halfway between ricotta and clotted cream — one of the city’s treasures. At night, I headed to pharaohathens, a restaurant unlike any other: everything is cooked there with no electricity… with only fire and charcoal. Dolmades arrived with a touch of smoke, rabbit was braised with lemon, and wild greens were slightly grilled. I enjoyed the radical, essential cooking. With their natural wines and vinyl spinning, I tasted the city of Athens as it breathes today — modern, and vibrant. #thefoodalist #thefoodalistathens akra_ath stani pharaohathens fotisvallatos 2025-08-20 12:15:44 To.. 824 -2% 4 -12%
What could feel better than being casanossa_joseavillez for the summer? This incredible 12-room villa by chef joseavillez is a dream of light, lake, and flavour. Flashback to those golden days: long, lazy lunches with the sun and a soft breeze, dinners under a sky strewn with stars, the scent of grilled seafood and fresh herbs, and the quiet shimmer of the lake at night. Every corner feels like a home devoted to taste, laughter, and the art of lingering just a little longer. #casanossa #JoséAvillez #SummerDreams #Portugal #Alentejo 2025-08-16 20:09:54 What could feel better t.. 776 -7% 1 -78%
✨ Recap: 2025 Coaching Session prixarsnova_cuisinedauteur ✨ In 2025, rising star stijnrotthier, chef at fortuin.kontich in Belgium, captivated our distinguished jury with his singular culinary voice before representing his region at the 57th International Prix Arsnova for Author Cuisine in Paris – this prestigious competition dedicated to celebrating young culinary creators and fostering innovation at the highest level. The grand final last February brought together nine exceptional talents across the globe, each showcasing their artistry, technique, and vision through a singular dish, made of their finesse and personality. The Prix Arsnova, formerly known as the Prix Taittinger was founded in 1967. For nearly six decades, it has stood among the most respected culinary competitions worldwide: a forum where creativity meets technical mastery, and where the next generation of author-chefs is given the platform to shine, with the mission to craft the cuisine of tomorrow. At its heart, the Prix Arsnova is about celebrating imagination, transmitting know-how, and inspiring chefs to express their own voice in the universal language of gastronomy. A heartfelt thank you to our mentors and jury members, whose expertise, generosity, and artistic vision elevated our Belux finalist’s journey: • Chef christophe.hardiquest, starred chef (menssa_brussels, Brussels) • Chef vikigeunes, three-Michelin-starred chef (zilte.restaurant, Antwerp) • stephdegroodt, actor, writer, and producer As we celebrate the legacy of 2025, anticipation builds for the next chapter: in less than 24 hours, we will reveal the young ms chefs who will carry the 2026 international final in Paris – opening a new page in this proud history. Stay tuned… #prixarsnova #youngchefs #thefoodalist #gastronomy #culinaryarts #competition #culinaryheritage #futureofgastronomy 2025-08-14 22:22:29 ✨ Recap.. 800 -4% 4 -12%
Maestro trippamilano diegorossichef — thank you for yet another unforgettable experience at your table. Of audacity, freedom, and truth: that’s the spirit of Trippa Milano. Here, Diego Rossi transforms humble cuts and forgotten recipes into culinary statements — challenging modernity, embracing creativity, and honouring Italian tradition all at once. His cuisine is stripped of pretence: bold in flavour, precise in technique, and guided entirely by instinct. Every dish speaks of markets and memory, of risk and restraint… the work of a chef who dares to cook with both his mind and his vision. Can’t wait to be back ❤️ Thanks to my dear friend jwengorovius for this beautiful shot, and to paolo_vizzari and little_meg_siu_meg for the — always — perfect company. 2025-08-14 14:32:43 Maestro.. 1,040 +24% 6 +33%
No wonder why trippamilano and diegorossichef have become legendary over the past decade. Tucked away in the heart of Milan, Diego — originally from Verona and once a chef in Michelin-starred kitchens — set out to reinvent the trattoria as a space of culinary freedom, ethical choices, and pure expression. In 2015, he co-founded Trippa with Pietro Caroli, with the intention of bringing back the soul of Italian cuisine — unpretentious, grounded in tradition, yet radically alive. Offal and forgotten cuts took center stage. Zero-waste became a philosophy. And excellence became popular. The first time I walked in, I was with some of the greatest chefs in the world. Diego looked at me and said: “You’re late” (🫠) — and that we were more than expected. I was struck by his unapologetic honesty… so I begged. And he let us in. Years later, I’m still grateful I insisted. Why? Because Diego doesn’t seem to be from this planet. He’s a free spirit — uncompromising in his directness, and in his creative instinct. Every dish that leaves his kitchen carries a kind of intuitive, razor-sharp balance — often without him even tasting it. Take the now-iconic Vitello tonnato. Or the deceptively simple pasta with its buttery sauce. No tricks, no showing off — just the kind of plates that make you feel like you’ve touched the essence of Italian cuisine, at its most humble and profound. And then, the unexpected keeps coming: pig ears with artichoke, aubergines with tripes, garlic sprout and crispy chicken skin, heart and liver wrapped in lamb intestines, and snake beans “carbonara”… Fulgurant plates — the kind that make you think, feel, and smile, sometimes all at once. To me, that’s one of the unmistakable signs of true genius. Trippa, to this day, remains my most beloved Italian dining experience in Milan. A place where you feel at home, yet lucky to witness such a level of popular heritage elevated into something deeply soulful. #TrippaMilano #DiegoRossi #TheFoodalist #BestChefs #Milan 2025-07-31 18:16:02 .. 2,294 +174% 8 +77%
Today, I’m taking you to a discreet former inn tucked away in Paris’s 19th arrondissement: chevaldorparis. Originally opened in 2019 by the late Taku Sekine, the restaurant quickly earned a cult following for its bold, genre-blending approach — somewhere between a Parisian bistro and a contemporary ode to Sino-Japanese cuisine. Vibrant, unorthodox, anything but formulaic. After a closure and a quiet transition, Cheval d’Or reopened in 2023 with a fresh voice in the kitchen: young chef hanzgueco. Born in the Philippines and raised in Australia, Hanz arrived in Paris in 2016 and trained in some of the city’s distinctive kitchens — Saturne, Verjus, and Ellsworth. At Cheval d’Or, the chef crafts a cuisine that feels both grounded and global, blending French precision with Asian depth, filtered through his own quiet sensibility: deep broths, reimagined dim sum, artistic carrot salad, fermented condiments, clean techniques. The food is here exotic, singular, and instinctive: — every element on the table reflecting a quiet mastery and a desire to cook honestly, Interpreting Asian flavours through the lens of a new-generation bistronomy, with precision and soul. Hanz delivers a cuisine that is bold, refined, and refreshingly free — and behind the chef, I was happy to find a young, multicultural team that brings the restaurant to harmony and life — from the energy of the kitchen to the quality of the cellar — with the same generosity and a shared sense of purpose. Cheval d’Or was a crush. A living table, rooted in the present, open to the world. hanzgueco luisandrade.la nadimsmair #chevaldor #paris #youngchef #bistronomy #thefoodalist 2025-07-24 21:08:42 T.. 720 -14% 1 -78%
Here is the ode to nature that opened the meal and quite literally blew my mind: Enrico Crippa’s interpretation of the antipasto piemontese, composed of more than 20 miniature vegetable bites, arranged with architectural finesse — a true culinary ikebana. Each component — leaf, shoot, root, flower, bark, moss, baby vegetable — is treated with millimetric attention: sometimes blanched, sometimes infused, often left raw. Every single element speaks for itself, yet belongs to the others, forming a composition as coherent as it is fragile. Seasoning here is nearly invisible — or rather, perfectly harmonized by the hand of a master. Calibrated with laser-like precision, each element remains in resonance with the living world it comes from: floral oil suspensions, fermented powders, house-made vinegars, and delicate extracts of cherry leaves and wood sorrel. Served at ambient temperature, the complexity of this dish doesn’t aim for explosion — but for vibration: a sensory hum that rises quietly from the plate and echoes through the body and soul. But the true heart of this experience lies just beyond the kitchen, in Enrico Crippa’s personal garden, nestled in the hills of the Langhe. Spanning over 5,000 square meters, cultivated entirely through permaculture, this garden is home to more than 400 varieties of edible herbs, flowers, and vegetables. It is maintained by a team of gardeners trained to read the soil, follow lunar cycles, and grow without chemicals — a living ecosystem, and a profoundly human endeavor. Crippa visits the garden every morning at 7 a.m., without exception. He listens to the wind, touches the dew, senses the tension in the stems, observes the silence of the leaves. He speaks of the garden as a companion, a guide — and this daily dialogue with the living sets the rhythm of his menu: instinctive, precise, and quietly pedagogical. This fusion with nature finds its most iconic expression in his signature salad — composed in versions of 21, 31, or 41 elements, and sometimes even more than 120, as it was on the day of my visit, in full seasonal bloom. #EnricoCrippa #PiazzaDuomo #Worlds50Best #thefoodalist 2025-07-03 16:37:35 Her.. 746 -11% 3 -34%
First views of three-star restaurant Piazza Duomo in Alba. Chef Enrico Crippa has cultivated a continuous dialogue with art. In 2007, the painter Francesco Clemente, a leading figure of the Italian transavantgarde movement, covered the Pink Room in frescoes merging art and nature, in perfect resonance with Crippa’s cuisine. But the collaborations with artists here go far beyond the walls. Since 2014, Crippa has imagined a series of “Art Bites” menus, conceived in direct dialogue with the artists exhibited or hosted in the region of Alba, where he continuously finds his creative inspiration: Kiki Smith in 2015, Francesco Clemente again in 2016, Marina Abramović in 2017, Patti Smith and Lynn Davis in 2018. Each dish the chef invents from these artistic collaborations becomes a composition of textures, colors, and emotions—each one a symbolic echo of a work, a gesture, a presence. That night, we admired creations paying tribute to Van Gogh, Francesco Clemente, and Andy Warhol… For the chef, the boundary between food and art simply doesn’t exist: “It doesn’t matter whether I am a cook or an artist: as long as I can stir emotions.” At his table, flavor, movement, narrative, and visual tension merge into a single expressive language. #enricocrippa #piazzaduomo #alba #bestchefs #thefoodalist 2025-06-30 14:43:32 First .. 756 -10% 3 -34%
« I believe in the power of food » says mitsuharu_maido. His restaurant Maido in Lima was just named number 1 World’s Best Restaurant by the prestigious theworlds50best this year in Turin. Since 2009, Mitsuharu Tsumura - called « Micha » has crafted his vision of Nikkei cuisine, blending Japanese technique with Peruvian soul. From the Andes to the Amazon to the Pacific coast, I was touched a few years ago by his menu speaking both a language of memory and mastery. Already awarded the Chefs’ Choice Award in 2024, he is now recognised not only as a talented chef, but also as a cultural force. Climbing up the list from 44th place in 2015 to 5th in 2024, Maido now reaches the very top — marking a historic moment for Peru and for Latin American cuisine as a whole. This year’s edition of the The World’s 50 Best celebration comes at a time of global fracture — ecological, political, human. More than ever, the culinary world is called upon to embody something greater than technique: a sense of care, connection, and cultural responsibility. In that light, Maido’s triumph carries a powerful message. As Mitsuharu “Micha” Tsumura put it: “Today in this world we need to stay stronger and closer than ever… I believe this industry can be an example for all.” Lima now counts four restaurants in the global top 50: Maido (#1), Kjolle (#9), Mérito (#26), and Mayta (#39). And Maido stands as a brilliant voice: an example of richness and opening to the world, building bridges between identities. #theworlds50best #worlds50best #maido #bestchefs #thefoodalist 2025-06-30 10:22:07 .. 722 -14% 3 -34%
theworlds50best 2025 ceremony took place this year in Torino, Italy — offering a powerful snapshot of the culinary world’s current pulse: rooted, plural, and deeply human. mitsuharu_maido (Lima) takes the No.1 spot, with a cuisine that fuses Japan and South America through Nikkei identity and intensity. The top five also includes: 2. asadoretxebarrioficial (Basque Country) 3. rest_quintonil by jorgevallejo (Mexico City) 4. diverxo by dabizdiverxo (Madrid) 5. restaurantalchemist by rasmusmunkalchemist (Copenhagen) chef.pam is named World’s Best Female Chef 2025 — and signs the highest new entry — with a cuisine that channels the soul of Thai food and Chinese heritage through emotional precision and visionary edge. ikoyi_london by jeremychanikoyi wins Highest Climber for its bold creativity, rooted in a deeply personal, multicultural identity. msmindywoods receives the Champions of Change award, honouring her work uplifting First Nations food culture and empowering Indigenous communities in Australia. massimobottura and laratgilmore are honoured with the Icon Awards, celebrating their lifelong contribution to gastronomy as a language of taste, art, social impact, and cultural dialogue. A list that goes beyond ranking — drawing a map of where the world is heading, plate after plate, human with human. #Worlds50Best #TheFoodalist 2025-06-25 13:30:35 theworlds50be.. 732 -13% 5 +11%
📍 The World’s 50 Best Restaurants 2025 — Live from theworlds50best’s celebration this year in Torino, Italy. More than ever, beyond the spotlight and the rankings, we are showing the world the core values that truly define our industry: sorority, fraternity, recognition, and a deep mutual respect that binds those who carry gastronomy as an act of care, meaning, and transmission. I had the privilege of sharing this moment with jessrosval — a chef of excellence, vision, and deep integrity. Originally from Canada, Jessica has spent the past eight years working alongside the incredible massimobottura and laratgilmore — first at restaurant_osteria_francescana, former No.1 on the list — and now leading the kitchen at algattoverdecasamarialuigia within casamarialuigia in Modena, which just entered the #100 theworlds50best at number 92. Through her restaurant and her social project rootsmodena — empowering women in need through cooking — Jessica embodies a new generation of cheffes: talented, committed, and impactful. She uplifts women in the industry, nurtures purpose-driven initiatives, and brings food back to its essence: a tool for transformation and connection. Because cooking is more than a plate, a taste, or a performance — It’s a way of expressing our shared humanity, and relating to others, hand in hand. Being here, surrounded by our beloved international community, reminds us that gastronomy is a universal language — one that honours diversity, builds bridges, and turns the act of cooking and eating into a genuine act of connection. ✨ Follow my stories live to discover the world’s most inspiring chefs and the food projects that are shaping the future of our industry. 🌱 ⸻ #Worlds50Best #WomenInFood #GastronomyWithPurpose #InclusiveKitchen #TheFoodalist #TheFoodalistAtThe50Best 2025-06-21 19:39:20 .. 941 +12% 8 +77%
2025-06-20 21:26:28 718 -14% 1 -78%
In the heart of Lisbon, acclaimed Portuguese chef joseavillez has made a bold move: creating Encanto — a Michelin-starred fine dining restaurant that is fully vegetarian, built on a thoughtful exploration of his local terroir. Here, the culinary journey celebrates the essence of Portugal’s flora through high precision, creativity, and a deep sense of aesthetic harmony. In the kitchen, diogoformiga a trained biologist, brings an intuitive understanding of nature into every dish. The result is a 12-course tasting menu that plays joyfully with fermentation, seasonality, textures, and umami — transforming humble ingredients into expressive, elegant creations: fermented rose petals, grilled seaweed, golden egg, or purple potato purée… Every detail is curated with care and meaning — from locally sourced organic produce to natural wines and housemade kombuchas — creating a grounded, contemporary experience that points gracefully to where fine dining might evolve next. encanto_joseavillez #EncantoLisboa #TheFoodalist #JoseAvillez #Lisbon 2025-06-19 20:28:23 In the heart.. 820 -2% 12 +165%
Step into the immersive ocean mare.joseavillez in Cascais. A refined tribute to the Portuguese coast, where I loved tasting the freshest sea urchins, crab head, langoustines and clams, with pure elegance. #mare #JoseAvillez #PortugueseGastronomy #TheFoodalist #SeafoodRefined 2025-06-18 22:37:55 Step into the immersive o.. 712 -15% 2 -56%
george.a.mcleod lara.espiritosanto restaurant.sem Thank you for what you carry — quietly, precisely, and with care. Your cooking doesn’t try to impress. It connects. It’s thoughtful, grounded, and committed — in both intention and execution. In a world that moves too fast, you take your time. To listen to the land, respect the seasons, respect the people, and do things with integrity. It’s rare. It’s needed. It’s deeply valuable. Especially today. #sem #semlisbon #regenerativecooking #ethicalchefs #youngchefs #plantbasedcuisine #thefoodalist 2025-06-17 23:01:16 george.a.mc.. 815 -3% 8 +77%
Welcome to restaurant.sem – the devoted project of george.a.mcleod and lara.espiritosanto, two luminous, idealistic souls who see cooking as a political act, a living art, and a shared responsibility. SEM, from the French semence - or seed, speaks not only of botanical origins, but of a philosophical one — the seed of a new relationship with the world, grounded in awareness, humility, and interconnection with our deepest meaning and Mother Nature. At the heart of the duo’s approach lies regenerative agriculture — a philosophy that goes far beyond organic: it is not simply about avoiding chemicals, but rethinking the global approach of a food system through a small scale restaurant, showing the example of healing ecosystems, restoring depleted soils, fostering biodiversity, and collaborating with nature rather than exploiting it. To materialize their vision into their kitchen George and Lara don’t use single use material, and work hand in hand with small-scale farmers and producers who cultivate the land in harmony with its natural rhythms. Their cuisine is 80% plant-based, local, and seasonal, designed to leave the lightest possible footprint, coming from deeply ethical sources — wild, foraged vegetables, and non invasive species or animal proteins raised with care and integrity. Each dish at the table is a collective gesture, a living landscape — capturing both place and time with deep intentionality through techniques like fermentation, infusion, curing, and drying, honouring human memory, transformation, and meaning. SEM experience invites us to a space of humility and presence — where flavour becomes a tool for reimagining our place in the food chain, and in the world. And I loved it ❤️ #sem #semlisbon #sustainability #youngchefs #thefoodalist 2025-06-10 11:09:37 Welco.. 904 +8% 16 +254%
Portuguese vibes. 2025-06-09 23:02:00 Portuguese vibes. 701 -16% 3 -34%
Today, I’m taking you to meet Chef sugio_yamaguchi at his new Parisian specialty coffee place: wani_paris_ Just a few steps from famous department store “Le Bon Marché”, this minimalist and luminous space is more than a coffee shop — it’s a daily canteen I love to come and visit. Formerly chef of Botanique restaurant, Sugio brings here the same precision, respect for nature, and organic sourced ingredients to this more intimate format. Each plate feels like a culinary haiku piece: melting sea urchins, perfectly prepared seasonal vegetables, delicate rice bowls, ultra-fresh seafood are here paired with slivers of kumquat and herb pesto. Every dish is a composition - balanced, thoughtful, deeply rooted in Japanese tradition with his unique modern instinct. The coffee is central too as Sugio has chosen parlorcoffee from Brooklyn that sources rare beans such as elegant geishas, or complex Kenyan nano-lots that are served in handmade ceramics. And for the sweet toothes, the desserts by chihiro_katsui are following the same poetry: chou “gravement vanillé”, black sesame mochi, matcha cookies… wani_paris_ is a place of elegance, beauty, and intention. #TheFoodalist #WaniParis #SugioYamaguchi 2025-05-08 16:10:25 Today, .. 799 -5% 7 +55%
Today, I’m taking you to schloss_schauenstein — a fairy-like castle tucked away in the tiny Swiss village of Fürstenau. This is where, at just 26, chef andreas_caminada_schauenstein took over a 17th-century gem to turn it into one of the most refined culinary destinations in Europe. Twenty years later, it shines with three Michelin stars and a place on the theworlds50best list. Getting to Fürstenau felt like stepping into a winter tale — snow-covered peaks, tiny houses, crisp air, and a deep, peaceful silence. And Caminada’s cuisine captures the spirit of the land with grace and clarity: local produce sourced from small producers, vegetables coming from his own garden, fermentation done in his basement, and a vision that balances heritage and modernity. The chef evolved through different periods of cooking — changing from a classic perspective to something rooted in nativity and ethically sourced, deeply personal in every plate. I loved the feeling of a harmonious home — between the sublime place, the open fires, the lovely people, and the chef’s dishes and cooking approach. Nothing is overdone. Everything is about details and meaning. Even the house-fermented drinks and the gentle pace of the meal are part of the story… reminding us that beauty can be in our own nature and surroundings, waiting to be revealed. #CasaCaminada #Fürstenau #AndreasCaminada #SwissAlps #TheFoodalist #CulinaryJourney casacaminada schlossschauenstein andreascaminada 2025-05-02 13:33:57 Today,.. 770 -8% 2 -56%
Before slipping into our swimsuits, let me take you to the top of the mountains — to share my first impressions upon arriving at Casa Caminada, the guesthouse of the chef andreas_caminada_schauenstein Tucked away in the tiny Swiss village of Fürstenau, casacaminada is a space where time seems to stand still — where alpine tradition meets thoughtful contemporary design. Created by the 3 star chef Andreas Caminada as an extension of his world-renowned culinary universe, this house blends raw wood with polished concrete, clean lines with soft mountain light. The architecture whispers rather than shouts, offering a sense of calm and intention from the moment you enter. Downstairs, the aroma of freshly baked bread and coffee greets you as you pass by the in-house bakery. That’s where breakfast begins — unfussy, but deeply refined: local butter, homemade jams, warm loaves, hand-roasted coffee, all served in ceramic ware. Every detail feels effortless, yet carries the quiet signature of excellence. And it’s in this minimalist nest that I spent the night of schloss_schauenstein, his ancient castle decorated with art and taste, where I could live the entire culinary experience… which I’ll tell you about in my next post ✨ #CasaCaminada #Fürstenau #AndreasCaminada #SwissAlps #TheFoodalist #CulinaryJourney casacaminada schlossschauenstein andreascaminada 2025-05-01 16:04:30 Before .. 614 -27% 2 -56%
Close-up on the fantastic dishes at tramtramtramtramtram that night in Paris: • Sea bream and shrimp crudo, with mandarin, pear, crispy rice chips, trout roe, and spicy oil. • Bone marrow served in the bone channel, paired with a Vietnamese-style beef tartare. • Salad inspired by Som Tam, with Blue Meat radish, apple, Chioggia beetroot, tamarind-garlic dressing, and peanuts. 2025-04-29 10:51:20 Close-up on the fan.. 607 -28% 0 -100%

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