Would you like to ‘Recharge’? Get an ‘Unbeatable Glow’? If you’ve answered ‘yes’ and are a believer in healthy, gluten-free, sugar-free high-quality organic food (cold pressed juices et al) then head to Mumbai’s first ever bistro solely dedicated to this.
Read my detailed review on http://www.whatshot.in/critic-review/sequel-bistro-and-juice-bar-r-9374
Delicious surprises! The most amazing Michelin starred cuisine restaurant in a tiny, picturesque Italian village with a population of 750! That it is located in the worlds most dramatic and dazzling Dolomite mountains in Italy which are bathed in brilliant summer sunshine and sparkled with wild flowers magnifies the deliciousness. I shot this fun photograph in the unique chalet-within-the-hotel Rosa Alpina terrace garden where the brilliant Two Michelin starred and highly awarded Chef Norbert Niederkofler full of fun and genius kneels down to Hugo and Ursula Pizzinini who redefine the art of hospitality. In their family owned over seven decade old Rosa Alpina they make all guests feel like family. Here comfort, luxury and high-tech meld together in every exquisite detail. From the super-stylish Zeno chalet within the hotel, the bio hamam, yoga studio to movie theatre and ofcourse St Hubertus, the two Michelin-starred restaurant.
It is here that their two Michelin starred restaurant (the only one in the region) St Hubertus has been magnetizing global gourmets.
MICHELIN MOUNTAIN MAGIC
There is magic in Chef Norberts hands. “The best things are the simple things but at the same time also the hardest things to do” he says as he drives me to meet the producers from whom he directly sources milk, cheese, yoghurt, vegetables and more. “Cook the mountain” is his philosophy and local sourcing is the foundation. Having honed his skills and style under maestros around the world, it was 1993 that Chef Norbert set up St Hubertus in Hotel Rosa Alpina where he continues to dedicate his cuisine to the local mountain range, using ingredients produced in the Dolomites.
News spread of this ‘Cook the Mountain’ philosophy, as it came to be known, and in 2000 the restaurant won its first Michelin star. ‘We use twenty-five different kinds of carrots throughout the year and an almost endless variety of herbs including amaranth leaves, sorrel, wild onion and celeriac,’ he explains. ‘The most natural ingredients are the most important.’ He tells me this as we drive to meet these producers, I am fascinated and charmed and can fully comprehend the huge number of accolades Chef Norbert and his restaurant have been showered with.
Indeed, his philosophy of “cook the mountain” shines through in his “simple, clear and clean” cooking, where he skillfully combines only a maximum of 3 or 4 Flavours. His brilliant beetroot gnocchi plump with the surprising horseradish cream, barley risotto with black garlic are some of the vegetarian dishes that dazzle. I have many of his recipes and happy to share them with you. Please instagram, tweet@rashmiudaysingh email firstname.lastname@example.org
CARE’s – THE ETHICAL CHEF DAYS
Making a global mark is Chef Norberts forte… Other than writing bestselling books, being the only Italian chef invited to the World Gourmet summit, organising the Chef’s Cup in San Cassiano, cooking for Lufthansa Sky Gourmet (LSG)
It is now CARE, Ethical chefs which in it’s very first edition (in January this year) already has already magnetised the worlds greatest chefs. CARE, set up by Chef Norbert with Paolo Ferretti and Michelin starred chef Giancarolo Morelli, brought together , 5 continents, 20 nations, 30 chefs for 4 unforgettable days.
The goal of the “CARE’s – The ethical Chef Days“ project is to bring together chefs and people from around the world who all share a common vision: a new, innovative, sustainable and ethical approach to food.
It is a new way to teach adults and children, to raise awareness and encourage respect for nature, to promote environmentally friendly attitudes, and to show how to experience our environment without misusing it. From round table discussions on the future of food and nutrition and discussions on sustainability, ethics and development, to cooking masterclasses, and lunches in Cook the Mountain style, guided food tastings, wine tastings, wine and infusion tastings and more. The gourmet Gala dinner marks the highlight where the brilliant chefs prepare a gourmet dinner using ingredients that are usually considered “waste”, turning them into culinary delicacies.
Proof that (almost) all parts of raw ingredients can be used and that haute cuisine is not made only with expensive and exotic ingredients, but it can and must be sustainable and educational. The next edition of CARE is scheduled to be in January 2017 in the very same charming San Cassiano village with it’s population of 750 inhabitants which will magnetise the world here with Chef Norbert’s “cook the mountain” philosophy. Whoa! Mountain magic at it’s best!
Can a century of glamourous history and wellness go together? Can healthy food be in focus in an iconic hotel, where luxury and extravagance and La Dolce Vita reigned, supreme? Yes! It can, in Cristallo Hotel Spa & Golf, studded in this picturesque Italian town of Cortina, the pearl of the Dolomites. This is where La Dolce Vita of the 60s and 70s took place, the 60s and 70s took place, the global jet set’s swinging parties, skiing, dancing and banqueting, spa-ing. These still continue, I feast on the beauty of the Alpine landscapes, on the sprawling suites of the glam regulars who stayed here (Frank Sinatra to Peter Sellers) as I do on Chef Fabrizio Albini’s luxurious food.
Then comes the surprise… the white hot focus on healthy food and lifestyle. Not only does the health coach Claudia Mandaliti take me cycling, swimming, but also oversees all the guests’ food. The dynamic chief Giampaolo Padula explains this brilliant concept. My learning continues…
No two ways about it. We’ve fallen hook, line and sinker for this two month old seafood “Bastian”.
Read my detailed review on http://www.whatshot.in/critic-review/bastian-r-9368
A request. Please take a look at the photograph I’ve shot in the kitchen of this state of the art, medical spa. What you see being extruded from the machine is zucchini and it will be used to make “spaghetti”. And here’s the most crucial part, along with the brilliant chef Karsten Wolf is the highly qualified and experienced Doctor Benedetto Reisch the dynamic medical Director of the world famous Lanserhof. And this is exactly how the food and the recipes have evolved here…70 chefs and as many doctors did scientific research together and created the recipes. I’m sure you’ll agree with me that, nowadays, there are as many theories about which foods to eat as there are foods. Confusion, confounded. Whats good one day is declared to be a villain the next day.
Having blazed trails for thirty years, Lanserhof is Europe‘s leading centre for regeneration and preventive medicine. Lanserhof medical spa, the oasis of regeneration is perched on the mountainside overlooking meadows, forest and Lake Tegernsee.
LANS MED CONCEPT
1. Rest: Recovery and regeneration of the digestive system
2. Cleansing: Detoxifying and de-acidification of the body
3. Training: Training to achieve a change in lifestyle
4. Substitution: Individual supplementation with vital substances
It’s high energy, it’s easily digested, good health and pleasures of the palate are not mutually exclusive. Energy Cuisine reflects the state-of-the-art research findings of nutritional science, yet still places great emphasis on regional, organic and fresh produce cooked in gentle, product protecting ways.
Burdening the system in the evening is avoided, so it results in sound sleep. Reduced allergies, since fresh produce is used. It results in Healthy blood pressure and of course Enjoyment – without a guilty conscience.
Our enzymes (protein molecules that control metabolism) are very active Cortisone, adrenaline and thyroid hormones all attain their highest levels during these hours. So what you eat during this period is assimilated really well. Breakfast is the only meal at which heightened carbohydrate consumption does not cause you to put on weight. Give your body high value protein, vitamins and minerals from fresh fruit and vegetables in the morning. Lunch between 12 and 1,30 pm and dinner before 6,30pm is recommended.
It is advisable to drink about 2 liters of water daily. However for thirty minutes before and after eating, one should not drink. Water dilutes the stomach’s digestive juices and can lead to chronic digestive problems.
You’ll be amazed at the difference eating slowly and mindfully can make. This is one of the most important principles. Not only do you taste each and every ingredient and enjoy it but you digest it all and have a good digestion and great energy.
The chef has very generously shared some of his amazing energy cuisine recipes. Last fortnight, I was flooded with requests for the Agar agar and detox biryani recipe. Sorry for the delay in sending them to you will do so in the next few days. Should you need Energy cuisine recipes, please instagram, tweet @rashmiudaysingh email email@example.com
I’m on a quest. As a food critic I not only research (read eat) and write about whats delicious and assess the worlds best restaurants as regional jury chairperson of international academies but am on a mission to find out whats the final word on what to eat. How to eat and when to eat. And here in the spectacularly beautiful Bavarian mountainside overlooking meadows and forests I find my answers. Its at the world famous Lanserhof medical institution, which has been at the forefront of cutting edge research and is based on a symbiosis of traditional naturopathy and state-of-the-art medicine treating both . It is based on the classical Mayr medicine and the digestive system and food plays a very important part in it.
When “Pizza Metro Pizza” rebranded itself as “Gustoso” we went with a great deal of apprehension and cynicism. And came away delighted. Having just returned from Napoli a few days before eating here I was happily surprised to find sunny Italy on my plate.
Read my detailed review on http://www.whatshot.in/critic-review/gustoso-r-8715
Mmm what a multi-dimensional feast for the senses: Michelin starred cuisine in the worlds most dramatic and dazzling Dolomite mountains in Italy bathed in brilliant summer sunshine and sparkled with wild flowers. I shot this photograph on our Sunday picnic in the mountains, where the brilliant Two Michelin starred and highly awarded Chef Norbert Niederkofler cooked up a memorable feast. He is flanked by Hugo and Ursula Pizzinini who redefine the art of hospitality. In their family owned over seven decade old Rosalpina they make all guests feel like family. Here comfort, luxury and high-tech meld together in every exquisite detail. From the super-stylish Zeno chalet within the hotel, the bio hamam, yoga studio to movie theatre. All this in their hotel in San Cassiano a tiny village with a population of 700.
It is here that their two Michelin starred restaurant (the only one in the region) St Hubertus has been magnetizing global gourmets. There is magic in Chef Norberts hands. “The best things are the simple things but at the same time also the hardest things to do” he says as he drives me to meet the producers from whom he directly sources milk, cheese, yoghurt, vegetables and more. “Cook the mountain” is his philosophy and local sourcing is the foundation.
As also “simple, clear and clean” where he skillfully combines only a maximum of 3 or 4 Flavours. His brilliant beetroot gnocchi plump with the surprising horseradish cream, barley risotto with black garlic are some of the vegetarian dishes that dazzle. I have many of his recipes and happy to share them with you. Please firstname.lastname@example.org
Balle! Balle!“Fun dining” comes of age in Mumbai. “Dishkiyaoon” the three month old restaurant in BKC more than lives up to it’s name.
Read my detailed review on http://www.whatshot.in/critic-review/dishkiyaoon-r-9351