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Wine and Food

Alexander van Dülmen

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Melisse

Bandol sur Mer, Restaurant, Berlin

Bandol sur Mer, Restaurant, Berlin, Germany

7 points

In German, we have the word „Kulinarik“. The German language contains so many substantives that describe a very specific thing very precisely. Translating this word into English is a challenge, and I am curious to know how any reader of this blog who speaks German and English would translate it. According to leo.org, one of the best online dictionaries, I should use the term “culinary art”. Although I don’t really think that this is a correct description of my understanding of “Kulinarik”, I like very much that it connects it with art. This said, Berlin’s Kulinarik has such great variety, incomparable with many other places in the world. Perhaps only New York and Chicago. A Michelin star punk restaurant, probably possible only in Berlin!

bandol-innen

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Melisse, Restaurant, Santa Monica

Melisse, Restaurant, Santa Monica, USA

7 points

Let me begin with perhaps an unfair quote: This restaurant is cursedly expensive. This is quite a controversial statement since passionate chefs, engaged restaurant entrepreneurs, and audacious sommeliers all have to calculate very carefully: top quality, super fresh, preferably organic vegetables, fish, seafood, meat and other ingredients, and exotic or rare fruits. Regional does not automatically mean less expensive, since the work and desire of farmers, fishermen, and cultivators is the same almost everywhere on the planet. Raising organic shrimp in Vietnam is probably cheaper than in Louisiana – but causes pollution due to long transport distances. And how many hours does a chef spend just on thinking, testing, and creating a new dish? And to what end? Isn’t it well known that salaries in the field of gastronomy are rather low? In the US, tips are a crucial part of the income of any server.

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