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Restaurant Le Baudelaire and Le Burgundy Paris are exceptional destinations in their own right, each offering a unique and luxurious experience to their guests.
Restaurant Le Baudelaire stands out with its Michelin star recognition, symbolizing its dedication to culinary excellence and innovation. Its blend of traditional and contemporary techniques, along with an elegant ambiance and attentive staff, ensures that diners have a memorable gastronomic journey.
On the other hand, Le Burgundy Paris is a luxury hotel that excels in offering discreet yet excellent service, paired with a contemporary and artistic atmosphere. The meticulous use of top-quality materials in its architecture and the incorporation of art throughout the spaces elevate the overall experience for guests.
Both establishments cater to individuals seeking an exceptional and refined experience, whether it's in the realm of dining or luxurious accommodation.
We love dining at A.R. Valentien Restaurant at the Lodge at Torrey Pines in La Jolla. The atmosphere, food, and service are exquisite.
We arrived early and relaxed in a sitting room.
Dine in the Beauty of California Craftsman Design
The restaurant itself is a tribute to Southern California heritage and craftsman architecture, with a metal-strap post-and-beam structure, handcrafted wood-framed windows, stained-glass lanterns and a frieze painted with pine boughs. The layout of the restaurant is also conducive to elegant San Diego fine dining, with several small rooms and intimate plush booths.
www.sfgate.com/la/article/california-craftsman-architectu...
www.lodgetorreypines.com/ar-valentien?utm_source=google&a...
AN EXCEPTIONAL FINE DINING EXPERIENCE
The Lodge’s signature restaurant, A.R. Valentien, highlights regional San Diego cuisine served in an elegant, timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. Executive Chef Kelli Crosson sources only the best local provisions, and the menu changes frequently based on seasonal fare available. The restaurant takes its name from a talented early 20th-century California artist whose works are exhibited throughout the restaurant.
We each had:
A Mano Burrata and Heirloom - Basil, Arugula, 'Nduja Vinaigrette, Grilled Focaccia
Crispy Skin Kanpachi - Indian Iron Mountain Mushroom, Yu Choy, Porcini Dashi
Dinner always starts with an Amuse Bouche and finishes with Mignardises.
guide.michelin.com/us/en/california/la-jolla/restaurant/a...
Every element of this setting seems to exude a California-casual meets country-club vibe. Inside, choose from one of the Craftsman post-and-beam dining rooms, warm with amber lanterns and stained-glass light fixtures; or simply head outside to dine on the patio overlooking the pool and 18th hole of Torrey Pines Golf Course. The city's unending growing season means that there is a boundless harvest of local ingredients to inspire this kitchen. Begin with Dungeness crab flan surrounded by watercress, Belgian endive and roasted grapes, drizzled with tangy balsamic dressing. Then, indulge in elevated comfort foods like chicken under a brick, set over Tuscan kale and cannellini beans in tomato sauce. The brûléed lemon sabayon tart is above par and pure joy.
San Diego 2025
food drink
Cantonese restaurant, favoured by suits, serves home-style dishes and a small but delectable selection of dim sum. The crispy barbecued pork bun is a clever take on the char siu bao .
Operated by renowned Hong Kong singer & actress Stephanie Che.
client | Che's Cantonese Restaurant 車氏粵菜軒
model | Miss Stephanie Che
photo | photomanm
more commercial photography and other works at www.photomanm.com
The Salmantice is a modern, intimate Michelin Guide-listed restaurant in Almeria, southern Spain – and the reason Liang and I went there (and, indeed, the reason for our trip to Spain) was to celebrate our fifth anniversary. It was everything we could have hoped for.
Well, just look at our starters: beautifully delicate scallops (for me) and half a dozen Galician oysters (for Liang). Both were outstanding, but the oysters in particular were beyond compare – fresh, huge, tangy and tasty.
Then came the mains, accompanied by a smooth local red wine… followed by a Remy Martin. What an evening!
Restaurants of this quality are written up in the Michelin Guide for a reason. And the reason was there, in front of us: the welcome at the door, the table setting, the elegance of the décor, the quality (and quantity) of the food, the attention to detail… it all made for the perfect anniversary evening.
We love the dining at A.R. Valentien Restaurant at the Lodge at Torrey Pines. The atmosphere, food, and service are exquisite. Michelin Rated.
These are Mignardises. Served between the main course and dessert. The one I liked the best was the blueberry marshmallowish gummy. But I liked all three. On the left is a beignet, on the right is a meringue.
This presentation was special with the Anniversary wishes. I especially liked dotting the letters with little chocolate hearts.
www.saveur.com/article/Kitchen/saveur-100-mignardises/
"We're always a bit sad to see a great meal come to a close, but we can count on the arrival of mignardises to lift our spirits. This parting gesture from the kitchen—usually an artful arrangement of confections like gemlike pates de fruits, say or tiny macarons—is a tradition that dates back to 18th-century France. Miniature sweets were de rigueur then: Once pastry chefs had finished their work for the day in their brick ovens, they placed small treats inside to bake in the low, residual heat; the name mignardise comes from the Old French word for "precious" or "cute." Nowadays, chefs dazzle us with their stunning array of after dinner sweets: It's a chance for them to show off their skills, create a final impression that embodies the spirit of the restaurant, and more important, extend the pleasure of the meal.
AN EXCEPTIONAL FINE DINING EXPERIENCE
"The Lodge’s signature restaurant, A.R. Valentien, highlights regional San Diego cuisine served in an elegant, timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. Executive Chef Kelli Crosson sources only the best local provisions, and the menu changes frequently based on seasonal fare available. The restaurant takes its name from a talented early 20th-century California artist whose works are exhibited throughout the restaurant.
Dine in the Beauty of California Craftsman Design
The restaurant itself is a tribute to Southern California heritage and craftsman architecture, with a metal-strap post-and-beam structure, handcrafted wood-framed windows, stained-glass lanterns and a frieze painted with pine boughs. The layout of the restaurant is also conducive to elegant San Diego fine dining, with several small rooms and intimate plush booths.
Here is the Michelin Guide description
guide.michelin.com/us/en/california/la-jolla/restaurant/a...
MICHELIN Guide’s Point Of View
"Every element of this setting seems to exude a California-casual meets country-club vibe. Inside, choose from one of the Craftsman post-and-beam dining rooms, warm with amber lanterns and stained-glass light fixtures; or simply head outside to dine on the patio overlooking the pool and 18th hole of Torrey Pines Golf Course.
The city's unending growing season means that there is a boundless harvest of local ingredients to inspire this kitchen. Begin with Dungeness crab flan surrounded by watercress, Belgian endive and roasted grapes, drizzled with tangy balsamic dressing. Then, indulge in elevated comfort foods like chicken under a brick, set over Tuscan kale and cannellini beans in tomato sauce. The brûléed lemon sabayon tart is above par and pure joy."
guide.michelin.com/us/en/article/dining-out/michelin-guid...
San Diego 2024
food drink
food18
('Exceptional cuisine, worth a special journey')
A very smart 59103 'Village of Mells' is seen after leaving the main line at Fairwood junction Westbury with a neat collection of boxes forming 17.05 7A15 Merehead to Acton.
I thought that in view of 59103's imminent repainting into (presumeably) G&W Orange it would be nice to re-visit a time when the ex ARC 59/1s had only been wearing the Hanson livery for a mere 13 or so years.
I had been aware for some time of the very handy and sensible 'system' on these locos of identifying them by the number of stars between the lights but it took me a bit longer to realise that 103 was the only one to have White stars whilst the other three displayed Black stars. Normally I prefer conformity in most things (grrr, those damned 69s, just pick a bloody colour GBRf!!) - sorry about that - but I did enjoy this slight anomaly, sadly for me whilst the loco was in Eastleigh in July 2014 the irregularity was noted and remedied, it's a small thing really but as I type I realise I'm clearly still fixating on it ten years later!
As any Restaurateur or Foodie will know, the pinnacle of a Restaurant or Chef's achievement is to be awarded one or more Michelin stars - three being the maximum. The 'Guide Michelin' was established in 1900 by brothers Édouard and André Michelin (of the tyre company), the idea was a marketing ploy by the company to give French motorists a guide to places to eat and (over time) what sort of cuisine and facilities they could expect to find there.
The criterion for the awarding of stars has not changed since introduction in 1933 and is as follows;
One Star - High-quality cooking, worth a stop.
Two Stars - "Excellent cooking, worth a detour.
Three Stars - as already mentioned above.
In the 2024 issue of the guide there are nine Three Star establishments in the UK but none anywhere near the West Country - not even the Hungry Horse on the roundabout at Yarnbrook(!?), what?, it gets four out of five on Trip Advisor and Coke refills are free on Sundays!
We love the dining at A.R. Valentien Restaurant at the Lodge at Torrey Pines. The atmosphere, food, and service are exquisite. Michelin Rated.
We started with an Amuse bouche. My wife's first course was the Zucchini Soup, House Ricotta, squash blossom, kumquat. They serve various items between courses. All delicious but I am not sure I can identify these additions accurately. Her main course was the Melted Eggplant, San Marzano Tomato Risotto, Pan Grattato, Arugula, and she added shrimp for protein. One of the additional items were delicious mignardise.
AN EXCEPTIONAL FINE DINING EXPERIENCE
The Lodge’s signature restaurant, A.R. Valentien, highlights regional San Diego cuisine served in an elegant, timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. Executive Chef Kelli Crosson sources only the best local provisions, and the menu changes frequently based on seasonal fare available. The restaurant takes its name from a talented early 20th-century California artist whose works are exhibited throughout the restaurant.
Dine in the Beauty of California Craftsman Design
The restaurant itself is a tribute to Southern California heritage and craftsman architecture, with a metal-strap post-and-beam structure, handcrafted wood-framed windows, stained-glass lanterns and a frieze painted with pine boughs. The layout of the restaurant is also conducive to elegant San Diego fine dining, with several small rooms and intimate plush booths.
Here is the Michelin Guide description
guide.michelin.com/us/en/california/la-jolla/restaurant/a...
MICHELIN Guide’s Point Of View
Every element of this setting seems to exude a California-casual meets country-club vibe. Inside, choose from one of the Craftsman post-and-beam dining rooms, warm with amber lanterns and stained-glass light fixtures; or simply head outside to dine on the patio overlooking the pool and 18th hole of Torrey Pines Golf Course.
The city's unending growing season means that there is a boundless harvest of local ingredients to inspire this kitchen. Begin with Dungeness crab flan surrounded by watercress, Belgian endive and roasted grapes, drizzled with tangy balsamic dressing. Then, indulge in elevated comfort foods like chicken under a brick, set over Tuscan kale and cannellini beans in tomato sauce. The brûléed lemon sabayon tart is above par and pure joy.
guide.michelin.com/us/en/article/dining-out/michelin-guid...
San Diego 2024
food drink
food18
Cuisine[s] Michel Troisgros is 2 star Michelin French restaurant in Tokyo, and one of my favorite French restaurants in Asia. I like the modern touch of the cuisine which also embraces the seasonal Japanese ingredients and produce. Chef Guillaume Bracaval used to work at celebrated 3 star Michelin restaurants in Paris, i.e. l'Arpege, Ledoyen, l'Ambroisie, for several years. Afterwards, he became the chef of 1 star Michelin restaurant "l'Agape". He's been appointed as the Executive Chef of Cuisine[s] Michel Troisgros since August 2012. The photos were taken at my 3rd visit to this restaurant. I found the meal exquisite as well as exceptional. Simply marvelous. For me, it's reached Michelin 3 star level already.
With Damien Mazars, the restaurant Director & Executive Sommelier, I wouldn't worry about the wine at all. Just enjoy the moment. Michele Abbatemarco, the Pastry Chef, always brought a refined & tasteful ending to the meal. A great team from inside out.
Look forward to going back soon, if possible, hopefully in winter. (smile)
Official site of Cuisine[s] Michel Troisgros
My HaoKouFu Blog
My HaoKouFu Facebook page
Taken in 1973.
Linda atop the Arc de Triomphe, with the Eiffel Tower in the background. She's holding the Michelin green guide to Paris that was our bible there. (By the way, she hates this picture. "It makes me look like a hunchback," she says.)
🍮 @thedabneydc @michelinguide ―azns taking pix of food #cliche but this pic is all about the pink petals. Over which I die 💀
Savor the exquisite precision of Michelin-starred dining in Lisbon, Portugal. This macro shot captures a stunning example of modern Portuguese gastronomy, likely featuring tender ribbons of squid or cuttlefish meticulously sliced to resemble tagliatelle noodles. The seafood is artfully plated in a savory, umami-rich broth (often made from roasted seaweed butter or dashi) and crowned with a generous quenelle of premium Oscietra caviar.
The dish is garnished with delicate edible flowers and micro-greens, adding a pop of color to the monochromatic elegance of the white seafood and dark broth. The soft, natural light highlights the glistening texture of the caviar pearls and the smooth, translucent quality of the squid, showcasing the chef's technical mastery. This image embodies the sophisticated "new wave" of Portuguese cuisine found at top-tier Lisbon restaurants like Cura, Belcanto, or Alma, where traditional Atlantic ingredients are elevated into edible art.