european restaurants

Countdown To You | Pt. 4

Originally posted by jungkook-gifs

Genre: angst, fluff, a tiny bit of implied smut (YOU HAVE BEEN WARNED LOL)

Member: Park Jimin

Words: 3.5k

“Your soulmate clock is actually a countdown of how long your soulmate has left to live and holy shit you have to find your soulmate soon because your clock says you have three months left.” (source.)

A/N: woah, i’m early lmao. i was supposed to update this on the 8th but i finished it sooner than i thought so…. here you go! ;) 

Song rec: Love In Color - Taeyeon

Pt. 1 | Pt. 2 | Pt. 3 | Pt.4 | Pt. 5

You truly felt like an outcast in this expensive, European restaurant located in the middle of the Gangnam era, chewing on some expensive ass piece of meat – so expensive that you would be able to buy yourself ten McDonalds menus, the kind of restaurant that was more of your level. As you chewed on the expensive, but immensely delicious, piece of meat, you scanned your surroundings once more. The fellow customers looked like people who were at Jimin’s level – rich, good-looking and tremendous – the kind of person you never would be.

“Relax a bit, will you? You’re really tense at the moment.”

Jimin’s honeydew-like voice caused you to jump in your seat slightly, as a light shade of red rose to your cheeks, a bit embarrassed at the fact that Jimin probably noticed you being an awkward mess. If he indeed noticed this, he did not say anything about it, knowing that it would make the situation even more awkward – and you silently thanked him for not remarking it.

“I wish I could, but this place makes me a little bit conscious about myself you know,” you deadpanned, eying Jimin with an emotionless expression as you kept munching on your food. You must have looked ridiculous, because a second later, your CEO was laughing wholeheartedly at you. If the person laughing at you was not Park Jimin, you’d probably throw a fork at him in irritation.  

“Don’t worry about that, Y/N. That dress makes you look as elegant as the other women in here,” Jimin complimented you, before taking a small sip of his wine – his eyes still glued on yours. You almost choked in your meat as you heard this unusual compliment, and you could stop yourself from coughing out loud in time. You then looked down at your dress briefly, quirking up an eyebrow as you thought of Jimin’s compliment while seeing how tight the dress was on you.

“Are you sure about that? I don’t think elegant is the right way to describe my look,” you said mockingly, stabbing the fork into the piece of meat, but you quickly stopped it after realizing how expensive this piece of meat actually was.

“Maybe I used the wrong words.” With that, Jimin put down his glass of wine, before eying you with a mischievous glint in his eyes. You could not help but just blink at him, wondering what he was about to say next, as you put down your fork as well.

“It’s not the dress that makes you look elegant. It’s you yourself that makes you look elegant. Maybe it’s just me, or this crazy attraction that I feel towards you every time I lay my eyes on you – but in my eyes, you always look elegant. Yeah, it’s not the dress. It’s you.”

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Paris - France

Standing 324m high and weighing 10,100 tonnes, the Eiffel tower is undeniably the most recognizable structure in France. The Eiffel Tower receives 7million visitors a year, making it the most paid for monument in the world. As spectacular as it is up close, The Eiffel Tower is just as spectacular from afar, where it can be seen against the city skyline. 


I don’t remember seeing bokchoy in Korea when I was growing up there in the 1980s and 90s but now it is getting popular as more and more people around the world begun to know about it and cook with it. It’s not uncommon to see this veggie in even american and european restaurants these days and I think it’s because it is such a versatile vegetable. It has two opposing qualities: delicate and tough at the same time, sorta like cross between napa cabbage and spinach, with a slight bitter after taste. It’s important to blanch this veggie enough for the bitterness to come out yet maintaining a firm texture. I use it for all kinds of cooking including stir fry, steaming, blanching and also a great addition to noodle soups. 

Stade in Niedersachsen (Lower Saxony), Northern Germany, is part of the Hamburg Metropolitan Region. It was first mentioned in a document from 994. It’s located on the lower Elbe river and the German Timber-Frame Road. The first human settlers came to the area in 30,000 BC. In medieval times (13th-17th century), Stade was a prominent member of the Hanseatic League, but was later eclipsed by Hamburg. Over the centuries, It has been under Swedish, Danish, and German rule. In past decades, Stade has economically benefited from the presence of the chemical and aerospace industry at the Elbe river, most notably Dow Chemical and Airbus. Also by the Elbe at Stade is the decommissioned Nuclear Power Plant, which was connected to the power grid from 1972 to 2003. By the time the plant was brought offline, it was Germany’s second-oldest reactor. Following Germany’s 2002 decision to phase out nuclear power generation, Stade was the first plant to be affected. The process of dismantling the facility was to be completed by 2015.

Eating at One of The Top-Ranked Restaurants in The World? You've Likely Been Googled

If you’ve booked a table at a fine dining restaurant that’s worth its salt, you will have been Googled by its staff on your interests and food preferences ahead of your visit.

That’s the true hallmark of a top restaurant today, says Steve Plotnicki, a former music executive turned food blogger whose restaurant ranking Opinionated About Dining (OAD) solicits the input of the culinary elite around the world.

Because the best restaurants understand that it’s no longer enough to serve an impeccably turned out meal, he said in an interview ahead of the unveiling of the OAD’s Top 100+ European Restaurants 2017 in Paris this week.

Today’s globetrotting diners are savvier and more sophisticated than ever before, while theatrical dining and performance art are no longer surprising or novel.

To up the ante, the most attentive restaurants are doing their homework and establishing a customized dining experience for guests.

“If you look at the top 50 restaurants on OAD and the World’s 50 Best, I’ll bet that they’re all Googling their customers beforehand,” he said.

More personalized dining experience

For the customer, that means a more personalized experience in which the chef or server may be able to recommend a pork dish if the diner has expressed a love for all things porcine online, or exchange pleasantries about the guest’s hometown.

To illustrate his point, Plotnicki refers back to a meal in which 46 OAD members were invited to dine at Noma in Copenhagen last year, before it shuttered. Noma owes much of its fame to having topped the World’s 50 Best Restaurants list four times.

A few days before, chef Rene Redzepi, a celebrity name in the world of contemporary gastronomy, emailed Plotnicki asking for short bios on every single guest.

“He wanted to talk to them at the table when he visited them, showing that he had some knowledge about them,” Plotnicki explained.

“To me that marks a change in the way restaurants operate.”

Plotnicki is a walking encyclopedia of food who can rhyme off the meals he’s eaten along with the year, much like a culinary discography.

In order to illustrate his analogies, he often uses musical references, a relic of his days as a music executive whose claim to fame is having discovered Run-DMC.

During a discussion about French chef Alain Passard’s influence – whose Paris restaurant Arpege topped OAD’s top European restaurants list this year, for the second time – Plotnicki credits the chef for influencing generations of some of today’s top-ranked chefs, including Ferran Adria.

It’s like listening to rock ‘n roll, he says.

“I hear so many instances of music that come straight from the Beatles. And in the Beatles, you hear Beethoven.”

Many French chefs play the same tune

He also uses music to illustrate a less flattering portrait of gastronomy in France today, where chefs haven’t evolved from playing the same classical tune – classical French cooking – they’ve been playing for years.

“France is very insulated from the rest of the world. Most French chefs cook in a classic style. It may be very good. But it’s not very influential. They’re quite provincial that way,” he says.

To add to his classical music analogy, he adds: “It’s like being in Jamaica and hearing only reggae music.”

Nevertheless, Plotnicki speaks fondly of France’s gastronomic heritage, which he credits for having first opened his eyes to the power of good food.

When asked to share his most memorable food epiphany, he reaches back to the year 1982 – one of several moments archived in his personal culinary discography – and speaks euphorically about an egg caviar he had at a Joel Robuchon restaurant; a lobster bisque “that must have had a whole stick of butter floating in there” and steak frites at Bofinger, where he learned the correct way to eat steak (quiveringly rare).

“That trip changed the way I approached food. Food was no longer just a necessity. Food was pleasurable,” he said.

“All of a sudden eating well was something you could do for every meal. It went beyond eating for necessity, and turned into eating for pleasure. That was a great moment of conversion.”

But after decades of playing the same tune, France’s reputation as the temple of haute gastronomy has been eclipsed by more audacious countries and chefs and risks becoming irrelevant.

“Today, influence is the single-most important component for a chef. It never used to be. It used to be that the best chef was the chef who makes the best roast chicken. But most diners are looking for something more than that. They want something unique.”

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4 days Bankgok, Tokyo, Dubai

After years in Japan I learned to appreciate every single minute of travel, and sometimes my trips have a slightly crazy schedule. So here is a mini guide what to do in a very short time and have a fabulous trip. 

Bangkok (noon till evening)

For a bit of local arty / fashion experience try: It’s Happened to be a Closet, all fashion people go to this shop / atelier / restaurant. There is a manicure room, a foot massage parlor, DIY ateliers to make your own jewelry, and a fantastic European style restaurant (order anything with truffles and you will not be disappointed), there is a store, bakery and enough colors to make your energy levels really high.

124/1 Soi Sukhumvit 23 | Khlong Toei Nuea (they do not have a website, it is a best kept local secret)



Just nearby there are three most amazing interior furniture shops, even of you travel light you should check them for inspiration. Run by the same owner each shop has a very distinguished look and feel, and there is a lot to see there in a tiny 2 floor space. Each shop is a bit of a tiny fabulous apartment, the one where you really want to meet the owner. They are all next to each other and have these beautiful names: Incredible, Eligible, and Unforgettable.



Check them out at: 116/6 Sukhumvit 23, Sukhumvit Road, North Klongtoey, Wattana, Bangkok 10110.


At My Little Box and Pommery event 

Catching Pokemons across Japanese capital is the most fun.

Quick gateway to Enoshima in summer


After Tokyo, Dubai came next, despite summer heat there are always many new restaurants and places to visit. It changes everyday.


A shisha bar and Chanel baboosh

Finding street art in Dubai is a real treasure hunt as messages are hidden across construction sites everywhere. And after dinner at night a walk by the beach is a bliss.

Biergarten in Bamberg, Bayern (Bavaria), Southern Germany, located in Upper Franconia. Its historic center is a UNESCO world heritage site - the town was first mentioned in 902. It extends over 7 hills, each crowned by a church. This has led to Bamberg being called the “Franconian Rome” - although a running joke among local tour guides is to refer to Rome instead as the “Italian Bamberg”. Bamberg has been an important base for the Bavarian, German, and, more recently American military - Warner Barracks, as a non-enduring US military base, was closed in late 2014. Discussions are ongoing on the future use of the barracks area, which has been returned to the German government.

Saarburg (population ~ 6,700) is a city of the Trier district in the Rheinland-Pfalz in Southwestern Germany right on the border with Luxemburg and France. It’s located on the banks of the Saar river in the hilly country just upstream from its junction with the Mosel. The area is noted for the cultivation of Riesling grapes. The history of the city begins with the construction of the now-ruined castle by Graf Siegfried of Luxembourg in 964. It received its town charter in 1291. The city has a bell foundry, the Glockengießerei Mabilion, which has been in operation since the 1770s, and as of 2003 the only one left in Germany that makes bronze bells. From 1945 to 1948 Saarburg was occupied by troops from Luxembourg. From 1946 to 1947 Onsdorf, in its then municipal boundary, formed part of the Saar Protectorate. French troops complemented the occupation until 1955.


4 celebrity chefs you never knew had restaurants in Dubai

Dubai is the melting pot of the Middle East, only 10% of residents are local, and such diversity makes for a pretty tasty culinary scene. You can find any sort of cuisine here, from authentic Emirati to kick-ass Korean. Foodies from around the world can congregate in Dubai and feast on the weird and wonderful. But in recent years the city has been courting the attentions of a new crowd: celebrity chefs. 

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“Here are just a few of the differences I’ve noticed between Germany and the UK: 1. Driving side 2. Formal vs informal 3. Queueing 4. Table service 5. Compulsory education age 6. School uniform 7. Staring 8. Direct vs polite
9. Handshake vs hug” 

Dillenburg is a town near Gießen in Hessen, Central Germany. It lies on the German-Dutch holiday road called the Orange Route, joining towns, cities and regions associated with the House of Orange-Nassau, as well as on the German Timber-Frame Road and the Rothaarsteig hiking trail. Population: about 23,000. 

Flensburg in Schleswig-Holstein is Germany’s northernmost city, located on the Ostsee (Baltic Sea) near the border with Denmark. Its 90,000 residents live around the Flensburger Förde (Flensburg Fjord). Most people arrive here by car via the German Autobahn A7 or the Danish E45, leading to Hamburg in the south and to Kolding in Denmark. As in all German cities, walking is the best way to get around in the city center. There’s a nice shopping district with old houses and gardens and a variety of museums and churches. There’s a maritime atmosphere here with a long seafarer tradition - the harbor hosts sailing regattas and other events. Lots of people arrive here from Denmark and other Nordic countries for shopping. There are numerous small shops along the pedestrian streets Holm and Große Straße; the new shopping mall Flensburg Galerie with 80 shops is 2 km south and there are various other large shopping malls in the area. Price differences between Denmark and Germany make particular items a bargain for Danish people and other Scandinavians who specifically come to shop here, sometimes even just for groceries. Average consumer prices in Germany are 24% lower than in Denmark.

I NEED TO RANT ABOUT ‘ASIAN FOOD’ OK like I am so sick of “Asian” restaurants and things that are “Asian” flavored because they have some soy sauce and ginger thrown in like you don’t seen “European” restaurants it’ll be specifically “Italian” or “French” and my roommate is into weird shit like kelp noodles and she’ll be like “this is Asian, I bet you eat this all the time!” and I’ve tried to explain to her multiple times that different countries and different regions of countries have different cuisines but she will still come back with some other novelty “Asian” food because Western culture has decided that the entire continent of Asia eats the same food?? Ok rant done thank you bye

Maybe I am an over the top bleeding heart??? But I think it would be so awesome if Civil War ended like The Dark Knight Rises. Like, maybe earlier in the movie Sam tells Steve he needs to take a load off and makes a reference to some posh European restaurant. Then at the end of the movie Steve and Bucky seemingly die, and everyone is sad and feels sad. And come post credits, Sam sits down at said earlier referenced restaurant and sees Steve glance over briefly from a table he’s sitting at with Bucky, implying they live out the rest of their days incognito, peacefully, and most importantly, together.

goldcaught  asked:

kc + ‘you’re a famous critic and I’m a server and I get so nervous that I trip and spill the dish all over you’ au

As a Sommelier in a Michelin star restaurant, she was practically trained to spot the revered Michelin critics. 

The European restaurants were obsessed with Michelin star ratings. One star meant you were good. Two stars, and you were reaching for greatness. Three stars made your restaurant the place to be. 

There were so many things that Michelin reviewers took into consideration when they dined at your restaurant. If the host or hostess didn’t quite nail the greeting? Points deducted. If the wine wasn’t quite right on that particular evening? Another point gone. And god forbid if the produce wasn’t fresh, the chicken or duck wasn’t cooked to absolute perfection, or if the pain au chocolat wasn’t chocolatey enough. 

Michelin critics could make or break your restaurant. Just as they could be responsible for bumping you up to another star, they could just as easily take one away. She’d heard horror stories of three and two star restaurants being stripped of one of their stars, which was embarrassing enough in and of itself. 

The thing is though, they were incredibly hard to spot. There was a whole lot of mystery surrounding Michelin critics. They weren’t allowed to talk to journalists, they weren’t allowed to reveal themselves to restaurants, and they were even encouraged to not disclose their line of work to their family and friends, just in case someone boasted about it and they were inadvertently exposed. 

It was all very cloak and dagger, and a bit pretentious, but the restaurants relied so much on the ratings. 

She’d worked as a sommelier in a three star restaurant, and although the pay had been absolutely fantastic, her boss was the epitome of ‘arrogant french bastard’. And although she’d fallen in love with Paris, she felt like she was stuck in a rut. 

She’d upped and moved to London, and had immediately found work in a one star restaurant. It had been a definite pay cut, but she was still earning a very comfortable wage that afforded her an apartment in one of the nicer areas in London. And she genuinely liked the head chef, Enzo Augustine. 

Right now, they were gunning for a second star, and the owner of the restaurant, Alaric Saltzman, was pretty confident that they could get it. 

She spots the chauffeured Mercedes Benz pull up just as Stefan comes to join her at the window. Stefan Salvatore was the best server this side of the Thames, and knew exactly how to strike the balance between polite and teasing. And honestly, their guests loved him. 

In fact, Stefan had been singled out in their last Michelin star review, the first time they’d ever been awarded a star. Alaric had done whatever he could to keep Stefan around, including bumping up his pay dramatically. It really did pay to be good at your job. 

Stefan would never have left anyway, he genuinely enjoyed working at the restaurant and interacting with the customers.

“What do you think? Definitely a critic?” Stefan tilts his head to the side, peeking through the lace curtains at the tall, blonde, broad shouldered man dressed impeccably in a slate grey shirt with a black tie. 

“Michelin for sure.” Caroline replies in a whisper as they both nod to each other and head towards the battle stations. 

They have this routine down to a fine art by now. Stefan goes to warn the hostess on duty at the door, Bonnie. Thankfully Bonnie is one of their best, and always impeccably groomed with a smile ready for any customers. The other girl doesn’t even seem phased. 

In turn, Caroline heads towards the kitchen to warn Enzo and the rest of his crew currently on duty. She pokes her head into the door, Enzo furiously cutting up vegetables in preparation for a main dish for someone. 

“Code red handsome. Just about to walk through the door.” She calls towards Enzo, who looks up at her and gives her a quick wink. 

“Thanks gorgeous. We won’t let you down.”

Likewise, the kitchen staff continue on with their tasks like nothing had even happened. Chaos in a kitchen was never a good thing, and if you were the type to crack under pressure you could pretty much just pack up and go home. 

She returns to the main dining room just in time to see Stefan lead the critic towards the best table in the house, subtly removing the ‘reserved’ sign before the critic can catch onto the fact that he’s been seated at someone else’s table.

Stefan would no doubt have some alternative plan up his sleeve, otherwise he would never have risked it. 

The critic obviously knows right away what he wants, and orders without even looking at the menu. Stefan doesn’t even bother with a pad, committing it all to memory and coming over to her station to relay it all to her. 

As  sommelier, her job is to know wine. The training for it was intense, and costed alot of money but the payoff was worth it in the end. Her salary was on par with an executive chef at a five star restaurant, her knowledge with how wine and food played off each other’s flavours unparalleled. 

She stops just to the side of the table and offers a respectful nod, just as she’d been taught. 

“Good evening sir and welcome to La Pleine Lune. We hope you enjoy your experience with us tonight. My colleague has passed your menu choices onto me and I hope I can assist with pairing a wine to your meal?”

The critic nods once, sitting back in his chair and waiting for her to proceed. She usually doesn’t notice faces as such, but this one is jumping out at her. 

Perhaps it’s because he’s so gorgeous. 

Shit. Focus Caroline. A lot was at stake here. 

“With the salad, I would suggest a Pinot Noir to begin with. We have a beautiful blend from the Burgundy region that we recently acquired.”

Pinot Noir was an untraditional choice to be sure, but she just knew that it would be the perfect complement to the amazing salad that Enzo was currently preparing in the kitchen. 

The critic raises his eyebrows at this, but she’s confident in her choices. 

“For the main, the duck will be exquisite with the shiraz from the wine regions of Mudgee in Australia. It’s delightfully smooth in texture and the taste is divine.”

“And for the dessert?” The critic asks, looking slightly impressed at her choices so far. She tries not to let it get to her head. 

“It’s a surprise, but I’m sure you’ll enjoy it all the same.” 

The critic looks surprised by this, but instead nods once in agreement. 

“I’ll leave it in your no doubt capable hands.”

Perfect. She pastes on a warm smile, one that could smooth over any hairy situation, and a smile that had served her well on many occasions. 

“Very well then sir, I will return momentarily with the first selection.” 

The wine cellar downstairs is state of the art, temperature controlled, and one of the most expansive in London. They had everything from Shiraz to Chardonnay to Champagne to Sauvignon Blanc. Their wine cellar was legendary, and it was her turf. 

She returns with the first glass just as Stefan is approaching with the salad. As per their usual protocol she lets Stefan set down the meal first before she approaches with the wine so as not to overwhelm the critic. 

She’s not sure what happens next, because she’s done this approach a thousand times over the course of her career. Stefan later swears that her foot got caught on something, but that couldn’t have been it. 

It’s with an impending sense of horror that she watches the glass tip sideways on her tray in slow motion, the wine splashing out of the glass and onto the jacket of a Michelin star critic. 

Fuck she was so fired. 

She freezes for a moment as his eyes meet hers, lips curling up into an amused smile at his no doubt deer caught in the headlights expression. 

“I am so sorry.” She manages to choke out as Stefan whips the serving cloth from over his shoulder, motioning towards the sleeve of the man’s jacket. 

Stefan dabs it down quickly, eyes flicking towards her with a quick glance. She takes the time to hurry to the kitchen discarding her tray and picking up another one as Enzo gives her a sympathetic smile. 

It takes next to no time to pour another glass, and she takes her time as she moves towards the critic, who looks fairly relaxed despite everything. 

“Forgive me sir for my error. Of course, we’ll arrange to have your jacket put through dry cleaning.” She apologises as she carefully places the wine glass to the left of his plate, topping up the glass with the bottle this time. 

“Thankyou Caroline.” The critic glances at her dismissively, and she takes the hint. 


“It’ll be fine gorgeous, believe me. Alaric is not going to fire you because you spilt some wine on a customer.” Enzo slings his arm around her shoulder as they mount the back steps of the restaurant to the employee entrance. 

“But he was a Michelin star critic!” She practically wails as Enzo pulls the door open for her. “That was our one shot for the year. Oh god what if we lost it instead?” She drops her voice to a whisper as Enzo rolls his eyes. 

“Then we’ll get it back. It’s nothing we can’t handle gorgeous, you know that.” 

Alaric is waiting for them, arms crossed as he motions towards his office. 

“We need to have a chat Caroline.”

She shoulders her bag with a resigned sigh and steps towards the office, sinking down into a chair in front of Alaric’s desk. Alaric looks stern as he locks the door behind them, and she can’t help but swear under her breath. 

“How was last night Caroline?” Alaric begins pleasantly enough as she finally raises her head to meet his eyes. 

“Not fantastic. I fucked up, and I’m so sorry if we lose a star because of it, and please fire me because I will take all of the heat if you’d like me to.”

Alaric looks confused. 

“Caroline what on Earth are you talking about?”

“Alaric I’m pretty sure I spilt white wine on a Michelin star critic last night.” She drops her voice low, still mortified even recounting the event. 

Alaric stares at her for a long moment before he smiles. 

“Well you obviously did something right, because he gave us another star. We obviously cant’ make it public until the new guide is released next month, but he was impressed with how everything went last night.” 

She stares at him. 

“But I spilt wine on him!” She exclaims. 

Alaric hands her a piece of paper. 

“Read the report for yourself if you don’t believe me.” 

It’s with an increasing sense of disbelief that she scans her eyes over the neatly typed page. 

Congratulations on your second star and please give thanks to Stefan Salvatore and Lorenzo Augustine for their wonderful service and meal respectively. 

However, the standout for me was your Sommelier, Caroline Forbes. She completely kept her cool despite a rather unfortunate incident, and more than made up for it in the next two courses. Her knowledge of wine is absolutely incredible, and I couldn’t fault any of her decisions, a rare quality to have. 

She is worth every penny you pay her, and I encourage you to continue to keep her on in this capacity. The current team you have may very well be enough to elevate you to a third star. 

She slides the piece of paper back over to Alaric before launching herself at her boss with a squeal. 

“Alaric, two stars, that’s amazing! Oh my god I was so worried you were going to fire me.” 

Alaric looks at her incredulously as he ruffles her hair playfully. 

“Please. Even if you had lost us a star there’s no way in hell I’d let you walk out that door, you’re the best at what you do, no competition. Oh he also had this couriered over. Looks pretty expensive if you ask me.”

Alaric hands her a postage box, and he just chuckles from behind her as she retreats to the staff quarters, mouthing a quick ‘two stars’ to Enzo in the kitchen before shutting the door behind her. 

The box contains a rare bottle of Shiraz from the Beaujolais region in France, and she has to admire his good taste, whoever this critic may be. There’s a slip of paper in the box with the wine, and she unfolds it carefully. 

Congratulations on your success. Perhaps we might be able to share this bottle over dinner one night?


P.S- If you say yes I can never come back to your restaurant in the capacity of my job again. 

He’s left his number as well as his name, and she doesn’t hesitate to text him back.