The number one position in the list of 50 best restaurants in the world is this year for the Spanish El Celler de Can Roca.
Noma in Copenhagen is in third place. Noma has in the last six years, five times occupied the first position. The announcement of the World's 50 Best Restaurants took place this year in London, in 2016 New York will host the presentation. The list is established by a vote of The World's Best Restaurants Academy. The academy consists of over 800 critics, chefs, restaurateurs and gourmets from 27 regions around the world.
The list for 2015
|1||El Celler De Can Roca||Girona, Spain||2|
|2||Osteria Francescana||Modena, Italy||3|
|5||Eleven Madison Park||New York, USA||4|
|6||Mugaritz||San Sebastián, Spain||6|
|7||Dinner By Heston Blumenthal||London, UK||5|
|9||D.O.M.||São Paulo, Brazil||7|
|13||Asador Etxebarri||Atxondo, Spain||29|
|14||Astrid Y Gastón||Lima, Peru||18|
|16||Pujol||Mexico City, Mexico||20|
|17||Arzak||San Sebastián, Spain||8|
|18||Le Bernardin||New York, USA||21|
|20||The Ledbury||London, UK||10|
|21||Le Chateaubriand||Paris, France||27|
|23||White Rabbit||Moscow, Russia||-|
|24||Ultraviolet By Paul Pairet||Shanghai, China||-|
|27||Piazza Duomo||Alba, Italy||39|
|28||The Test Kitchen||Cape Town, South Africa||48|
|29||Nihonryori Ryugin||Tokyo, Japan||32|
|30||Vendôme||Bergisch Gladbach, Germany||12|
|31||Restaurant Frantzén||Stockholm, Sweden||22|
|34||Le Calandre||Rubano, Italy||46|
|35||Quintonil||Mexico City, Mexico||-|
|37||Biko||Mexico City, Mexico||-|
|38||Amber||Hong Kong, China||23|
|39|| Quique Dacosta
|40||Per Se||New York, USA||30|
|41||Maní||São Paulo, Brazil||36|
|47||Alain Ducasse Au Plaza Athénée||Paris, France||-|
|48||Schloss Schauenstein||Fürstenau, Switzerland||43|
|49||Blue Hill At Stone Barns||Pocantico Hills, USA||-|
|50||The French Laundry||Yountville, USA||44|
|Prusa i3 kit||Buy Backlinks||Health tips||energize greens||micro-controllers||serengeti migration tours|
RECIPE: American pancakes
Ingredients for 4 people:
200 g pastry flour
1 tablespoon baking powder
1 tablespoon vanillesuilker
3 dl milk
50g butter + an extra knob of butter
1 vanilla pod
150 g blueberries
bottle of maple syrup (maple syrup)
pinch of salt
optionally, a hand mixer
Preparation time: 30 minutes
Take a mixing bowl and add the flour, baking powder, vanilla sugar and a pinch of salt.
Cut the vanilla pod lengthwise in half. Scrape with a knife all seeds from the pod halves. Add them to the mixing bowl with the dry ingredients.
Place a pan on a low heat, melt the butter in it, including a little extra butter to the pan along in fats during frying the pancakes.
Measure the right amount of milk off. Add the egg and beat it loose in the milk. Pour the melted butter too. Keep a little melted butter aside later to grease the baking pan.
Mix all dry ingredients with hand mixer or whisk. Pour gradually to the mixture of milk, egg and butter. Continue until you obtain a smooth batter. Make sure there are no lumps in it.
Sprinkle three quarters of the blueberries into the batter and mix.
Cut a (small) potato in half and stick one half on a fork.
Heat a frying pan over medium-high heat.
Roll the potato half with the melted butter and spread it to the bottom of the frying pan along with it.
Use a small ladle to pour the batter into the pan. Please note that some American pancake is a lot smaller than our traditional pancakes! Pour so pancakes of about 12 cm in diameter in the hot pan.
Sprinkle some extra blueberries on each (unbaked) pancake.
Let the underside until golden brown and pancake each time thereafter.
To stay in the atmosphere: Serve warm American pancakes with a lick sweet maple syrup.
Sao Paulo bans foie gras in restaurants
The Brazilian city of Sao Paulo bans the production and sale of foie gras in restaurants. Horeca businesses have 45 days to become compliant. Who then still serves foie gras, will be fined.
Foie gras is a delicacy made of fatty liver from force-fed ducks and geese. The practice is animal rights activists have long been a thorn in the eye.
The Brazilian city takes the ban on foie gras with a view to the welfare of the animals. "Foie gras is an appetizer for the rich. It has no benefit to human health and to the animals must really be suffering," as councilor Laercio Benko explained the decision of the city council.
Animal rights activists satisfied respond to the decision, but many chefs in Sao Paulo are less enthusiastic. They believe that the law should not dictate what people can and can not eat.
Restaurants are now getting 45 days in order to adapt to the law. Who then still offering foie gras, will be fined. Even in countries such as Germany, Italy and Argentina, the production of foie gras banned, but its sale is here and there still allowed.
RECIPE: macaroni and cheese
Ingredients for 4 people:
300 g of cooked ham (thick slices, or a block)
400g grated cheese (eg. Emmental)
30 g of butter
6 dl milk
1 dl cream
Preparation time: 40 minutes
Bring water to boil in a saucepan or small pot. Dip the eggs under the boiling water and boil hard in about 8 to 9 minutes. Cool the eggs in cold water and keep them aside.
Also bring a large pot of water to boil to cook the macaroni. Add a dash of salt.
The base of the sauce is a roux. Melt the butter in a saucepan and add the flour. Let the mixture while stirring dry up, making sure the roux not from sticking.
Once you smell the soft scent of biscuits, pour the milk into the pot. Reduce heat to medium and continue stirring patiently binds with a whisk until the sauce. Schenk also between the cream to the sauce. After stirring long enough, you look after a smooth creamy bechamel sauce.
Remove the pot from the heat and add half the grated cheese into the sauce. Hold the other half of the cheese aside for gratin. Taste and season the cheese sauce with freshly grated nutmeg, ground pepper and salt. Finish the sauce with a dash of fresh lemon juice. This gives the sauce a light and fresh touch.
Cook the pasta al dente. Please note that the pasta later just goes in the oven, making macaroni some sizzling.
Meanwhile Peel the hard-boiled eggs and put them in a bowl. Crush the eggs with a potato masher (or fork). It does not have egg puree to be there still may safely remain some pieces.
Remove the rind from the cooked ham and cut the slices (or cube) ham into strips or cubes.
Drain the pasta and mix the cheese sauce underneath. Also add the crushed eggs and add the pieces of ham. Stir well and pour the mixture into a baking dish.
Sprinkle the rest of the ground cheese evenly over the dish and place under the hot grill of your oven.
Once the cheese has turned into a golden brown crust, you can get to the table.
Tip: The macaroni dish you can make in advance and then reheat quietly in the oven at a moderate temperature.