A mystery box challenge named “Into the Wild” featuring some of the best chefs in South East Asia and some of the weirdest combination of things you can put together in a box resulted in an exciting dinner as the final program for UFF. Featuring often overlooked local things like melinjo, tombong, bread fruit, and buah lamung, but presented in a style worthy of much more “luxurious” ingredients.
🇬🇧(FR⬇️)Feed your soul.
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Planning to go to Bali? Don't miss the best restaurant in Bali: LOCAVORE. Make booking in advance!
👉TAG SOMEONE YOU WOULD LIKE TO GO DINER THERE WITH!
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There are many reasons this intimate (38 seats)Ubud restaurant is worthy of its Michelin star.
First, the inspired fancy and unique dishes. Restaurant Locavore’s sustainable and eco-friendly concept also deserves a mention. Chefs Eelke Plasmeijer and Ray Adriansyah carefully select ans combine local products, sometimes quite unexpected ones, prioritizing quality, freshness and sustainability, combined with exquisite design and presentation.
Finally, a special mention for the staff, who is both welcoming and passionate, and eager to share with the customers. Great experience at the Chef's table! .
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🇨🇵Nourri ton âme...
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De passage à Bali, ne manque pas de faire une réservation dans ler meilleure restaurant d'Ubud: LOCAVORE.
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Ce restaurant tout en intimité (38 couverts) situé à Ubud mérite son étoile Michelin à plusieurs titres. Tout d'abord pour ses plats recherchés, uniques et délicieux.
Le concept du Locavore, durable et écologique, mérite aussi notre attention.
Les Chefs Eelke Plasmeijer and Ray Adriansyah travaillent sur une base de produits locaux parfois surprenants, soigneusement sélectionnés pour leur fraîcheur et leur qualité, disposés dans l'assiette dans des présentations incroyablement esthétiques.
Pour finir, une mention spéciale pr les cuisiniers, si aimables et passionnés, ravis d'échanger sur la confection des plats avec les clients. Quel excellent moment à la table du chef!
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Not usually a fan of barley risottos but this one was delicious. Cooked in moringa butter and finished with all things moringa and a heavy grating of cured egg yolk to mimic the umami and depth of parmesan.