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Top 10 6


OSTERIA FRANCESCANA Situated in Modena’s historic town centre, Osteria Francescana has been, since 1995, the experimental home for its talented


chef/owner Massimo Bottura, who only recently caught the attention of the wider gourmet community when he was awarded 13th place in the Top 50 in 2009. Having trained with European heavyweights, including Alain Ducasse and Ferran Adriá, Bottura learnt the basic culinary traditions along with the technology of the contemporary kitchen. His technique and use of technology can be described as avant garde in a country that hasn’t seen a lot of molecular gastronomy. Osteria Francescana’s walls are adorned with some of the best contemporary art in the world, and Bottura matches them on the plate with his artistic skill, such as his interpretation of a New York skyline; a dish of Italian meats gently cooked sous-vide, standing in for buildings and parsley foam depicting foliage. Certainly one to watch.


Modena, Italy Reservations: two weeks in advance, closed in August Tasting menu, €160 www.osteriafrancescana.it


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ALINEA Alinea’s Grant Achatz is arguably the most cutting-edge chef in the US, and he’s renowned for his relentless pursuit of innovation in the


kitchen. This is certainly where dinner is theatre, and the 24-course Menu Tour can last as long as a good play. Achatz’s cuisine leads the way in tiny thought- provoking bites such as sweet snap peas with grilled ham served on a pillow of lavender-scented air that is slowly released as the weight from the bowl gently pushes it out, sending the sweet fragrance wafting around the diner’s plate. One of Achatz’s favourites is hot potato-cold potato, in which a marble-sized sphere of piping hot potato is dropped into a bowl of 40-degree potato soup at the pull of a pin, which he has described as exemplifying ‘the whimsy, the function, interaction and engagement we utilise in our dishes.’


Chicago, US Reservations: open for dinner only, Wednesday to Sunday Tasting menu, $150; menu tour, $225 www.alinea-restaurant.com


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DANIEL In Manhattan, Daniel Boulud’s first name alone suffices – for this Frenchman is one of America’s most celebrated chefs. Daniel strives


to excite the senses with an elegant and vibrant ambiance, gracious service and delectable menu in the heart of Manhattan’s East Side. His award-winning contemporary French cuisine is inspired by the rhythm of the seasons, and menus are driven by quality ingredients. His mantra of preparing the finest American ingredients according to French culinary tradition becomes a celebration of American regional ingredients, such as hazelnut-crusted Maine sea scallops, duo of Florida frog legs and Four Story Hill Farm veal trio with Louisiana crayfish. Daniel has three Michelin stars and is one of only five Manhattan restaurants with The New York Times’ coveted four-star rating.


New York, US Reservations: up to one month in advance Three-course prix fixe, $105, paired with wine, $60 www.danielnyc.com


58 businesslife.je June/July 2010


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