Elite Traveler May-June 2017

65

elite traveler MAY/JUNE 2017

1 Azurmendi Larrabetzu, Spain Head Chef: Eneko Atxa Contact info@azurmendi. biz, +34 944 558 359, info@azurmendi.biz azurmendi.biz/en

6 Robuchon au Dôme Macau, China

"In each bite you have a piece of my land and my culture, since it is born frommy DNA"

Head Chef: Julien Tongourian Contact +853 8803 7878 grandlisboahotel.com/dining- robuchon_au_dome-en 2016/6 7 Osteria Francescana Modena, Italy Head Chef: Massimo Bottura Contact +39 059 223 912 osteriafrancescana.it 2016/8 ▲

2016/2 ▲ 2 Alinea Chicago, US

Head Chef: Grant Achatz Contact John Schafer, general manager & director of service, hospitality@ alinearestaurant.com, +1 312 867 0110 alinearestaurant.com 2016/1 ▼ 3 Eleven Madison Park New York, US Head Chef: Daniel Humm Contact Billy Peelle, general manager, info@ elevenmadisonpark. com, +1 212 889 0905 elevenmadisonpark.com 2016/3 4 Restaurant de l'Hôtel de Ville Lausanne, Switzerland Head Chef: Franck Giovannini Contact Brigitte Violier, contact@ restaurantcrissier.com, +41 216 340 505 restaurantcrissier.com

8 The Restaurant at Meadowood St Helena, US Head Chef: Christopher Kostow Contact Nathaniel Dorn, restaurant director, ndorn@meadowood.com, +1 707 967 1713 therestaurantatmeadowood. com 2016/23 ▲ 9 Le Bernardin New York, US Head Chef: Eric Ripert Contact Ben Chekroun, directeur de salle, +1 212 554 1515 le-bernardin.com 2016/7 ▼ 10 The Fat Duck Bray, UK Head Chef: Jonny Lake Contact +44 162 858 0333 thefatduck.co.uk Returning Entry «

2016/50 ▲ 5 Per Se New York, US

Head Chef: Thomas Keller Contact Sam Calderbank, general manager, +1 212 823 9335 thomaskeller.com/perseny 2016/4 ▼

Clockwise from top: Eneko Atxa; Azurmendi's slightly spicy fried pork and basil; Alinea's paper - scallop, corn, butter; Azurmendi's emulsion, air and citric hints; the Azurmendi garden

Photos William Hereford, David Muncharaz; Matthew Gilson