My favorite kind of photography: portrait.
Nicolas is the chef at Akrame's newest restaurant, L'Atelier Vivanda.
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October 2012
10/30/2012
portraits AKRAME
And there he is. Akrame of Akrame Restaurant.
10/26/2012
taing song heng PHO, rue Volta
I think I've found it... My place for a bowl of heaven... Oh yes, the first time here was with a friend, Stephanie and it wasn't love at first sight... Maybe it was crowded and too much going on that day. Today it was with aiden... We were the second and third customer of the day... Go early before there is a line... There is space to eat, move your arms, and blow your nose if you happen to like spicy... All in comfort... Get a large (honestly it is not large at all). I suggest that because the ratio of broth to noodles and good bits taste better... Well, to me at least... Once you add the bean sprouts and condiments, the broth temperature drops and it just doesn't taste the same anymore, especially if it is in a small bowl. So yes, get a large and thank me later. Yum yum...shout out to Linda for the recommendation...hey----
10/24/2012
Aterlier vivanda restaurant, Paris
Have you been? It's akrame's newest restaurant. High quality meat and everything is really, really good! Go!
On our way...
Passing through beautiful greens and blues in Valencia, Spain to Dania...after a big feast at mister quinque dacosta's restaurant, we needed dinner...I can still taste the black rice... I am Asian and this is comfort and happy food for me...last photo is a view from the plane heading home. Do you see the Eiffel Tower?
San Sébastien, Spain
I could live here... Cold beer, pintxo, beach....
10/20/2012
10/13/2012
Mugaritz, three and a half years later....
not mugaritz...on our way there.
came here to stage three and a half years ago, unexpected of the beautiful fortune i will gain...
life couldn't get any sweeter...
few dishes...
the most amazing experience as any diner can be a part of...everyone in the room behaving, until this arrive, all at once, on every single tables, full of important chefs, journalists, and guests...the mortar and pestle begins to make noises, releasing aroma of toasted spices, sesame and flax seeds... and the energy of the room changes...magnificent.
this is and will always be a special place for me...it begins the next important chapter of my life...thank you mugaritz and the people who works here. a milliion thank you is simply not enough...
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