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사진으로 만나는 2016 월드 베스트 레스토랑 50

지난 14일 전 세계 최고 레스토랑을 선정하는 행사가 미국 뉴욕에서 열렸다. <관련기사 바로가기: 2016년 월드 베스트 레스토랑 50 순위 발표> 올해 선정된 50곳은 유럽과 미대륙에 치우치지 않고 아시아와 남미 레스토랑들이 고르게 포함되어 균형을 이뤘다는 평가를 받는다.

특히 레스토랑이 있는 국가적 특징보다는 여러 나라의 퀴진이 섞여 있다는 점이 인상적이다. 27위인 Saison의 사진은 미국이 아닌 일본이나 한국의 차 문화를 연상케 한다. 스페인의 Tickets의 음식도 미국의 팬케이크를 재해석한 것으로 보인다.

No.50 Septime, Paris, France – RE-ENTRY

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Endive, pear and trout egg at Septime

No.49 Quique Dacosta, Dénia, Spain

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Red king prawn from Denia just boiled at Quique Dacosta (image: Pelut i Pelat)

No.48 Blue Hill at Stone Barns, New York, USA

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Pig head in salt crust at Blue Hill (image: Andre Baranowski)

No.47 Schloss Schauenstein, Fürstenau, Switzerland

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Char, carrot, smoked, whey at Schloss Schauenstein

No.46 Combal Zero, Rivoli, Italy – RE-ENTRY

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From the Up menu at Combal Zero

No.45 Dinner by Heston Blumenthal, London, UK

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Pigeon cooked with ale and artichokes at Dinner by Heston Blumenthal

No.44 Estela, New York, USA – NEW ENTRY

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Beef tartare with sunchoke at Estela

No.43 Biko, Mexico City, Mexico

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No.42 Ultraviolet by Paul Pairet, Shanghai, China

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Gummies Hibernatus Cola Rocks at Ultraviolet (image: Scott Wright)

No.41 Fäviken, Järpen, Sweden

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No.40 Relae, Copenhagen, Denmark

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Beet, crab apple and sol at Relae

No.39 Le Calandre, Rubano, Italy

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Bone with herbs at Le Calandre (image: Sergio Coimbra)

No.38 De Librije, Zwolle, Netherlands

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Langoustine, kombucha, boemboe at De Librije (image: Eric Kleinberg)

No.37 Nahm, Bangkok, Thailand

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Southern curry of mud crab at Nahm

No.36 Boragó, Santiago, Chile

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No.35 Vendôme, Bergisch Gladbach, Germany

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No.34 Restaurant Tim Raue, Berlin, Germany

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Turbot, leek and ginger at Restaurant Tim Raue

No.33 Attica, Melbourne, Australia

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Chicken carrots at Attica

No.32 Restaurant André, Singapore

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D.I.Y. cake at Restaurant André

No.31 Nihonryori RyuGin, Tokyo, Japan

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No.30 Astrid y Gastón, Lima, Peru

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No.29 Tickets, Barcelona, Spain

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No.28 Geranium, Copenhagen, Denmark

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Salted hake, Finnish kaviar, parsley stems in buttermilk at Geranium 

No.27 Saison, San Francisco, USA

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Golden nugget at Saison

No.26 The Clove Club, London, UK – HIGHEST NEW ENTRY

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Brown butter poached sea bass, spinach and oak-smoked roe (image: PA Jorgensen)

No.25 Pujol, Mexico City, Mexico
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Green mole at Pujol

No.24 Le Bernardin, New York, USA

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Halibut, shimmon and tammar at Le Bernardin

No.23 Gaggan, Bangkok, Thailand

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Galar halwa at Gaggan

No.22 The Test Kitchen, Cape Town, South Africa

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Barbecued langoustine en gele at The Test Kitchen

No.21 Arzak, San Sebastian, Spain

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Oysters and colour at Arzak


No.20 Amber, Hong Kong, China 

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Cleanser, canapes and mise en bouches at Amber

No.19 Arpège, Paris, France

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Lobster at Arpège (image: J.C Amiel)

No.18 White Rabbit, Moscow, Russia

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Barley porridge with hazel grouse and morels at White Rabbit

No.17 Piazza Duomo, Alba, Italy

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Licorice at Piazza Duomo

No.16 Azurmendi, Larrabetzu, Spain

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Roasted lobster out of the shell, its crunch and mayonnaise at Azurmendi

No.15 Alinea, Chicago, USA

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Lamb at Alinea (image: Matthew Gilson)

No.14 The Ledbury, London, UK

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Lobster at The Ledbury

No.13 Maido, Lima, Peru – HIGHEST CLIMBER

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Frejoles andinos at Maido

No.12 Quintonil, Mexico City, Mexico

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Mamey panna cotta, sweetened corn crumble and mamey seed ice cream at Quintonil

No.11 D.O.M., São Paulo, Brazil

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Tapioca biscuit and botarga (image: Rubens Kato)

No.10 Asador Etxebarri, Axpe, Spain

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No.9 Steirereck, Vienna, Austria

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Paprika melon with olive herb and clams at Steirereck

No.8 Narisawa, Tokyo, Japan

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Vergin at Narisawa

No.7 Mugaritz, San Sebastian, Spain

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Bread with tender fuet (image: Jose Luis Lopez de Zubiria)

No.6 Mirazur, Menton, France

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Pork belly at Mirazur

No.5 Noma, Copenhagen, Denmark

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Flower pie at Noma

No.4 Central, Lima, Peru

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Pseudocereals at Central

No.3 Eleven Madison Park, New York, USA

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Lavender roasted duck at Eleven Madison Park

No.2 El Celler de Can Roca, Girona, Spain

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A burst of colour at El Celler de Can Roca

No.1 Osteria Francescana, Modena, Italy

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Sometimes mallard, sometimes partridge and even bollito at Osteria Francescana

About 이 인규

이 인규
'미식에는 층위가 없다. 단지 아직 느끼지 못한 음식이 있을 뿐.' 이래 생각합니다. 비록 글로 배운 음식문화이지만, 혀로 배우고 사색하기 시작하면서 그 한계를 넘고자 합니다. 나에게 있어 한계는 맛을 표현하는 글인게죠.

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