Here are the world’s best din­ing desti­na­tions

Hindustan Times (Patna) - Live - - Lifestyle -

New York, France, Aus­tralia or Mel­bourne––you’re now spoilt for choice when it comes to din­ing desti­na­tions. Af­ter hov­er­ing within the top 10 list of The World's 50 Best Restau­rants over the last few years, New York's Eleven Madi­son Park fi­nally slid into the top spot on Wed­nes­day to claim the lofty ti­tle of best din­ing des­ti­na­tion on the planet. Win­ners of the rank­ing were an­nounced at a gala event out of Mel­bourne, Aus­tralia, Wed­nes­day, at­tended by some of the most pow­er­ful and in­flu­en­tial chefs and restau­ra­teurs around the world. Over­all, France, Spain and the US dom­i­nated the leader board, each with six ad­dresses on the list.

France's per­for­mance is par­tic­u­larly no­table, as the coun­try dou­bled the num­ber of restau­rants this year com­pared to 2016, bring­ing to mind the fuss kicked up in 2015 when lo­cal gas­tronomes loudly de­cried the list as silly non­sen­si­cal and opaque schmoz­zle that pro­motes chem­istry-set cook­ing.

The out­rage stemmed from the fact that the rank­ing was con­spic­u­ously weak in French rep­re­sen­ta­tion, and led to the launch of the France's an­swer to The World's 50 Best, La Liste.

Mean­while, when last year's win­ner, Ital­ian chef Mas­simo Bot­tura, was an­nounced as the re­cip­i­ent of the sec­ond spot for his restau­rant Os­te­ria Frances­cana, a mur­mur of un­der­stand­ing swept through the room. Eleven Madi­son Park, helmed by chef Daniel Humm and part­ner Will Guidara, first de­buted on the list at No. 50 in 2010, and rose through the ranks to hover within the top 10 list over the last four years. The triple Miche­lin­starred restau­rant serves mod­ern Euro­pean fare in a multi-course tast­ing menu. Stand­out dishes in­clude roasted duck glazed with honey and laven­der and cel­ery root cooked in pig's blad­der.

In­ter­est­ingly, the win comes ahead of a ma­jor ren­o­va­tion plan sched­uled for the sum­mer, when the restau­rant will close for three months. In an elo­quent ac­cep­tance speech, Guidara spoke of the chef and restau­ra­teur's role as a means of es­capism, in an in­creas­ingly strange world.

He says, “We get to cre­ate these mag­i­cal worlds where peo­ple can es­cape in a world that in­creas­ingly needs a lit­tle more magic," he told the star-stud­ded culi­nary au­di­ence.

“And that's some­thing we choose to do be­cause it's some­thing we be­lieve in. I don't think any of us here do what we do for the ac­co­lades, but af­fir­ma­tion is a beau­ti­ful thing. It fills your gas tank and it fu­els you. And this, be­cause it comes from ev­ery one of you here, this is the great­est af­fir­ma­tion of all.”


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