A gourmand tastes the world
A gourmand tastes the world
He is the ultimate foodie, a globe-trotting gourmand who has pursued his quest for culinary perfection over three continents.
London businessman and writer Andy Hayler, 46, believes he is the first on the planet to have eaten in all 68 restaurants awarded three Michelin stars.
Finish with a flourish
Late last year he completed his marathon in New York, paying £500 (Dh2,580) for the 20-course tasting menu at Per Se in the Time Warner building.
He started his travels after a series of disappointing meals in London restaurants. After reading a glowing review of Joël Robuchon's Jamin in Paris, he decided to give elite cuisine one last chance.
“I thought: ‘It will be disappointing, so I won't have to go again,''' Hayler said. “But it turned out to be the best meal I had eaten. It got me hooked to high-end restaurants.''
Hayler estimates he has spent about £15,000 (Dh77,363) on food and refreshments and the same amount again on travel and accommodation.
His wife, Stella, has travelled with him on many of his food forays. However, being an international food appreciator can be a tough job.
Career-oriented
Hayler says he must work out in the gym five times a week. All restaurants are reviewed on his blog at Andyhayler.com.
Hayler rates France as the richest gastronomic society on earth: “We don't have the depth of restaurant culture it has. In France, even being a waiter in a three-star restaurant is a career people look up to.
“Also, in the markets of France and Italy, the quality of ingredients is better.''
Andy Hayler's favourite five eateries
Louis XV, in Monaco
- Dish: The Louis XV croustillant, a hazelnut biscuit covered with dark chocolate.
- Hayler's verdict: “It sounds ordinary but wait till you taste the chocolate. The surface appears solid bit it's soft and has a taste that makes me salivate just typing this.''
Pic, in Valence, France - Dish: Crayfish tails gratinated with summer truffle inside, centre containing an extract of lobster, cream and melted cheese.
- Hayler's verdict: “Seasoned perfectly and the crayfish was wonderfully tender, the truffle adding a little extra note.''
Ledoyen, in Paris - Dish: Millefeuille of grapefruit, two layers of grapefruit segments sandwiching a grapefruit sorbet, the layers separated by fine tuiles and resting on orange jelly.
- Hayler's verdict: “This had wonderful freshness and was also rather original.''
Schloss Berg, in Saarland, Germany - Dish: Ganache of bitter chocolate with ragout of cherries, a sherbet of cherries, a kirsch bonbon and little cubes of cherry.
- Hayler's verdict: “Presentation was exquisite, as was taste.''
Vendôme, near Cologne - Dish: Pannacotta of goose liver with green apple jelly topped with a Parmesan foam.
- Hayler's verdict: “The conception was harmonious, the acidity of the apple jelly balancing richness of the liver. Parmesan lightened by being in foam form.''
