The new Sergeant Recruiter …

Behind The Scene editor places “to live, eat and sleep,” offers a new story, modern, old address to the Ile Saint-Louis, Sergeant Recruiter, creating, in the heart of Paris , a bridge between the culinary style Right Bank and Left Bank style.

Sergeant Recruiter becomes a unique and exclusive in every detail, and offered to the talent of the chef Antonin Bonnet who staged a real kitchen products without artifice and based on pleasure.

Products from high quality short courses including exceptional meat carefully selected by Antonin and his team, fish nets out of the last fisherman allowed to work on the Loire, a home churned butter, a proprietary blend perfect for coffee and served in three versions (espresso, filter and decaf), a wine sharp, playful and prices, but also because all tastes are in nature, good beer and sake.

Products of excellence, therefore, combined with perfect technique, inventive and playful this “child” of what Michel Bras Antonin Bonnet, in a stage created in collaboration with the most prominent designer of the moment, Jaime Hayon. .. In short, a culinary experience based on the good, the beautiful and simple.

The good, the beautiful and just as alive the spirit of hospitality. Service impeccable, attentive but not stiff, where the watchwords are recognition and customer comfort.

Flexibility, excellence, comfort, invention, simplicity … Decoration to the base, Sergeant Recruiter proposes a new idea of ​​sophistication.

The bar where you can enjoy a Street Food irresistible private room, to the room where the menu improvise around the quintessence of the products, Sergeant Recruiter promises to become the new culinary heart of Paris.

Sergeant Recruiter

41, rue Saint-Louis en l’Isle

75004 paris

T: +33 (1) 43 54 75 42

F: +33 (1 44 07 02 58

http://www.lesergentrecruteur.fr

Found within Hotel Omm – arguably one of Barcelona’s hippest stays – Moo offers a sophisticated dining experience set around a gorgeous glassed-in patio that houses a forest of bamboo and aluminium (yes, you heard right). Around this fabulous focal point is a sleek space in which the famed Roca brothers – Joan, Josep and Jordi, in case you’ve been living under a culinary sparse rock – serve up sexy Spanish cuisine in a sumptuous setting. Dishes include pig’s trotter carpaccio with Dublin bay prawns, and sea bream with truffle mushrooms and artichoke, with every plate matched to a wine on the exquisite menu. While such gastronomic excellence certainly doesn’t come cheap, we recommend indulging in the five-course ‘Midday Moo’ lunchtime menu for just ?45. A steal, if ever we saw one.

by hg2

Calle Rosselló 265
+34 93 445 40 40
Open; 1.30-4pm, 8.30-11pm daily.
www.hotelomm.es

Frederick Forster – Head Chef

In 2011 Frederick was the winner of the Craft Guild National Chef of the Year, having been a finalist in 2008. Earlier in his career, he also won the Roux Scholarship. Frederick has one of the best CVs in the country, having worked with some of the world’s top Michelin-starred chefs including Raymond Blanc at Le Manoir aux Quat’Saisons, Michel Roux Jr. at Le Gavroche, Gordon Ramsay at L’Aubergine, plus Pierre Gagnaire and Thomas Keller, to mention just a few. He has also completed various stage at both The Savoy and Claridge’s in London, and at the three Michelin Star Restaurant Régis et Jacques Marcon near Lyon. Although still very young, Frederick has already held Head Chef posts at the Sandy Lane Hotel, Barbados and The Ritz, London. He has also worked in South Africa and Dubai.

While rooted in classic recipes and techniques, the modern French à la carte menu aims to be refined and elegant. The finest premium ingredients, in their peak condition, are selected and served without the need for fuss and froth. Key features and seasonal highlights include a chariot de charcuterie, wild mushrooms – especially ceps, asparagus, feathered and furred game, Dover sole, turbot, lobster, wild salmon, foie gras, côte de veau, French pigeons, poulet noir, truffles from both the Périgord and Alba, plus the UK’s best beef and lamb. The dessert menu always includes a glamorous soufflé and pre-eminent French cheese is sourced from La Fromagerie of Marylebone.

Rooftop

Boundary Rooftop includes a large bar with seating arranged around an open fireplace, a 48-seat grill restaurant and a garden designed by Nicola Lesbirel. The rooftop is accessible by a direct lift and is served by its own kitchen. Panoramic views range 360 degrees from Canary Wharf, round to the City’s Gherkin and Barbican, and back again to the rooftops and spires of East London. The space is replete with a large sail-like canopy, heating, festoon lighting and Welsh blankets.

Entrance in Redchurch Street, 2-4 Boundary  Street, Shoreditch, London E2 7DD
+44 20 7729 1051
Open: 6.30-10pm Mon/Sat; noon- 10pm Tues-Fri; noon-4pm Sun
www.theboundary.co.uk

There has been a fashionable buzz about Giorgio Locatelli’s Michelin-starred new-wave Italian restaurant in London ever since it opened back in 2002 and it’s still up there as one of the capital’s culinary hotspots.

“Nothing can adequately prepare you for a visit to this restaurant. No amount of high-flown rhetoric about its food, no lashings of hyperbole about its civilised approach to dining, can quite convey just how good it is. To truly savour that, you’ll have to go there.” — Paul Riddel, The Scotsman

The main dining room at Locanda Locatelli offers spacious seating with an ambience that manages to combine a sense of privacy with the atmosphere of family dining.

Well attended by knowledgeable and thoughtful staff, your party will be welcomed with care and attention.

8 Seymour Street
+44 20 7935 9088
Open: daily, noon-3pm (3.30pm Sat/Sun), 7-11pm (-11.30 Fri/Sat, -10.15pm Sun)
www.locandalocatelli.com