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50 Best Restaurants in the World 2005
  • The Fat Duck, Bray, Berkshire, Britain
    El Bulli, Montjoi, Spain
    French Laundry, California
    Tetsuya¡¯s, Sydney, Australia
    Gordon Ramsay, London, Britain
    Pierre Gagnaire, Paris, France
    Per Se, New York, New York
    Tom Aikens, London, Britain
    Jean Georges, New York, New York
    St John, London, Britain
    Michel Bras, Laguiole, France
    Louis XV, Monaco
    Chez Panisse, California
    Charlie Trotter, Chicago, Illinois
    Gramercy Tavern, New York, New York
    Guy Savoy, Paris, France
    Alain Ducasse, Paris, France
    Sketch (Gallery), London, Britain
    The Waterside Inn, Bray, Britain
    Nobu, London, Britain
    Arzak, San Sebastian, Spain
    El Raco de can Fabes, Spain
    Checcino dal 1887, Rome, Italy
    Le Gavroche, London, Britain
    Enoteca Pinchiorri, Florence, Italy

    Le Meurice, Paris, France
    L¡¯Hotel de Ville, Crissier, Switzerland
    Arpege, Paris, France
    The Connaught, London, Britain
    Le Manoir aux Quat¡¯Saisons, Oxford, Britain
    Le Cinq, Paris, France
    Hakkasan, London, Britain
    Cal Pep, Barcelona, Spain
    Masa, New York, New York
    Flower Drum, Melbourne, Australia
    WD50, New York, New York
    Le Quartier Francais, South Africa
    Spice Market, New York, New York
    Auberge d¡¯Ill, Illhauseern-Alsace, France
    Manresa, California
    Dieter Muller, Germany
    Trois Gros, Roanne, France
    The Wolseley, London, Britain
    Rockpool, Sydney, Australia
    Yauatcha, London, Britain
    The Ivy, London, Britain
    Gambero Rosso, Italy
    The Cliff, St. James, Barbados
    La Tupina, Bordeaux, France
    Felix, Hong Kong

    Best Restaurant in the World: ?The Fat Duck, Bray, Berkshire, Britain
    Best American Restaurant: The French Laundry, California
    Best European Restaurant: The Fat Duck, Bray, Britain
    Best African and Middle Eastern Restaurant: Le Quartier Francais, South Africa
    Best Asian Restaurant: Felix, Hong Kong
    Best Australasian Restaurant: Tetsuya¡¯s, Sydney, Australia
    Highest New Entrant: Per Se, New York, New York
    Highest Climber: Chez Panisse, California
    Top Ten Best Restaurants in the World: A Review
    THE FAT DUCK
    Bray, Berkshire, Britain

    This is the place that does bacon-and-egg ice cream, snail porridge and sardine-on-toast sorbet. So you can safely say you¡¯ve never had a meal like it. Run by chef Heston Blumenthal since it opened in 1995, it already has three Michelin stars under its belt. The spectacular eight-course tasting menu costs $225.

    Bookings: Reserve two weeks in advance for weekdays and at least a month ahead for weekends.

    Where to stay: Make a gastronomic weekend of it and stay at the Michelin-starred nine-room Waterside Inn.

    EL BULLI
    Montjoi, Spain

    With sweeping views of the Costa Brava and an unprecedented approach to food, El Bulli is a great adventure for the traveling gourmet. Ferran Adria opens his restaurant from March to September; the rest of the time, he¡¯s in his workshop, experimenting with new tastes and techniques. Be his guinea pig and sign up for the $265 tasting menu.

    Bookings: Don¡¯t hold your breath, but worth the phone call to see if there are any availabilities.

    Where to stay: Nearby Roses is packed and touristy. Head in the other direction to Cala Joncols, a fairly modest 25-room hotel in its own gardens behind the beach.

    FRENCH LAUNDRY
    Yountville, California

    ¡°Is it possible that the best French restaurant is not in France?¡± asks the critic from Le Monde. Well, it certainly appears so. Thomas Keller¡¯s Napa Valley French country restaurant is unforgettable. The 10-course tasting menu is incredible. Open with bagaduce oysters and ossetra caviar, then wing through variations on truffles, tuna nicoise, sweet butter-poached lobster, chicken and dumplings, spring lamb and so on, finishing in triumph with the delice au chocolat et caramel. Heaven-on-a-plate for $220.

    Bookings: Reserve up to two months in advance.

    Where to stay: Continue the French-California theme at Maison Fleurie ¡ª five minutes from the restaurant. It has 13 rooms set in a peaceful landscaped garden. Bicycles are provided to help tick off the surrounding Napa wineries.

    TETSUYA¡¯S
    Sydney, Australia

    Every dish is a masterpiece at this amazing inner city oasis, where France walks down the aisle with Japan. Set in a tranquil Japanese garden, you¡¯ll be amazed by what Head Chef Testsuya Wakuda can do with food. Tetsuya¡¯s cuisine is unique, based on the Japanese philosophy of natural seasonal flavors, enhanced by classic French technique. Tetsuya¡¯s renowned degustation set menu changes frequently. A typical meal could start with a plate of hors d¡¯oeuvres ¡ª a gazpacho with spiced tomato sorbet, tartare of tuna with fresh wasabi and tataki of venison with rosemary and honey. Tetsuya¡¯s signature dish follows, confit of ocean trout served with unpasteurised ocean trout roe, followed by double cooked deboned spatchcock with braised daikon and bread sauce, followed by a grilled fillet of grain fed beef with sansho and shiitake mushrooms. Desserts include an orange, honey and black pepper sorbet served prior to a blue cheese bavarois. Finally, early season berries with orange and Grand Marnier jelly and champagne ice cream, a floating island with vanilla and praline anglaise, and a flourless chocolate cake with a bitter chocolate sorbet and orange ice cream. Tetsuya¡¯s offers one of Sydney¡¯s most remarkable wine lists, and will match the dishes with wine available by the glass. The combination of excellent food and superb service will make this culinary experience unforgettable.

    Bookings: Bookings are essential and can be made one week ahead of time. All major credit cards are accepted.

    GORDON RAMSAY
    Royal Hospital Road, London, Britain

    Ramsay¡¯s first and best, established in 1998 and sporting a well deserved three stars since 2001. When he¡¯s not roasting his kitchen staff, Ramsay oversees a particularly intimate setup here ¡ª there are just 14 tables. At $213, the seven-course menu prestige is great value, especially with the wine list starting at $30. Treats include tortellini of lobster and saut¨¦ed loin of venison with creamed cabbage and bitter chocolate sauce.

    Bookings: You can make a reservation up to one calendar month in advance.

    Where to stay: The boutique Myhotel Chelsea is a 15-minute walk from the restaurant.

    PIERRE GAGNAIRE
    Rue Balzac, Paris, France

    El Bulli¡¯s Adria has been dubbed the Salvador Dali of cooking. Gagnaire should be its Matisse: a bold, experimental chef cooking up a storm in the chic 8th arrondissement. The nine-course prix fixe menu costs $373. Leave room for the famous Grand Dessert, seven mini delights such as rum baba, roasted rhubarb and buckwheat pancake.

    Bookings: Reservations are taken up to a month ahead.

    Where to stay: The 1920¡¯s Hotel Elysees Matignon is also in the 8th arrondissement.

    PER SE
    New York, New York

    Chef Thomas Keller, whose French Laundry (California) is one of the best restaurants in the United States, has opened his newest establishment far from the bucolic Napa Valley. The $12 million Per Se, with a sleek wood-and-glass design by Adam Tihany and views of Columbus Circle, is on the fourth floor of the galleria of shops in the new Time Warner complex, near Central Park. Not only is the food superb (try the sensational rack of baby lamb), it¡¯s also fun: miniature ice-cream cones filled with salmon tartare, ¡°Jurassic¡± salt that¡¯s 30 million years old, tiny panna cotta made with cauliflower and topped with an oyster glaze and a dollop of osetra caviar. Don¡¯t miss the exotic desserts like poached Asian pear-Spanish almond tart and the perfect cr¨¨me br?l¨¦e topped with a paper-thin sheet of glazed sugar. The service is amazing, unparalleled except perhaps by that at French Laundry. Per Se is grand luxe without the pretention: ¡°Here¡¯s coffee and a doughnut,¡± said the waiter, setting down a semifreddo in a cup frothed like a cappuccino alongside a small hot beignet shaped like a ring with a ball on top. (Five-course tasting menu, $125; nine-course chef¡¯s tasting menu, $175.)

    TOM AIKENS
    London, Britain

    Exclusive, high quality and worth every penny, Tom Aikens is one of the finest restaurants in London. Celebrities, business people and locals alike are flocking to the restaurant to discover for themselves if the gastronomic modern French cuisine really is up there with the likes of Gordon Ramsay¡¯s. Delectable dishes include roasted foie gras with beetroot pickle and syrup, and roast langoustines with peas and braised veal shin. The secluded Elystan Street location, led by a young, talented husband and wife team, Tom Aikens is a real winner. Awarded a Michelin star within 10 months of opening, there is no doubt another is not far away.

    JEAN GEORGES
    New York, New York

    Celebrity chef Jean-Georges Vongerichten¡¯s prix-fixe restaurant near Central Park is a true culinary destination. The main dining room is dressed in neutral colors, with beige banquettes and minimal decoration. Vongerichten¡¯s Asian-accented French cooking shows a like-minded restraint, with some unusual combinations: sea scallops in caper-raisin emulsion with caramelized cauliflower is an outstanding example. Elegant desserts, exceedingly personalized service, and a well-selected wine list contribute to the overall experience. The Nougatine serves a more moderate ¨¤ la carte menu in the front area, with a view of the open kitchen.

    Bookings: Reservations essential one week in advance. Jacket required. American Express, Discover, MasterCard, Visa. Closed Sunday. Subway: A, B, C, D, 1, 9 to 59th St.-Columbus Circle.

    ST. JOHN
    London, Britain

    Head chef Fergus Henderson is working wonders with some of the strangest cuts of meat you will eat. Once a smokehouse, they have cleverly kept the white stone walled setting intact. Complete with its famous in-house bakery, the bread, which greets you as you sit down, is a welcome appetizer. Mainly a meat eating paradise, the menu changes every day and the latest fare can be found on their website. Their widgeon, a gamey duck, is soft, succulent and unforgettable. Their ox tail is served braised, in delicious dark gravy, is fall-off-the-bone incredible. To make the dish an altogether melting experience the accompanying mash is a perfect sidekick. With an excellent wine list, St. John is the perfect dining experience.