Peruvian women prepare a pachamanca -- a meal made up of potatoes cooked under pre-heated stones. For chef Virgilio Martinez Veliz of Lima restaurant Central, it doesn't get better than this.
Peru —
Peruvian women prepare a pachamanca -- a meal made up of potatoes cooked under pre-heated stones. For chef Virgilio Martinez Veliz of Lima restaurant Central, it doesn't get better than this.
EITAN ABRAMOVICH/AFP/AFP/Getty Images
Joan Roca of <a href="index.php?page=&url=http%3A%2F%2Fcellercanroca.com%2Findex.htm" target="_blank" target="_blank">El Celler de Can Roca</a> counts an early morning visit to a market in Krabi, Thailand among his most memorable food experiences: "Exuberant local products, the smell of the fruits, the durian perfume, fantasy textures."
Durian (Krabi, Thailand) —
Joan Roca of El Celler de Can Roca counts an early morning visit to a market in Krabi, Thailand among his most memorable food experiences: "Exuberant local products, the smell of the fruits, the durian perfume, fantasy textures."
istockphoto
"The greatest market I've ever been to is the Mercado de Abastos in Oaxaca, Mexico," says chef Rene Redzepi of Copenhagen restaurant <a href="index.php?page=&url=http%3A%2F%2Fnoma.dk%2F" target="_blank" target="_blank">Noma</a>.
Oaxaca Market (Mexico) —
"The greatest market I've ever been to is the Mercado de Abastos in Oaxaca, Mexico," says chef Rene Redzepi of Copenhagen restaurant Noma.
OMAR TORRES/AFP/AFP/Getty Images
"A cold morning before dawn in the damp surroundings of Tsukiji market in Tokyo is one of my dearest memories," says chef Andoni Luis Aduriz of <a href="index.php?page=&url=http%3A%2F%2Fwww.mugaritz.com%2F" target="_blank" target="_blank">Mugartiz</a>. "The non-existent fish smell I had expected to find at the market and the collection of fish that resembled pricey rocks displayed like jewelery shocked me to the bone."
Tsukiji Fish Market (Tokyo) —
"A cold morning before dawn in the damp surroundings of Tsukiji market in Tokyo is one of my dearest memories," says chef Andoni Luis Aduriz of Mugartiz. "The non-existent fish smell I had expected to find at the market and the collection of fish that resembled pricey rocks displayed like jewelery shocked me to the bone."
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A puchka vendor makes a small hole in the fried dough ball, which will then be stuffed with filling and dunked into a tamarind and green mango sauce. Chef Gaggan Anand of Bangkok restaurant Gaggan says Kolkata street food like this transports him back to his childhood.
Kolkata, India —
A puchka vendor makes a small hole in the fried dough ball, which will then be stuffed with filling and dunked into a tamarind and green mango sauce. Chef Gaggan Anand of Bangkok restaurant Gaggan says Kolkata street food like this transports him back to his childhood.
Divya Dugar/CNN
"My most memorable food experience was dining at Nihonryori RyuGin in Tokyo on a trip to Japan," says chef Victor Arguinzoniz of Asador Etxebarri. "I loved the discipline, extremely high quality of product, and incredible technique the chef uses."
Nihonryori RyuGin (Tokyo) —
"My most memorable food experience was dining at Nihonryori RyuGin in Tokyo on a trip to Japan," says chef Victor Arguinzoniz of Asador Etxebarri. "I loved the discipline, extremely high quality of product, and incredible technique the chef uses."
Takeo Ozawa
"One of my favorite things to do whilst in London is visit Borough Market near London Bridge," says chef Peter Gilmore of Sydney restaurant Quay. "The sheer quality and variety of produce on offer is inspiring."
Borough Market (London) —
"One of my favorite things to do whilst in London is visit Borough Market near London Bridge," says chef Peter Gilmore of Sydney restaurant Quay. "The sheer quality and variety of produce on offer is inspiring."
courtesy london on view
"Chef Fergus Henderson's generous spirit is always present and the food is so good; he refines simplicity to the highest level," says French Laundry chef Thomas Keller of St. John, one of his favorite London restaurants.
St. John (London) —
"Chef Fergus Henderson's generous spirit is always present and the food is so good; he refines simplicity to the highest level," says French Laundry chef Thomas Keller of St. John, one of his favorite London restaurants.
Courtesy StefanJohnson/St John
Multiple chefs single out the Spanish town of San Sebastian as being the ultimate food getaway. "If you love food, here are all your heart desires, from extreme creativity at Mugaritz [pictured], amazing flavors at the rural restaurant Asador Etxebarri, to late-night dining at the busy pinxtos-bars of the old town," says chef Rasmus Kofoed of Denmark restaurant Geranium.
San Sebastian, Spain —
Multiple chefs single out the Spanish town of San Sebastian as being the ultimate food getaway. "If you love food, here are all your heart desires, from extreme creativity at Mugaritz [pictured], amazing flavors at the rural restaurant Asador Etxebarri, to late-night dining at the busy pinxtos-bars of the old town," says chef Rasmus Kofoed of Denmark restaurant Geranium.
José Luis López de Zubiría / Mugaritz
"Since my cooking style is mostly Chinese, I travel to Hong Kong several times per year, to be in touch with Asian flavors and tastes," says Berlin chef Tim Raue. "Every time, I go first to Tim Ho Wan, an outstanding dim sum restaurant."
Tim Ho Wan (Hong Kong) —
"Since my cooking style is mostly Chinese, I travel to Hong Kong several times per year, to be in touch with Asian flavors and tastes," says Berlin chef Tim Raue. "Every time, I go first to Tim Ho Wan, an outstanding dim sum restaurant."
Maggie Wong/CNN
"I had the most amazing time at the Fremont Diner, driving through Sonoma County and the redwood forests of Muir woods in the U.S." says chef Isaac Mchale of London's The Clove Club. "Fried chicken and Ruebens washed down with a Coke, it was a great all-American experience."
Fremont Diner (Sonoma, California) —
"I had the most amazing time at the Fremont Diner, driving through Sonoma County and the redwood forests of Muir woods in the U.S." says chef Isaac Mchale of London's The Clove Club. "Fried chicken and Ruebens washed down with a Coke, it was a great all-American experience."
Ryan Donahue
For Alain Ducasse or Monaco's Le Louis XV, Rivea London chef Damien Leroux's Nicoise salad is a memorable experience. "Damien gently wraps the ingredients of the Nicoise salad into the warm crispy socca [the thin, unleavened pancake from Genoa]," recalls Ducasse.
For Alain Ducasse or Monaco's Le Louis XV, Rivea London chef Damien Leroux's Nicoise salad is a memorable experience. "Damien gently wraps the ingredients of the Nicoise salad into the warm crispy socca [the thin, unleavened pancake from Genoa]," recalls Ducasse.
francoise nicol
"Every year I travel to the west coast of Sweden to Smogen," says chef Bjorn Frantzen of Restaurant Frantzen in Stockholm. "They have the best langoustines. You cook them with dill and beer and it's probably the best meal you will ever enjoy."
"Every year I travel to the west coast of Sweden to Smogen," says chef Bjorn Frantzen of Restaurant Frantzen in Stockholm. "They have the best langoustines. You cook them with dill and beer and it's probably the best meal you will ever enjoy."
Henrik Trygg/imagebank.sweden.se
"For me, It's a road trip from San Diego to Santa Cruz on the west coast of the USA, stopping at the many taquerias that are a great feature of the Californian food scene," says chef Ben Shewry of Melbourne restaurant Attica. "The generosity and humility of these taco stands, small restaurants and food trucks is a poignant reminder that sometimes the most delicious food can cost as little as $1."
California taquerias —
"For me, It's a road trip from San Diego to Santa Cruz on the west coast of the USA, stopping at the many taquerias that are a great feature of the Californian food scene," says chef Ben Shewry of Melbourne restaurant Attica. "The generosity and humility of these taco stands, small restaurants and food trucks is a poignant reminder that sometimes the most delicious food can cost as little as $1."
Chuck Thompson/CNN
"A visit to a cabane a sucre or sugar shack in Quebec, Canada, in early spring is one of my favorite food experiences in the world," says Jonny Lake of London's The Fat Duck. "Traditionally it is a celebration of the sap harvest from the maple trees, which is used to make maple syrup. There's an enormous meal comprised mainly of pork in various incarnations and traditional Québécois recipes, accompanied by jugs of maple syrup, followed by drinking, music and line dancing."
Canadian sugar shack —
"A visit to a cabane a sucre or sugar shack in Quebec, Canada, in early spring is one of my favorite food experiences in the world," says Jonny Lake of London's The Fat Duck. "Traditionally it is a celebration of the sap harvest from the maple trees, which is used to make maple syrup. There's an enormous meal comprised mainly of pork in various incarnations and traditional Québécois recipes, accompanied by jugs of maple syrup, followed by drinking, music and line dancing."
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