𝗡𝗲𝘄 𝗭𝗲𝗮𝗹𝗮𝗻𝗱 𝗥𝗮𝗿𝗲 '𝗚𝗹𝗼𝗿𝘆 𝗕𝗮𝘆' 𝗦𝗮𝗹𝗺𝗼𝗻 𝗧𝗲𝗺𝗽𝘂𝗿𝗮, 𝗧𝗼𝗺𝗮𝘁𝗼 𝗰𝗼𝗺𝗽𝗼𝘁𝗲 & 𝗕𝗮𝘀𝗶𝗹 𝗠𝗮𝘆𝗼𝗻𝗻𝗮𝗶𝘀𝗲. An equal effort by both Michelin 🌟 『Octavium, Private kitchen by Bombana』4 Hands Octavium 🇮🇹 x Frantzen's Kitchen 🇸🇪 . I am not that much into Fine Dining Concepts nowadays anymore, as the epoch is obviously changing since 10-15 Years ago.. Environmentally, Sustainability wise & also Global Warming issues forthcoming. I don't know if I am being fair to Our Next Generations too, as this was like the Ultimate recipe I have encountered in 2019, but others might never get to savor it again soon 😶. Anyway I am still eating fairly good these days but evolving before it ends too fast, so I am also belonging to the part of the hypocritical group on Earth guilty as charged 🌎. Very sorry to say.. But I have chosen to put this into my memory banks 1st as record, and then do my best if others can still on occasion to savor it later on Special Occasions or Anniversaries.. 😎 ( Go Sustainable or Green by Proportion, but to Keep Our World alive 😟🌱🌱)
_
#Michelin #MichelinStar #Michelin1Star #ミシュラン一つ星 #ミシュラン #Italian #Swedish #Nordic #Food #Foodies #NewZealand #Produce #NewZealandSeafood #TeManaLamb #Lamb #Salmon #Tempura #天ぷら #Recipes #FourHands #Octavium #Bombana #Frantzen #グルメ @ Octavium
