20 most memorable dishes in 2013

In Venice...
In Venice…

Another year of amazing gastronomic discoveries has flown by. Tokyo, Kyoto, Hong Kong, Singapore, New York, Paris,Vilnius, Stockholm, Rome, Venice, London, Barcelona, Valencia, Amsterdam, Thailand, the Mediterranean… I couldn’t be more grateful in my life for being able to travel and discover the work of all these extraordinary chefs…

I wish you Merry Christmas, Happy Solstice, Happy Holidays and Wonderful 2014!

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Paella at La Rosa, Valencia

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Truffle rice at Quique Dacosta, Denia

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Spherical olives at Tickets by Adriàs brothers, Barcelona

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Banh Mi sandwich at 41 degrees by Adriàs brothers, Barcelona

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Special salad at Den,Tokyo

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 Chu-toro sushi at Sushi Saito,Tokyo

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Kinmedai (golden eye snapper) sushi at Miyakozushi,Tokyo

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Egg custard with sea urchins and fragrance with onions at Ryugin,Tokyo

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White peach at 7  chome Kyoboshi, Tokyo

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Baba au rhum by Bruno Menard, Singapore

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Barbecued suckling pig at Lung King Heen, Hong Kong

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Riviera salad at Alain Ducasse, Monaco

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Shrimps carpaccio at Il Riccio, Capri

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“45 min” oyster at Frantzén, Stockholm

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Liquid parmesan ravioli at Hedone, London

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Sugar sphere with sorrel ice cream,mint and ciceley at La Grenouillere,La Madeleine-sous-Montreuil

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“Jardin marin ” at Pierre Gagnaire,Paris

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Sea bass with green tea sauce at L’Arpège, Paris

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Sea bass with artichokes and caviar at L’Ambrosie, Paris

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“Hot and cold” grapefruit dessert at Ledoyen, Paris

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View comments (3)
  • Magnus

    Great!! Happy 2014! I wish you also a Merry x-mas too!

  • PierreFan

    Oh.. can you describe ‘Jardin Marin’? I am really curious about it. I want to try it when I visit Paris next year.. So beautiful!! And Pierre Gagnaire’s seafood dish is fantastic.

    • luxeat

      So…
      Large shrimps with Espelette peppers,chopped Paris mushrooms,with sweet onion/currant juice; veal of flowers.Fennel water flavored with tarragon: Tabourlech oyster,a slice of abalone,dog cockles.
      Not seen in this picture. Aspic of anglerfish spiced with tandoori aromatic broth with murex. Small shortbread tart rhubarb/colonnata lard/, anchovies demi-sel; rilette Belle-Iloise,heart of celtus salad.