Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon's Japanese restaurant in the world. It was opened in Metropole hotel in Monaco where there is one Robuchon's restaurant already. The chef in the kitchen is 39 nine year old chef from Japan Takeo Yamazaki, while Joel Robuchon does the guidance.
Alain Ducasse is French haute cuisine, French haute cuisine is Alain Ducasse. Well, maybe not, but without doubt, he is one of the famous French chef in the world and his name has become a synonym of the French gastronomy.It was my third time at Alain Ducasse's Parisian location and like previous two times, the food was far away from "wow" level, but good enough to come back again and again.
Here is a recipe of strawberry trifle that is fresh, refreshing and very fast to make. And as i am not a big cook and almost never cook i love efortless recipes :) I was inspired by a recipe i found online, but made quite a few changes. Instead of the sour cream ( crème fraîche )I used whippped cream.Also, i used much more fresh strawberries and "lady fingers" biscuits.
Lobster from Tetou from my last night dinner. Usually i don't like lobsters because of their often chewy texture, but this one was not chewy at all and the sauce was to die for. It is made of the "lobster juice"( the water lobster was boiled), cognac, butter, lemon and boullaibaisse soup. Simply amazing.
A friend of mine forwarded a certain Wow confidential newsletter May 2009 that uses a picture of me and Joel Robuchon that was taken by my friend in NY in 2006.
Dear Wow newsletter, I don't mind that you use this image ( although i don't understand what I have in common with
your story), but i would have appreciated if at least you asked for
permission to use the image. Thank you.
I am on my little holidays at the moment so will just share this image today.
The paparazzi boats in front of Eden Roc hotel ,waiting for their famous prey.The Cannes Festival is coming close and probably they will be even more aggressive. What a sad business...
Speaking of the real food, Tetou is as good as always.Could eat there every day!
Steamed pork buns with hoisin,cucumbers and scallions from Momofuku SSam bar and Momofuku Noodle bar . I don't have enough words to describe the brilliance of the combination of delicate steamed buns,juicy ,but crispy at the same time pork, scallions, slices of cucumber and spicy hoisin sauce. On Tuesday i had one (two buns in one serving) at Momofuku SSam bar, yesterday - at the Noodle bar, will i be able to stop?
The World's 50 Best Restaurants 2009 (or here, if the link doesn't work)list is out and once again it proves how subjective and irrelevant it is.(It does get a huge exposure in the world's media though,a great marketing trick by San Pellegrino?) One of the "new entries" is Le Chateaubriand in Paris. I was there one year ago and found it quite low compared to other Parisian bistros. And now Le Chateaubriand has 40th place among the "World's 50 Best Restaurants" ( among Per Se, Cracco or Les Ambassadeurs) . It must be a joke, isn't it? By the way,the ingenius Les Ambassadeurs has 47th place while Le Chateaubriand is the 40th, i wouldn't even dare to compare these two places, other than they both serve food...
The list is plenty of other irrelevancies, not only this one...
© Mikael Damkier - Fotolia.com
Dining in Aida was like travelling to Japan. The sober and discrete exterior and interior, warm but reserved (in a good way) service and delicious cooking with ingredients of the highest quality. It is also the only Japanese (teppanyaki) restaurant in Paris to have a Michelin star which makes reserving a table there quite difficult. (Well, as I've mentioned before, because of my constant travelling i rarely book restaurants even one week in advance). So this time i called at 8 pm and to my surprise, they had a two places at the counter. There was a small problem though. It was the first working day after Easter holidays and the Aida's fish supplier was closed, so the restaurant had a limited amount of fish. But i didn't worry for that too much as what i wanted to try there was the chateaubriand teppanyaki for which Aida is famous for.
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