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Thai or Japanese fusion restaurants are quite in fashion these days- one could name dozens of them on both coasts of the Atlantic. Unless you are in Thailand though, really authentic Thai restaurants are not that common .
Le Banyan( 24, place Etienne Pernet, 75015, tel 01 40 60 09 31) is an exceptional Thai i recently found in Paris.
Pierre Herme macaroons would definitely be on the top of "must eat before you die" list if such list existed. These pieces of art are as light as snowflakes , melting in your mouth and have the most innovative and amazing flavors. Apart of their classical flavors macaroons such as "salted butter caramel", "passion fruit and chocolate" or ,my favorite ,"rose", they also have "signature macaroons", such as "olive oil and vanilla" (another my favorite), "white truffle and hazel nut" or "chestnut and Matcha green tea".
I already spoke in my previous post how i love the Indian cusine. And the discovery of Ratn (9 Rue de la Tremoille , 75008 , tel. O1 40 70 10 09 ), an" haute gastronomie" Indian just steps from Champs-Elysees was a nice discovery. Its a brand new Indian restaurant, opened in last July in the former Bath location and i think it is the best Indian in Paris. (Or, at least on the same level with Kirane and Ravi ).
The highly anticipated dinner in the so called "the best restaurant in NY" Le Bernardin (3 Michelin macarons) was a big disappointment.
Honestly, for me its incomprehensible how Michelin inspectors can put Eric Ripert's cooking on the same level as the talent of such chefs as Guy Savoy, Michel Troisgros or even Marc Veyrat...
Continue reading "Le Bernardin - incredibly ordinary experience" »
Downtown Cipriani is one of my favorite Italian restaurants in NY. It is especially nice to sit in the terrace when its sunny. I thought i should share this image of "orecchiette with green peas" . I just love the colours! 
Who could tell that the best pizza in New York is just steps away form my door ? Cafe Fiorello is a great and not pretentious place to have lunch. I didn't try the other food there, but the pizza is extraordinary. The crust is crispy and thin as paper. And as you can see in the picture,even if it is so large that it takes half of the table, the pizza is very light and almost good for your diet :)
I always thought that creativity is a must to be rewarded with Michelin stars , but Craft (1 star) proves different.Here simplicity is the key. The menu is deliberately devided in such basics as "fish§shellfish" , "charcuterie", "meat", "salads" ,"vegetables" , "mushrooms", "grain" , etc as well as according to different ways of preparation as "raw" , "roasted" , "braised", etc.
Even if there are so many highly rated restaurants in New York, there are not a lot that are really worth a return.(in fact, the same as everywhere in the world :) ) Very often there is a disppointment before even starting your first dish. Like this Northern Italian in Tribeca (Il Giglio , 81 Warren street), which has incredibly high rating in Zagat guide, but even in your neighborhood pizzeria you can eat better (and cheaper of course )
Blue Hill though is worth many returns,and "delicious" would be understatement. Located in a sleek town house just steps from the Washington square, Blue Hill serves New American cuisine.
After some very busy period (work, work,work, etc) i am more free and back to explore the Big Apple culinary map!
(The view from the Mandarin Oriental hotel bar. This is how the capital of the world looks like !)
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