Luxeat

Christophe Adam chez Fauchon - the new Pierre Herme

I guess that all the most genius French "chef pâtissiers" pass through the legendary Fauchon house before receiving their worldwide glory. Once there was Pierre Herme, now -its the turn of Christophe Adam.

And even if he has been working in Fauchon only for few years, this young pastry chef is probably used to the media attention already. It was Christophe Adam who created the sensational "club-cake" that i mentioned in my  previous post . Not speaking about many other Christophe's inventions introduced each season.

L'Oustau de Baumanière Provençal authenticity

What a nice place to dine on a hot summer night. L'Oustau de Baumanière has two Michelin stars and an exceptional location - the medieval Le Baux de Provence village is named as "one the most beautiful villages in the world". And those contrasting Provençal landscapes that can take your breath away... When the night falls, you can still smell the fragrants of the previous day and hear the nocturnal insects waking up and starting their mysterious concerts...

50 Most Recommended Restaurants in North America and Europe

Steve from Opinionated About Dining   took a great initiative  to survey the best and most passionate food and restaurant bloggers that resulted in this comprehensive list of the best restaurants in North America and Europe. I find this list much better and much more objective than The S. Pellegrino World's 50 Best Restaurants and i hope that soon the traditional media will speak about it as much as they speak about the S. Pellegrino list. To get your free copy, visit Steve's site here .

"La côte de boeuf" with shallots in red wine sauce

This recipe is for lazy people. I am even surprised myself by the wonderful outcome as i've never cooked " côte de boeuf" before and the final results tasted as good as the " côte de boeuf" in L'Aterlier du Joel Robuchon.(Except that there was no the mouth watering Joel Robuchon's potato purée with it:))