Luxeat

Alain Ducasse at Plaza Athénée

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.

Strawberry trifle with lemon

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 at Tetou

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.

"Taking" pictures from luxeat.com

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.