Jan 5, '12

Off the menu

Exceptional Fine dining France Paris
Oxtail hachis parmentier with black truffles

Oxtail hachis parmentier with black truffles, oysters in sour cream sauce and oysters in watersea jelly are the dishes that make me come back to Apicius Paris every winter. These classic Jean- Pierre Vigato’s dishes are not on the menu anymore, but if you ask, the restaurant’s kitchen will happily prepare them for you.

oysters in sour cream sauce
Oysters in sour cream sauce
oysters in watersea jelly
Oysters in watersea jelly
Apicius
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Chef Daisuke Hayash’s Yōshoku Creations at Roketsu London

Chef Daisuke Hayash’s Yōshoku Creations at Roketsu London

Chef Daisuke Hayash’s Yōshoku Creations at Roketsu London

Yōshoku (洋食, western food) is a style of Japanese cuisine based, as you may have guessed, on Western cooking. Think egg sandwiches or …ahem …”British” curry and rice ( Kareraisu ) or Hambagu (Hamburger Steak) or spaghetti with tomato sauce known as Napolitan. Dishes that are well worth exploring as…

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Sep
Hyotei

Hyotei

Hyotei

Hyoteiis a traditional kaiseki restaurant located at the entrance of Nanzen-ji Temple in Kyoto. It also boasts 3 Michelin stars. Crossing the doorstep of Hyotei is like traveling back in time. The restaurant has been owned and operated by the same family for 450 years, with the current chef-owner, Yoshihiro…

4
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