This is what I would call the quintessentially perfect piece of veal. It’s been slowly braised and then roasted which makes it soft, juicy and fatty in the inside and crispy on the outside. Even if the new chef of Les Enfants Rouges (9 Rue de Beauce, 75003 Paris; tel.…

Another year of amazing gastronomic discoveries has flown by. Tokyo, Kyoto, Hong Kong, Singapore, New York, Paris, Vilnius, Stockholm, Rome, Venice, London, Barcelona, Valencia, Amsterdam, Thailand, the Mediterranean… I couldn’t be more grateful in my life for being able to travel and discover the work of all these extraordinary chefs……

Christian Le Squer’s name might not immediately come to mind when thinking of legendary 3 Michelin stars chefs, but this discrete master should not go overlooked. He gained his first two Michelin stars while heading up the Restaurant Opera at the Grand Hotel Intercontinental. The third came in 2002 at…

With 7 Chome Kyoboshi chef in Tokyo last August, who until recently was the only tempura chef in the world to hold 3 Michelin stars. Despite him losing the third star, I still think he is the one and only grand master of tempura (Albeit the most expensive!).

“Simplicity is the ultimate sophistication”.. (Leonardo da Vinci). Slightly warm mozzarella with olive oil, served with crostini at Torrisi Italian specialities (250 Mulberry St, New York, NY 10012; tel. (212) 965-0955).

I am not a big fan of chicken-based ramen broth, but I must admit that Totto ramen (specializing in only chicken-based broth) overall quality was better than Ippudo (specializing in pork-based broth). I used to love Ippudo in NY and I still do love their small plates as pork buns…

Some images from Peter Luger, probably the best traditional American steakhouse I’ve ever been… (and no, this trip to NY had nothing to do with diet!)

Forget about artisanal pizzas from fancy, unconventional ingredients. What I look forward mostly whenever I go to New York is the New York style pizza with a crust so thin, and crispy on the sides that you have to fold it in order to eat it without making a mess.…

I’ve written about Frantzén restaurant (at that time- Frantzén/Lindeberg) one year ago, so I won’t elaborate on it too much, but for me Björn Frantzén is one of those chefs who have a natural talent to think outside of the box without trying to change the world. And when I think…

As an American cartoonist Charles M. Shulz once said, “all you need is love, but a little chocolate now and then doesn’t hurt”. I don’t know another city in the world, where you will find so many exceptional chocolate shops as in Paris. Here are some of my favourites (my…