Claude Colliot ( 40, rue des Blancs Manteaux, 75004, Paris, tel.01 42 71 55 45) is only two weeks old. Maybe you can feel the freshness of the place in the decor and the attitude of the waiters, but the cooking of Claude Colliot is solid and memorable (He used…

..club sandwich with foie gras, black truffles and celery. Obviously, Fauchon continues its tradition of high end “fast food”…

I was inspired by Turkish aubergine salad when I was in Turkey earlier this year. What I love about it that you don’t have to do a lot (when it comes to my own cooking, I like to keep it simple) – the oven does the work you. The recipe…

I missed my plane back to Europe, so instead of waiting at Narita for the evening flight I went back to Tokyo and had lunch at Sukiyabashi Jiro in Roppongi Hills. (The one Michelin English speaking sister restaurant of the three Michelin Sukiyabashi Jiro in Ginza. The sushi chef is…

Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese perfectionism. It is a…

If you love Japanese culture, you must have seen or heard of an eighties movie called “Tampopo”, Japanese comedy about love, life and ramen. The movie starts with a younger truck driver Gun (Ken Watanabe) reading a book about ramen to an older truck driver Goro (Tsutomu Yamazaki). The younger…

Only in Tokyo – 3 melons for around 500 dollars, found in a fruit shop in Ginza… No, I didn’t buy one.

I find it hard to believe myself but I’ve been three times in Nobu over a stay of two weeks in Tokyo. Why go to an international chain when Tokyo has so many exciting local places to offer? Well, the first time I went there was out of plain curiosity.…

Whether it is a cheap restaurant or a fine and famous place, sushi in Tokyo will be better than in Europe most of the times. At least the fish will be fresher and more various. How the fish is cut is another issue. I don’t think that thick pieces of…

During this trip to Tokyo I started with Sushi Mizutani, then Sushi Kanesaka and ended up at Sushiko Honten (6-3-8 Ginza, tel. 03 3571 1968 ). Ironically, my favourite of all the three was the latter, the sushi place that has only one Michelin star, the least from all the…