Perfection from the Med at Le Petit Nice Passédat

Perfection from the Med at Le Petit Nice Passédat

Gerald Passédat comes from old restaurateurs family in Marseille. His 3 Michelin starred restaurant Le Petit Nice Passédat has been frequented by seafood fanatics for decades and has become a symbol of high end Marseillaise cuisine. Of course, there you will find the famous bouillabaisse, fish stew once eaten by…

25
Jul
Blog
Château Barbeyrolles

Château Barbeyrolles

Château Barbeyrolles

A lazy summer lunch on the French riviera isn’t quite complete without a glass (or, usually, more) of cold rosé wine. Var region is especially famous for rosé wines and my latest coup de coeur comes from Château Barbeyrolles, organic vineyard located near Gassin village. The estate is owned my madame…

20
Jul '14
Epicure – c’est magnifique!

Epicure – c’est magnifique!

Epicure – c’est magnifique!

Wonderful Burlat cherries and pistachios dessert at Epicure in Paris today (3 Michelin stars). One can’t beat the old school indeed!

9
Jun '14
Le Cinq

Le Cinq

Le Cinq

Vegetarian cooking has become increasingly more important in high-end dining. When I started eating at fine restaurants, it was very rare to see simple vegetables served as a dish by itself. Nowadays, thanks to the influence of such gastronomy luminaries as Michel Bras, Alain Passard or Rene Redzepi, some restaurants…

8
Jun '14
Is Mirazur really the best restaurant in France?

Is Mirazur really the best restaurant in France?

Is Mirazur really the best restaurant in France?

Despite the fact that picking the best restaurant in the world is as absurd as voting for the world’s best anything, no one could deny that the 50 best restaurants list is a genius PR initiative. Thanks to the marketing power of these annual, highly publicised awards living culinary legends…

22
May '14
Wild strawberries season at Louis XV is open

Wild strawberries season at Louis XV is open

Wild strawberries season at Louis XV is open

I guess this is what distinguishes a great restaurant from an ordinary one. The audacity and, most of all, the ability of serving something so simple as these slightly cooked wild strawberries with mascarpone ice cream, and, at the same time, making it so memorable. I can still smell those…

18
May '14
Pulled pork sandwich at Frenchie To Go

Pulled pork sandwich at Frenchie To Go

Pulled pork sandwich at Frenchie To Go

I am quite behind with all the new posts I want to make, so I will start with the ones that are the shortest… The pulled pork sandwich at Frenchie To Go (9 rue du Nil, 75002 Paris) is seriously good. Just saying… ( No reservations accepted.)

18
May '14
Asparagus theater

Asparagus theater

Asparagus theater

Elaborate show and luxurious presentation is often a huge part of 3 Michelin stars restaurant experience and the price you pay for it. I recently read somewhere that people find expensive food better tasting. The simply poached asparagus with crushed egg condiment at Alain Ducasse Monaco was without doubt an excellent…

5
May '14
L’Assiette Champenoise and its brand new 3 Michelin stars

L’Assiette Champenoise and its brand new 3 Michelin stars

L’Assiette Champenoise and its brand new 3 Michelin stars

L’Assiette Champenoise (40 Avenue Paul Vaillant Couturier, 51430 Tinqueux; tel. +33 3 26 84 64 64), the latest restaurant in France to receive 3 Michelin stars, is 45 min by TGV from Paris and 5 min by taxi from the central Reims train station. It’s chef Arnaud Lallement has inherited…

18
Apr '14
Spring on the plate #2 : Joël Robuchon

Spring on the plate #2 : Joël Robuchon

Spring on the plate #2 : Joël Robuchon

Eggplant caviar with raw spring vegetables at Joël Robuchon – Hôtel Metropole Monte-Carlo, in my opinion, the best Robuchon in Europe thanks to the executive chef Christophe Cussac. It’s amazing how much the quality of a restaurant will depend on an executive chef when Michelin starred “chains” like Robuchon or…

6
Apr '14
At Joël Robuchon

At Joël Robuchon

At Joël Robuchon

A new brilliant dish by Joël Robuchon Monaco executive chef Christophe Cuissac. Emmental zephyr (something between soufflé and cream, literally melting in your mouth!) is married with black truffles sauce and it’s shavings. I hope this culinary masterpiece will be “exported” to other Robuchon locations around the world. Joël Robuchon(2*):…

26
Mar '14