As I’ve posted almost two years ago Le Temps au Temps bistro quintessentially represents the “bistronomie” idea. No “brigade” in the kitchen, three waiters for one table or expensive tableware. The pocket-size bistro on Paul Bert street has only one waiter and two people cooking. One of them is basque…

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…

Dining in Aida was like travelling to Japan. The sober and discrete exterior and interior, warm but reserved (in a good way) service and delicious cooking with ingredients of the highest quality. It is also the only Japanese (teppanyaki) restaurant in Paris to have a Michelin star which makes reserving…

The most luxurious bistro? I know, it is crazy to call this two Michelin stars restaurant located in the sumptuous hotel particulier in the centre of Paris, “a bistro”. But since the post by Food Snob, I couldn’t but be more and more convinced that many creations of Jean-Pierre Vigato…

Konnichiwa! I have been eating a lot in rue Saint Anne and its surroundings lately. Lunches, dinners, but main lunches as my Japanese courses are not far away. In fact, the main reason why I started learning Japanese is the Japanese food and in the little Japan of Paris, you…

Le Duc lobster sauted with orange served with fried onions is pure perfection. The bitterness of fried onions and the sourness of orange sauce give the lobster a whole new dimension…

For those who love sushis, Paris is not the best place to be. It’s not that there are no Japanese restaurants – there are, but most of them are so way behind their counterparts in NY or London that you can’t but notice the inferior quality of fish or the…

Dave ( 12 Rue de Richelieu, 75001,tel.: 01 42 61 49 48 ) is the PLACE to be during the Paris fashion week. Old fashioned boudoir style interior, red walls hidden by polaroids of top models, actors and fashion people. And, of course, Dave, the main reason why all these…

Last holiday season, Pierre Hermé invented macarons with foie gras. This year the pastry king presents two new macarons – with black truffles and with 25-year-old balsamic vinegar of Modena. What is most surprising though is the price of these small treasures. Each macaron (small size) costs 8 €. I…

If you search for a “hidden treasure” in Paris only known by the locals, here is my insider tip. It is a place that is strangely not listed in any important guides (I checked Zagat and Gault Millau-it is not there), yet it probably serves the best cassoulet in Paris.…