Maison Sota, Paris

Maison Sota, Paris

Excellent ingredients and skilful execution at the newly opened Maison Sota in Paris by former Clown Bar chef Sota Atsumi.

16
Feb
France: Paris
Le Squer

Le Squer

Le Squer

Despite holding 3 Michelin stars since 2002, Christian Le Squer is most importantly an artisan, for whom craftsmanship, terroir and tradition have always come first. I’ve been a big admirer of Le Squer’s cuisine ever since he was still the head chef at Ledoyen. Some of his dishes in the…

16
Nov '19
Restaurant Le Griffonnier

Restaurant Le Griffonnier

Restaurant Le Griffonnier

At Le Griffonnier bistro in the 8th. The egg mayonnaise world champion 2018 (awarded by ASOM (Association to Safeguard Egg Mayonnaise)). And how one cannot love the French? (pics from several visits)

10
Oct '19
La table d’Aki, Paris

La table d’Aki, Paris

La table d’Aki, Paris

Although he moved to France over 30 years ago, Akihiro Horikoshi’s tiny, humbly decorated French restaurant in the 7th arrondissement evokes a quintessentially Japanese feeling. The only other employee at the 16-cover Table d’Akihiro is a waiter serving the guests. Having worked for nearly 20 years at the 3 Michelin…

9
Oct '19
Le Clarence, Paris

Le Clarence, Paris

Le Clarence, Paris

Brilliant modern French cooking by Christophe Pelé at 2* Le Clarence in Paris.

3
Sep '19
La Tour D’Argent

La Tour D’Argent

La Tour D’Argent

Images from my lunch at La Tour D’Argent in Paris this August. Great, classic cooking by Philippe Labbé; with a view, which is to die for! La Tour D’Argent 17 Quai de la Tournelle, 75005 Paris, FranceTel. +33 1 43 54 23 31

6
Nov '17
Ginza Onodera and best sushi-yas, etc…

Ginza Onodera and best sushi-yas, etc…

Ginza Onodera and best sushi-yas, etc…

Umami flavour is key in Japanese cooking and the reason why it is so oishi. One of the historical explanations could be that because for many years before Meiji restoration four-legged animals meat had been forbidden, Japanese cooks had to develop other ways to bring out umami. Necessity is what…

8
Aug '17
Le Duc

Le Duc

Le Duc

If there’s one place I keep coming back to in Paris, it’s Le Duc. Opened in 1967 by Jean Minchelli, this seafood restaurant was one of a pioneering generation of “Nouvelle Cuisine” establishments that broke with tradition by doing away with heavy sauces and long cooking times to let ingredients…

11
Apr '17
Table restaurant – Bruno Verjus

Table restaurant – Bruno Verjus

Table restaurant – Bruno Verjus

Two chefs whose work I admire are not classically trained at all, but someone who had other lives before running their restaurants. Hedone’s Mikael Jonsson used to be Monaco based lawyer; Bruno Verjus, French doctor and businessman, now cooks at his restaurant La Table in Paris. What brought them behind…

26
Feb '17
Table

Table

Table

Former entrepreneur and food blogger, Bruno Verjus is not a typical French chef. Without any formal training he now runs Table, a restaurant in the 12th arrondissement focusing on exceptional produce. Starting with this season’s last scallops and oysters from Bretagne, finishing with first green and white asparagus and morels,…

10
May '16
Clown Bar

Clown Bar

Clown Bar

Some pictures from my recent lunch at Clown Bar. Despite the name it has some of the most serious and delicious bistro cooking in the capital. Its chef Sota Atsumi is Japanese, so you will see some Japanese influence in most of the dishes. Highly recommended. Clown Bar 114 Rue…

30
Apr '16