The “treats” from the sea as seen in Chesery (Lauenenstrasse) restaurant in Gstaad. The cooking of Robert Speth is welcoming and sincere, with emphasis on seafood and dishes with truffles. Robert Speth was “The Gault Millau Switzerland Chef of the Year” in 2005 as well as he has one Michelin…

The breathtaking landscape as seen through the window of Palace hotel in Gstaad.Very pretty view- very little snow… Global warming is striking?

The dinner at one-star Auberge du Raisin was a very pleasant surprise. In fact, it was the second choice of dining while staying in Lausanne, but the first choice – the three stars restaurant of Philippe Rochat is closed on Mondays… The dinner in Auberge du Raisin though was much…

I have been hesitating quite a bit to what to write about the last night’s dinner in Le Cinq . The talent of Phillipe Legendre, who obtained his three stars in a very short period of time, is undeniable, but on the other hand, there was nothing inspirational… From such a…

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.…

The two stars Apicius is one of those gastronomic restaurants that made me fall in love with the art of “haute cuisine”. First time I dined there was for my birthday party a long time ago, when the restaurant was still located on avenue de Villiers in the 17th. I…

I’ve read so much about Chez L’Ami Jean in other food blogs (especially in the anglophone ones), that I had to defend my” food blogger honour” and to check it out myself 🙂 Probably because of this particular fact that it is well known by jet setting foodies, the ambience…

Patrick Pignol’s « Le Relais D’Auteuil (31 Boulevard Murat, 75016, tel 01 46 51 09 54) is a small place with “grande cuisine”. You can be sure to leave always happy when you dine in this 2 Michelin stars restaurant in the 16th. (Update February 2007. This year it has…

The name of Jacques Le Divellec, the owner of one-star Le Divellec, is a synonym for superb and high-quality seafood. Besides of extremely fresh oysters, Le Divellec is one of those few Parisian fish restaurants which bake turbot filets how they have to be – thick and juicy. This time…

The highly anticipated Pierre Herme’s creations for the holidays season: “Macaron chocolate and foie gras” (the red one) and “Macaron églantine, figue foie gras” (the golden one). The sucré-salé aspect ( salty foie gras and sweet chocolate) is particularly strong in the chocolate macaron. Tastewise, I thought Herme would manage…