Restaurant reviews: Good / page 25 of 34
The joys of yakiniku, shabu -shabu and sukiyaki

The joys of yakiniku, shabu -shabu and sukiyaki

The joys of yakiniku, shabu -shabu and sukiyaki

Since Japan has opened up for foreigners at the end of the 19th century, beef has become a very popular product in Japanese cuisine. In fact, the Japanese are so obsessed about the quality of their beef that when you go to a good teppanyaki or sukiyaki restaurant, they would…

17
Oct '09
Hot dogs etc

Hot dogs etc

Hot dogs etc

I am in Copenhagen right now and the hot dogs you can buy here are worth a special mentioning. Only thinking of them makes me hungry. The crispy onions and pickled cucumbers make all the difference, but the buns and sausages are very good too. Otherwise, a review on another…

18
Sep '09
Robuchon still rocking

Robuchon still rocking

Robuchon still rocking

I know, I know I am a little biased – I speak a lot about Joel Robuchon. I do agree that the venture has become “ a luxurious chain”, but to be honest until now the concept is working perfectly well. One of the reasons for the restaurants’ success is…

6
Sep '09
Istanbul wrap up

Istanbul wrap up

Istanbul wrap up

5 nights is way too short to discover Istanbul. The capital of three former empires, Istanbul is like a piece of bachlava, many layers of richness and sweetness. The appetite grows by eating it and still, after finishing all the plate, you want some more. I have already posted about…

27
Aug '09
Power eating at Köşebaşi

Power eating at Köşebaşi

Power eating at Köşebaşi

Can a shashlik kebab be so delicious that your understanding of good shashlik changes forever? So good that you keep thinking of this amazing dish that is melting in your mouth days after your lunch in Köşebaşi Levent and can’t wait to return there and experience that unique feeling? I…

24
Aug '09
Le Comptoir du Relais

Le Comptoir du Relais

Le Comptoir du Relais

Yves Camdeborde is called “the pope” of “bistronomie”. Years ago he quit his career of “chef étoilé” at Crillon and went for the democratization of gastronomy by opening La Régalade. Since 2005 Yves Camdeborde runs Le Comptoir du Relais ( 9 carrefour de l’Odéon, 75006, tel. 01 44 27 07…

6
Jul '09
Revisiting Le Temps au Temps

Revisiting Le Temps au Temps

Revisiting Le Temps au Temps

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…

6
Jul '09
Yoshi by Robuchon

Yoshi by Robuchon

Yoshi by Robuchon

Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world. It was opened in Metropole hotel in Monaco where there is one Robuchon’s restaurant already. The chef in the kitchen is 39…

2
Jul '09
Alain Ducasse at Plaza Athénée

Alain Ducasse at Plaza Athénée

Alain Ducasse at Plaza Athénée

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…

25
May '09
Lobster at Tetou

Lobster at Tetou

Lobster at Tetou

Lobster from Tetou from my last night dinner. Usually, I don’t like lobsters because of their often chewy texture, but this one was not chewy at all and the sauce was to die for. It is made of the “lobster juice” (the water lobster was boiled), cognac, butter, lemon and…

13
May '09