Valencia is the home for paella and the typical “paella Valenciana” is with rabbit and chicken. I didn’t try this one as I have a psychological barrier to eat these beautiful furry creatures. What I enjoyed though was paella with lobsters, which is to die for! The coast of the…

I simply loved my tea time! Brown’s Hotel is famous for its tea time, so even if you are a guest of the hotel, you should better make a reservation. In the image below: tea sandwiches, cakes, scones and homemade jams. The scones were freshly baked and still warm. Literally…

I’ll go straight to my point… I am not a big fan of vegetables. I know… When you do modelling and you are so skinny, everybody thinks that all that you do is stay on diet all your life and eat salad leaves… But not me… I have never been…

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…

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…

The Pierre Herme’s fetish of the moment is nothing else but… vanilla… “J’aime la vanille pour la pureté de son goût!”,-writes Herme about his “Infiniment Vanille” pastry line. (Only available from 14th to 26th of November). And indeed, vanilla has been banalized and industrialized by all these giant companies who…

Nowhere in the world, you can have better cakes than in France… I love cakes and the French “pâtisserie” is something of another level… What is amazing, that at least in Paris, you can buy a fantastic cake from a “boulangerie” on almost every corner! And then there are these…

The Joel Robuchon potato purée with white truffles. (from the dinner in Four Seasons two days ago). You just can’t resist to this legendary yet simple dish. Because of a considerable amount of butter (250g for 1Kg of potatoes) and precise recipe execution ( I’ve seen how Joel Robuchon makes…

There is something different between L’Atelier de Joel Robuchon and the rest of the top restaurants in New York… L’Atelier de Joel Robuchon is the ultimate perfection, French precision that makes hard to compete for any restaurant in New York… It is the synergy of Joel Robuchon genius and the…

This is the dish I could eat every day. I have tried it in various Japanese fusion restaurants all around the world, but Nobu’s Matsuhisa version is the best. The fish is baked, so it is almost falling apart (you can easily eat with chopsticks) and it has sweet miso…