Topic: Restaurant reviews / page 9 of 66
Chocolate Q by Samantha Aquim

Chocolate Q by Samantha Aquim

Chocolate Q by Samantha Aquim

Bean-to-bar chocolate making is much more than wrapping up the bars in fancy paper and selling for a high price. It’s a lifestyle that encompasses the whole production from the moment cocoa beans are harvested, personally knowing your cocoa farmers and being socially responsible. I first met Samantha Aquim at…

13
May '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
The Sportsman

The Sportsman

The Sportsman

My lunch in pictures at The Sportsman, one Michelin star gastropub 2 hours drive from London. (I visited it on the 17th of January 2017.) Chef/owner Stephen Harris, who only uses local produce, has never trained as a professional chef yet some of his dishes could easily qualify for 2…

21
Feb '17
The Ritz Restaurant

The Ritz Restaurant

The Ritz Restaurant

Impeccable techniques and stellar (local, whenever available) ingredients at The Ritz London.If I had to choose the best fine dining restaurants in London, it would definitely be among my top 4 at the moment. (Together with Hedone, The Ledbury and Bonhams).

15
Jan '17
Sugalabo

Sugalabo

Sugalabo

After working for Joël Robuchon for 16 years in Paris, New York and other cities, Yosuke Suga came back to pursue his career in Japan. He has participated in Iron Chef Japan and now runs a restaurant, open only on those days he decides to open. Apart of the difficult…

9
Jan '17
Tokyo best sushi, kaitenzushi and “standing style” sushi restaurants

Tokyo best sushi, kaitenzushi and “standing style” sushi restaurants

Tokyo best sushi, kaitenzushi and “standing style” sushi restaurants

As Tabelog has greatly improved its English version, you can easily see the whole of Tokyo’s best sushi list directly on the website. I have listed the top 15 as for today nonetheless, and, while Saito and Sugita have still kept their top positions, it’s Sukiyabashi Jiro that has ascended…

8
Jan '17
My 20 Best Dishes in 2016

My 20 Best Dishes in 2016

My 20 Best Dishes in 2016

In chronological order: Luxeat best dishes in 2013, 2014 and 2015.

16
Dec '16
Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

Let’s talk about steaks at Shima, Wagyu Mafia and Vesta

No other beef in the world can really compare to authentic Wagyu. Depending on the grade, sometimes the meat can be so marbled that you can barely see any muscle. And that is when the question of taste comes into question. Choosing the highest marbling beef is not always the…

27
Nov '16
My October sushi affair: Saito, Sugita, Mitani

My October sushi affair: Saito, Sugita, Mitani

My October sushi affair: Saito, Sugita, Mitani

Sushi is the perfect embodiment of Japanese aesthetics: simplicity and minimalism hide immense complexity and richness. Japanese sushi shokunins have turned this fast food that used to sell in Edo streets into the ultimate art of gastronomy. As some of them like to emphasize, shokunins are not chefs, they are…

7
Nov '16