I wanted to try something typical Alsatian in Antoine Westermann’s Drouant and I got it! I do agree that it is difficult to transform this rustic dish into something gastronomic, but when you pay 28€ for it and the chef has one Michelin star, you expect a little bit more…

Last holiday season, Pierre Hermé invented macarons with foie gras. This year the pastry king presents two new macarons – with black truffles and with 25-year-old balsamic vinegar of Modena. What is most surprising though is the price of these small treasures. Each macaron (small size) costs 8 €. I…

What I love about Italian food is that you don’t need to go to a fancy high-end place to enjoy it. Italian cooking is all about simplicity and conviviality and even in a simple “walk-in” trattoria, you will most likely find what you are looking for. But I wouldn’t be…

I think it is perfectly normal to have very high expectations when you go to a restaurant which has 28/30 mark in Zagat (together with some finest restaurants in NY like Per Se and Le Bernardin) and one Michelin star. You do expect a “meal of your life”. But after…

Alain Senderens- one more French chef that has transformed his three Michelin stars restaurant Lucas Carton to a cheaper and more relaxed place that carries his name. Of course, since its reopening Senderens has been on my wish list, but considering that it is always full and that I rarely…

If you search for French gastronomy for small prices, L’Os à Moelle (3, rue Vasco de Gama,75015, tel 01 45 57 27 27) is where you should be heading. The obligatory menu costs €38 and contains 4 courses, cheese, plus dessert. By no means the food is not “cheap” though……

There is nothing more sincere than the glance of a puppy asking for food… The image of Olivia (the lovely dog of Margarita). She is a professional food “asker”! As for the brasserie itself (it is located on the 6th floor of Printemps Haussmann), the place is beautiful and very…

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…

Del Posto , the new celebrity chef’s Mario Batali venture that was rewarded with two Michelin stars as soon as it opened its doors, is simply.. absurd. The sloppy, badly trained service (one guy didn’t even understand what we were saying… his English was so bad…), the “factory” ambience and,…