When Hedone’s chef Mikael Jonsson decided to bake his own bread, he didn’t just improvise, instead, the ingredients quality-obsessed chef did his bread baking training at Alex Croquet boulangerie in Wattignies, France. Michelin has described Alex Croquet as a bread-making genius, whose approach to baking is almost scientific. (Read the full…

In a country known for its breath-taking array of cheeses, it can be hard to know where to find the best or how to narrow down the selection. Luckily, Paris is home to some of the world’s best cheesemongers and affineurs, those talented men and women who find the most…

I finally had a chance to watch the final cut of the Foodies documentary. I think it’s really well done and will be interesting not only to all those who are interested in gastronomy. (And I am not saying this just cause I am in it :)) The official release…

A new brilliant dish by Joël Robuchon Monaco executive chef Christophe Cuissac. Emmental zephyr (something between soufflé and cream, literally melting in your mouth!) is married with black truffles sauce and it’s shavings. I hope this culinary masterpiece will be “exported” to other Robuchon locations around the world. Joël Robuchon(2*):…

If you have ever passed by rue Saint-Anne in Paris, you must have certainly seen people queuing outside the Kunitoraya udon noodles shop. Since a while already, the queuing and waiting no matter the meteorological conditions, has moved to the neighbouring rue Villedo, where there are now two Kunitorayas, at…

When I first visited L’Astrance (4 Rue Beethoven, 75016 Paris; tel. +33 1 40 50 84 40), it had just received it’s first Michelin star and was one of the most exciting, up and coming restaurants in Paris. Ten years forward and numbers of restaurants opened around the world by Pascal…

If I had to name my “cantine”, only one restaurant, where I’ve been mostly in the recent years, it would be Takara (14 Rue Molière, 75001 Paris). It’s a traditional Japanese restaurant located in Paris “Little Japan” where you can have anything from sushi to shabu shabu or sukiyaki. I…

3 Michelin stars Marseillaise chef Gerald Passédat, whose work and knowledge of fish and shellfish I’ve been admiring for years, has opened a new restaurant in Marseille. The three spaces of Le Môle Passédat are located in the Museum of European Mediterranean and Civilization (MuCEM 1 esplanade du J4, 13002 Marseille,…

I first time heard of Le Calandre (Via Liguria, 1, 35030 Sarmeola di Rubano, Padova, Italy; tel. +39 049 633000) and it’s risotto from Andy Hayler’s FT.com interview, where he mentioned that there he had the best saffron risotto ever. If someone, who’s been to all the 3 Michelin around…

cucina.corriere.it Thanks Viviana Devoto! Aiste, the model who loves food. And with her blog, she renewed her relationship with food. Aiste has brown hair and long legs. The walking style of someone who learned at age 18 how to walk before an audience and how to highlight an outfit. She…