So what exactly is Thierry Marx cooking at his 2 Michelin stars restaurant Sur Mesure is about?Modernist structures like the soufflé with Mont D’Or cheese whose sourness was unpleasant and somehow artificial?Foamy textures (and molecular techniques) like in the soya shoots and oysters risotto which should be once and forever…

The best meals of 2012 of René Redzepi, Thomas Keller, David Chang and many other top chefs, journalists and bloggers! Can find it HERE.

Two great addresses I recently discovered in London. Cut at 45 Park Lane ( 45 Park Lane , London W1K 1PN, tel. +44 20 7493 4554 ) Steakhouse by famous Los Angeles chef Wolfgang Puck. The steaks are as American as steaks in London could get. The Star of India (…

My recommendations on eating out in Courchevel 1850 Lunch on the slopes La Soucoupe ( Near la Loze teleski, Courchevel 1850, tel. 04 79 08 21 34). Diots de Savoie (Savoyard sausages) with polenta, fireplace grilled steaks and outdoors deckchairs to catch up with your suntan… Le Chalet de Pierres…

Michelin Tokyo 2013 is out and once again the Japanese capital has kept its position as the most Michelin starred city in the world. Azabu Yukimura is one of the 3 Michelin stars restaurants I’ve been recently. Like so many other top restaurants in Japan, it’s a small, minimalistic and…

Images from my second time at Hedone which was even more memorable than the first time almost one year ago. Hedone is not only about quality ingredients, it is about treating those ingredients with greeting respect and creating simple yet powerful dishes. Definitely one of my favourite (if not favourite) restaurants in…

Seasonal vegetables and seafood covered in perfectly thin, almost transparent batter. Shintaro tempura in Osaka is almost as good as 7 Chome Kyoboshi tempura in Tokyo (minus the 30 000+ Yen price tag…) The full omakase…

Kitamura is one Michelin star sukiyaki place in Osaka that has been in business for over a hundred years. You get your private room where a hostess cooks your meal. The sukiyaki here is Kansai style which means the ingredients (soy, sugar, sake and mirin) are poured over the thinly…

Beef consumption in Japan is relatively new. Actually only after the Meiji restoration in 1868 eating wagyu (which literally means “Japanese cow”) has become more common. Nowadays Japanese have the best beef in the world and plenty of ways to prepare it. One of my favourites is teppanyaki which was…

Perfect seafood at the Arts Club restaurant, London (members only).