Bouillabaisse menu at Le Petit Nice Passédat in Marseille – rich, flavorful soup and perfect local fish caught the same morning. What a beautiful interpretation of this classic provençal dish!

Frantzén/ Lindeberg is about what many new wave gastronomy restaurants are not. Delicious, great-tasting food. The 2 Michelin stars place is run by two brilliant Swedish chefs Björn Frantzén and Daniel Lindeberg who are obsessed with perfect ingredients ( 95 % of which come from Sweden and neighbouring countries). Because…

It would be an understatement to call Frantzén/Lindeberg in Stockholm a great restaurant. It’s an extraordinary restaurant definitely worth a 2.5-hour flight from another part of Europe. Post with all the images coming very soon…

Melons for 18 900 Yen (around 180€) a piece, sensational seafood such as sashimi quality sea urchin, fatty tuna or live crabs, never-ending aisles filled with freshly prepared sushi, yakitori or traditional Japanese sweets… Osakans are known for their love for food and even have a saying, “kuidaore”, which literally…

Lunch at Mirazur few months ago. One of the most interesting restaurants in South of France nowadays.

Probably the finest Moroccan restaurant in the world in unique surroundings: http://www.royalmansour.com/

Lunch omakase at Sushi Kanesaka in Tokyo. It costs 5000 Yen (around 50€) and is one of the best deals for lunch at a top sushi shop.

Calling a restaurant “the best in the world” or awarding it with one, two or three stars is a very Western notion. If you ask any well-travelled foodie ( including me ) what is the best sushi shop in Tokyo, she would mention Sushi Saito, Sukiyabashi Jiro or other sushiyas…

If you don’t read at least a little bit of hiragana, you might look for the Suzuryu building for a long time. Like many high-end restaurants in Tokyo’s Ginza, Sushi Yoshitake (3F, Suzuryu Building, 8-7-19 Ginza Chuo-ku Tokyo, tel. 03-6253-7331) is located in an ordinary office building, on an ordinary…

This is the knife chef Jun Yukimura (Azabu Yukimura, 3*, Tokyo) uses, particularly for shearing pike eels (hamo) bones. The knife comes from Aritsugu, a 450 year old producer from Kyoto, who originally produced swords for samurais. When I asked to hold it, I felt I was holding danger –…