Since the fall of the Soviet Union, Moscow has become a paradise market for luxury goods producers. You just have to walk in the centre near the Red Square and Bolshoi Theater and you will see luxury shops on almost every corner. And it’s not only because the Russian (…

Dear Luxeat readers, I would like to thank you for visiting my blog and would like to wish you very happy and very delicious 2008 !!! For this occasion, I am posting an image of “Parmentier of Beluga caviar”, the dish by David Desseaux from L’Avenue restaurant just outside Moscow…

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…

I don’t know how about you, the perfect risotto for me is when the rice grains are separate and slightly al dente, it contains very little cheese and cream… And if the risotto is generously sprinkled over with fresh black Périgord truffles its a paradise! You can taste this perfection…

I saw these beauties yesterday in a shop in place de la Madeleine. The price of white Alba truffles this year is crazy!! Maison de la Truffe (19 Place de la Madeleine, 75008)

Without any question, these two Japanese restaurants serve the best sushi you can get in New York. Kurumazushi ( 7 E. 47th St) and Sushi Yasuda are similar in the way, that they are both very traditional (Kurumazushi even more) and the fish quality is outstanding. There are some aspects…

This is the most gastronomic hamburger you can eat on this Earth. And I had it today, 12.30 pm Eastern Time. The DB Burger, the signature dish at DB Bistro Moderne (one of the restaurants of the renowned chef Daniel Boulud ) contains only the best ingredients. Ground sirloin with…

Since the vegetables master Alain Passard turned the betterave from a worthless vegetable to a luxury item, the other chefs also stopped snobing it. Up till now, I thought that the Alain Passard’s dish ” beetroot with 12 years balsamic vinegar” was without competition. But everything changed when yesterday I…

Christophe Adam of Fauchon continues his “club cake” tradition and this autumn he proposes the classical “forêt noir” cake in a not so classical form. I love this cake so much that last week, despite all the strikes, I went to Fauchon (place de la Madeleine) three times just for…

I guess this is what defines a three Michelin stars restaurant(at least in France)- every single dish in Yannick Alleno’s “palace” restaurant was perfection. Dining in a top restaurant is being a little bit lazy. Usually, there is no place for errors, all you have to do is to sit…