I always thought that creativity is a must to be rewarded with Michelin stars, but Craft (1 star) proves different. Here simplicity is the key. The menu is deliberately divided in such basics as “fish and shellfish”, “charcuterie”, “meat”, “salads”,”vegetables”, “mushrooms”, “grain”, etc as well as according to different ways…

Even if there are so many highly rated restaurants in New York, there is not a lot that is really worth a return (in fact, the same as everywhere in the world 🙂 ) Very often there is a disappointment before even starting your first dish. Like this Northern Italian…

After some very busy period (work, work, work, etc) I am more free and back to explore the Big Apple culinary map!

Restaurant La Provence in Vilnius is like a ray of Provencal sunshine in this Northern European capital. Without question, it is the best in Lithuania and one day maybe will earn it’s first Michelin stars. La Provence has a particular emphasis on seafood (Imported 3 times a a week from…

Jean- Michel Lorain, the renown chef of La Côte Saint Jacques, is not only one of the best chefs in the world but a smart businessman as well. Apart from his 3 stars Michelin restaurant, his other businesses, the Relais and Châteaux hotel as well the culinary school are flourishing.…

Let’s agree on the fact that Paris is not very “strong” for Japanese and sushi restaurants. There are little “real Japanese” places and if there are some, it seems that they are “frozen” in the 70s or 80s different from London or New York where there are many modern sushi…

The L’Auberge Bretonne chef Jacques Thorel is known for not caring so much for fancy menus, but “going straight to action”. Apart from his 2 Michelin stars, J.Thorel has 19 out of 20, a top review by Gault Millau, one of the most influential restaurants’ guide in France which obviously…

L’Atelier de Joel Robuchon, Paris – a real celebration of summer! (And the celebration of the very very soon opening in NYC, in Four Seasons Hotel :))

This French culinary temple is located in a remote city with little interest, so only true Michel Troisgros (3 stars Michelin of course!) cooking worshipers will find the restaurant. Michel Troisgros, the third generation of the legendary Troisgros chefs’ family, is a real artist who creates and invents the third-millennium…

The restaurant of the hotel Le Mas des Herbes Blanches was a great surprise as the cooking was very daring and delicious. The chef, who succeeds to marry such different products as oysters and cold beef is worth the second Michelin star! The images of the starters which were very…