My dim sum lunch at Shang Palace (10 Avenue d’Iéna, 75116 Paris, tel. +331 53 67 19 92) this weekend was a real delight and I am taking back everything what I’ve said about Shang Palace in 2011. It is a great place.

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…

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!

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

Many of the Michel Bras restaurant reviews start how it’s complicated to get there. Aubrac region is one of the most difficult to access regions in France. Once you get to Rodez, by train (a journey by train from Paris can take up to ten hours) or by plane, you…

It seems that the Saturne (17 Rue Notre-Dame des Victoires 75002 Paris,tel. +33142603190 ) chef focuses more on how beautiful his dishes look rather than how they taste. Raw mackerel, sea urchin and cauliflower starter sounded great but tasted bland and boring, same as the monkfish with leeks and mâche salad.…

I’ve already posted about this restaurant a few times, so I won’t review it again, but for me, Epicure (formely Le Bristol) represents a 3 Michelin stars restaurant how it should be. Everything, from the palatial surroundings, delicious food to the impeccable and smart service was perfection.

Agapé Substance is like a breath of fresh air so needed in the Parisian gastronomic world. The neo bistrot on rue Mazarine ( in the 6th ) is tiny, has walls and ceilings made of mirrors and the chairs are not at all comfortable, but what you get on your…

Finally you can find a burger in Paris as good as in the US. A gourmet food truck called Le Camion Qui Fume has been driving around Paris since one month only, but has already created a serious buzz around the concept and the fantastic burgers you will find nowhere…

Oxtail hachis parmentier with black truffles, oysters in sour cream sauce and oysters in watersea jelly are the dishes that make me come back to Apicius Paris every winter. These classic Jean- Pierre Vigato’s dishes are not on the menu anymore, but if you ask, the restaurant’s kitchen will happily prepare…