One of the best meals I’ve had this summer was at Amerigo 1934, an unassuming trattoria located in the sleepy Savigno village in the heart of the Emilian Appennines. Opened in 1934 like one might guess from its name, Amerigo serves traditional Emilian Romagnol cuisine very much influenced by the…

Couldn’t get more old school than La Cova Fumada, a humble workers bar in the neighborhood of Barceloneta. It serves the freshest possible seafood, fried artichokes when in season, and the legendary and very tasty “bomba”, (deep-fried meatball with mashed potatoes, aïoli and spicy sauce), which they invented more than…

One of the best meals in Barcelona ever.

Very special cooking at Mina@minarestaurantin Bilbao, which is run by the very talented chef Álvaro Garrido@alvarominaboi. The Basque native draws his inspiration from his travels in Japan and China, but what influences him most is the richness of his native country and its seasons. The restaurant is located just across…

Recipe for 6 people 6 thick bread slices420 g mushrooms420 g onions600 ml white wine420 g Beaufort cheese1 l of liquid cream1 Reblochon50 g butter Mix Reblochon with the cream and pass through a sieve. Fry the onions and the mushrooms in butter. Toast the bread and grate Beaufort. Heat…

Manga art is not a new thing in Japan as many consider the great Hokusai, famous for his Kanagawa wave, to be the first master of the somewhat grotesque depiction of Manga characters. Today a new wave of contemporary artists has embraced this culture and has over-exaggerated its form. One…

Baby Bibendum (by Alexandre Nicolas) with the view of the slopes, lockdown room service that deserves 3 Michelin stars and simple, but sooo good “croute au fromage” by the iconic chef Emmanuel Renaut (the recipe can find here). Other dishes by Emmanuel Renaut in the videos and images.

Japanese art like food is rather unique as it blends two fundamental elements of Japanese culture: philosophy and craftsmanship. On a level probably no other country had ever reached. In the past 30 years we have seen the emergence of a new generation of painters, sculptors, designers, architects, photographers etc…

Exquisite and technically perfect cooking by Lyonnaise chef Claude Bosi @claudebosi1 at Bibendum, London. (2*)

Wagyu sukiyaki rice by the chef-owner ofHannahDaisuke Shimoyama. The recipe is as follows… Fry onion with Wagyu fat, add 35 g of sugar, 500 ml sake, 15 ml mirin and Shiitake mushroom. Reduce until half and add 80 ml of dark soy sauce. Dip thinly sliced Wagyu pieces into thereduction.…