Spaghetti with jambon blanc, truffles, parmesan and mushrooms at Ledoyen (3*) in Paris is undoubtedly the best dish I’ve had this year. (And one of the best ever..) The geometric spaghetti structure is filled with unctuous parmesan and truffles sauce, chunks of ham, all topped with mushrooms and Alba truffles shavings……

Crossing the threshold into Toru Okuda’s (7 Rue de la Trémoille 75008, Paris; tel.01 40 70 19 19) newest venture in Paris is like stepping into a hidden corner of Japan. Famous for his Michelin-starred Tokyo restaurants Ginza Okuda (2 stars) and Ginza Kojyu (3 stars), Okuda’s first international address…

Morille des pins mushroom cooked in yellow wine at the new Eric Frechon’s brasserie Lazare, located at the Saint- Lazare train station in Paris. (rue Intérieure 75008 ; tel. 01 44 90 80 80 ) Simple, French brasserie-style cooking from great ingredients- definitely worth a return.

Cold season is around the corner and the menus of the best Parisian restaurants change accordingly. Here, in this image – a new dish at L’Ambroisie (3*).Soft boiled egg in blanc – manger is served with white Alba truffles and boletus mushroom emulsion.

Paris is the place to go for the world’s best pastry. With so many prestigious pâtissiers present in the capital, choosing where to indulge can be a challenge. Classic addresses like La Durée, Fauchon or Lenôtre still have their place on any best-of list, but they are being joined by…

I’ve never been to Okuda’s san flagship restaurants Koju (3*) and Okuda (2*) in Tokyo, so I can’t compare, but the quality of the products at his newly opened restaurant in Paris couldn’t get any better, while his skills and cooking techniques are simply mind-blowing. Pictures and review coming soon!

Unforgettable lobster with chanterelle mushrooms, new potatoes and parsley sauce at Mirazur (2*) in Menton. (Images from my first visit in 2012 can be seen here.)

Baked sea bass at the legnedary Club 55 beach restaurant in Saint Tropez.

I don’t think that 3 Michelin starred L’Arpège in Paris needs any introduction. The legendary master of vegetables Alain Passard has not only influenced many chefs around the world, but has also shown through his brilliant work that a simple onion or a cabbage are not just the “poor cousins” of…

I first came across Alexandre Gauthier last spring, at Opinionated About Dining 100 best European restaurants launch event, where together with some other new generation European chefs he cooked an “8 hands” meal at Saturne restaurant in Paris. The dish Alexander chose to serve was frog legs, one of the…