Another very recent opening in Paris is Monsieur Blue (20, av de New-York 75116 Paris; tel. +33 1 47 20 90 47 ) restaurant at the Palais de Tokyo contemporary art center. Monsieur Bleu is definitely more about “see and be seen”, glamour, and the impressive location than the food,…

Located at the magnificent Éléphant Paname art and dance center, Goust (10 Rue Volney 75002 Paris; tel. +33 1 40 15 20 30 ) is the newest restaurant of “the world’s best sommelier” Enrico Bernardo. Spanish José Manuel Miguel is the head chef whose cooking is highly influenced by his Valencian origins.…

Even if Septime has been around for a while now, it’s still considered one of the hottest néo bistros in Paris and since a few weeks is among the 50 best restaurants in the world. I’ve been at Septime twice and I quite liked it the first time (see the…

When someone asked Pierre Gagnaire what was the style of his cooking, he simply answered that he doesn’t have any style and that for him the most important is how his dishes taste and bringing joy to his guests. I think nowadays so many chefs are focusing on style (“Scandinavian”, “local”,…

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…

My recommendations on eating out in Courchevel 1850 Lunch on the slopes La Soucoupe ( Near la Loze teleski, Courchevel 1850, tel. 04 79 08 21 34). Diots de Savoie (Savoyard sausages) with polenta, fireplace grilled steaks and outdoors deckchairs to catch up with your suntan… Le Chalet de Pierres…

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…