This is not an “Opera” cake – it is an amuse-bouche of foie gras, eel and soy sauce jelly at Benkay. A nice dedication to French and Japanese cuisines. Speaking of Japanese ingredients and toro in particular (see my previous post), Benkay located in Novotel hotel in the 15th arrondissement…

Update 19/05/09. The menu has been totally changed in Ozu and now they serve “small plates”. So when you order shrimp tempura, you have two small and quite pathetic shrimps, when you order fish, the size of the portion is maybe three bites. The quality of the products was very…

The recipients of Michelin stars in France have been announced. You can see the full list here (the pdf under the text).

The most famous pastry chef in the world did it again. This time Pierre Herme married potatoes with lemon confit, saffron jelly, sweetcorns and pieces of potatoes cooked with saffron juice for one of his “émotion extravagant” (available since last December). I liked the lemony taste with saffron twist, but…

Konnichiwa! I have been eating a lot in rue Saint Anne and its surroundings lately. Lunches, dinners, but main lunches as my Japanese courses are not far away. In fact, the main reason why I started learning Japanese is the Japanese food and in the little Japan of Paris, you…

L’Auberge de L’ill was rewarded its 3rd Michelin star in 1967 and was able to keep them to this day. Like Paul Bocuse and Troisgros family, other two French gastronomy legends, Haeberlin family managed to maintain the high level of their Alsatian auberge for decades, although the style of cooking…

Despite the ancienty of the dining room -18th century ballroom with cold marble floors and walls, heavy curtains and crystal chandeliers, Jean – François Piège, the chef of Les Ambassadeurs, is the 21st-century man. Jean – François Piège’s menu that night didn’t contain any sashimis or other exotic dishes interpretations…

Le Duc lobster sauted with orange served with fried onions is pure perfection. The bitterness of fried onions and the sourness of orange sauce give the lobster a whole new dimension…

For those who love sushis, Paris is not the best place to be. It’s not that there are no Japanese restaurants – there are, but most of them are so way behind their counterparts in NY or London that you can’t but notice the inferior quality of fish or the…

Dave ( 12 Rue de Richelieu, 75001,tel.: 01 42 61 49 48 ) is the PLACE to be during the Paris fashion week. Old fashioned boudoir style interior, red walls hidden by polaroids of top models, actors and fashion people. And, of course, Dave, the main reason why all these…