Some images from the grand (I don’t know how to call it otherwise!!) breakfast at Marc Veyrat last month.

Update 24/02/2009 As Le Figaro announced today, Marc Veyrat is giving back his 3 Michelin stars. My dinner in La Maison de Marc Veyrat last week was like a breath of fresh air – so different from what most of other 3 Michelin stars in France can offer. You just…

Tetou is one of the principal reasons why I love to go to the South of France. And it is not because this simple place on a beach is frequented by celebrities. When you try the renown Tetou bouillabaisse for the first time you immediately understand that the celebrity in…

The K Hotel The first thing that is striking at the three Michelin stars L’Arnsbourg is its location. The restaurant and the K hotel (owned by the Klein family) are hidden in the Black Forest. It is a little fairy tale like- when you arrive in the early evening, the…

When I opened the menu of La Régalde ( 49 av. Jean Moulin, 75014, tel. 01 45 45 68 58 ), I became “greedy” instantly. I wanted to try everything there! Yes, I was very hungry, but also the dishes listed looked so good that only reading their names, I…

I wanted to try something typical Alsatian in Antoine Westermann’s Drouant and I got it! I do agree that it is difficult to transform this rustic dish into something gastronomic, but when you pay 28€ for it and the chef has one Michelin star, you expect a little bit more…

After having heard so many positive things about Ze Kitchen Gallery in Paris, my curiosity brought me there also. And what a refreshing lunch it was! It was “refreshing” in many ways- the Thai cuisine influence, outstanding quality of the products and the fact, that what you have on your plate…

Hachis parmentier is as a rustic dish. Mashed potatoes with minced beef baked in the oven (sometimes topped with cheese) make perfect comfort food for cold winter nights. But the hachis parmentier created by Jean Pierre Vigato from Apicius in Paris is not rustic at all. Jean Pierre Vigato redefines…

Last holiday season, Pierre Hermé invented macarons with foie gras. This year the pastry king presents two new macarons – with black truffles and with 25-year-old balsamic vinegar of Modena. What is most surprising though is the price of these small treasures. Each macaron (small size) costs 8 €. I…

I don’t know how about you, the perfect risotto for me is when the rice grains are separate and slightly al dente, it contains very little cheese and cream… And if the risotto is generously sprinkled over with fresh black Périgord truffles its a paradise! You can taste this perfection…