Lunch at Eric Frechon’s restaurant at Le Bristol hotel in Paris – French cooking tradition at it’s best.

Steaks are popular in many countries around the world, but only in the USA you get steaks like this. P.S. The spring has been super busy for me, I will be back to blogging shortly.

Ravioli of spring onion, lime, broad bean and mint purée at 2 Michelin stars Hibiscus restaurant is one of the most memorable dishes I’ve had recently. The acidity of the lime is so strong it is almost shocking. Then there is the freshness of mint, onions and broad beans flavours.…

Reservation at Dinner by Heston Blumenthal must be the hardest to get in London or maybe even Europe at the moment. When I called there I was told there were no availabilities until June. So I asked my hotel concierge to put me on their waiting list for the three…

One address which is an absolute must if you are visiting Rome is Roscioli (Via dei Giubbonari, 21, Rome, tel. 066 864045 ). Initially, it was a bakery, later a gourmet shop and a restaurant was added. The products are of unbelievable quality but it’s not only them that make…

Fassi, or Palazzo del Freddo is one of the oldest gelaterias in Italy (last year it turned 130 ). The only shop in Rome is still owned by the founder’s family. It seems that time has stopped at Palazzo del Freddo-the simple, cantine like decor makes you travel to the middle of…

Jewish style artichokes from Piperno restaurant in the Roman Ghetto. You eat everything – the artichoke heart, crispy leaves… One of my favourite Roman specialities. The Romanesco artichokes season is from February to April and you can find them now pretty everywhere in the Ghetto area.

When I asked my Roman friends if they knew any “hidden gems ” unknown to the tourists they started laughing,- “Everywhere there are tourists!”. Until this moment I have been to only one restaurant (two if you count gelateria) which was touristy. Ristorante Matricianella And it was Ristorante Matricianella (…

It’s been a while I haven’t been at Guy Savoy and I’ve almost forgot how brilliant this chef’s cooking is. For me, the food at Guy Savoy represents the true 3 Michelin stars cuisine. You are impressed by the forms, the textures and the presentation, but finally what amazes you…

…at least when I was in Brussels. Kriek is Belgium beer fermented with cherries. Normally I don’t like beer, but this one tastes like a slightly alcoholic cherry drink(very distinctive and natural flavour). I wonder if you can buy it elsewhere… P.S. Apologies for being absent from the blogosphere recently…