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…

I am not a big connoisseur of this English speciality, but the fish and chips in this tiny place just steps from my hotel (Covent Garden Hotel ) were perfect. The battered cod was very fresh and the fries were crispy… I also read that Rock§Soul Plaice (47 Endell Street,…

L’Atelier de Joel Robuchon London is located in Covent Garden, in the same street as The Ivy restaurant. Like in other Robuchon restaurants, London version’s interior is dark and sober were red and black dominate. Some dishes are different, some- the same as in other Robuchon branches. For example, the…

It is not a secret that some of the best chefs on the planet are “French-trained”. Their work in gastronomic restaurants in France brings valuable experience for their careers. That highly influences not only their techniques and style of cooking but also what cuisine they cook. Not surprising- usually French.…

La Boqueria market in Barcelona (Placa de la Boqueria) is the king of all the markets I have ever been to. Something like the “Ali Baba ‘s cave” for fruit and vegetables, seafood, meat products and many other remarkable things. They say, that if you don’t find what you need…

Is it the place where Joel Robuchon got inspired? Just kidding! Tapaç 24 (Disputacio 269, tel. 93-488-0977, Barcelona) opened much later than Robuchon’s L’Ateliers in NY and Paris. And it might be opposite, as Tapaç 24 was opened in 2006 by a Spanish “star chef” Carles Abellan. When I entered this…

Have you tasted jamon Iberico de Bellota? It is the caviar of all the hams and the priciest. The reason why is that the pigs are only fed with acorns (nuts of oaks) and the ham is cured for many months. The flavour of the ham ends up very nutty…

Yesterday I heard something that was incredible to me. One Spanish person living in Barcelona told me that he gets so depressed when he is landing at the airport of Barcelona. I guess we all get bored with what we have and dream of what we don’t have, as for…

Still having my fresh memories of my recent dinner in La Table de Joel Robuchon in Paris (16th) I was very interested to see how his New York branch has evaluated. Especially, that the only time I dined in L’Atelier de Joel Robuchon in NY (Four Seasons hotel ) was…