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…

I thought I should give a second chance to this 3 Michelin stars seafood restaurant, even if my first time there was very disappointing. I told myself I would choose other dishes which would prove my initial judgements were wrong. Unfortunately, after my dinner in Le Bernardin last Friday, I…

No, your eyes are not deceiving you, it is the best burger in NY I have ever eaten. Not that I don’t adore the decadent DB Burger with black truffles and foie gras, but the burger in Burger Joint in Le Parker Meridien hotel brings your taste senses to another…

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…

Since the fall of the Soviet Union, Moscow has become a paradise market for luxury goods producers. You just have to walk in the centre near the Red Square and Bolshoi Theater and you will see luxury shops on almost every corner. And it’s not only because the Russian (…

Dear Luxeat readers, I would like to thank you for visiting my blog and would like to wish you very happy and very delicious 2008 !!! For this occasion, I am posting an image of “Parmentier of Beluga caviar”, the dish by David Desseaux from L’Avenue restaurant just outside Moscow…

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…