10 product “temples” in Spain worth a special trip or at least a detour. In random order. 1. Elkano – no one outsources and grills turbot as precisely as Aitor Arregi and his grill masters. if I had to choose only one seafood-focused restaurant in Spain, it would be certainly…

Despite holding 3 Michelin stars since 2002, Christian Le Squer is most importantly an artisan, for whom craftsmanship, terroir and tradition have always come first. I’ve been a big admirer of Le Squer’s cuisine ever since he was still the head chef at Ledoyen. Some of his dishes in the…

Although he moved to France over 30 years ago, Akihiro Horikoshi’s tiny, humbly decorated French restaurant in the 7th arrondissement evokes a quintessentially Japanese feeling. The only other employee at the 16-cover Table d’Akihiro is a waiter serving the guests. Having worked for nearly 20 years at the 3 Michelin…

Perfectly executed classic French at The Ritz, one of the very few (unfortunately) places in London that doesn’t take any shortcuts when the quality of ingredients is concerned. The Scottish langoustine à la nage with a brilliant sauce made of white wine, sweet mirepoix, butter, cream, lemon, herbs and dulce…

Fabulous cooking at Chef’s Table at Brooklyn Fare (3*) by chef César Ramirez yesterday, where best ingredients from around the world were prepared in classic French and Japanese techniques with exquisite technical precision.

Momofuku Kāwi, a new David Chang’s place. (Eunjo Park @eunjoful – executive chef) Absolutely loved it!

“One man show” by 31 year old chef Richard Wilkins at the newly opened and really tiny restaurant 104 in Notting Hill. (At the moment he has no sous chefs and does the cleaning himself too.) After working at Anne Sophie Pic and Gordon Ramsay restaurants in France, he has…

Brilliant modern French cooking by Christophe Pelé at 2* Le Clarence in Paris.

Noma’s vegetable menu this summer…

“Some believe the langoustine is the best the local sea has to offer, others think the Icelandic scallop is the gem of the North Atlantic, but a slice of freshly caught salmon, rolled in seaweed and steamed with Faroese butter is food for the gods.” Arguably the most remote Michelin…