There is gelato and then there is Il Massimo del Gelato (Via Lodovico Castelvetro, 18, 20154 Milano, Italy), a small, independent gelateria, 1o minutes drive from the city center. Fresh fruit sorbets like orange, mango, passion fruit and various ice cream are excellent and turn out to be identical to…

One of my favourite Milanese dishes is risotto al salto, made by pan-frying leftover saffron risotto with a little of butter and some grated Parmigiano Reggiano. And where can you find it better than at a simple, traditional, family-owned trattoria like La Bettola di Piero (Via Orti, 17, 20122 Milano,…

I think half of this croissant with peach jam filling at Sant Ambroeus café in Milan is pure butter, the other half – pure pleasure. As for the cappuccino… Oh well, coffee is just one of the bunch of things Italians know how to do better… ( like shoes for example!)…

At Koya and Koya bar (49 and 50 Frith St, London W1D 4SG, London; tel. +44 20 7434 4463) the main focus is cold or hot udon noodles and all kinds of traditional or innovative broths that can go with them (think smoked mackerel, beef shabu-shabu or mushrooms with walnuts…

L’Assiette Champenoise (40 Avenue Paul Vaillant Couturier, 51430 Tinqueux; tel. +33 3 26 84 64 64), the latest restaurant in France to receive 3 Michelin stars, is 45 min by TGV from Paris and 5 min by taxi from the central Reims train station. It’s chef Arnaud Lallement has inherited…

This kind of bento box is available for lunch at Joël Robuchon’s Japanese restaurant Yoshi (at hotel Metropole in Monaco). The executive chef Takeo Yamazaki used to work at Robuchon in Tokyo. Oishii Yoshi!

Not your everyday dim sum at A. Wong in London, whose chef Andrew revisits and modernizes traditional regional Chinese recipes. Pork buns with a sugar coating deserve a special mentioning. (and some desserts, such as “coconut ice cream with glutinous dumpling, apple, pandan jelly and peanut cream” …) Besides the…

Eggplant caviar with raw spring vegetables at Joël Robuchon – Hôtel Metropole Monte-Carlo, in my opinion, the best Robuchon in Europe thanks to the executive chef Christophe Cussac. It’s amazing how much the quality of a restaurant will depend on an executive chef when Michelin starred “chains” like Robuchon or…

A new brilliant dish by Joël Robuchon Monaco executive chef Christophe Cuissac. Emmental zephyr (something between soufflé and cream, literally melting in your mouth!) is married with black truffles sauce and it’s shavings. I hope this culinary masterpiece will be “exported” to other Robuchon locations around the world. Joël Robuchon(2*):…

If you have ever passed by rue Saint-Anne in Paris, you must have certainly seen people queuing outside the Kunitoraya udon noodles shop. Since a while already, the queuing and waiting no matter the meteorological conditions, has moved to the neighbouring rue Villedo, where there are now two Kunitorayas, at…