A dish that one day will enter culinary history books. Artichokes and black truffle soup with warm truffle brioche by Guy Savoy…Guy Savoy ( 3*) 18 Rue Troyon, 75017 Paris, France; tel. +33 1 43 80 40 61

Chocolate and olive oil. That’s it. ( Picture was taken back in September).Le Mirazur ( 2*) 30 Avenue Aristide Briand, 06500 Menton,France; +33 4 92 41 86 86

Tarte flambée with onions, lardons, Reblochon cheese and truffles at Le White, Cheval Blanc

Usually, you don’t expect too much from skiing resorts hotels restaurants, but 2 Michelin starred 1947 at Le Cheval Blanc hotel (called after the legendary year of Cheval Blanc wine) must be an exception. This was some of the most original, creative (and the best) cooking I’ve seen in France…

Last time I’ve been to Alain Ducasse in Paris, I found the cooking slightly outdated and the place quite touristy (with little Eiffel tower copies on each table). 5 years forward, it was as if I was at a totally different restaurant. The biggest change is not that because of…

A snapshot of Mr Guy Savoy I took last week at his Parisian kitchen… Nowadays, when quite a few accomplished chefs prefer jetting around the world and focusing on their celebrity careers, it’s so rare to see a 3 Michelin starred chef who actually does otherwise…

An Iphone report from Atelier Vivanda (18 Rue Lauriston, 75016 Paris; tel. +33 1 40 67 10 00), the 24 places bistro – steakhouse by the very talented Akrame Benallal, whose eponymous 2 Michelin starred restaurant is just across the street. As it seems that Akrame Bennallal knows how to…

May 1, 2014 update It’s been a while since I last updated the top 50 results of the best restaurants in Tokyo according to the Japanese language site Tabelog.com users. Click on continue reading below to see the freshly translated list. Otherwise, my Tokyo reviews can be found here, while the…

A cup of sencha and daifuku (confectionery made of mochi and sweet azuki beans paste) at the oldest Japanese tea salons in Paris. Toraya, 10 Rue Saint-Florentin, 75001 Paris; + 33 1 42 60 13 00

The legend of the famous truffle soup was born in 1975 February 25, whenFrench president Valéry Giscard D’Estaingpromoted Paul Bocuse to Chevalier de la Légion d’Honneur (the highest decoration in France). For that occasion, the father of French gastronomy was asked to prepare a special meal and one of the…