The review of an exceptional meal at L’Ambrosie (3*) coming soon!

Fauchon: 24-26 Place de la Madeleine 75008 Paris ; tel. 01 70 39 38 00

Usually, I am quite sceptical about celebrity chefs’ restaurants. Famous chefs are never in their kitchens and you end up paying a premium just for the name, but at least from my experience, Mario Batali might be an exception. I really enjoyed his Los Angeles Pizzeria Mozza and the Italian…

Almost 40 years old Kurumazushi is without doubt one of the finest traditional sushi-yas in New York. The owner and master chef, Uezu san pays particular attention to the quality of the fish, part of which is brought from Japan by air. The nigiris are small, jewel-like and the fish…

Two Michelin starred Jean François Piège (79 Rue Saint-Dominique 75007, tel. +33 1 47 05 49 75 ) is like no other gastronomic restaurant in Paris. Its tables are not covered with white tablecloths, the waiters are wearing jeans instead of black suits and the dining room looks more like…

Another very recent opening in Paris is Monsieur Blue (20, av de New-York 75116 Paris; tel. +33 1 47 20 90 47 ) restaurant at the Palais de Tokyo contemporary art center. Monsieur Bleu is definitely more about “see and be seen”, glamour, and the impressive location than the food,…

Located at the magnificent Éléphant Paname art and dance center, Goust (10 Rue Volney 75002 Paris; tel. +33 1 40 15 20 30 ) is the newest restaurant of “the world’s best sommelier” Enrico Bernardo. Spanish José Manuel Miguel is the head chef whose cooking is highly influenced by his Valencian origins.…

Images from HKK, the lastest Hakkasan group opening in London. Probably the best high-end Chinese food I’ve had since visiting Lung King Heen in Hong Kong few years ago… The restaurant offers tasting menus only. HKK (88 Worship St London, Greater London EC2A 2BE; tel. +44 20 3535 1888)

Nowhere in the world you can have such excellent beef as in Japan. Wagyu (which literally means “Japanese beef” ) can be so marbled and fatty that if you go for the highest grade beef you might feel as if you are eating foie gras or pure fat. (So my…

Even if Septime has been around for a while now, it’s still considered one of the hottest néo bistros in Paris and since a few weeks is among the 50 best restaurants in the world. I’ve been at Septime twice and I quite liked it the first time (see the…