I think it’s genius what Alain Passard does. Not necessarily because he was the first (or one of the first) to explore salad leaves and root vegetables while other high-end chefs were still heavily relying on animal products.Or that since many years his restaurants L’Arpège (84 rue de Varenne, 75007,…

St John (26 St John street, EC1M 4AY, London; tel. 020 7251 08048 ) got famous for it’s “nose to tail eating”, returning to old British cuisine where all the parts of an animal are consumed. It has great reviews and was even awarded one Michelin star- my lunch there…

Luxeat blog is not dead, I’ve just been too busy! To compensate for my long absence from the blogosphere, I am sharing with you my favourite Parisian address of the moment. L’Oriênt Extreme Montaigne (21 rue Bayard,75008, Paris; tel. 01 47 20 91 58) is a clone of Nobu chain…

One word could describe Comerç 24 (C/ Comerç, 2408003 Barcelona, Spain 933 192 102) – “overhyped”. The dishes sounded better on the menu (“pizza-sashimi”) than they were in reality and even if I really enjoyed some dishes like tuna tartare, some were disappointing. I don’t say that the dinner at…

Inopia (C/ Tamarit, 104, 08015 Barcelona, Spain,93 424 52 31) is run by Alberto Adria, the younger brother of Ferran Adria (no need for introductions). It’s a lively, funky place with loud music (one of the songs played was Sade’s “Smooth Operator”) and great energy. The extensive menu includes regional…

From all the tapas restaurants in Barcelona I’ve been (posts to come), Cal Pep (Plaça de les Olles 8 Barcelona, Spain,34-93-310-7961) is the most seafood oriented. Clams, shrimps, cuttlefish, tuna is masterfully prepared according to the Catalonian tradition. Like most of the good tapas places, Cal Pep is crowded during…

After eating in all these “alpha” sushi places in Tokyo the standards for fish and rice get pretty high. I don’t want to sound snobbish – the first time I went to Japan I was so ignorant, I thought that sushis are the most basic meal to prepare, something everyone…

Last time I had a kaiseki dinner, I promised to myself that I won’t have it “any time soon”. “Not any time soon” was exactly two years. I don’t even know if you can have dinner in Kanamean Nishitomiya if you don’t stay at the ryokan. The ryokan has only…

Staying in a ryokan (traditional Japanese inn) in Kyoto was a very special experience. Let’s say, hoteliers who are willing to learn how to host a guest in their hotel should stay in a high-end ryokan for at least one night. The experience was “special” from the moment my taxi…

L’Ami Louis ( 32 Rue du Vertbois 75003 Paris, tel. 01 48 87 77 48 ) Foie gras, glass or two ( ;)) of red wine, roasted chicken… it is called ” a good life”..