Food, art or both? Some highlights from the 20 dishes and utterly delicious meal ar 3 Michelin starred Geranium in Copenhagen. Featured in @cluboenologique magazine June issue.

Wild Danish turbot steamed in a turbotierre and squid tagliatelle with caviar last week at D’Angleterre hotel in Copenhagen. The turbot is steamed in Riesling and aromatic herbs and served with cauliflower cream, sauce made from the juice it releases in the turbotierre, bianchetto truffles and drizzled with really beautiful…

Legendary Troisgros family, who has been holding 3 Michelin stars for over 50 years and whose story is told now by its third generation of chefs. Some outstanding dishes from my visit in November: All relevant now as much as 50 years ago. Also, here you can read my article…

3 Michelin starred Savoyard cooking at La Bouitte.

Fabulous avantgarde cooking by Dabiz Muñoz, one of the most talented and creative 3 star chefs in the world at the moment, who describes his style as “complex, full of flavour, very very risky and surprising.” A trip around the world (this time Mexico, China, India..), it is a roller…

Revisiting the classics at L’Ambroisie

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…

At Le Griffonnier bistro in the 8th. The egg mayonnaise world champion 2018 (awarded by ASOM (Association to Safeguard Egg Mayonnaise)). And how one cannot love the French? (pics from several visits)

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…