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On my recent trip to Peru, I was spending only one night in Lima, Peru. As a result, I was determined to find a rare gem and to finally discover what makes Lima’s cuisine so famous and sought-after. Sadly, I wasn’t able to make a reservation at one of the world’s 50 best restaurants.
Getting a reservation during decent hours at Carbone is no easy task. But I read on Eater dining guide that it gets much easier if your name is Barak Obama!
I went to Orchidea a while ago and I was debating whether or not to blog on it as it’s a bit outside the beaten track – in Guadeloupe. Since then I’ve added a “Travel” page to my blog so I thought I’d share with you my experience.
I have neglected my fellow Belgians and I apologize for that. It’s not because of the lack of excellent restaurants and chefs in the country, but rather a lack of time on my side.
Only chef Hideki Nishi and his refined cuisine could come up with this poetic name for a restaurant: Neige d’été or “Summer Snow”. With a minimalist decor in shades of white and grey, the neutral decor allows you to focus on what is the most important: the food.
The first time I saw chef Thibault Sombardier, it was on television and I fell in love, not with him – he’s too young, but with his work and his passion for what he is doing. He didn’t win the finals at Top Chef 2014 but nevertheless, he left as a winner!
The first time I had a taste of Yoshiaki-san’s cuisine was on Rue de Longchamp in the 16th arrondissement at one Michelin-starred restaurant called Hiramatsu. Two years later, it was in his heaven on Rue de la Tour where Chef Yoshiaki Ito has poured his soul into his own restaurant, L’Archeste, another Michelin-starred restaurant.
Before living in Japan, I used to be impressed by people saying “Oh I do my sushi at home, it’s so easy”! Now that I know more about Japanese culture and cuisine, it makes me smile.
Traditionally, it takes ten years to become a sushi chef. Yes, you heard me, ten years!
Oh-my-word! This restaurant is mind-blowing! I was not expecting this level of creativity and inventiveness, not only in terms of presentation and conceptualization of the dishes but also in their eye-popping tastes and flavors. It’s one WOW after another. It’s worth it (or almost) to get on a plane to Bangkok for just a night, brave the jet lag, just to try Gaggan!
Thank you to my friend Debbie Kobayashi who wrote this blog post. Debbie lives in Paris, she is a foodie, a wine connoisseur, and knows everything going on in the city; even how to track Tom Cruise while shooting in Paris for his last movie.
