Restaurant Review: France
Table Bruno Verjus: Culinary Philosophy in Action
I can’t recall when I first started paying attention to Bruno Verjus, but I do remember that the menu used to cost €280 and now it’s €400. I associate this…
Tales from Le Cinq: Navigating the Flavors of Excellence and a Few Potholes
In this review, Chef Christian Le Squer's culinary prowess shines as he continues to impress diners at Le Cinq with his remarkable dishes. The dining experience offers a variety of…
French Haute Cuisine: Dead or Alive? Reflections on L’Ambroisie and Le Cinq
Sensationalism and marketing gimmicks aside, is it true that the Haute Cuisine…
Tales from Le Cinq: Navigating the Flavors of Excellence and a Few Potholes
In this review, Chef Christian Le Squer's culinary prowess shines as he…
Revisiting Passard’s L’Arpège – Intermittently Brilliant and Unwrought
Is there a French chef of the 21st century who has done…
Perfect Symphony of Senses: The World of Michel Guérard
Two meals at Michel Guérard’s gastronomic restaurant in Eugénie-les-Bains put me in…
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Chef’s Table at Brooklyn Fare: Rebound to Michelin Glory
I had dinner at Chef’s Table at Brooklyn Fare this…
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Le Pré Catelan: Refined Elegance in the Heart of Paris
Without being a restaurant I was particularly eager to visit at the time—or rather, preferring to go to other restaurants…
Assiette Champenoise and Its Gastronomic Highs and Pies
In his comprehensive review, Vedat Milor delves into the peaks and valleys of his culinary experience at Assiette Champenoise, a…
Between Brilliance and Bland: Deconstructing Guy Savoy’s Three-Star Experience
Embarking on a culinary journey at Guy Savoy's renowned establishment is an experience steeped in history and gastronomic prestige. Having…
Plénitude: Navigating Arnaud Donckele’s Culinary Journeys
Embark on a gastronomic journey through the renowned Plénitude, located within the Cheval Blanc hotel in Paris, as acclaimed chef…
Maison Lameloise: Tradition Lightened by Eric Pras, but Where’s the Culinary Spark?
After a 30-year hiatus, my wife and I revisited Lameloise, a renowned restaurant now under the guidance of chef Eric…
Tributes to Bernard Pacaud, Part II: The Last of the Mohicans
Inconceivable these days, Bernard Pacaud began his apprenticeship with the Lyons culinary legend La Mère Brazier when he only 15…
Tributes to Bernard Pacaud, Part I: The Silence of the L’Ambroisie
In terms of experiencing this Age d’Or de la Gastronomie, which is what we think every aspiring gastronome who already…
Le Clarence: The Return of French Fine Dining?
Because the globe-trotting “influencers” have been paid to promote restaurants that are sponsored by business conglomerates, the overall result has…
Epicure – Harmony, Products and Precision
Neo-nouvelle cuisine is what can be seen as the logical progression of nouvelle cuisine, it is what some might call…
Feeding Off Each Other: Henrique Jayer & Robert Brown Discuss Les Maisons de Bricourt–Olivier & Jane Roellinger’s Brittany Seafood Haven
Le Coquillage is not a restaurant that attempts to solicit diners. This is a rare case where the “figure” of…