Paul Bocuse has done more for the evolution of French Cuisine than any other living person. Now considered classic food Paul Bocuse was actually the pioneer of the Nouvelle Cuisine, the new cuisine. The term was coined by Henri Gault, one of the critics who started the prestigious Gault Millau guide, describing food that Bocuse was making.
A History buffs type of restaurant. Chef Heston Blumenthal has done a great job with his 2 Michelin starred London spot.
For our second (of 3) dinners in London I choose The Ledbury. There are two 3 Michelin Starred restaurants in London the first is Restaurant Gordon Ramsey, which we had just dined at, and the second is Alain Ducasse at the Dorchester. I choose not to dine at Alain Ducasse's restaurant because I already have... Continue Reading →
I was intrigued to see how good a restaurant like this could be. I've always wondered how involved someone like Gordon Ramsey is with this, or any of his restaurants. And oddly enough I found good value in one of London's most expensive restaurants.
L’Arpège is one of those restaurants that people travel the world to dine at. L’Arpège is famous for transitioning from a classic sauce and meat heavy restaurant into a 100% vegetarian restaurant around 20 years ago without losing their coveted 3 Michelin stars. Alain Passard has reintroduced meat back into the menu although it remains... Continue Reading →
Ledoyen is one of Paris's oldest restaurants. It has been called that since 1814 but existed even before that as an inn. Located on Champs-Élysées close to Place de la Concorde it has been a staple of Paris for ever (away from the shopping mega stores). This restaurant predates the gentrification of Avenue des Champs-Élysées... Continue Reading →
My first day in Europe after a transatlantic flight I always attempt to stay awake all day and then get to bed early around 9 or 10pm as I find this is the quickest way to get over the jet lag. Well on this trip I had reserved Guy Savoy at 8pm on our first... Continue Reading →
Chef Günter has lived and worked in Atlanta for many years. He ran the restaurant in the Atlanta Ritz Carlton before opening his own restaurant, Seeger’s. He claims to have become disillusioned with the changing market in Atlanta and decided to trek up north where it’s more economically viable to run a “very high end”... Continue Reading →