Au bon Laboureur – Bray-sur-Seine – France Visit Review: 14,2

This establishment has existed for more than 100 years (it is becoming rare!) and now managed by Gilles and Lorène Monti.    Menu a little bit complex to read because the most exciting dishes (the most elaborate) are not at the beginning. Indeed, the House, despite its peasant name, is partially oriented towards fish and seafood and offers an excellent choice of [...]
Au bon Laboureur Foie gras

Le Club (i) – Paris – France Visit Review: 16

Each Parisian knows that since few years, boat owners have decided to end the disastrous reputation (and deserved at the time) of fluvial gastronomy. The Bateaux-Mouches are in this positive line and it is indeed to Christian Etchebest (and not Philippe, thanks avoiding confusion) that they asked to advise the menu of this fixed barge located on the banks of the Seine. And it is now [...]
Le Club Asperge, sabayon asperge craquante au thé matcha

L’Angélus du canal (i) – Paris – France Visit Review: 15,6

Gloria for the Angélus

After many and successful Singaporean pilgrimages, Gabriel de Balasy and Philippe Hoyez return to the banks of the Canal Saint-Martin for a successful bistronomic come-back.     Nice and wide choice of appetizers that do not exceed 10 euros (except for scallops and foie gras, normal!), juggling between the french regions, with the snails [...]

Gronnegade – Copenhaguen – Denmark Visit Review: 14,6

The place to do

In the Copenhagen restaurants, Gronnegade is probably the most interesting even if not necessarily the most successful, especially on shallot cutting. But do not anticipate.     Nice elegant and cozy. We were initially at the bar, converted into a table, but a real was released in the room. But after reflection, despite the small discomfort of the bar, [...]
Gronnegade Amuse bouche

Amass – Copenhagen – Denmark Visit Review: 8

For 500 bucks, you got nothing

For 500 bucks, you find yourself in the harbor area of ​​Copenhagen, in front of an industrial building that does not even have the excuse of a certain originality, access via a metal staircase that gives little hope for disabled people. Maybe there is an elevator but it is well hidden. And there is no call bell.     For 500 bucks, you reach an [...]
Amass Sandre

Le Lys d’Or (i)- Paris – France Visit Review: 16,2

The lily always in bloom

From how many years of existence can a restaurant be considered as an institution? After 30 years, Le Lys d'Or could easily claim this distinction.    And without resting on its laurels. Indeed, without abandoning its gastronomic quality, Ms. Chen has transformed, with the effective collaboration of Manuel Mariani, her menu to focus on two culinary poles: the [...]
Le Lys d'Or Marmite Saint-Jacques

Les Caves Pétrissans – Paris – France Visit Review: 12

Not knead of passion

It's four handed with Arnaud Morisse from the blog www.restos-sur-le-grill.fr that we have tested this Parisian institution more than a century old even though the restaurant has only created near the cellar since 30 years. So, is it in the old cauldrons that we make the best soups? The least we can say is that as good restaurant lovers, our opinions are globally convergent on the [...]
Caves Pétrissans Tête de veau

Charles-Barrier – Tours – France Visit Review: 13,2

Barriers to star

If the house undoubtedly seeks to win back a star, some details seem unacceptable to these claims.  Charles Barrier Lustres  We will start with the frame that, if it is old, no one can challenge it, still has a certain charm. But the halogen light on the terrace is an ecological and visual aberration. The spots crush the table, create monstrous shadows of [...]
Charles Barrier Joue de boeuf couverte

Taokan – Paris – France Visit Review: 11,8

Restaurant that we know immediately that a good part of the bill is made to pay more the decor than the plate. Not that it is bad but it is at the level of the claim.   The starters are of course more worked than at your Chinese caterer around the  street corner. You will not find this side slightly elastic for vapors and stickier than crisp for fried spring [...]
Taokan Saint-Jacques
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