Daniel
Is fine dining in New York a relic of the past, a barely burning candle that was extinguished in 2004 with the loss of the old stalwarts Lutèce, La Caravelle, and La Côte Basque? Or was its demise ushered in more recently, with even the finest practitioners of haute cuisine — Ducasse, Robuchon, Vongerichten [...]
Read More..>>L’Atelier de Joël Robuchon, Tokyo
Once I learned that L’Atelier Tokyo was the original, my suspicions of Japanese influence on the concept of this restaurant were officially confirmed. At first I wondered if the preparations would be adopted to better match the Japanese palate; but, then I realized that here in Tokyo, these dishes were at home. With its floor [...]
Read More..>>L’Atelier de Joël Robuchon, Paris
After becoming enamored with L’Atelier, New York, I knew it was only a matter of time before visiting Joël Robuchon’s Paris location. At first I was concerned that the menus would be too similar. And they were similar; but as it turns out, L’Atelier had quite a few different dishes and, of the [...]
Read More..>>Taillevent
I visited Paris for the first time when I was thirteen with my family. My father made a reservation at what was one of the most well-known restaurants in the world: Taillevent. Perhaps it is a bit strange that I still remember exactly what I ordered, and what everyone else at the table [...]
Read More..>>Les Ambassadeurs
Since 2004, Les Ambassadeurs has been the home Chef Piège, the former chef from Alain Ducasse who grew up in the farming hillsides of southeastern france, which perhaps explains his strong devotion fresh ingredients. Located inside the Hôtel de Crillon, however, this is no afternoon farm picnic. The dining room, in fact, might exemplify [...]
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