Caviar & Vodka

Today, I want to talk about something special, something rare... something prestigious, of course I am talking about Caviar.

First of, let's do a little description. Caviar comes from sturgeon eggs. The best caviar in the world comes from the Caspian Sea, specially from the Iranian side. There are several kind of caviar, each depending of the sturgeon species, for example, there is Beluga (the greatest eggs) which comes from the biggest of the sturgeon family, Huso Huso.

An example of Huso Huso.


An example of Beluga Caviar.


There are also other caviar, such as Sevruga, but by far, Beluga is the most tastefull, the most incredible Caviar.

Usually one eats Caviar with pure Russian Vodka, served iced.






Today, Caviar is a privilege that not everybody has. Usually, it is served in a classy bowl, usually in silver or crystal, with crunchy toat, butter and lemon. You can use Caviar in several delicate recepies, with oyster per say.

Or a bean salade with caviar...


..and why not with cocoa butter

Paris...the city of love and passion!

Since some of you fellow bloggers would like to travel and see by yourself what I try to describe in this blog, I like to add a little something to my culinary posts. This little addition of mine is about what I think would be the most perfect travel you can experience adding the culinary trip and a hotel/ accomodation not so far.

Since my last post is about "La côte saint-Jacques" in the Bourgogne region, my perfect travel plan would be to stop by in Paris first, discover the city of love, feel the beauty of it, see the history behind and relaxe in a perfect Spa center right down in your hotel...and talking about Spas, why not "Saint James& Albany Hotel& Spa", a perfect 5 Star Hotel which will definitly escort you through a journey into your own inner senses.

Located at the living heart of Paris, the hotel is at a few steps of the Louvre museum or the most prestigious shopping galleries.

And for those willing to experience relaxation, the Spa proposes many treatments and massages from Ayurveda to Shiatsu, Aromatherapy and even Chocotherapy....Hmm

Saint James & Albany
Chocotherapy

La côte Saint-Jacques

Today, I am going to consecrate an article to a great Chef, Jean Michel Lorain.

Jean Michel Lorain is the exceptional Chef of the "La côte Saint-Jacques" restaurant in Joigny, in the "Bourgogne" region, in France. His dedicated work in the kitchen universe since 1977 has helped him gain a respectful name.

As a matter of fact, after multiple trainings and internships, he comes back to the familial restaurant in 1983, to join his father's team at "La côte Saint-Jacques" restaurant. In 1986, the famous GaultMillau guide attributes to Jean Michel the incredible note of 19/20 in the year's guide edition. The same year, Michelin guide gives to the restaurant its third star.

In 1993, Jean Michel is named "Chef of the year" and gets a historical 19.5/20 in the GaultMillau guide.
After heavy work in 2001 in order to restore the restaurant, "La côte Saint-Jacques" downgrades to 2 Stars until 2004, year in which Jean Michel and his team get back this third missing Star.

How about Jean Michel's cooking?


Well, what is a 100% sure with Jean Michel Lorain is that an evening at his restaurant is a long and unique travel to the world of senses, taste, freshness and passion. Creativity is the base of his Art, even though his recepies are traditional, yet Jean Michel includes his own passion, his curiosity to the dish, which has made his notoriety.

One can compare his culinary Art to a musical symphony. Each dish has its own note, a mixture, a marriage of 2 or 3 different ingredients, combined with a unique harmony.





Vegetables are the center piece of Jean Michel Lorain's work. As a matter of fact, he doesn't like considering an element of his dishes as a garnish. Every single piece is as important in order to give the full taste potential.

La Réserve Genève

Switzerland is a really small country. As a matter of fact, you can travel the country in less than a week, if you really want to enjoy each of your steps. But, if there is a "corner" of this beautiful country that I really advise to you to absolutely see, it is the sides of the Leman Lake, from Geneva to Montreux. As Denis Martin is in Vevey, which is a small town at sides of the Leman Lake, I think Geneva is the perfect place to find an hotel, and this for many reasons. First of, Geneva is an international city and has some of Switzerland's greatest hôtels, but also because the "Route du lac" starting from Geneva and ending somewhere near Montreux crosses all the little villages, the wineyards, and finally because you are at less than 10 km from the airport.

One of the best hotels in Geneva has to be La Réserve, a 5 star hotel at the sides of the lake, great facilities perfectly combining luxury and simplicity.

La Réserve has also a great Spa facility for those of us willing to comnplete our stay by a great dose of relaxation and wellness.

La Réserve, Geneva

Denis Martin

I guess that since I have started my blog on a molecular note, I have to continue on my way and write an article about this amazing chef that is Denis Martin.

2 stars in the worldwide know Michelin Guide, 18 points out of 20 in the GaultetMillau Guide, one of the greatest chefs in the world, Denis Martin has also joined the club of molecular/ scientifical Chefs, alongside Heston Blumenthal or Ferran Adrià.

Located in a small town of Switzerland, Vevey, Denis Martin inovates, creates and touches the limits of our senses, where we taste a mixture of what we know and the complete unkown. The word "mixture" perfectly describes the atmosphere, the universe of Denis Martin. As a matter of fact, the word "cooking" does not describe well the preparation of the dishes, since everything is done with liquide azote, cryogenics, freeze drying,...

You may be asking what is that you are looking at when you see the picture under, well I let you look at it for a while...


...and if your thoughts were about an apple pie, then yes you were correct, it is an apple pie!


Let's play the game one more time..
Do you think it's horseradish?...well you are.... not right, it's a horseradish without the horseradish. I see you weirdly looking at the picture again, and I give you the credit for that one. Denis Martin has his own dish in which he mixes a mustard ice cream with beetroot which gives the strong taste of horseradish.

One of my favorites must be the "Carrier Pigeon", I let you discover by the pictures below...


The dish is served such as.

You open the letter, to discover what the pigeon has to offer you.


And finally, you just have to admire the taste of it...

Of course, Denis Martin has tons of ideas and dishes each one as incredible as the first one, but in order for you to really admire his art, I advise you to go and discover from yourself.

Sanderson Hotel& Spa

I guess some of you are interested in Heston Blumenthal's universe and are willing to live this unique experience that is to have a dinner at "The Fat Duck". So I ask myself, why not combine the pleasure of flavors with the pleasure of relaxation? And where is the best place to do so, you will ask. Bray is only one hour far from London, so why not a journey at the Sanderson Hôtel&Spa in London?

Sanderson has to be the ultimate luxury experience in London, perfectly combining design, luxury and relaxation. Ranked in the top 10 of London's best Spas, the Agua Spa will definitely help you to achieve the ultimate journey through your senses.


Sanderson Hotel& Spa

This must be what perfection looks like!

As a fine gourmet and a true lover of fine food and real gastronomy, I see myself obliged to start my new blog with an article about a Chef who has no other goal than perfection as its highest level.

Of course, I am talking about Heston Blumenthal, the incredible chef and owner of the great "The Fat Duck" Restaurant in Bray, a small village only one hour far from London.

"The Fat Duck" is a unique three star restaurant of its genre. Not only because of the exceptional work both in kitchen and service team, but mostly because of its avant-garde and fresh look of kitchen. As a matter of fact, even though Heston is a self-taught Chef, his work since mid 1990s valued his restaurant to gain not only the three famous stars from the Michelin Guide in 2004, but also been voted "Best Restaurant in the UK" in 2005 and "Best Restaurant in the World" in 2007.
So, you ask me now "what makes Heston Blumenthal or his restaurant so incredible?" and I will respond to you by putting forward the modern and scientific approach of Heston in the world of cooking. As a matter of fact, His work is a million miles ahead of the traditional cooking.

Gaining his world-wide reputation from his molecular cooking, Heston has his own research and development kitchen/laboratory since 2004, and most of his signature dishes come out from this very same place. Dishes such as his unique "Baked Alaska Served on Dry Ice" or the famous "Smoked Bacon-and-egg ice cream"


One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate soufflé–like dessert. The low air pressure inside the jar causes bubbles to grow to a larger size.

Ultra-Slow cooking is also one of Heston's signatures. Indeed, a joint of meat is cooked for up to 24 hours so as to contain the fat content whilst preventing collagen molecules from re-forming within the meat.


Some of Heston's signature dishes:

• Snail porridge
• Beef Royal
• Triple-cooked chips
• Sound of the Sea

and many others....

For those of you willing to travel into Heston Blumenthal's molecular world, you can take a look at "The Fat Duck" website: http://www.fatduck.co.uk/