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.