Foodle

@plenitude.paris is one of those rare restaurants where everything feels exactly where it should be.

Inside @chevalblancparis , overlooking the Seine, the room already tells you this will not be an ordinary dinner. We were six, seated in the private room for a late 9 p.m. reservation, the kind of table that reminds you why this is one of the hardest reservations not just in Paris, but in the world.

The evening started with Krug, beautiful canapés, oysters, potato, truffle, warm bread, perfect butter, and the kind of porcelain, service, and attention to detail that makes luxury feel effortless.

But Plénitude’s real signature is the sauce.

Every dish feels built around depth, precision, and balance: blue fish with fennel and marigold, lifted by acidity; a tomato tart in puff pastry, presented whole and carved tableside; blue lobster with nasturtium and raspberry, rich, creamy, and unforgettable; turbot with caviar and a bouillon served alongside; red mullet with crab and saffron; and pigeon with herbs, almond, and every part treated with purpose.

Then came the cheese cave, one of the most generous and impressive I’ve seen, followed by desserts that could easily be their own reason to visit. The rose with candied grapefruit was light, aromatic, and beautiful. But the cocoa pod flower may be my favorite dessert of the year: layered, creamy, textural, and made for chocolate lovers.

Plénitude is not just a three-Michelin-star restaurant. It is the full expression of what a great restaurant can be when food, service, space, emotion, and execution all meet at the highest level.

A truly perfect restaurant. Less

Sushi Jube offers an exquisite selection of fresh seafood caught from the Japan Sea, including from regions like Himi, Noto, Ishikawa, Fukui, and Tsuruga. The charm of this place lies in its unique ingredients that are not available in major markets like Toyosu—many of which are either out of the ordinary or produced in small batches, often consumed locally. Chef Tsukada exclusively uses these exceptional ingredients, making even the offerings from famous sushi restaurants in Tokyo seem less impressive. If you're looking to experience the true essence of local production and consumption, Sushi Jube is a must-visit! Today's Menu: JPY 39,000◯ Ishikawa Black Mozuku Seaweed, Bonito Flakes, Green Onion, Japanese Radish, DashiFukui Aori Squid, Ishikawa Gas Shrimp, SashimiHata Fish with Grated Daikon and PonzuIshikawa Hairy Crab Chawanmushi with MisoMiso-marinated Firefly Squid and OctopusNodoguro (Blackthroat Seaperch)Wajima Arare (a type of fish)Choshi Kinmedai (Golden Eye Snapper)Ishikawa Sayori (Halfbeak)Sumi Ika (Cuttlefish)Noto Hon Maguro (Bluefin Tuna) Akami (Red Meat)Fukui Aji (Horse Mackerel)Mikuni Sweet ShrimpHimi Ishidai (Striped Sea Bream)Tsuruga Sakuramasu (Cherry Salmon)Bafun Uni (Sea Urchin)Chutoro (Medium Fatty Tuna)Miso SoupAnago (Conger Eel)Thick OmeletteMako Karei (Flatfish)Gourd RollMatcha BlancmangeOther Drinks Less

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💥 New review on my blog:
🍽️ Hakuba ⭐⭐
📍 Paris 🇫🇷
👆 Read the full review now — link in bio.

At Cheval Blanc Paris, a hotel unusually rich in exceptional restaurants, Hakuba is one of the most intriguing. It brings together the traditional Japanese craft of Takuya Watanabe and the sauce-driven imagination of Arnaud Donckele. Michelin has already awarded it two stars.

What follows is not fusion in the usual sense, but a clearly Japanese cuisine repeatedly expanded by French ideas of sauce, acidity and aromatic dramaturgy. Interestingly — almost consequently —, the sushi sequence is not necessarily the strongest part of the evening. The most memorable moments come when both worlds truly shift each other, like raw lobster with asparagus and a Kimisu sabayon.

All the details of my recent late-night dinner by the Seine now on my blog. Link in bio.

👉 All reviews independent & self-funded.

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#hakuba #chevalblancparis #twomichelinstars #troisetoiles_paris Less

Ten years have passed.
São Lourenço do Barrocal. An independent hotel project, the creation of something new and special, built upon what is already there, what has always been there: family, land, agriculture, livestock, olive oil, wine, the local community.
And then, there’s Souto de Moura’s architecture (Pritzker 2011), adapting the buildings that had stood there for 200 years - stables, wine presses, workshops, barns, ovens and workers’ cottages - to new functions and uses, the interior design by the Anahory Almeida studio, Susana Estebán’s wines, the impeccable and understated good taste throughout, the ingredients from the kitchen garden overseen by Xico Zé, the cooking that transforms them with skill, and Alentejo hospitality at its very best.
A bold idea, in a place ‘in the middle of nowhere’, far from the most hyped tourist destinations. Far from the bling and the showiness. Close to what really matters.
Congratulations. Less

煮干そば / Niboshi Soba / Niboshi Soba Ai — Jingu-Marutamachi, Kyoto

Niboshi soup contains katakuchi iwashi and kombu, sourced from two areas of Hokkaido. Shoyu tare uses Mikawa shiro tamari, Mikawa mirin, dark soy sauce and fish sauce. Each bowl also contains niboshi-flavored chicken oil. The noodles are made with whole wheat by the Kyoto based purveyor Menya Teigaku. Topped with chicken and pork chashu, sliced onion and togarashi. No MSG.

Shop founder Tanida-san was born in Tokyo and backpacked around the world. He trained at multiple ramen shops, including Chūka Soba Shibata in Sengawa. When it was time to go independant he moved to Kyoto and opened Niboshi Soba Ai, running the business for a few years before selling it. The current 2nd generation master has maintained quality for several years now. The name 'Ai' means 'indigo.' 10 seats. Since November 2015. Less

July 1, 2026 Directly from the airport, a beeline to lunch at an all time favorite @hofvancleve which has not missed a beat since the retirement of Chef Peter Goossens a few years ago. The food as brilliant as ever with Chef @florisvanderveken and the service as polished and precise as ever with our dear friend @sergesierens. Thank you 🙏🏻 all for everything and see you next year.

#belgium🇧🇪 #michelin2stars⭐️⭐️ #hofvancleve #belgiumrestaurants #mystorywithmichelin Less

Undeniably good food at @strakers__ by @thomas_straker. The mussel flatbread was the star dish and it is worth coming here just for that. Swipe to see the other dishes

Grilled iberico pork with roasted peppers 🫑

Gnocchi with duck ragu and pecorino 👍🏽

Set vanilla custard with amazing gariguette strawberries and an almond tuile

The must order mussel flatbread with chilli butter

Nice sauce

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Menu

Dessert menu

Excellent passion fruit caipirinha Less