Altapaz
A range of Grand Cru of Guatemala dark chocolate textures
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Organic yellow lemon
Refreshed with celery leaves, candied citrus with juniper berries
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Dinner at Paul Bucuse, near Lyon. A bit of a pilgrimage really for me although I have been before, many years ago when the master was still alive and they held three stars. It is of course a very classical restaurant, which isn’t necessarily what pushes my buttons, but if you are in the area and are passionate about food then it really is a must visit for dishes like the truffle soup, created in my birth year (in, not because of 😐) for the then French president
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Michelin Guide - ⭐️⭐️
OAD - 89 (classical list)
W50B -
Best Chef Awards -
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