Featured Posts, Gastronomy, Japan - Tokyo

“Happy Halloween” in SAWADA style!

October 31, 2012



I asked Chef Sawada to pose his hands for me so I could take a nice photo of them.  Apparently, he didn’t take it that seriously, and made it in a rather funny way.  Coincidentally, this photo became a very nice one for saying “Happy Halloween” to my HaoKouFu friends.

Yes, a “Happy Halloween” in SAWADA style.  🙂

Bistros, Wine

Le Baratin

April 3, 2012

The signature dish – Ris de Veau

Although Le Baratin is located in a less chic neighborhood, it’s still very hard to get a reservation.  You have to call at least one week ahead to secure a table.  The origin of the self-taught chef Raquel Carena is Argentine, but her heartfelt cuisine attracts the famous chefs Alain Ducasse, Olivier Roellinger, Yves Camdeborde, etc. to visit this humble bistro from time to time.  It’s also some winemakers’ favorite canteen in Paris.  My favorite dish at le Baratin is ris de veau (sweetbread).  I would rate it one of the Top 5 ris de veau I’ve ever had in my life (so far).  However, it’s usually not on the menu.  You have to ask skillfully, or just by chance.

If you are a foodie, and enjoy “blah blah” & “glou glou”, go to le Baratin!  😉

Add: 3, rue Jouye Rouve, 75020 Paris (Map)

Tel: +33 1 43 49 39 70

Open:  Every day except Saturday for lunch, Sunday and Monday

The wine list is updated from time to time.

The very vivid dining room.

Beautiful Fleurie from Jean Foillard

The chef, Madame Raquel Carena…!

Perfectly grilled squids.

Philippe Pinoteau, who is always very serious about wine. Maybe a bit too serious. 🙂

A bottle of Philippe Pacalet’s Gevrey Chambertin.

Featured Posts, France - Paris, Gastronomy

Yam’Tcha – The Best Chinese-French Fusion Cuisine in Paris

February 8, 2012


Adeline Grattard worked at the kitchen.

Before owning her restaurant Yam’Tcha, Adeline Grattard had her training at the Hotel Scribe (during Yannick  Alleno’s era) and then l’Astrance (Pascal Barbot).   The later which influenced her cuisine and skills deeply.  After l’Astrance, she went to Hong Kong to learn Chinese cuisine.  She worked at BO Innovation (Michelin 2 stars restaurant in Hong Kong) around 2 years.  By all these experiences, she’s absolutely well trained in both Chinese and French cuisines.   Every time I dined there, I was surprised how much she has sharpened her cooking skills again.   Her husband, Chi Wah, masters the tea, which is essential to the spirit of “Yam’Tcha” (Yam’Tcha means drink tea in Chinese).  He goes to China frequently in order to source the best tea to match Adeline’s cuisine.  Here, you can experience the most inspiring example of the “marriage” of the food & tea.

If you asked me where to have the best Chinese food in Paris, I’ll tell you – “ Yam’Tcha”.   Although it might not be that authentic as the Chinese food you would have in China, Hong Kong, or Taiwan, it’s definitely worth to go.

Chef:  Adeline Grattard
4 rue Sauval, 75001 Paris, FRANCE
Tel: + +33 1 40 26 08 07
Closed Monday and Tuesday

To see more photos I took at Yam’Tcha – Please check my Flickr album- Yam’Tcha Nov. 11, 2011.

Tea – The must company for Adeline’s cuisine

Green Amuse Bouche

Foie gras – Bulots – Choucroute au vin jaune chinois.

Turbot de ligne au riz noir

Champagne is also a very good company for Adeline’s cuisine. 🙂



To see more photos I took at Yam’Tcha – Please check my Flickr album- Yam’Tcha Nov. 11, 2011.

France - Paris, Gastronomy

A recent meal at l’Arpège

August 27, 2011

The new page of my gastronomic journey in Q3 was started at l’Arpège yesterday, a Michelin 3 star restaurant led by Alain Passard. Alain has been considered one of the greatest chefs in France since the late 20th century. There are 2 persons who I would like to highlight here, because of them, I got the chance to know about l’Arpège and Alain. The first person is FoodSnob (foodsnobblog.wordpress.com) who told me again and again how he fell in love with l’Arpège. The other one is Dr. FC (restaurantaddict.blogspot.com), definitely one of the most knowledgeable gourmets (but very low-profile) I’ve ever met so far.

I believe it’s not difficult at all to find out more information about either l’Arpège or Alain Passard via the powerful Google. Then, I’ll pass this task to it.

The images will talk. So, please enjoy the photo show as follows –

The aperitif - Champagne Billecart-Salmon Extra Brut

The Radis

2009 Weingut Knoll Grüner Veltliner Federspiel Kreutles

The gaspacho

L'Amuse-bouche - The little vegetable delight

L'Amuse-Bouche - The little vegetable delight

La Gratinée d'oignons avec des citrons confits

The green salad of cucumber & melon

The sea bass carpaccio

The haricot, white peach, and basil mousse

The tagliatelles

The tomato cubes with honey sauce

The exquisite vegetables raviolis

The transparent "gnocchis" made by tomato cubes wrapped with sliced cucumbers

The tomato salad with the raspberry sauce

Nothing more than a decoration...

A smart knife stand

Le homard des îles Chausey - The lobster from the island Chausey

Le homard des îles Chausey - The lobster from the island Chausey

L'agneau - the lamb

2007 Domaine Jean Foillard - Morgon "Côte du Py"

La tarte feuilletée aux pêches et dragées - The peach pie

Les petits fours chez Arpège

l’Arpège (map)
84, rue de Varenne
75007 Paris
Tel:  +33 (0) 1 47 05 09 06
Fax: +33 (0) 1 44 18 98 39
E:  arpege.passard@wanadoo.fr