Dining at Le Duc is an unassuming experience, much like eating at a family restaurant you have been going to your whole life, only with more elegant cooking that will change your perception on how fish and seafood are best savoured. A Foodume favourite in Paris.
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An afternoon at chocolatier Jacques Génin’s salon is every gourmand’s sweet-toothed, Parisian dream. A must when in Paris.
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Patisserie Ryoco stands tall as one of Tokyo’s best patisseries, ranked just third in Tabelog’s Tokyo listing.
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Tickets, a one-star Michelin tapas bar opened by the world’s most influential modern chefs Ferran and Albert Adrià, was not quite the anticipated wow ride. The tasting menu had more misses than hits and bore uncertainty that a meal here was worth a special journey.
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Once described as “better than Paris, best in the world”, La Belle Miette’s specialty, gluten-free macarons are one of Australia’s finest, known for its signature crumbly, smooth-textured meringue shells and use of pure and luxury-grade ingredients.
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The great cheesecake debate often circles around the rhetoric: what makes a good-tasting cheesecake? Does it have to have a higher proportion of cheese or sponge? While the classically dense New York cheesecake will always be la familia to palates of globalised eaters, a growing fleet of patisseries across Japan have perfected their cheesecake to be a different kind:…
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Ah, soufflés. The élégant and highly temperamental French dessert loved by many, but mastered by few. Eating the decadent, fresh-baked egg dish commands an experience, and one of our highly recommended places for special occasion soufflés is Tokyo’s Le Salon Jacques Borie.
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17 May 2016 was a truly special day. Our fourth and most recent trip to Tokyo, Japan. I woke up to a day full of sweet surprises and the air smelled of roses and strawberries. Sat under the covers still in bed, hair uncombed and eyes barely struggling to fight the early morning sun, my…
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