Enfant Terrible

Sencha “Tobikiri” June, 2010

There is much misunderstanding about the use and tradition of tea. Japan is a wonderful and diverse country, the producer of fascinating teas with a long tradition. The respect for these amazing products has allowed the development of flavours that are second to none.

Prekas Risotto April, 2010

It was seven years ago that I first set foot on the fantastic island of Syros. Three hours by boat from Athens, Syros is the capital of the Cyclades islands. This place has kept its authenticity, originality, strength and sense of the most exquisite tastes of this generous land. From mystery to history, Greece is abundant with culinary legends – the land of the Olympian gods, nourished by the holy Ambroisie.  Three of these gods are essential in the modern cuisine world.

The Odd Coupling March, 2010

Over the last eight months, I’ve discovered the pure pleasure of offal (a culinary term for the entrails of a butchered animal) thanks to the perfectionists at the eccentric but well respected, very secret but important, Paris-basedAcadémie de Abats, or the “Offals Académie – a realm of connoisseurs driven by an obsession for these simple products that are so often elevated to the pinnacle of their taste and status by inspired chefs; a group of 150 lovers of the rarest or most unexpected dishes and concoctions, focusing only on the pleasure that food can deliver; a world of crazy men that d

The Chocolate Block February, 2010

My love of all things chocolate has pushed me to various excesses of consideration and hate in the past.

I’ve worked my way through all the excellent chocolatiers of Paris, and the majority of them never fail to surprise me: From the crazy creativity of Patrick Roger to the excellence of Jean-Paul Hévin to the precision of Pierre Marcolini to the modernity of Jacques Génin, my world revolves around these four key players.

A Proper Baked Potato is Served with Caviar January, 2010

Paris is renowned for its opera, sophisticated culture, famous chefs — the list is endless. This majestic metropolis is overflowing with life’s most delectable luxuries. However, this fabulous city is also a place to discover simpler pleasures; to taste brilliant products, especially caviar in its most unadorned form. I know not everyone considers caviar a simple delice but I am, after all, the Enfant Terrible.

Canard à la Royale December, 2009

Everyone has heard of – and maybe even tasted – Lièvre à la Royale, a hare entrée. But when my best friend and gourmet partner, Henry, said to me, “Nico, tonight we are going to have Canard à la Royale,” I became unbelievably excited! The idea of offering a fat duck a final moment of glory around its most exquisite part was, for me, both ironic and romantic.

THE PARIS MACARON MARATHON. A COLLECTION OF FLAVORS IS BORN. November, 2009

Parisians are, and always have been, seduced by sensual flavors. From as far back as the 18th century, they have not ceased in their quest for the most tantalizing, innovative macarons. Each year, the city’s patisseries battle it out to create the latest blissful flavor. Today, you can find macarons in every shape, size, color and flavor all over Paris, but there are some that absolutely must not be missed.

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Enfant Terrible