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My search for the way to bake the very best naans in my home gas-heated tandoor.
Most people seem to assume that celebrity chefs have great gastronomic restaurants. Not the case with Bocuse, apparently the King of the French Cuisine is naked.
Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.
I've never asked not to pay for my lunch in any restaurant. And yet two restaurants the same evening refused to let me pay for my meal while on vacation. How did this happen?
Lenôtre offers high-end non-professional pastry classes in Paris. Are they worth the time and money? Who attends? What do you actually learn? Read my account of a Brioche and Kugelhopf class at Lenôtre's school on the Champs-Elysées.
Rungis, just outside Paris, is a cult place for gourmets. It is so huge you need a car to go from one hall to the next. That is where Parisian chefs buy what they cook. I was able to visit at 4h00 in the morning.
Easily the largest place on earth to buy cookware and restaurant equipment, this huge street in the Asakusa district of Toyko got me busy for an entire day.
This 400-year-old covered food market in Kyoto is one of the best I've ever visited.
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.
A Soba Noodles Class in Tokyo Very Popular
My private lesson at the Soba Academy in Tokyo to make these Japanese buckwheat noodles from scratch.
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?
Visiting Pierre Hermé's Pastry Shop in Paris Very Popular
Pierre Hermé is the king of French pastry. His tiny boutique in Paris is so successful that people stop to ask why there is queue. See what's inside!
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.