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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.

Tsukiji Wholesale Fish Market in Tokyo

Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.

Nishiki Ichiba Food Market in Kyoto, Japan

This 400-year-old covered food market in Kyoto is one of the best I've ever visited.

Chestnut Pie like Pierre Hermé

The most sophisticated chestnut pie in the world.

Ginger Allspice Banana Fritters

If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.

The World's Largest Cookware Market - Kappabashi-Dori in Tokyo Popular

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.

A Visit to Rungis, The World's Biggest Food Market Very Popular

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.

A Pastry Class at the Paris Lenôtre school Popular

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.

Parmesan Poppy Seeds Puff Pastry Crackers

Parmesan puff pastry can serve many purposes - here I tried simple poppy seeds crackers.

Foie Gras Terrine Chargrilled like in Sauternes

I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!

Quails in Rosemary, Garlic and Red Wine Sauce

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

Black Truffle Soufflé

How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.

Homemade Orgeat Syrup (French Barley Water) Popular

Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.

Pasta for Dessert II : Chocolate Tagliatelle

A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

Quince Balsamico Chutney

My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.

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