Actress Aiste Miseviciute HD Photos and Wallpapers February 2025

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Originally from Tokyo, soba master Katsuki Sakurai, the head chef of @yenparisfr, always wanted to live abroad. When the ready-to-wear company he was working for offered for him to move to Paris, he did not hesitate for a second. To perfect the complex art of making soba, he spent a year working alongside one of the best masters in Japan, Takahashi Kunihiro, as an apprentice in Kyushu. He then moved to Paris, where he has been the head chef at restaurant Yen for over 20 years. While the process for making soba might appear quite simple at first sight, it demands real technique and expertise. Water and buckwheat are the only ingredients used to make soba noodles; thus, their quality is essential. For his restaurant in Paris, Katsuki Sakurai imports buckwheat from Japan, before mixing it with water and cutting the soba every day. The speed at which the noodles are cut is also a crucial factor. The best soba will never be too dry, will always be perfectly al dente, and will possess the beautiful flavour of buckwheat. * The short article written by me was originally published by Pen magazine. @penmagazine @penofficial https://pen-online.com/travel/katsuki-sakurai-europes-best-soba-maker/ In the pictures: – Cold soba with sea urchin – Chutoro and sea bream sashimi – Fried mochi with bottarga – Zucchinni flower tempura (when in season) – Otoro and sea urchin temaki – Black cod – Hot soba

Une belle sole meunière de chez Le Duc @leducparis

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

A perfect Sunday lunch at @dorian.nottinghill by @maxcoen_chef, top notch cooking and great vibes. – Turbot, cockles and green garlic – Fried squid and sea urchin rösti – Caviar rösti – Lobster tail slider – Beef tartare – Winter tomatoes, beetroot and mizuna – Pink fir potatoes – Pecan pie – Ice cream with white truffle

VINTAGE CELLAR @vintagecellar_app and CHÂTEAU FIGEAC @chateau_figeac dinner last week in Paris, where 1976, 1998, 2009 and 2015 Château Figeac magnums were paired with a special pithiviers menu created by chef @clementleroy @restaurantlechiberta. The dinner was accompanied with stories by the estate’s owner Blandine de Brier Manoncourt @blandinedebriermanoncourt and Frédéric Faye, the director and winemaker, widely regarded as one of the finest winemakers in France. Vintage Cellar, founded in 2019 by Selim Bocti @selimbocti ,a wine collector and connoisseur, is a Geneva-based company that curates high-end wine collections and rare bottles for private collectors. Known for its bespoke services and expertise in such super wine making regions as Bordeaux, Burgundy or Tuscany, Vintage Cellar fosters a community of wine enthusiasts through tastings and events while offering personalized recommendations and top-tier storage solutions to preserve the integrity of their collections.

Actress Aiste Miseviciute HD Photos and Wallpapers February 2025

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