If you are looking for an amazing indulgence this Christmas exclusive seasonal creations from renowned French Pâtissier Pierre Hermé might just fit the bill.

Pierre Herme re-enact the classic Buche de Noel into a modern hit of Chocolate biscuits layered with light dark chocolate ganache.

The logs come in a silver box specially designed by Louis-Marie de Castelbajac that unfolds into a poster of Dandy’s work.

The grey pearls burst on the tongue to release their salty, marine aroma, lifted by notes of nut or fruit.

Caviar remains the ultimate luxury food — except these days the Caspian delicacy likely comes from a farm near you.

Exports of wild sturgeon eggs have been restricted since 1998 under UN quotas set to protect the species from chaotic overfishing after the fall of the Soviet Union.

KLM announced a partnership with Dutch chef Jonnie Boer this week, adding yet another name to the roster of kitchen superstars providing our in-flight meals.

From December 1, business class passengers onboard the flag-carrier of the Netherlands will be able to enjoy traditional Dutch food designed by Boer, whose Restaurant de Librije is ranked as one of the best in the world.

Menu selections will be accompanied by wines selected by his wife Therese Boer and served on tableware created by Dutch designer Marcel Wanders.

Soon you’ll be able to pay $15 for a bottle of Glace Rare Iceberg Water taken straight from an iceberg in Greenland.

“It is so tasteless that it actually creates a taste,” according to Ron Stamp, the man behind Glace Rare Iceberg Water.

“There’s so many waters (on the market) and icebergs are the only water still on the planet that’s in its true, original form because it’s been frozen for millennia.

Tokyo is now the city with the most Michelin three-star rated restaurants in the world trumping Paris, once considered the gastronomic capital of the world.

The Tokyo metropolitan area, which unseated Paris from the No. 1 spot and this year, the number of three-star restaurants increased from 11 to 14.

The total number of restaurants rated in the Tokyo guide was 266 — with 54 two-star rated venues and 198 one-star rated venues.

Eight Belgian restaurants have been recognized with a one-star rating by the Michelin Guide, the latest in the guide’s leadup to 2011.

Eight Belgian restaurants have earned their first Michelin star rating, while two others earned their second star, Michelin announced on November 22.

The new one star restaurants include Alexandre and Kamo in Brussels; and Het Begaar and Bij Lam & Yin in Antwerp.