33 Articles found for “Michel Kayser - Restaurant Alexandre”

Discover which London neighbourhood is his favourite, plus plentiful restaurant recommendations from one of our greatest chefs.

How one French family has retained their Michelin stars for restaurant Le Bois Sans Feuilles for half a century across four generations.

Enter this hotel restaurant and your world gets a little topsy-turvy, with a grand piano hanging from the ceiling and upside down chandeliers. One bite of the creative French cuisine and all will be right again. Pushing the boundaries Head Chef Amerigo Tito Sesti and his team at J’AIME are on a creative spree, bring you a new 5-course menu with a tribute to the great American pop artist Andy Warhol.

The MICHELIN Guide France dedicates a series of videos to the bond between a producer and a chef. For the third episode, we went to meet Hervé Mons, cheesemaker, with Michel and César Troisgros (le Bois sans Feuilles, near Roanne).

Head Chef Amerigo Tito Sesti and his team are welcoming the end of the rainy season with a brand new French degustation set lunch that’s reasonably priced at THB 990 per person.

The younger son of celebrated chef Michel Troisgros of three-starred Le Bois sans Feuilles in France is following in his father’s footsteps.

The younger son of celebrated chef Michel Troisgros of three-starred Le Bois sans Feuilles in France is following in his father’s footsteps.

Loh Lik Peng, Beppe De Vito, Emmanuel Stroobant, Michel Lu and Ricky Ng share their resolutions for the coming year.

One of our Inspectors gives a firsthand account of their meal at France’s new Three-MICHELIN-Star restaurant: Michaël and Ingrid Arnoult’s Les Morainières, where the dishes are rooted in a stunning landscape of lakes and mountains.

Discover the lunch menus offering great value for money alongside a MICHELN-Star experience.

Discussing fine dining, hobbies, restaurant personalities, and their own legacies.

The co-owner of Chicago’s highly-anticipated restaurant opening gives us the latest intel.

Michael Ellis, international director of the Michelin Guide books, shares what it means to be a recommended restaurant.

Michael Ellis, international director of the MICHELIN Guides, shares what it means to be a restaurant listed in the prestigious red book.

The chef behind the longstanding Michael's Genuine shares his go-to spots.

The chef behind an international empire looks homeward in his new cookbook.

In the 30 years he’s been cooking, he’s seen major changes in the market.

The chef/owner of three-MICHELIN-starred Quince shares how Fresh Run Farm inspires his cooking.