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The village of Šentjanž is set in the hilly Dolenjska (Lower Carniola) region, a landscape of fields, forests and vineyards. This picture-perfect setting is home to Gostilna Repovž, awarded a Bib Gourmand in 2021.

The MICHELIN Guide dedicates a series of videos to the bond between a producer and a chef. For the first episode, we went to meet Eric Jacquier, fisherman on Lake Geneva, with chef Yoann Conte (Restaurant Yoann Conte, Annecy).

“I’ll never forget—11:04 a.m., I was parking my car right down the street and I got the phone call,” executive chef/owner Ryan Ratino recalls of when his D.C.-based restaurant received its first MICHELIN star.

Nearly 300 wines were tasted at Robert Parker Wine Advocate's annual event—here's what went down.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

It was truly a night to remember at Ziegfeld Ballroom in Midtown Manhattan.

There’s more than one way to peel fall’s favorite fruit.

“I honestly can’t imagine my life without food.”

Here’s what went down in Huntington Beach for the first live revelation in the U.S.

Professional snowboarder-turned-chef Akira Back shares what it means to stand up to naysayers and exude courage in the kitchen.

Time-honoured recipes and a time-consuming cooking method are the secret behind each charcoal-kissed claypot of rice.

Almost 20 years ago, French chef Alain Passard of three-Michelin-starred L’Arpège took a risk by taking all meat dishes off his menu, pioneering a new wave of plant-based cuisine.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Roadside hawker Supinya Junsuta, better known as Jay Fai, found fame for receiving a Michelin star two years in a row, but the plucky 73-year-old still personally cooks every dish at her Bangkok stall.

A look inside Justin Bazdarich’s bright and airy Mexican restaurant in this New York City neighborhood.

American barbecue, Louisiana-style seafood and Singaporean zichar may be from diverse cultures but they have one thing in common — bringing the joy of sharing plates to the table.

The new name marks the end of the Bacchanalia brand and sets the stage for the author’s cuisine by French chef Vianney Massot.

For Guillaume Galliot, a three-Michelin-star win for Caprice in Hong Kong is not the ceiling of his success.