37 Articles found for “Fine Fleur”

The chef at Florence’s only Three-Star MICHELIN restaurant has spent 30 years perfecting the art of giving through food. Now, as executive chef and co-owner of Enoteca Pinchiorri, he’s sharing the places that nourish his own creativity.

Whether it’s your first time in a fine dining restaurant or your fiftieth, these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way.

A hidden gem emerges within Manhattan's mass transit system.

Master of a style of wine service that has set the standard in Italy, Marco Reitano has been head sommelier at the Michelin Three Star La Pergola since 1994.

The legendary chef behind Three Starred Le Bernardin reveals his favorite New York City spots.

“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.

Lau, who oversees 26 venues and 16 brands among them — including 5 MICHELIN-starred restaurants — muses on how Covid-19 has changed consumer tastes and the industry at large, and how flexibility, creativity and the ability to think on the pulse are the key to recovery.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?

Nic Vanderbeeken, the executive chef of the new contemporary global restaurant Apéritif, believes the time is ripe to step up fine-dining offerings in the balmy Indonesian island.

This is the first edition from Michelin to focus on a specific regional cuisine.

This special edition compiles the best addresses for Cantonese cuisine across 15 countries in Asia, Europe and the United States.

He talks about the inspiration and techniques behind the final entree at the 2018 MICHELIN guide Hong Kong Macau Gala Dinner.

At SIGNIEL Seoul, atop the world’s fifth-tallest building, a stay unfolds with sky-high fine dining and scenic baths with the city spread quietly below.

From elegant French to classic Cantonese, these MICHELIN-Starred restaurants in Hong Kong’s business districts prove fine dining can be refined and accessible.

After 16 years with two MICHELIN stars, Amber finally earned its third through ditching dairy, climbing mountains, and redefining fine French cuisine.

On these luxury trains, fine dining, breathtaking landscapes, and impeccable service redefine slow travel, offering the best train trips to remember from Italy to Malaysia.

What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.

In The MICHELIN Guide Tokyo 2025, history was made: for the first time, a dessert-focused restaurant earned a MICHELIN Star. At Yama, Chef Koichi Katsumata redefines fine dining through an eight-course dessert experience, proving that sweets can be just as sophisticated as savory cuisine.