35 Articles found for “Le Cèdre de Montcaud”

The iconic spa at Les Sources de Caudalie is built around the mineral waters of a thermal spring deep underground. That's just the beginning.

The chef de cuisine of the two-Michelin-starred contemporary French restaurant loves Asia so much, he has no intention of returning to Europe.

Le Palais is Taiwan's first and only three Michelin-starred restaurant. Executive chefs of Palais de Chine Hotel, Ken Chen and Matt Chen share their joy at receiving the highest accolade.

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.

Meet the humble shrimp paste dish turned star power that defines Chef Thitid “Ton” Tassanakajohn, and why he stopped reinventing his signature khao kluk kapi.

At top Paris hotel Le Bristol, master pastry chef Maxence Barbot is turning desserts into edible works of art — elevating French patisserie to dazzling new heights.

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

The MICHELIN Guide Inspectors share a peek behind their decision.

Surprisingly, spirits like whisky, which has a rich and smooth flavour profile with fewer sharp edges, create a greater room for flexibility and exploration when pairing with Asian dishes, which has a diverse range of flavours.

Chef Justine Li always gives her all. This means being very selective with ingredients and having meticulous attention to detail; working in the kitchen every day, personally making the dishes and pouring her heart and soul into every dish. After all, her guests have entrusted her with an important day of their lives, and the last thing she wants is to disappoint them.

Chef Justine Li always gives her all. This means being very selective with ingredients and having meticulous attention to detail; working in the kitchen every day, personally making the dishes and pouring her heart and soul into every dish. After all, her guests have entrusted her with an important day of their lives, and the last thing she wants is to disappoint them.

Having been a part of the Robuchon Group for 10 years, Yohei Matsuo exhibits a pure, delicate, and uncomplicated cooking philosophy, as he takes the reins of L'Atelier de Joël Robuchon's kitchen in Taipei.

The intrepid adventurer shares her hopes for the restaurant and her observations on the Asian fine dining scene after 14 years in the region.

Three new starred restaurants and seven new Bib Gourmands are in the latest edition.

The late chef’s legacy explained through his iconic mashed potatoes.

Navarre native David Yárnoz boasts almost encyclopedic knowledge about his birthplace, and he knows how to make the most of it in the kitchen. His fine dining venture El Molino de Urdániz operates in both a small Navarrese village and a high-rise hotel of Taipei. In both of them, diners can expect dishes evoking the beauty of the northern Spanish countryside.

Possessing a certain joie de vivre and irresistible charm in their approach to life, the Peranakans are among Penang's first settlers; and today, vestiges of their grandeur from a bygone era can be seen everywhere in George Town. Here's where to go in Penang for a quick weekend immersion in Peranakan culture!

Restaurant le content is newly awarded the Bib Gourmand and 5 establishments are newly joining the selection. 22 restaurants maintained their MICHELIN Stars for outstanding culinary proposals.