Our editorial office has received more than 1000 requests, with questions on the same topic: are there Michelin-starred restaurants in Moscow and other Russian cities, what kind of establishments and how many stars do they have? Can I get a list or directory?
Dear Michelinfood Readers
Helene Darroze
In 2012, in Russia, in the city of Moscow, a restaurant with three Michelin stars, the famous French chef Hélène Darroze, opened; the restaurant itself is located on Malaya Nikitinskaya Street 25. This is Hélène’s third restaurant, the other two are in France.
The successful lady ranks 5th among the most influential female chefs. As the star herself says, her plans never included the goal of opening a restaurant in Russia, but alas, fate turned out that way, they made me a tempting offer that I couldn’t refuse, which Helen did not specify.
The restaurant building looks like an old mansion, and for an establishment of this level and specificity, this is an excellent option.
IN banquet hall The furnishings are very prestigious, carved from expensive wood, warm colors in the interior create a feeling of luxury and home comfort.
Tasting menu 225 euros.
The average bill in a restaurant is 225 euros.
Address:
st. Malaya Nikitinskaya, 25, Moscow, Russia.
Operating mode:
Restaurant - daily from 12.00 to 00.00.
Phone: +7 495 229 01 09 (reservations), +7 495 726 55 45.
Photo gallery
For the first time a brochure with useful information for sales representatives of the Michelin company and at the same time for all travelers appeared in 1900 - then it was free and not very useful. The publication only started to become the most authoritative restaurant guide in 1920, when it added a rating of catering establishments, although they were ranked solely by price.
In 1926, restaurants began to be evaluated and awarded a “star” based on many criteria, assigning the main role, of course, to the quality and taste of food. A few years later, the rating system was improved and two more star levels were added. Since then, the classification has never changed; the formulation of the 30s is still relevant today.
* - just very good restaurant in your niche (usually this means the type of kitchen)
** - excellent cuisine, for lunch here it makes sense to adjust your travel route
*** - excellent work by the chef, the restaurant deserves a separate trip to it
You need to make an appointment at these restaurants, especially European ones. In some cases, the queue is a year in advance, and in the coming months it is impossible to get to dinner.
Michelin Guides today
Let’s make a reservation right away: we are talking only about the Michelin “Red Guides”, only they contain restaurant ratings and detailed reviews. Not to be confused with “Green Guides” - these are ordinary guides to sights, no better or worse than many of their analogues.
“Red Guides” are not published for all countries and cities. The critics themselves explain this by saying that it is pointless to look for truly outstanding cuisine where there are no certified organic local and seasonal products, and where there is no local gastronomic school with high standards.
Alas, the “attentive reader” has already guessed which country we are talking about, and where Michelin experts cannot be lured by any Tula gingerbread and Baikal omuls.
List of countries where there are 3 star restaurants
The country that holds the record for the number of “star” restaurants is France, the city is Tokyo.
We advise you to pay attention that in some countries, for example in Norway, there are few restaurants with a rating or even one at a time, and those only in the capitals. Therefore, Michelin annually publishes a single guide “The Main Cities of Europe” - they are all there, there is no guide for each country.
Product face
And now the most important thing - we have selected 15 restaurants awarded 3 stars, which we found the most interesting in different parts of the world. Almost all places offer a “set lunch”, if of course this expression is applicable to restaurants of this level, from seasonal products, which will best reveal the skill of the chef and the richness of local culinary traditions.
De Karmeliet, Bruges, Belgium
The discreet, but not overly austere interior, and the green summer veranda invite gastronomic experiments at any time of the year, without distracting guests with unnecessary details. Chefs try not only to cook national Belgian dishes with high quality, but often invent something completely new, leaving grandmother’s recipes far behind.
Tasting menu: 140/195 € (with wine).
Restaurant website: www.dekarmeliet.b e
DeLibrije, Zwolle, Netherlands
This establishment has... no style, or, as it is now called, “fusion style,” that is, mixing everything with everything. This is true for both the interior and the kitchen - the chef knows how to surprise.
Tasting menu: 110 €
Restaurant website: www.librije.com
Meurice, Paris, France
Such places are usually called pretentious, although luxury here does not seem tasteless. The perfectly executed interior of a classic restaurant from the past with starched tablecloths, carved furniture, crystal and silverware is a little overpowering with a solemn atmosphere, but in such surroundings it’s not so bad to pay a hefty bill.
Tasting menu: 380 €
Restaurant website: www.dorchestercollection.com
GuySavoy, Paris, France
Haute cuisine in pure form: unsurpassed talent of the chef + best products in season + calm atmosphere. By the way, this is one of the few world-class restaurants where the menu is duplicated in Russian.
Tasting menu: 390 €
Restaurant website: www.guysavoy.com
PaulBocuse, Lyon, France
Of course, any 3-star restaurant depends entirely on the personality of the chef, but here this man is a legend. Actually, this restaurant is named after one of the most famous chefs of the 20th century, Paul Bocuse. Grandpa is nearly ninety, but he's still the best.
Tasting menu: 155 - 250 €
Restaurant website: www.bocuse.fr
Olivier Roellinger, Cancale, France
The main ingredient of the menu is seafood and, especially, local oysters. The northern coast of France is rich in delicacies, but the chef at this restaurant turns them into real works of art, using, as he himself says, “the moon and the wind.”
Tasting menu: 139 €
Restaurant website: www.maisons-de-bricourt.com
WaldhotelSonnora, Wittlich, Germany
A restaurant at a country estate in the German province is almost an establishment “for its own people.” This place perfectly illustrates the phrase from the guidebook about “a separate trip”: the nature itself around, the exquisite old park, the light, calm architecture of the hotel make the experience of excellent continental cuisine so valuable.
Tasting menu: 149 - 179 €
Restaurant website: www.hotel-sonnora.de
Schwartzwaldstube, Bayersborn, Germany
We don’t even need to talk about the cuisine and service, 3 Michelin stars are not given just like that, let’s just note that the menu has a slight emphasis on traditional German “hunting cuisine”. This is understandable, because the famous Black Forest is very close - one of the most beautiful and large-scale natural attractions in Germany.
Tasting menu: none
Restaurant website: www.traube-tonbach.de
EnoteccaPiniciorri, Florence, Italy
The restaurant team skillfully combines the achievements of European continental cuisine and Tuscan classics. And the first word in the name speaks for itself - here you can choose a wine for any dish that will maximize the merits of the food.
Tasting menu: 200 €
Restaurant website: www.enotecapinchiorri.it
Dal Pescatore, Milan, Italy
The establishment is unusual in many ways: firstly, the restaurant specializes in seafood cuisine, although Milan, as you know, is deep on the mainland, and secondly, it is a trattoria, that is, a place that is democratic in style and atmosphere. Well, thirdly, the entire team of chefs is one big family in the literal sense - several generations of Santini have been working since 1925 to maintain the 3-star brand.
Tasting menu: 200 €
Restaurant website: www.dalpescatore.com
CarmeRuscalleda’sSantPau, Sant Pol de Mar, Spain
The cuisine of this restaurant can be described in one word - freshness. This idea is suggested by light Mediterranean snacks, fruits and vegetables from local farmers, and the very logic of organizing the space - an open, not cramped room that turns into a green garden.
Tasting menu: 149 €
Restaurant website: www.ruscalleda.com
Akelare, San Sebastian, Spain
The Basque Country differs from the rest of Spain not only in language, but also in its culinary school. At Akelare you can get acquainted with unique and ancient recipes, looking at the waters of the Bay of Biscay from a coastal mountain. Most of the plant-based products in the restaurant are from its own farm, which was organized back in the 1980s. You don’t even need to mention the highest quality of products from there - this is an obvious fact.
Tasting menu: 155 €
Restaurant website: www.akelarre.net
French Laundry, Napa Valley, USA
For the restaurant to be so successful, it was necessary to combine the two main passions of Americans - the love of food and the love of seemingly small details. Incredibly cozy and even exaggeratedly homely, the French Laundry restaurant, although in many ways reminiscent of old Europe, still does not do without the scrupulous attitude towards customers typical for the USA: the menu is updated every day, and a significant part of it consists of vegetarian dishes.
Tasting menu: $295
Restaurant website: www.frenchlaundry.com
Lung King Heen, Hong Kong
Asian food is exotic and very tasty, but at the same time it is often associated with street eateries, where hygiene standards and cooking technologies have not even been heard of. That is why it is doubly interesting to try it in a completely different quality of execution - the LungKingHeen restaurant is located in a Fourseasons hotel, which means the quality and service here are at their best.
Tasting menu:1080HKD ($135)
Restaurant website: www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen
Hamadaya, Tokyo, Japan
Haute cuisine in Japanese, fortunately, is not limited to rolls; on the contrary, here they are somewhere at the back of the menu. But others traditional dishes, finalized by experienced and obsessively careful chefs in everything, do not resemble anything familiar to Europeans. Plus, the interior of the restaurant is one of the most authentic in Tokyo: stones, dwarf plants and the murmur of water in fountains - everything is as it should be in real Japan, not in a noisy Moscow sushi bar.
Tasting menu: ¥25,000 ($240)
Restaurant website: www.hamadaya.info
The Michelin Red Guide is the cherished dream of Russian restaurateurs. And although Andrei Dellos was lucky enough to earn a star for the New York Betony, receiving an award at home is undoubtedly more pleasant. A mention in the guide would be a boon for the Moscow restaurant industry. Firstly, in Moscow there are still no clear ratings and awards that give an objective assessment of the work of restaurateurs. Annual events with award ceremonies are just nods to friendly establishments and competent work by PR people. Secondly, keeping a star in Paris or San Sebastian is just as difficult as getting one. It’s like in tennis - you win tournaments in a year and top the rankings, and the next year it’s all over again - you won’t defend your titles, you’ll lose points and fall to the bottom of the table. Every New Year For restaurants, this is a colossal job to maintain quality.
However, establishments are opening in Moscow to match the level of a two-star restaurant in Europe. And in Lyon there are brasseries or bouchons, it is not clear why they received their Michelin. But why don’t the most secret inspectors get to our capital and check that everything is fine here with the restaurant business?
Since the topic is no longer new, and the guide is no less than 117 years old, there are many possible answers. The most common one is, no matter how trite it sounds, corruption. Proponents of this theory believe that inspectors will be able to quickly figure out and will try to offer them a bribe in exchange for stars. That's why they simply don't send them here.
“There is a risk that restaurateurs will want to influence the decision of experts in issuing plates and stars, which will negatively affect the reputation of the guide. But he wants to remain independent and objective in his assessments,” Jean-Luc Moll, chef of the Brasserie MOST restaurant.
Others argue that Moscow restaurants are characterized by a lack of consistency in product quality. With minimal supplies from abroad and the transition to Russian producers, the situation here is changing a little, but the guest may still be faced with the fact that the same dish on the menu yesterday and today will differ in taste and quality.
“In order for the Michelin Guide to appear in Russia, we need consistency in the quality of products. At the moment, local suppliers for the most part cannot provide it. And all restaurants are very dependent on suppliers. There are often cases when a delivery has to be turned around because the product is of poor quality and simply cannot be used. Accordingly, some dishes may end up in the “stop”. For restaurants vying for a Michelin star, this situation is unthinkable. Also in Russia, the system of small agricultural or livestock farms that serve specific restaurants and are proud to be the supplier of one or another gastronomic fashion trendsetter is still poorly developed. There are enough such farms in Europe and they compete with each other, which obliges them to constantly work to improve quality,” Eric Le Provos, owner of Le Bistrot le Provos.
The third version is conceptual. After all, if the guide was created, first of all, as a reference book for tourists traveling by car, then it is necessary to pay attention specifically to tourism and roads. In the meantime, things are not quite at the level that would correspond to cities awarded Michelin.
“Initially, the Michelin Guide was created as a gastronomic guide for travel and suggested where to go in a particular country. Unfortunately, for a long time Russia was “closed” and not popular among tourists, which partly explains the lack of a guide. This means that not everyone in Russia knows about the existence of Michelin stars, and the popularity of guides is only beginning to gain momentum. Thirdly, the culture of food and the development of the restaurant industry began, even in Moscow, relatively recently,” - Nina Metayer, creative pastry chef at the Cafe Pushkin Confectionery.
There are other points of view - for example, it’s all about the cementing component of the restaurant business in Russia, namely Russian cuisine.
“Russian cuisine is quite brutal, it lacks sophistication and subtlety of taste to qualify for a star. It is also too simple in presentation and in its basic tastes,” - Pieric Barot, ex-brand chef of the Cast Iron Bridge restaurant.
Many people say that even the capital’s restaurants do not reach the Michelin level. However, this is a controversial issue and you can see for yourself by visiting a couple of “star” establishments during your next vacation in Europe.
“There are very few Michelin-level restaurants, and a guide needs a certain number of such establishments. And, admittedly, there are not very many consumers either,” Regis Trigel, chef of the Sixty restaurant and the Beryozka bistro.
The guide's representatives do not disclose the restaurant rating system, as well as the criteria that influence the experts' opinions. But, as you might guess, the basis here is the kitchen, namely how talented and creative the chef is. However, it is worth remembering about the other employees of the establishment. After all, for guests, the level of service in a restaurant is not the least important factor in the decision to return to the restaurant.
“It’s no secret that “waiter in Russia” and “waiter in Europe” are two different things. In Russia, this profession is still considered “low” grade. Of course, there are professionals in their field, but there are only a few of them. Basically, people who do not have any special skills get jobs as waiters. Most of them just need a job and are happy with the shift schedule. In France, to get a job as a waiter in a good restaurant, you need to have a special education: either graduate from Ecole Hotelier (a higher educational institution that trains specialists for the HoReCa industry) or CFA (secondary specialized education like a college in Russia), where you study for 2 years according to the system “2 in 2”: 2 weeks internship in a restaurant, 2 weeks theory, etc. Things are not going well with chef education in Russia either. Find good chef“This is a real challenge for a restaurant,” - Eric Le Provos, owner of Le Bistrot le Provos.
But if we imagine, even for a short time, that the most famous restaurant guide came to Russia, what would fundamentally change? There would immediately be more tourists here, and local residents would stop eating at home and personally check the rating every day for its objectivity?
“The appearance of a guide will arouse even greater interest both in restaurants and in the country as a whole. The guide is trusted all over the world, and the country, whose restaurants are marked with coveted stars, becomes more attractive to tourists, and many travelers plan their route precisely according to the recommendations of Michelin inspectors. Russia is very beautiful and colorful, this will serve as an impetus for many to come here and see it for themselves. For local residents, this is an opportunity to get acquainted with one of the most famous restaurant ratings and discover huge world new tastes and experiences around the world. Well, for Russian restaurants, this will be the beginning of a new stage of constant development, because interest in those who receive the coveted stars will only grow,” - Nina Metayer, creative pastry chef of the Pushkin Cafe Confectionery.
“I think this would have a very good impact on the development of chefs and the level of cuisine, it would encourage chefs to study their cuisine in depth and strive to go further, to be the best,” Pierrick Barot, ex-brand chef of the Chu Iron Bridge restaurant.
“The most important thing that would change with the arrival of the Red Guide in Russia is that local restaurants would receive worldwide reputation and recognition,” Michel Lenz, chef at Crystal Room Baccarat Moscow.
“Awarding stars to Moscow restaurants would be a big plus for the city, tourism and Russian cuisine in general. Many famous chefs could open their restaurants here, which would make the city a gastronomic capital,” Jean-Luc Moll, chef of the Brasserie MOST restaurant.
The one who will help Michelin pave the way to Russia may be the compatriot of the Red Guide - Gault&Millau, whose history dates back to 1972. Already in November, the first guide will be published in printed form and will include more than 200 establishments in Moscow.
The decision to look into the capital's restaurant market was a logical development of events. Reaching the level of high gastronomy, mastering new techniques, creating current concepts and the creativity of chefs made it possible to draw attention to the local gastronomic culture of one of the most respected reference books in the world.
Previously, Russian cuisine was very limited to the “Soviet style”. In recent years, chefs have improved their skills and created their own signature. It took time, but we can already say that today Russia can offer the world outstanding restaurants with original cuisine and concepts that can amaze many,” Guillaume Crampon, co-president of the Gault&Millau guide.
The guide uses more than two hundred criteria for evaluating restaurants, and three more types of additional evaluation have been identified specifically for Moscow: traditional cuisine, concept and atmosphere of the place.
Our rating system is based on more than 200 very clear points that determine whether a restaurant will be included in the guide or not. Our independence also allows us to be flexible and adapt to each market - this is the reason why the new rating system will appear in the G&M Russia guide. Indeed, Soviet and ethnic cuisine will be assessed based on the characteristics of the market and the country as a whole. This is an advantage over the Red Guide, thanks to which we will be able to demonstrate everything positive that is in Russia, and not have restrictions dictated by subjective conditions, - Jacques Bally, co-president of the Gault&Milla guideu.
Every year, the merits of domestic chefs receive recognition at the international level - be it 50 Best Restaurants (over the last two years, The White Rabbit was joined by Twins, Selfie and Honest Kitchen) or the triumphs of our young chefs at S.Pellegrino Young Chef ( Dmitry Zotov, Vladimir Mukhin, Sergey Berezutsky). The development of the restaurant culture of Moscow and St. Petersburg, the publication of Gault&Millau and its successful activities in Moscow and other cities will one day help to break the “hundred years of solitude” without Russian cuisine and “light up” the stars of the Red Guide in our home.
In the restaurant world, there is no higher recognition than the star of the famous Michelin gastronomic rating. Chefs are ready to spend their whole lives working towards this award. Only the best restaurants with the highest level of cuisine achieve it and are proud of it, like athletes are proud of Olympic gold. Guide inspectors are looking for these champions all over the world - from capitals to villages.
Alma
Lisbon, Portugal, one star
To get into this small and very prestigious restaurant, it is worth booking a table several weeks in advance. But even with a confirmed reservation, you will have to ring the doorbell before entering the Alma room and enjoying the cuisine of Enrique Sa Pessoa. Refined taste, sophisticated techniques and the best products are her basis, while travel around the world, a passionate love for Asia and knowledge of traditional Portuguese cuisine are her inspiration. Beginners are offered four sets: Costa A Costa (it's all about the sea), Alma (chef's favorite dishes), Origens (interpretation of Portuguese cuisine) and Caminhos (experiments on the themes of world cuisines). Regular guests order a la cart.
Adrian Quetglas
Palma de Mallorca, Balearic Islands, one star
Upon learning that his restaurant had been awarded the first star, Adrian Quetglas exclaimed: “I wouldn’t be able to get Michelin star in Mallorca without my unique nine-year experience in Moscow!” Once sent to Moscow by his mentor, Quetglas now runs the kitchen of four restaurants in the capital (AQ Kitchen, AQ Chicken, Adri BBQ and Grand Cru by Adrian Quetglas). Quetglas multiplied the freshness, lightness and brightness of Mediterranean cuisine with ingenuity, and this recipe brought him great success. In a restaurant in Mallorca, he serves food only in sets, beyond which nothing else can be ordered. This makes it easier to appreciate the gastronomic style of the chef.
Tim Ho Wan
Hong Kong, China, one star
Two Hong Kong chefs (one of whom previously worked at the three-starred Lung King Heen restaurant at the Four Seasons Hotel) teamed up in 2009 to open a tiny, twenty-seat dim sum eatery. Their appetizers were so good that they earned their own star a year later. Now it is a huge chain of 39 restaurants in 9 countries, but two things remain constant everywhere: low prices (Tim Ho Wan is often called the most affordable Michelin restaurant in the world) and incredible taste Bans with BBQ pork. The crust of these steamed pies is crispy and sweet due to a special glaze, and the filling is salty-sweet, juicy and tender. These pies in the restaurant are called one of the “Four Heavenly Rulers”. Three others - egg sponge cake steamed, pan-fried turnip cake and cannelloni-like tofu rolls stuffed with minced pork and shrimp.
Daniel Berlin Krog
Skåne-Trános, Sweden, one star
Chef Daniel Berlin's restaurant is located in a tiny village an hour's drive from Malmö, but is popular among residents throughout the country and gourmet travelers. Daniel is a real star of Scandinavian gastronomy, together with another Swede, Magnus Nilsson, he represents the “country wing”, those restaurateurs and chefs for whom “fresh food” is everything that was picked half an hour ago in the garden or garden, that is found in forest, caught in the sea and lakes, hunted. Daniel is a passionate hunter; the game in his restaurant comes straight from the forest. His ideology: products should not be transported from far away to restaurants, but, on the contrary, customers should be brought closer to the products. In 2016, when the Michelin Guide in Scandinavia expanded beyond the cities, rural Daniel Berlin Krog was among the first to receive its star. In addition to Daniel himself, the restaurant is staffed by his father (he trained as a sommelier to help his son) and his mother (she prepares some traditional snacks, such as pancakes). So the Daniel Berlin Krog restaurant is a highly family-run business.
Nerua
Bilbao, Spain, one star
The restaurant's chef, Josean Alia, is one of the most famous chefs in the Basque Country, owner of a Michelin star and 56th place in the top 100 best restaurants The World's 50 Best Restaurants. He pushed the boundaries of traditional spanish cuisine and continues to do this every day. Tomatoes, aromatic herbs and caper juice, shrimp consommé with coconut jelly and curry, lamb tongue with roasted cauliflower cream and sherry - his dishes are considered an example of minimalism and at the same time officially recognized as the most beautiful and artistic. It’s not for nothing that Joseana Aliya’s restaurant is located in the Guggenheim Museum. You can try Aliya's food without a star rating in the museum's cafeteria, and you will get no less pleasure.
Ristorante Cracco
Milan, Italy, two stars
The personal restaurant of one of the judges in the Italian version of “MasterChef”, as well as the host of “Hell’s Kitchen” Carlo Cracco, is among the best in the world. Cracco is known as the leader of a new generation of progressive cuisine. It was Carlo who taught Italians to love traditional Italian dishes, presented in a very unconventional author's presentation. He has recipes for seafood risotto cooked in tomato water and egg yolk spaghetti. There are already enough of them to understand: Kracco cooks in such a way that they understand the complex, but does not neglect the simple. His cuisine is distinguished by lightness, effectiveness and precise presentation, perfect combination of simple but by no means boring ingredients, grace and virtuosity. In Moscow, Cracco is responsible for the kitchen of the OVO by Carlo Cracco restaurant at the Lotte Hotel. The accuracy of the implementation of his ideas is monitored by the right hand of the boss, Emanuele Pollini.
Le Cinq
Paris, France, three stars
The restaurant at the luxurious George V Four Seasons Hotel, steps from the Champs Elysees, prides itself on impeccable service. The elegant room in gray and gold provides the perfect setting for Christian Le Squer's extraordinary cuisine, where classic French tradition meets refined modernity in a quest for depth of flavor and texture. In his work, Le Sker draws heavily on the memory of his childhood spent in Brittany and draws inspiration from the changing trends of fashion. The restaurant's special pride is its wine cellar. At a depth of 14 meters, in a former quarry, the stones of which were used to build the Arc de Triomphe, more than 50,000 bottles are stored best wines peace.
There can be no compromises in the high-end restaurant business. The location, service and interior must meet the highest expectations of visitors. With all this, of course, the kitchen comes first. It is she who must finally hook a person so that he leaves the table with a sweet feeling of gastronomic delight. Therefore, when it comes to the most exciting restaurants in Europe, we first of all refer to the creative chefs, in whose hands real kitchen masterpieces are born.
By the way, dining at a three-star restaurant does not require you to be of noble origin or to own a platinum card from a Swiss bank. Of course, in some places you will have to comply with a dress code and part with a couple of hundred euros. But these difficulties once a year are quite feasible for the middle class of Eastern Europeans.
Pavillon Ledoyen - Paris, France
Chef: Yannick Alleno.
For many decades, critics did not give the restaurant the highest praise, until Yannick Aleno, one of the most recognizable chefs in the world, came to Pavillon Ledoyen. In just a year, the eminent chef has raised the cuisine to the highest level, which helped Pavillon Ledoyen join the ranks of select French establishments. Discriminating appraisers were delighted with the amazing smoked eel soufflé.
Arpège - Paris, France
Chef: Alain Passard.
Average check: €140–240.
Master Passar is a restaurant man in his own right. Back in 1986, Alain bought an existing establishment, changed the sign and began experimenting. It must be said that the tests turned out to be more than successful: within a year the restaurant earned one star, soon followed by a second, and 10 years after opening - a third. In 2001, Passar refused to cook red meat, which caused a lot of noise in the culinary world. But the vegetarian vector was warmly received by the public, especially since Alain decided to grow vegetables for his dishes on his own ecologically clean plot of land.
Astrance - Paris, France
Chef: Pascal Barbot.
Average check: €70–210.
Some people dream of becoming a good cook since childhood, while others dream of becoming a good cook. From the age of seven, Pascal Barbot saw himself at the head of a restaurant. And in this he was greatly helped by the already mentioned Alain Passard with Arpege. Five years of high school, and Pascal, hungry for victories, opens his own establishment, which is rapidly gaining popularity. The enormous attention is due to some deviations from the classic French recipe and, most importantly, the great imagination of the master: Astrance visitors order only a general vision of the dish, and the team of chefs prepares a new surprise every time.
Epicure - Paris, France
Chef: Eric Frechon.
A fashionable hotel, a fashionable restaurant, a fashionable chef, a fashionable kitchen. From a young age, Eric Frechon began taking lessons from recognized wizards of French gastronomy, absorbing from them a craving for tradition, creativity and aesthetic pleasure in dishes. Three decades of hard work have made Eric an internationally recognized culinary genius. It is known that former French President Nicolas Sarkozy prefers this particular master.
Guy Savoy - Paris, France
Chef: Guy Savoy.
Quite recently, the Guy Savoy restaurant changed its registration and moved to one of the most wonderful places in Paris - the famous mint with views of the Seine and the Louvre. In addition to the new stunning landscapes outside the window, the establishment has significantly increased its square footage, and also acquired a luxurious interior in which modern art objects are generously used. One thing remains unchanged - gourmet dishes genius Guy Savoy.
L'Ambroisie - Paris, France
Chefs: Bernard and Mathieu Pacaud (Bernard Pacaud, Mathieu Pacaud).
Average check: €160–360.
Can't there be two owners in the kitchen? This is usually true, but not in the case of L’Ambroisie. The joint business of father and son Bernard and Mathieu Pacot has turned into an extremely successful fusion of youth and experience. Unconditional respect for tradition and elegance combines classic and modern French cuisine. The restaurant is located on the Place des Vosges - the oldest square in Paris, previously called only the Royal. For its regal atmosphere, L'Ambroisie is often called the most beautiful restaurant in the French capital.
Le Meurice - Paris, France
Chef: Alain Ducasse.
Average check: €85–380.
Alain Ducasse stands somewhat apart from other world famous chefs. The Frenchman complements his talent as a chef with a strong entrepreneurial streak: he owns about 30 restaurants around the world, hotel chains, a publishing house and a training center for chefs and hotel employees. The business does not leave time for constant cooking, but Ducasse still closely monitors the menus of his restaurants, including the dishes of Le Meurice. And the restaurant, by the way, is visually impeccable. The Tuileries Garden, the most significant and oldest garden in Paris, decorates its exterior. Inside, the establishment is decorated with marble, bronze, antique chandeliers, mirrors and frescoes. Luxury in its ultimate embodiment.
Le Pré Catelan - Paris, France
Chef: Frederic Anton.
The Bois de Boulogne is often identified with the “lungs” of Paris. Here residents and guests of the French capital can take a complete break from the bustle of the city: on 846 hectares of oaks, acacias and pine trees there are pedestrian paths, bicycle paths, jogging trails and a dozen restaurants. Of course, Le Pré Catelan is in a special place. The festive decor of the establishment is dominated by green, black, white and silver colors. This focuses the attention of visitors on cleanliness and lightness. The visual impression is enhanced by the chicness of Frederic Anton's dishes.
Pierre Gagnaire - Paris, France
Chef: Pierre Gagnaire.
Average check: €155–350.
Pierre Gagnaire began his career at the age of 14. The biography of the famous chef contains both bright culinary pages and gray economic times. Early in his career, Pierre successfully supported a family restaurant and earned it one Michelin star. After which he managed two establishments in Saint-Etienne and was awarded that very third star. However, economic troubles lead to the boss's bankruptcy, the business closes, and he decides to return to Paris. Just a couple of years and new restaurant the master receives the highest Michelin rating. How did Pierre manage to repeat his success? Gagnaire is a supporter of " molecular gastronomy", according to the principles of which, in cooking, the physico-chemical mechanisms responsible for the transformation of ingredients are taken into account. The chef's bold cuisine made him a gastronomic celebrity.
Paul Bocuse - Lyon, France
Chef: Paul Bocuse.
The family of Paul Bocuse has been running its culinary business since the distant 17th century. However, the family brand was sold by Bocuse's grandfather at the beginning of the twentieth century. 45 years later, the already recognized chef bought the sign back and placed it above his name restaurant in Lyon. Truffle soup in a porcelain pot sealed with dough - worldwide famous dish The field, which he personally served at the gala reception to the President of France. The 89-year-old master is the founder of the Golden Bocuse, one of the most authoritative culinary competitions in the world.
La Pergola - Rome, Italy
Chef: Heinz Beck.
It is a little surprising that the kitchen of the most titled restaurant in Rome is run by a German. But this is only from the outside. In fact, Heinz Beck long ago absorbed the spirit of Italy and became a deeply revered chef. He is often respectfully called Schumacher Italian cuisine. The master draws his inspiration from the unique Italian culture and beautiful architecture of the Eternal City. As a result, dozens of Mediterranean dishes come out of Heinz’s pen every year, united by the common idea of tasty, but always healthy food. Although there are small relaxations to this strict rule, for example, ruffe spaghetti, zucchini and pepperoni. By the way, the entire La Pergola menu has been translated into Russian.
Enoteca Pinchiorri - Florence, Italy
