Michelin Starred Restaurants
My first Michelin star experience is not something I will ever forget. I was at Martin Wishart’s in Edinburgh having lunch and the dessert had arrived. It was a grapefruit terrine, and not something either my companion or I would normally have gone for – but as we were having a set lunch it was that or something else I didn’t really fancy. This terrine wasn’t food – it was a work of art. Layers of concentrated grapefruit in a clear, condensed jelly, followed by layers of smooth, silky yoghurt. The bite of the citrus melded with the soothing creaminess of the yoghurt, along with a drizzle of sublime mango sauce and the odd flake of crystallised sugar. The inventiveness, the execution, the hours of time and care that had gone into building this dessert, layer after layer – all of this is as far from cooking as a Rodin sculpture is from play dough.
Yet it’s not only the food that defines the joy of the Michelin experience. Service and decor are also included in the exacting Michelin guide standards – and when all three meet together in such sublime settings as Lasserre you are in for a very special evening indeed.
The Michelin Experience - Foof Factor™
We define Michelin food as being “foofy” – intensely fiddly, and creative and surprising and definitely not something you could try at home even if you did have some of the mad genius lab equipment required to make some of these dishes. A high foof factor on this website is an accolade indeed.
You can access our reviews from the list below or the Locations... menu to the left:
- Herman (Bernstorffsgade 5, Copenhagen). Creative takes on Danish classics.
- The Fat Duck (High Street, Bray). Food as fairy tale theatre.
- Lords of the Manor (Upper Slaughter). Teething problems?
- Le Jardin des Remparts (10 Rue de l'Hotel Dieu, Beaune). Incredible food and a serious cheese trolley.
- Lasserre (17 Avenue Franklin Roosevelt, Paris). Seriously sublime food in stunning surroundings.
- Le Parc (Les Crayeres, Reims). Superb two star food and a champagne matched menu.
In Hong Kong
- Pierre (Mandarin Oriental Hotel, Central). Frog legs and five desserts made by a master.
- Martin Wishart (54 The Shore, Edinburgh). Michelin food and silver service with Scottish friendliness and flair.
Out of business
- Mint. Gone but never forgotten.
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