Word: michelins
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...Greenwich Village pub that serves $13 burgers worthy of a Michelin star? A few years ago, the answer probably would have been Mais Non! Michelin-the legendary French restaurant guide whose ratings make or break the great chefs of Europe-is, after all, famously stingy in doling out stars. It has granted its single star to only 1,500 out of the 45,000 eateries and hotels it has scrutinized, and its coveted three stars grace only 50 restaurants in all of the EU. Michelin claims the stars are based on "what's on the plate," but most chefs...
...appears, that the guide, launched in 1900 as the eponymous tire maker's handbook for pioneering automotive travelers, has concluded that some of the city's restaurants are "worth a special journey," after all. Michelin this week unveiled its first New York City guide, rating 507 restaurants and 50 hotels, and sparking one of the more intriguing Franco-American rivalries in years. It pits the tastes of the Michelin Inspecteur, dining alone and pronouncing his verdict in secret, against the democratic verdict in Zagat, the everyman guide whose ratings are based on survey responses from thousands of diners...
Some say the cook is the most vital ingredient for a perfect meal. Tell that to Jean-Luc Rabenel, head chef of France's only organic Michelin-rated restaurant, La Chassagnette, who has more gardeners working for him than kitchen staff. "I'm the son of a farmer, the earth is my passion," says Rabanel in his restaurant, which lies just outside Arles in southern France, "and I'm going back to my roots." His kitchen uses vegetables, plants and aromatic herbs cultivated in the restaurant's 21/2-hectare garden. If the ingredients of dishes aren't homegrown, they come from...
Some say the cook is the most vital ingredient for a perfect meal. Tell that to Jean-Luc Rabenel, head chef of France's only organic Michelin-rated restaurant, La Chassagnette, who has more gardeners working for him than kitchen staff. "I'm the son of a farmer, the earth is my passion," says Rabanel in his restaurant, which lies just outside Arles in southern France, "and I'm going back to my roots." His kitchen uses vegetables, plants and aromatic herbs cultivated in the restaurant's 21/2-hectare garden...
...years ago, Blumenthal was a photocopier salesman. He had never worked in a kitchen, and his knowledge of food came entirely from books. Now he is one of the youngest chefs in history to earn three Michelin stars and, just shy of his 39th birthday, is the leading light of molecular gastronomy, an emerging school of cooking that emphasizes the science of cuisine--like understanding why meat is best slow-cooked at 136° (higher temperatures cause the proteins to tighten up and release their juices into the pan). "The name molecular gastronomy is quite bad," says Blumenthal. But his food...