Word: michelins
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...first day, I feel as if I've ridden a roller coaster for six hours. The second day brings no respite. At Michelin's Laurens Proving Grounds, we take turns on a larger track. The skid pad here is a half-mile oval surrounded by wide swaths of muddy grass. Spin out, and you wind up in the weeds, which is where I find myself a couple of times. For the course's finale, we split into teams and, racing against the clock, tear through a slalom. When my turn arrives, my adrenaline is pumping so hard that...
...Forest cuisine is Schwarzw?lderkirschtorte?a cream-slathered, towering cherry-studded cake?then you need to go to Baiersbronn. This small town of some 16,000 is Germany's No. 1 destination for gourmands from all over Europe and beyond, thanks to the presence of three outstanding restaurants with six Michelin stars between them...
...Schwarzwälderkirschtorte - a cream-slathered, towering cherry-studded cake - then you need to go to Baiersbronn. This small town of some 16,000 is Germany's No. 1 destination for gourmands from all over Europe and beyond, thanks to the presence of three outstanding restaurants with six Michelin stars between them. Sometimes fondly called the Dorf der Sterne (Village of the Stars), picturesque Baiersbronn nestles in the lovely, wooded Murg Valley some 50 km south of Baden-Baden. Harald Wohlfahrt runs the opulent three-star Schwarzwaldstube restaurant, which sports regional oak furniture and baroque brass chandeliers hanging from...
...MICHELIN: I do it on occasion. It will probably take me 20 minutes...
...overseas chefs reacting to Singapore's fusion backlash? Michelin-starred chef Vineet Bhatia, of London's modern Indian restaurant Rasoi Vineet Bhatia, was shocked when he flew in to be guest-chef for a week at local haute Indian restaurant Rang Mahal. "To call something fusion in Singapore is taboo," he says, "because people think it is bastardized food." Culinary faddists be warned: if Singapore's chefs are any indication, you'd best send back that salmon tikka pizza and get your nose out of the lemongrass lobster bisque...