Word: michelins
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...Madrid than in Edinburgh, because the lucrative export market consumes the best produce. The nation's cooking has long been a source of dismay to food-loving visitors and locals alike. But now a new generation of culinary bravehearts is transforming Scotland's gastronomic landscape. The notoriously sniffy Michelin guide awarded a star to two new restaurants in 2002, bringing the total number of Scottish recipients to 10. The public face of new Scottish cooking, thanks to his award-winning BBC programs and best-selling books, is Nick Nairn, the youngest Scot ever to have won a Michelin star. Nairn...
...food for exiled subcontinentals, and a touch of cheap spice for everyone else. That was yesterday's formula. A new crop of Indian restaurateurs is aiming for international culinary recognition?while also trying to attract diners with fat wallets?by offering ultra-cool premises, wine lists fit for a Michelin-starred French gem, and an innovative take on old classics...
...pubs rely on the quality of their cooking, not the quality of their verbosity," says Aird. That could easily be Andrew Pern's mantra. The owner and head chef of The Star in the village of Harome, Yorkshire, runs one of the few pubs to have won a coveted Michelin star. Yet his menus are as blunt as the plain-spoken Yorkshireman himself. He serves dishes such as braised oxtail with horseradish sauce and "no pools of this and no puddles of that," Pern says. "Nine out of 10 times fancy descriptions are just trying to cover up ordinary food...
...rainy season. Instead, guests dine on a breezy verandah overlooking a lush forest of banana trees, palms, orchids and ginger flowers. Ceiling fans and geckos on the hunt lend an equatorial air, but the fine linens, crystal stemware and impeccable service could be straight out of a Michelin-starred Parisian gem. The six-course tasting menu ($26)?starting with a delicate amuse bouche of parmesan and rosemary, and ending with a decadent chocolate mousse souffl? served with coconut sorbet?is not so much fusion food as French classics with a tropical twist. For his seared tuna, Salans eschews the obvious...
...things spark foodie fights like the Michelin Red Guide. Devotees view the book of restaurant ratings with near religious reverence, faithfully using it as a map for culinary pilgrimage. After each year's edition is published, they rush to dine (and be seen dining) in the newly starred eateries. Detractors say that while the restaurants included may be good, there are other, often better ones left out. The 102-year-old Guide, they gripe, is too fusty, too fussy, too French. But whichever side of the table one sits on, the consensus is that establishments with three stars, Michelin...