This dish is a signature at Sans, a new vegan restaurant in Brooklyn.
We recently visited Sans, a new vegan restaurant in the Carroll Gardens neighborhood of Brooklyn, to talk about how chef Champ Jones's dish of truffle with tempeh, celery root and olive oil comes together. In the short time that the restaurant has been open, this menu item has become a signature dish of the kitchen.
Photos by Aaron Hutcherson.
Whether you're catching a game or a concert, here's where to dine and stay around the Garden.
Discover which dishes our MICHELIN inspectors loved in this year’s selection.
This is more than just a restaurant: cook with the chefs; learn how to craft your own fermented drinks; make your own pottery; stay the night and wake up to beautiful views and a wonderful breakfast
It's not just the leaves that change with the season, so check out what's new in the city.
Sustainability is a hot topic for chefs around the globe. It’s a broad term that everyone interprets in their own way, with each Michelin Green Star restaurant having its own individual philosophy. These varied approaches to green gastronomy are evident in the responses we received from five Green Star chefs to the question: ‘Is veganism sustainable?’
Our top tips on where to find delicious plant-based cooking throughout London
The Three MICHELIN Star restaurant chef takes us on a tour of his Art Deco boîte.
World Vegetarian Day is observed annually around the planet on October 1. Our MICHELIN inspectors around the world have recognised these vegetarian restaurants with MICHELIN stars for their meat-free, plant-based cuisines.
The village of Šentjanž is set in the hilly Dolenjska (Lower Carniola) region, a landscape of fields, forests and vineyards. This picture-perfect setting is home to Gostilna Repovž, awarded a Bib Gourmand in 2021.
The MICHELIN Guide dedicates a series of videos to the bond between a producer and a chef. For the first episode, we went to meet Eric Jacquier, fisherman on Lake Geneva, with chef Yoann Conte (Restaurant Yoann Conte, Annecy).
“Breaking bread is what people do to commune with one another, to share in an experience, so that’s what we’re trying to create.” — Matt Sussman, Founder
Chefs across the Golden State enjoy the treasures of local produce.
“I’ll never forget—11:04 a.m., I was parking my car right down the street and I got the phone call,” executive chef/owner Ryan Ratino recalls of when his D.C.-based restaurant received its first MICHELIN star.
Nearly 300 wines were tasted at Robert Parker Wine Advocate's annual event—here's what went down.
In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.
It was truly a night to remember at Ziegfeld Ballroom in Midtown Manhattan.
There’s more than one way to peel fall’s favorite fruit.
