Kushikatsu: How This Japanese Skewer Is Different From Tempura

Since its opening in 2018, what has changed the most is the food served at Mitou. Or to be more specific, how the two chefs cook has changed.

The chef of Michelin-starred restaurant CTC served up his vision of Greek haute cuisine at a dinner organised by the MICHELIN Guide in Paris.   

Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its green teas. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations.

At the restaurant L'Écrin in Hotel de Crillon, the chef and the sommelier promise to "embellish tea with the finest menus possible". Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas.

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 Croatia 2022 was released last June. This destination, which seduces international travelers with its dreamy littoral, the impressive richness of its territory and its crystal-like sea, still charms the MICHELIN Guide’s inspectors with its gastronomy, packed with freshness and flavors.

The MICHELIN Guide Croatia 2022 was released last June. This destination, which seduces international travelers with its dreamy littoral, the impressive richness of its territory and its crystal-like sea, still charms the MICHELIN Guide’s inspectors with its gastronomy, packed with freshness and flavors.

Sylvain Sendra, chef at the restaurant Fleur de Pavé (Paris, 2nd arrondissement), was born in Lyon in 1977. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinéraires, where he made a name for himself with his high-calibre bistro cuisine. This was the time he became a devotee of Japan and its green teas.

Beyti is a dish known to almost everyone in Türkiye. Even though there may be different versions, everyone still thinks of a delicious meat dish upon hearing the word “beyti.” While often we aren’t aware when a certain dish is made for the first time or who created it, but that’s not the case for beyti: the creator and namesake, Beyti Güler, is one of the most prominent masters alive.

Opened in 2019 by celebrity chef Ákos Sárközi, the owner of Michelin-starred restaurant Borkonyha, Textúra offers an augmented fine dining experience. A funky interior design, visually creative plates and impeccable gastronomy (in which Hungarian game meat finds a modern incarnation) await the gourmet diners of Budapest, in a laid-back, witty atmosphere full of surprises.

Set in the Eiffel Palace, a former newspapers printing and publishing house erected in 1894, restaurant St. Andrea is a modern fine-dining venue featuring unique wines from the Hungarian estate of the same name. Chef Endre Kollár loves to work with edible flowers and recipes from his countryside background, drawing on the bountiful inspiration from the luscious Hungarian forest.

“My dream is for Côte to be the best Western restaurant in Thailand.”

Through its green stars and its partnership with illycaffè, the MICHELIN Guide highlights restaurants that have a strong connection to the environment, places such as Auberge du Père Bise, where you can literally "taste" the landscape. With deep roots in the Savoyard land, chef Jean Sulpice gives a lesson in sustainability, in which coffee has found its place.