From the first second, their complicity is obvious. The hug is frank, the respect is almost palpable. For many years Éric Jacquier has delivered treasures of Lake Geneva to chef Yoann Conte : fera, perch, arctic char, "noble" or more common fish. Heir to a long tradition – in the family, the love of fishing has been handed down from father to son for several centuries –, Éric Jacquier agrees to work with a chef under one condition: that they come fishing with him on the lake. Soak up this job, with its schedules and constraints, and understand that fishing is not an exact science. His message is clear: the chefs must adapt their menu to what nature has to offer! Message received loud and clear by Yoann Conte, who in the kitchen strives to respect the lake's fish and lets it express all its potential.
Paris’ Chizuko Kimura: The First Female Sushi Chef to Earn a MICHELIN Star
At Sushi Shunei, a minimalist dinner-only Montmartre sushi bar seating just nine guests, Chef Kimura makes history. Carrying on her late husband’s dream, she embodies resilience and passion in every edomae-style dish.

Türkiye: Michelin Green Star Restaurants in Muğla, Agora Pansiyon and Mezra Yalıkavak
Türkiye’s Aegean coast, rich in natural resources, is shining with new Green Star restaurants that are setting a vibrant example. Agora Pansiyon and Mezra Yalıkavak are distinctive not only for their skillful use of local ingredients but also for their commitment to sustainability.

Türkiye: The Most Iconic Dishes of İstanbul Cuisine
The gastronomic treasures of İstanbul are endless, and sometimes this richness can be stunning! If you’re unsure where to begin, this article on İstanbul's iconic flavors and where you can taste them is exactly what you need.

6 Questions for The MICHELIN Guide's Newest Three Star Chef John Shields
The man behind Smyth dishes on working with his wife, MICHELIN distinctions, and his food ethos.