65 Articles found for “Le Roannay”

The icon of Mexican cuisine has a simple message for his staff.

Perched high above Paris in the iconic Eiffel Tower, Le Jules Verne’s Three-Star magic blends breathtaking views with exquisite cuisine — an unforgettable experience that captures the city’s romance and culinary excellence in every bite. Our MICHELIN Guide Inspector reveals all from this dreamlike dining adventure.

A MICHELIN Inspector reports back on his personal experience at Le Coquillage in northern Brittany, where Chef Hugo Roellinger has clinched Three Stars in the 2025 selection.

Arnaud Faye, Executive Chef of the Three-MICHELIN-Star Épicure and Head of Kitchens at Le Bristol, is bringing fresh vision to the iconic Parisian palace-hotel.

The chef at the helm is a 21-year Robuchon vet.

One of the capital's most elegant and unique boutique hotels is located in the Nouvelle-Athènes district, a popular spot among Pigalle's night owls. Below, one writer gives their verdict on a night at Hôtel Le Ballu.

A MICHELIN Guide Inspector unveils the enchanting moments at Le Gabriel — one of Paris' Three-MICHELIN-Star gems — where Brittany-born chef Jérôme Banctel crafts sublime dishes at the elegant La Réserve hotel, turning every bite into a dream.

A trendy club and legendary haunt for the revelers and glitterati of the 1980s and 1990s, Les Bains is enjoying a new lease of life as a highly sought-after luxury hotel

Located in Pigalle, once the capital's red-light district but now more of a hipster magnet, Le Pigalle bears its name well. At the foot of Montmartre, among the neon shop signs, cool bars and lights of the Moulin Rouge, the hotel stands out from the crowd with its retro arty style.

From the team at Three Star Le Bernardin in New York comes this salmon rillettes recipe.

As the one-Michelin-starred Rhubarb turns five this year, its chef-owner reflects on what it takes to run an independent fine-dining establishment in cutthroat Singapore.

The Singapore restaurant group, which turns 25 this year, continues to groom and nurture culinary talents through its growing number of concepts.

A round-up of good eats and dining news from Singapore in April 2019.

The chef de cuisine of the two-Michelin-starred contemporary French restaurant loves Asia so much, he has no intention of returning to Europe.

It was the third and final party for chef Patrick O’Connell’s year of events.

The duo talk about their upcoming collaboration and what they think of each other.

Singapore spices and ingredients will be integral to the Asian outpost in the historic Raffles Hotel.

This summer, chicken isn't the only fowl to grace the menu at this NYC establishment.