French cuisine

Discover which London neighbourhood is his favourite, plus plentiful restaurant recommendations from one of our greatest chefs.

The MICHELIN Guide Young Chef Award, presented by AIA Hong Kong and Macau, was awarded this year to Frankie Wong of Ankôma. Trained in Hong Kong, he shared with us the opportunities and challenges he faces as a young local chef.

A MICHELIN Guide Inspector reports back on one of London’s most talked-about restaurants, giving an expert’s view on just how good it is.

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

Guillaume Galliot has distilled a unique set of values and philosophies for leading a team at Caprice, focusing on mentorship, hands-on teaching, as well as emphasis on both theoretical knowledge and practice experiences.

This project introduces Tokyo through the lens of culinary figures and celebrities connected to the city. Try visiting these recommended cafés, bakeries and design museums, and you might discover an entirely new side of Tokyo. This time, we’ll bring you a selection of Tokyo destinations featuring a vibrant sense of French esprit.

In the opulent surroundings of Robuchon au Dôme, Chef Gérald Passedat of Le Petit Nice in Marseille, France, and Executive Chef Julien Tongourian of Robuchon au Dôme sample each other’s dishes, and discover that, although their restaurants are far apart and lie on different shores, there is much they share, both in expertise and in deep devotion to the culinary realm.

After a rollercoaster eight-year journey, Ta Vie has finally achieved the highest distinction of three MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2023.

Daniel Calvert is Executive Chef of SÉZANNE, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York and Hong Kong. We asked him about Japan, his experiences around the world and what he would say to young chefs.

Richard Ekkebus revisits the past 18 years growing with two-MICHELIN-starred restaurant Amber and shares more about his eagerness to explore new horizons.

A decade is a long time in an ever-changing city like Hong Kong. In TATE Dining Room, the time passed in a flash.

Chef Uwe Opocensky of one-MICHELIN-starred Petrus talks sustainability and cooks local eggplants grown in compost made from used coffee grounds.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

French-born chef Olivier Elzer explains how a hidden bed of French caviar cream adds a luxe lift to his signature dish of Brittany razor clams.

Located at the top floor of Island Shangri-La, Hong Kong and boasting three decades of history, Restaurant Petrus is one of the most recognised restaurants in Hong Kong. But its chef Uwe Opocensky doesn’t want it to be just iconic — he wants it to be one of the best restaurants in the city.

With their exceptional French gourmet, inviting decor and attentive service, these restaurants give you a complete French gastronomic experience - without having to leave town.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.