When you think of an apple, what are the first words that come to mind?
“Sweet, tart, smooth.”
“Sour, sweet, delicious.”
That's what four New York City chefs—Jessica Craig (L’Artusi), Cosme Aguilar (Casa Enrique), Anna Bolz (Per Se) and Charlie Chen (Pinch Chinese)—had to say.
In celebration of the MICHELIN Guide New York City & Westchester County 2020 launch, MICHELIN Guide digital gave them the ultimate task: to wax poetic with fall’s favorite fruit.
Watch the video below and see how they cooked the “big apple.”
Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job...
The MICHELIN Guide Inspectors have been the mainstay of the publication since 1933 and are part of its very DNA: without them, there would be no restaurant selection. Here we uncover the mysteries of this profession that arouses fascination and intrigue…
When thinking of Hungarian cuisine, the names of paprika, stuffed peppers and goulash instantly bring water to one’s mouth—but there’s much more to discover about the rich and sometimes unusual traditions of this beautiful Central European country.