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People 3 minutes
We caught up with the chefs and restaurateurs of Les Amis and Odette to talk about what the coveted three-MICHELIN-star recognition means to them and what lies ahead.
Features 4 minutes
What to look for, how safe they are to use, and which ones to buy.
Dining Out 3 minutes
The chef uses the bounty from his quarter-acre garden in his dishes at Kinship and Métier.
Features 2 minutes
Its aptitude for wild breeding in the Apennines southwest of Parma, and its preference for free-range grazing unhampered by the stresses of fixed housing, make it almost unique among swine.
People 2 minutes
These chefs are vying for a spot to go for the gold in Lyon.