There are currently 142 restaurants in the world with 3 Michelin stars. As the world’s most influential restaurant representative, a Michelin score is the highest accolade a chef can receive. A 3-star score propels any Michelin-rated restaurant to the highest ranking of the world’s most productive restaurants. If you are passionate about culture and gastronomy and the pursuit of the maximum value of excellence is of great importance in your culinary business, here are five restaurants with 3 Michelin stars that are worth checking out.
A destination unto itself, The Inn at Little Washington is located in the foothills of the Blue Ridge Mountains, 70 miles west of Washington, D. C. The inn is home to the restaurant of the same name, as well as a 24-room hotel, all founded and overseen. by owner and head chef Patrick O’Connell.
Often referred to as “the pope of American cuisine,” the self-taught O’Connell has taken many of his favorite dishes from his formative years and given them a new French twist. The gastronaut’s menu, for example, includes “A Can of Sin”: Petrossian Tsar imperial caviar with Chesapeake crab and cucumber rillette, as well as bigeye tuna and swordfish carpaccio with wasabi sorbet and puffed wild rice.
Each dish is carefully paired with a variety of wines. Also known for his mischievous technique with food with frivolous dessert names such as “Dare I Eat a Peach?”, a peach mousse molded to closely resemble the fruit itself and named after the poem by T. S. Eliot. and the variety of cheeses from the resident “Cheese Whiz,” the Inn at Little Washington is a must-visit for those looking for the most productive of French-influenced American cuisine.
Alain Ducasse’s flagship restaurant, Le Louis XV, is located in the Hotel de Paris in Monte Carlo and is widely identified as one of the most sought-after destinations in Provence. The grand fairytale décor of this Belle Epoque area features golden chandeliers over pops of cream. , white and gleaming gold, matched only by meticulous service and the mythical variety of wines. The menu comes alive across the French Riviera, showcasing Provence’s most productive seafood, meats and vegetables. Desserts have been described as heavenly, especially the variety. of croquembouches puffed with spun sugar and covered with edible flowers or macaroni. Visitors to the Cannes Film Festival are among the most unwavering enthusiasts of the Louis XV, making celebrity watching de rigueur.
The only hotel restaurant to have earned 3 Michelin stars four years after opening in 1987, Le Louis XV is the first hotel restaurant to achieve this recognition. And, against the backdrop of the Mediterranean, it turns out that there is no other position in the world than here.
The signage of the French Laundry restaurant in Yountville, Napa Valley, California, operated by the chef. . . [ ] Thomas Keller and known for being one of the few places to eat in the U. S. U. S. Airline to Earn 3 Michelin Stars, November 26, 2016. (Smith/Gado/Getty Images photo collection)
Founded by chef Thoms Keller, few restaurants have as much standing among the spotlights as The French Laundry in Napa Valley.
If you’re able to book a table at French Laundry today, your tasting menu will start with signature oysters and caviar (the “Sabayon” of Pearl Tapioca), which have been a menu staple for more than a decade. Your chef’s tasting menu will most likely come with chilled tomato and brandywin soup with Parker rolls and farmhouse butter, roasted butternut squash with roasted garlic, shredded Australian black winter truffles, and Nova Scotia lobster. Pair it with a bottle of Chef Keller’s reserve sparkling wine from nearby Schramsberg. Bring all the bottles from your own Napa Valley tour for an additional corkage fee.
The chef of the Danish restaurant Geranium, Rasmus Kofoed, gives an interview in Copenhagen on March 14, 2013. Kofoed celebrated his third Michelin star, which he won at a press conference on February 24, 2016 at the Hotel d’Angleterre in Copenhagen, where The Michelin Guide brought the new Michelin-starred dining places from Denmark and other Nordic countries. / AFP / Scanpix Denmark / Keld Navntoft / Denmark OUT (Photo credits KELD NAVNTOFT/AFP via Getty Images)
Located in the center of Copenhagen, in the communal gardens, Geranium is located on the eighth pitch of the National Football Stadium and offers stunning panoramic perspectives of the park through floor-to-ceiling windows. The total enjoyment is airy and bright, with the fireplace table (a glazed gas fireplace above a wooden table overlooking the dining room and overlooking the garden) and the Inspiration Kitchen (a creative dining area open to the kitchen and wine cellar).
The menu adjusts according to the seasons. Michelin specialties include grilled lobster with milk with fermented carrot and sea buckthorn juice, hake with caviar and buttermilk and the dessert “A Walk in the Woods,” made with cream of blade, green strawberry puree and blade-glazed sorrel. Pink, crisp prunes shaped like a small tree with tiny pine cones and leaves on top. These delicate, fine touches underscore the geranium’s knowledge of nature outside the window as a component of every meal and shaping it into small dishes like these.
Buildings, narrow, cobbled streets and the cathedral in the background in the ancient city of Alba at night in Array. [ ] Piedmont, northern Italy.
Located in the Piedmont region of Italy, Piazza Duomo is an adorable, pink-hued area where the meal starts with raw or pickled vegetables, picked from the local Langhe region and the restaurant’s biodynamic lawn to share local flavors in a whimsical way.
By redesigning the concept of seasonality, chef Enrico Crippa incorporates summer dishes into the winter menu (bloodless beetroot soup, failing that) and vice versa, largely employing original Japanese techniques. The restaurant’s most beloved dish, the mythical Insalata 21. . 31. . . 41. . . 51, is a tower of greenery and color made up of vegetables, cornucopia leaves and herbs from the restaurant’s garden. Stacked and expertly spaced, each leaf and vegetable has enough room to breathe. The explanation for those other numbers is simple: the salad started with 21 leaves, which has become 31, then 41 and finally 51, but now there are probably more. Tables are expensive during truffle season (October – January), so ebook well in advance.