How not to “hussar” in a status restaurant and be satisfied: tips for any wallet
There are few people who do not like to visit restaurants. It always gives a festive mood and makes you feel status. But how to protect yourself from bitter disappointment…

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Lorenzo Whom: “The kitchen of the future is Mexican cuisine”
Lorenzo Kogo is a virtuoso chef who became the owner of the Michelin star at the age of 25. His restaurant El Coq in Marano Vicentino Northern Italy is famous…

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Lorenzo Whom: “The kitchen of the future is Mexican cuisine”
Lorenzo Kogo is a virtuoso chef who became the owner of the Michelin star at the age of 25. His restaurant El Coq in Marano Vicentino Northern Italy is famous…

Continue reading →

15 of the most delicious restaurants in Europe from the Michelin Red Guide

Three stars from Michelin mean only one thing: for the sake of this restaurant you should go on a European journey. Where exactly? Now we will tell you.

In the high restaurant business there can be no compromise. Location, service and interior must meet the highest expectations of visitors. With all this, of course, the kitchen – above all. It is she who should finally pick up the person so that he leaves the table with a sweet sensation of gastronomic delight. Therefore, when it comes to the most exciting restaurants in Europe, we primarily refer to the chefs, creators, in whose hands are born real kitchen masterpieces.

By the way, dinner at a three-star restaurant does not oblige you to have a noble origin or own a Swiss bank platinum card. Of course, in some places you will have to comply with the dress code and part with a couple of hundred euros. But once a year, these difficulties are quite feasible for the middle class of Eastern Europeans.

For many decades, critics have not honored the restaurant with the highest praise, until Yannick Aleno came to Pavillon Ledoyen – one of the most recognizable chefs in the world. In just one year, an eminent chef pulled up the kitchen to the highest level, which helped Pavillon Ledoyen to join the ranks of French institutions. Discerning appraisers were delighted with the amazing souffle of smoked eel.

Master Passar is in itself a man-restaurant. Back in 1986, Alain bought an existing establishment, changed the sign and began to experiment. I must say that the samples turned out to be more than successful: for a year the restaurant earned one star, soon the second followed, and 10 years after the opening – the third. In 2001, Passar refused to cook red meat, which made a lot of noise in the culinary world. But the vegan vector was warmly received by the public, especially since Alain decided to grow vegetables for his dishes on his own ecologically clean plot of land.

Someone from childhood dreams of becoming a progamer, but someone is a good cook. Since the age of seven, Pascal Barbot has seen himself at the head of a restaurant. And in this he was greatly helped by the already mentioned by us Alain Passar with Arpege. Five years of the highest school, and Pascal, hungry for victories, opens his institution, which is rapidly gaining popularity. Great attention is due to some deviations from the classic French recipe and, most importantly, the great imagination of the master: Astrance visitors order only a common vision of the dish, and the chef team each time prepares a new surprise.

Fashionable hotel, fashionable restaurant, fashionable chef, fashionable cuisine. From a minor age, Eric Freshon began to take lessons from the recognized magicians of French gastronomy, absorbing from them the craving for tradition, creativity and aesthetic enjoyment of food. Three decades of hard work have made Eric the internationally recognized cook genius. It is known that the former President of France, Nicolas Sarkozy, gives preference to this particular master.

More recently, the restaurant Guy Savoy changed its registration and moved to one of the most wonderful places in Paris – the famous mint with views of the Seine and the Louvre. In addition to the stunning scenery outside the window, the institution has significantly added to the footage, as well as acquired a luxurious interior in which modern art items are generously used. One thing remains unchanged – the exquisite dishes of the genius Guy Savoy.

In the kitchen can not be two masters? This is usually the case, but not in the case of L’Ambroisie. The joint work of the father and son Bernard and Mathieu Paco turned into an extremely successful blend of youth and experience. Unconditional respect for tradition and elegance combines classic and contemporary French cuisine. The restaurant is located on the Place des Vosges – the oldest square in Paris, formerly called the Royal Square. For its royal atmosphere, L’Ambroisie is often called the most beautiful restaurant in the capital of France.

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Named the best restaurants of the country
The professional jury of the second annual Restaurant Salt Award, which included the Forbes Ukraine chief editor Mikhail Kotov, determined the best restaurants of the year in Ukraine. 15 professionals…

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