All article tags: michelin

Long live Mother House

The 7 best addresses to taste the flavors of the sea

Calling all seafood and fish lovers! Paris is famous for its delicious culinary specialties, and seafood and fish are no exception. With a wide variety of restaurants offering fresh fish dishes, it can be difficult to choose the best place. Paris Select presents a selection of the best fish restaurants, so that you can enjoy the tastiest flavors of the City of Light. – Comptoir des Mers The Comptoir des Mers is the benchmark for seafood restaurants in Paris. The products are fresh, seasonal and perfectly cooked. It is thanks to this that the Comptoir des Mers has become emblematic. You can eat good sole meunière, oysters, crabs and lots of other seafood here. The dishes are delicious and prepared with care. You can taste iodized dishes with the smells of the sea and to accompany it all, the restaurant offers delicious French wines. Comptoir des Mers – 1 Rue de Turenne, 75004 …

Chef Kei Kobayashi earns his 3rd Michelin star

On Monday January 27, the famous Michelin guide unveiled its new list of winners, as it does every year. While some tables have lost a star, three others have entered the very closed circle of three-starred restaurants. Among them, chef Kei Kobayashi's Kei restaurant. – A Franco-Japanese journey After a first experience of French cuisine in Japan between 1993 and 1998, Kei flew to France in order to perfect his knowledge. There he explored the different terroirs to better understand the richness and diversity of expression of gastronomic cuisine… Once in Paris, he joined the cuisine of Alain Ducasse and learned about haute cuisine. Perfect mastery of cooking, millimeter finishes, high precision of gesture... He then discovered all the secrets of starred Parisian cuisine and cut his teeth with the great name of French gastronomy but also with chef Jean-François Piège and Christophe Moret. – The opening of his first restaurant On March 3, 2011, Kei Kobayashi realized his teenage dream and opened his eponymous restaurant at 5 rue …

Meeting with the three-star chef, Yannick Alléno

He is one of the few chefs to have two three-star restaurants. After having cut his teeth in legendary palaces such as the Royal Monceau, the Lutetia or even Le Meurice, Yannick Alléno has decided to devote himself solely to his eponymous group, launched in 2008 as well as to his cooking school, created in partnership with Mauviel. Undoubtedly become one of the greatest chefs in the world, Yannick Alléno excels in the art of sublimating products ... Meeting with this juggernaut of French gastronomy. The origins of your passion? My passion for cooking obviously comes from my family. The desire to run the stove came from my cousin, Jean-Marc Aniel, cook at Mirman in La Canourgue. Determined to become a cook, I decided to train as a teenager and I had the chance to do so alongside great masters (Meilleur Ouvrier de France) such as Paul-Louis Meissonnier or Gabriel Biscay and especially Louis Grondard , 2-star chef at Drouant, with whom I stayed for five years. Your cult recipe? Linguines ...

Meeting with Anne-Sophie Pic, the 7-star chef

Anne-Sophie Pic became, in 2017, the most starred chef in the world with her 4 restaurants in Valence, Lausanne, Paris and London. Since this consecration, her cuisine has never ceased to shine throughout the world… Meet this great lady of French gastronomy. The origins of your passion? I lived a childhood open to discovery and taste because I saw my parents doing a fulfilling job, even if very demanding. They worked a lot and I lived next to them, I was led to taste and discover many flavors… My father always taught me that “experience is not transmitted, it is acquired”. However, he was able to inspire me with a passion that still lives in me today and nourishes my way of looking at my cuisine every day. Your cult recipe? The cartons! I use them in each of my establishments, each time drawing inspiration from local terroirs. They are very symbolic of my cuisine and constitute the quintessence of it, I would say. Your sources of inspiration? My sources of inspiration remain the product and the craftsmen...