The Michelin Guide of France announced on Monday (6) the winners of the coveted one, two and three stars. Only one restaurant was added to the list of three-star establishments – 29 in total. La Marine establishes itself as one of the best restaurants in France, with a unique gastronomic approach in the vast French gastronomic landscape.
Another four restaurants were added to the list of two-star establishments, out of a total of 75 establishments in that category, and 39 with one star out of the total of 526 restaurants with that classification.
“The 2023 selection confirms that excellence, creativity and commitment abound in the world of French gastronomy,” said Gwendal Poullennec, International Director of the Michelin Guide. “Chefs at the forefront provide differentiated culinary experiences and promote economic, human and cultural connections,” she added.
look here all Michelin-starred restaurants in France.
new three stars
Chef Alexandre Couillon’s La Marine is an authentic exploration of ocean elements and coastal edible plants, according to the guide.
“La Marine is ‘worth the detour’ because it takes us to the island of Noirmoutier and changes us forever. The restaurant’s staff has already been awarded the Michelin Green Star, in recognition of their outstanding eco-responsible commitment. The restaurant team represents a resplendent symphony,” said Poullennec.
The spirit of eating better and producing better, from farm to table, was also in focus, according to the guide, as eight additional restaurants were awarded Michelin Green Stars.
“At the forefront of this movement that promotes more sustainable gastronomy, [essas seleções recém-adicionadas] continue to inspire and make an important contribution to the future of gastronomy in France, Europe and around the world”, says the director.
young highlight
The lights shined on the younger levels too, with chef Mallory Gabsi, whose eponymous first restaurant – which opened in 2022 – was also highlighted with a first Michelin star in 2023.
At just 26 years old, Gabsi worked for Yves Mattagne and represents a casual approach to gastronomy combined with a differentiated cuisine.
Source: CNN Brasil
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