Restaurants with three Michelin stars are few and far between, but on this fantasy culinary voyage we take in no less than ten, with 30 stars between them!
These establishments represent the very finest cuisine available on the planet, and this world tour offers a glimpse into menus created by chefs at the very top of their game. From snail porridge to dessert spread all over the tablecloth, join us as we traverse the globe in search of foodie heaven…
Yountville CA, US – The French Laundry
We start our tour in sunny California… named the “Best Restaurant in the World” by Restaurant Magazine in 2003 and 2004, The French Laundry in Yountville is chef Thomas Keller’s masterpiece. The building itself was built in the 1900s as a saloon, and was taken over by Keller in 1994. Base meals will set you back close to $300 but the American-inspired French cuisine really is second to none.
Chicago, US - Alinea
Next stop Chicago for Grant Achatz’s Alinea restaurant, renowned for deconstructed classic flavours, as well as the extravagant chocolate course, shown below. Including flavours of peanut, honey and blueberry, along with frozen chocolate mousse, creme brulee and other goodies, the course is created in front of diners by the chefs on a silicone tablecloth.
New York, US – Eleven Madison Park
Next up New York, and Eleven Madison Park, run by chef Daniell Humm and manager Will Guidara. One menu option sees diners select one core ingredient to be integrated into four different courses, and innovation combined with the finest quality cooking and hospitality have recently slotted this restaurant into the world’s top 10.
Macau, China - Robuchon a Galera
Quick hop over from New York to Macau now, and both the state and Joël Robuchon’s only three-star Michelin restaurant. With a plush and comfortable interior, a vast array of wines and true three star cooking, this really is Robuchon’s best.
Japan - Hyotei Kyoto
From China to Japan now, and the 300 year old Hyotei Kyoto restaurant. Originally a teahouse, the restaurant is split into two sections – one offering pricey Kyo-kaiseki cooking and the other cheaper, seasonal obento lunch boxes. The Kyo-kaiseki dishes are served to diners in a number of different small houses around a manicured garden, including pond and trees.
Tokyo, Japan – Koju
On to the capital Tokyo now for another intimate culinary experience at Koju – the eight-seater restaurant run by chef Tooru Okuda. The proprietor is warm and friendly and the food is elegant, seasonal and minimalist.
Bray, UK – The Fat Duck
From Japan we make the transition across into Europe, with the first stop at Bray in Berkshire, England. Chef Heston Blumenthal is renowned for his scientific approach to cooking and for concocting magical and unusual combinations of smells, flavours and sensations for diners. His infamous snail porridge (below) is accompanied by shaved fennel and julienned ham with garlic and parsley puree.
Paris, France - Ledoyen
From Blumenthal’s mad scientist approach, a quick hop over (or under) the Channel to France’s oldest restaurant, Ledoyen. Although the building started life as an inn which served the milk of the cows which grazed in the grounds around it, things have changed somewhat, and Ledoyen is now one of the most sought after eating experiences in the world.
Lyon, France - Paul Bocuse
On to Lyon from Paris, where legendary chef Paul Bocuse is based. A leading exponent of the nouvelle cuisine style, Bocuse is a towering figure of modern gastronomy and his main Lyon restaurant l’Auberge du Pont de Collonges is a Mecca for food enthusiasts.
Girona, Spain - El Celler de Can Roca
Finally, from France we grab some quick flights to Spain, on to Girona and the family establishment El Cellar de Can Roca. Run by three brothers, the cooking is playful and ingenious, mixing Catalan ingredients in simple but surprising combinations to make this restaurant a culinary jewel in Spain’s crown, and the brothers celebrities in the city.