Miche­lin re­leases its 2017 restau­rant guide

For these new in­ductees, it’s not the celebrity pa­trons that mat­ter but the Miche­lin stars that dis­tin­guish their gas­tro­nomic of­fer­ings

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The Fat Duck High Street, Bray, Berk­shire, UK

The Fat Duck re­gains the third star it lost af­ter chef He­ston Blu­men­thal moved the restau­rant to Aus­tralia. Each of its play­fully plated dishes is rem­i­nis­cent of Blu­men­thal’s child­hood mem­o­ries.

Le 1947 Che­val Blanc Courchevel, Rue du Jardin Alpin, 73120 Saint-Bon-Tarentaise, France

Le 1947 is named af­ter Château Che­val Blanc’s most pres­ti­gious vin­tage. Chef Yan­nick Al­léno earned his third star through cre­atively mod­ern dishes us­ing lo­cal in­gre­di­ents at the Savoy Alps.

Amador’s Wirtshaus Grinzinger Street 86, 1190 Vi­enna, Aus­tria

Chef Juan Amador was awarded this year with two Miche­lin stars off the bat. His vaulted wine cel­lar of­fers six- and eight-course tast­ing menus that fea­ture strong de­tails and equally strong fla­vors.

Quince 470 Pa­cific Av­enue, San Fran­cisco, Cal­i­for­nia 94133, USA

Quince is San Fran­cisco’s only new three-star restau­rant for 2017, with its menu evolv­ing from tra­di­tional fine Ital­ian din­ing to a more con­tem­po­rary one. Owned by Michael Tusk and his wife Lind­say, it is a place for af­flu­ent tourists to dine.

Lasarte Car­rer de Mal­lorca, 259, 08008 Barcelona, Spain

Each dish at Lasarte is treated with pas­sion and re­spect for both na­ture and the in­gre­di­ents it pro­vides. Their tast­ing menu is dis­tinc­tive of chef-owner Martín Berasategui’s cre­ativ­ity and imag­i­na­tion, mak­ing Lasarte the first and only three-star restau­rant in Barcelona.

108 Strandgade 108, DK-1401, Copen­hagen, Den­mark

108 over­comes the shadow cast by sis­ter restau­rant Noma with its acute un­der­stand­ing of the Nordic re­gion and its sea­sons. Through­out the year, mem­bers of the kitchen staff pick fresh berries and pro­duce. Dur­ing the off-sea­son, these are fer­mented and pick­led to en­hance ev­ery dish.

La Ta­ble de l’Es­padon 15 place Vendôme, 75001, Paris, France

Chef Ni­co­las Sale ex­presses his love for sto­ry­telling through culi­nary ex­per­tise, and the royal French in­te­ri­ors of the Ritz pro­vide the per­fect sur­round­ing to a menu full of twists and de­light­ful end­ings.

Ta Vie 21 Stan­ley Street, Cen­tral, Hong Kong

Ta vie means “your life” in French, and “jour­ney” in Ja­panese. This dou­ble en­ten­dre cul­mi­nates in chef Hideaki Sato’s prac­tice of Ja­panese and French culi­nary tech­niques while us­ing “pure, sim­ple, and sea­sonal” Asian in­gre­di­ents.

Ginya 5 Chome-17-9 Shi­rokanedai, Mi­nato, Tokyo, Ja­pan

Ginya earned its two-star sta­tus by be­com­ing, ar­guably, the best tem­pura spot in all of Tokyo. The restau­rant is up­scale but unas­sum­ing, and pa­trons are wel­come to have a con­ver­sa­tion with the friendly chef about his unique bat­ter, his tech­niques, and even his home­town Kagoshima.

Aska 47 S 5th Street, Brook­lyn, New York 11249, USA

The heart of Aska lies in tra­di­tional cook­ing pro­cesses such as fer­men­ta­tion, smok­ing, and pre­serv­ing. Swedish chef Fredrik Berselius of­fers a sea­sonal menu that takes din­ers on a jour­ney through Scan­di­navia.

Feng Wei Ju 5F, StarWorld Ho­tel, Avenida da Amizade, Ma­cau

Feng Wei Ju show­cases the rich­ness of Chi­nese tra­di­tion not only in its ex­trav­a­gant red and gold in­te­ri­ors but also in its ren­di­tion of one of the re­gion’s ma­jor cuisines: Chuan-Xiang, or a mix of Hu­nanese and Sichuan.

Gaon M Floor Holim Art Cen­ter, 317 Dosan-daero, Gang­nam-gu, Seoul, Korea

Gaon is one of only two restau­rants to be granted three stars in Miche­lin’s in­au­gu­ral guide to Seoul. It hopes to pro­mote a more global un­der­stand­ing of tra­di­tional Korean cui­sine, with ev­ery dish metic­u­lously prepped and plated on fine, lo­callysourced ce­ram­ics.

Labyrinth Es­planade Mall, 8 Raf­fles Av­enue #02-23, Sin­ga­pore 039862

Chef LG Han uses mod­ern food tech­nol­ogy to recre­ate tra­di­tional Sin­ga­porean fla­vors, and his restau­rant is aptly named for its gas­tro­nom­i­cal jour­ney that chal­lenges the five fla­vors of the palate: salty, sweet, sour, bit­ter, and umami.

Res­tau­rang Vollmer’s Tegel­gårds­gatan 5 211 33 Malmö, Swe­den

Chefs Ebbe and Mats Vollmer live by the phi­los­o­phy of “[serv­ing] the best of Sca­nian soil.” Through Vollmer’s, they present a con­tem­po­rary yet un­com­pli­cated take on south­ern Swedish cui­sine by mar­ry­ing mod­ern tech­niques with lo­cal pro­duce.

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