Over the years, we, foodies, have enjoyed the wonderful dining experiences of 35 Michelin Stars. In every way, these experiences live up to the Michelin star system definition.
1-Michelin-star (★) brings a very good restaurant with high quality cooking, consistency and is worth a stop. 2-Michelin-stars (★★) bring excellent cooking, with skilled and inspired cuisine, and is worth a detour. 3-Michelin-stars (★★★) are exceptional, a destination in itself and worth a special journey. These Michelin stars are reviewed and updated annually. The restaurants must prove their quality and consistency every year to keep, gain, or lose their rating. Some award winning chefs get so burned out by these ratings and other similar cuisine ratings that they sometimes will start new restaurants. The ratings for the world’s no. 1 restaurant has been revised such that when a restaurant gets awarded the no. 1 in the world for the year, the restaurant stays on the list of no. 1 for good. I am almost happy for the chefs!
Our 35 Michelin Stars comprise over twenty restaurants, five 1-Michelin-star restaurants, two 2-Michelin-stars, and others 1-Michelin-star.
Dining at the 3-Michelin-stars restaurant is a one of a kind experience. They are for very very very special occasions. Even after the menu and the fancy dish names escaped our memory, the total dining experiences remain in the memories for a very very very long time.
The Best of the Best
Dining at the world’s no. 1 restaurant, Noma in Copenhagen (2016) and French Laundry in Yountville, California (2023), have proven a lifetime experience.
These top restaurants differ in their cuisines, there are some unexpected commonalities.
These best of the best don’t look like a palace on the outside, they are not gold-plated. In fact, they are almost hidden. They are often located on a street with pedestrians. They almost make an effort to hide them from the crowd. It exudes “I am the best of the best, and only those who make a special trip and pay special attention will find me”. They are thoughtfully designed inside, but not fancy nor luxuriously high class decor that sometimes can make one uncomfortable or distracted. It is as if the decor cannot take the attention away from the cuisine they prepare, and that the diners can be comfortable and be served attentively to enjoy the offerings. The serving crew is nicely dressed up, they anticipate the diners’ needs, but skillfully leave the diners alone to enjoy. What a skill to have!
The best of the best have their own farm. It is a message that they are so particular about their creations that they have to start with growing their own ingredients. It is also a message that the ingredients have to be fresh. Foodies can relate that food tastes the best when fresh—corn, strawberries, tomatoes to just name a few. Their farms are mostly herbs and vegetables. If there are choices, they would like to raise their livestock and animals. I highly recommend signing up for those tours before the meal, and have a chance to ask some questions about the restaurants.
The best of the best also welcome diners to visit their kitchens when schedule allows.
The best of the best offers dishes like pieces of art pleasing to the eyes, to the palate and to the senses.
More on the Michelin restaurants soon.
oliviatamccue 
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