MICHELIN GUIDE


In France’s Courchevel ski region, dessert


restaurant Le Sakara has also put itself on the two-star Michelin map through its experiments with textures and interesting combinations. Diners are invited into the garden before indulging in the patisseries. coda-berlin.com lek2palace.com


VEGAN Daigo in Japan’s capital, Tokyo, has held onto its two Michelin stars since it was first awarded them in 2009. It’s been serving up Shojin Ryori (Buddhist plant-based meals) since it first opened its doors in 1950 by the Seisho-ki temple near Mount Atago. Ingredients here are sourced locally, with the soba, grated yam and Japanese mustard being one of the most popular dishes. In New York City, Kajitsu is another restaurant


serving up Shojin vegan cuisine, under a one- star Michelin accolade. Onion soup made with mizuna and potatoes, and trays of burdock root and mountain yam are two of the most celebrated dishes here. atago-daigo.jp kajitsunyc.com


EXPERIMENTAL Alinea in Illinois, Chicago has earned itself three Michelin stars with its culinary creations since it opened its doors in 2005. Edible helium balloons, a floating apple taffy dessert and deconstructed fries have all been theatrically served up in the avant-garde institution over the years. The intention behind each menu is to engage with the senses and play with guests’ emotions, course by course. In Modena, restaurant Osteria Francescana


is another example of a Michelin venue that plays on emotions and experiences. It’s gained three Michelin stars for its dishes like the ‘An eel


30 nationalgeographic.co.uk/collection


swimming up the Po River’ starter and a main of ‘A singular interpretation of fillet alla Rossini’. alinearestaurant.com osteriafrancescana.it


LOCALLY SOURCED There’s no direct road, just a rocky path that leads up to the grass-roof farmhouse of Koks in the Faroe Islands. It’s currently the world’s most remote Michelin-starred restaurant, characterised by its commitment to sustainable and local ingredients. The name means ‘flirt’, with the head chef actively focusing on muddying the line of disgust and culinary brilliance, with dishes like fermented lamb topped with ground mealworms. Meanwhile in Brazil’s São Paulo, head chef


Helena Rizzo focuses on elevating traditional dishes. At her one-Michelin-star restaurant, Maní, beautiful creations of some of her best childhood memories, like a frozen version of egg-based quindim dessert, and jabuticaba cold soup with crayfish, all made using local ingredients. koks.fo manimanioca.com.br


WINE PAIRING Some of Singapore’s most decorated restaurants have their roots in the wine trade. In Singapore’s Shaw Centre, Les Amis has become established (with three Michelin stars) for its wine as much as for its cuisine. Iggy’s is another, run by former Les Amis


partner Ignatius Chan. It’s considered to be a sommelier-led fine dining restaurant, with Ignatius having formed deep relationships with winegrowers over the past two decades. Almost 25,000 labels are listed here and while Ignatius is not a chef, his food knowledge plays out through his ability to pair complex flavours of food with wine. lesamis.com.sg iggys.com.sg


PREVIOUS PAGES FROM LEFT: Marinated sea scallop, green peas and watercress from Alain Ducasse at the Dorchester


ABOVE: Seal blood tartelette with blue mussel and seaweed served at Koks in the Faroe Islands


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