CBS Mornings (September 21, 2024): Jane Bertch was a banker until she quit her job, moved to France and founded a cooking school there. It’s an American dream story set in Paris.
Now, she’s telling her story in the new memoir, “The French Ingredient.” Jeff Glor reports from Paris.
Day 1 – Enjoy an espresso at Caffè Sant’Eustachio. Take a walk around Campo de’ Fiori, Piazza Navona and Via del Governo Vecchio. Have lunch at SupplizioVisit the Monti district, the Roman Forum and the Piazza del Campidoglio. Enjoy an aperitif at The St. Regis Rome hotel’s Lumen Bar. Have dinner at Orma di Roy CaceresStay at Hotel Locarno.
Day 2 – Take a walk around Trastevere and Janiculum Hill. Visit the Vatican Museums. Have lunch at Hosteria Grappolo d’Oro. Walk the Coppedè district. Enjoy an aperitif the Hotel de Russie’s Stravinsky Bar. Have dinner at Arcangelo. Stay at Hotel Hassler
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London comprises many neighbourhoods – a series of villages with their own distinct characters – a city that contrasts the old and the new, the stately and the subversive, the ceremonial and the spontaneous.
From great value bistros and quirky townhouses to MICHELIN-Starred restaurants and truly luxurious hotels, our MICHELIN Travel Guide has it all!
Discover more details about this exciting itinerary via:
https://guide.michelin.com/gb/en/arti…
Cross over to the enchanting Left Bank to soak in the charm of Saint-Germain-des-Prés and the Latin Quarter, with a visit at Le Panthéon. Indulge in a curated selection of Paris’s best, and create unforgettable memories in this culinary and cultural paradise. Paris is a city brimming with MICHELIN-Starred restaurants that elevate gastronomy to dizzying heights, and chic, stylish hotels that redefine luxury.
Experience the finest MICHELIN Guide restaurants and MICHELIN recommended hotels on both the Right and Left Banks. Dive into the magic of the City of Light with our exclusive two-day itinerary and discover all the recommendations to travel in Paris in our Travel Guide: https://guide.michelin.com/en/article…
Housed in a mansion that resembles a samurai residence and teahouse, Kikunoi’s dining atmosphere is like something I’ve never seen. From traditional tatami mat rooms with unique flower arrangements and hanging scrolls, to the views of beautiful gardens that surround the estate, I was in awe the second I stepped inside. The food served at Kikunoi is on a level I couldn’t imagine.
Each course is prepared with ingredients that can only be harvested 10 days of out of the year, and the menu changes constantly to reflect the ebb and flow of nature and its seasons. 35 cooks fill the kitchen, each focused on a single task. It was a sight to behold.
I am beyond honored to have been able to spend time in such close quarters with the team inside their establishment – every second was a dream to film. Yoshihiro Murata is at the helm, leading his brigade of chefs and cooks to something exquisite and beautiful. I met and talked with many of the staff – they were all so kind, inviting, warm, and fiercely talented in the kitchen.
Nestled in the city’s former industrial district, they pride themselves on sourcing wild, line-caught fish, organic or wild meats, and locally produced organic ingredients.
Collaborating with a company making fermented condiments, they recycle food waste into garum, vinegar powder, oil, and compost, and their wines are sustainably produced.
The roof garden blooms with bee-friendly flowers, and even the staff uniforms are made from organic cotton. Every detail at Kontrast reflects a commitment to sustainability, as envisioned by chef Mikael Svensson.
With the credo of “eat all of what is edible”, this restaurant embraces the concept of fully-use all the parts of ingredients. True advocate of the local producers he works with, chef Nakahigashi’s philosophy transpire in the hassun he plates every day, expressing the rustic beauty of the country through all five senses.
In this Green Star in action episode, we dive into the world of chef Hisao NAKAHIGASHI whose restaurant Sojiki Nakahigashi (草喰なかひがし) – literally ‘herbivorous cuisine’ – is awarded a Green Star and Two Stars in the MICHELIN Guide Kyoto & Osaka 2023. Dining here means reconnecting with the environment, fostering a commitment to an eco-conscious life. It offers not only flavorful dishes but also culinary creations that embody mindfulness and a profound respect for nature.
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Shimano and his team use theatricality and precision to serve a tasting menu that includes amuse-bouche, wagyu, salade de homarde, and more.
The restaurant offers a fine gastronomic synthesis of its region and neighbours, all skillfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The cuisine served at Milka is revolutionary: David Žefran has had a major influence here, creating tempting dishes in a delightful “boutique experience hotel” which occupies a restored building transformed into a charming and welcoming space where everything has been carefully designed down to the tiniest detail.
Guests eat well (very well!) at Milka, where seasonal produce is of the utmost importance and where much of the focus is on vegetables and freshwater fish. One of the restaurant’s key philosophies states that “engaging responsibly with society and the environment is much more than simply choosing our suppliers carefully – this philosophy underpins every aspect of our gastronomic experience”.
An unmissable experience awaits starting from the newly developed Galataport, taking you through the depths of the narrow streets of Karaköy and beyond, through the charm and simplicity and sophistication of İstiklal Caddesi and gradually winding up to the innovative and newly transformed Taksim Square.
Take a walk in this diverse and authentic neighbourhood and feel the vibe of Beyoğlu through discovering 3 restaurants from the MICHELIN Guide selection İstanbul 2022. Let the Mikla’s view, Mürver’s fire and Nicole’s finesse be your guides on the Route and shape your unique perception of this City.
Know more about the restaurants: https://guide.michelin.com/us/en/ista… https://guide.michelin.com/us/en/ista… https://guide.michelin.com/us/en/ista…
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