This is your foolproof gourmet restaurant guide for avid foodie travellers who want the best in life and aren’t concerned about the cost.
Have clients who know their bouillabaisse from their clafoutis? These six restaurants will not disappoint.
Not only are they all rated with three Michelin stars, but they’re also Green Star rated, meaning they’re at the forefront of the industry when it comes to their sustainable practices. Win-win.
Piazza Duomo, Alba, Italy
Slip down one of Alba’s historic side streets to the marshmallow-coloured dining room of Piazza Duomo to experience one of three menus that celebrate either the region, the onsite gardens or the chef’s philosophy.
Regardless which you choose, every bite incorporates seasonal products from the greenhouses and organic and biodynamic gardens and is as pretty as the interior.
Arpège, Paris, France
Since 2001, vegetables have reigned supreme at Arpège where “the seasons give the tempo to our cuisine” says Chef, Alain Passard.
His 100 per cent vegetable menu was considered radical at the time, but now his green philosophy takes centre stage on the plates of all of his restaurants where vegetables, fruit and herbs from Passard’s three vegetable gardens in Fillé-sur-Sarthe, Le Bois-Giroult and the Mont Saint Michel Bay are incorporated into every dish.
L’Enclume, Cartmel, UK
L’Enclume dishes are made with ingredients picked daily from the restaurant’s chef-designed farm.
Chef Simon Rogan says, “I began to see that farming and how we approach it, with no pesticides or fertilisers and focusing on small-scale local production, is the future of agriculture and sustainable dining.
“We hope the future will only bring us closer to operating fully zero-waste restaurants, healthier soil and more ways to compost than before”.
L’Effervescence, Tokyo, Japan
A “hermitage” to the bustling city, L’Effervescence hopes to allow guests to feel like they are deep in the forest.
In search of inspiration for his dishes, Chef Shinobu Namae visits local producers, plunges into the ocean, and hikes through the hills and fields.
The restaurant only uses local ingredients “to ensure survival of producers and reduce food mileage”.
Atelier Crenn, San Francisco, USA
Born and raised in France, Chef and Owner, Dominique Crenn takes influence from summers in Brittany, and her deep love and respect for the sea in her menus.
Ingredients are sourced from Crenn’s farm, Bleu Belle Farm, which uses “regenerative agriculture practices to rebuild the organic matter in the earth, as well as restore its biodiversity”.
Dishes are like art on a plate (see main image), while award-winning Pastry Chef, Juan Contreras makes sure every dining experience here ends on a sweet note.
Schloss Schauenstein, Fürstenau, Switzerland
Housed in a picturesque Swiss castle perched atop a mountain, Schloss Schauenstein draws inspiration for its lengthy tasting menu from the spectacular surrounds – and you’ll want to linger.
Chef Andreas Caminada says, “we support organic farmers and use their produce. In addition, we promote and protect young talents through our foundation, Fundaziun Uccelin, in order to safeguard our profession and our quality standards”.
For more information, visit the Michelin Guide.
