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Champagne chef wins coveted three Michelin stars

A chef from France's Champagne region whose restaurant offers 600 of the sparkling wines was admitted Monday into the exclusive club of establishments with three Michelin stars. Arnaud Lallement, of the family-run L'Assiette Champenoise near Reims -- where house specialities include roasted Brittany langoustines -- received a standing ovation from his fellow three-star chefs at a ceremony in Paris.

Champagne chef wins coveted three Michelin stars

A chef from France's Champagne region whose restaurant offers 450 of the sparkling wines was Monday admitted into the exclusive club of establishments with three Michelin stars. Arnaud Lallement, of the family-run L'Assiette Champenoise near Reims in northeastern France, received a standing ovation from his fellow three-star chefs at a ceremony in Paris.

Champagne chef wins coveted three Michelin stars

A chef from France's Champagne region whose restaurant offers 450 of the sparkling wines was Monday admitted into the exclusive club of establishments with three Michelin stars. Arnaud Lallement, of the family-run L'Assiette Champenoise near Reims in northeastern France, received a standing ovation from his fellow three-star chefs at a ceremony in Paris.

Kyoto to have 1st foreign cook at traditional Japanese restaurant

The Kyoto city government said Tuesday a Frenchman will become the first foreign employee at a traditional Japanese restaurant in a special measure aimed at promoting Japan's food culture worldwide. Julien Verrat, 20, the son of a chef at La Ribaudiere, a one Michelin star restaurant in western France, is scheduled to arrive in Japan in late January or early February to work at Kikunoi restaurant in Kyoto for two years.

Brussels rising to cream of gastronomy, says Michelin

The Belgian capital has long been known for the reliability and quality of its fine dining, but Brussels is fast emerging as a major gastronomic hub, says the Michelin international restaurant bible. With 18 Michelin-starred restaurants in Brussels alone, including one newly adorned with a second star, the 2014 combined edition guidebook for Belgium and Luxembourg, out on Thursday, lays testament to the EU and NATO capital's steady rise towards the top end of the global food rankings.

Japan gets another three-Michelin-star restaurant

Michelin inspectors have awarded Hiroshima the city's first three-star restaurant in the inaugural issue for the region, which now expands the brand's coverage of Japan’s culinary landscape from three guides to four. Nakashima restaurant, which serves traditional Japanese dishes using seasonal ingredients, puts the overall tally of triple Michelin-star restaurants in Japan at 37, giving the country another leading edge over its closest rival France, which holds 27 three-star restaurants.

Japan gets another three-Michelin-star restaurant

Michelin inspectors have awarded Hiroshima the city's first three-star restaurant in the inaugural issue for the region, which now expands the brand's coverage of Japan’s culinary landscape from three guides to four. Nakashima restaurant, which serves traditional Japanese dishes using seasonal ingredients, puts the overall tally of triple Michelin-star restaurants in Japan at 37, giving the country another leading edge over its closest rival France, which holds 27 three-star restaurants.

Michelin for the masses: Japan's standing restaurants head for New York

By Junko Fujita TOKYO (Reuters) - Japan's popular standing restaurants, where patrons eat food by former Michelin restaurant chefs for a fraction of the cost at a seated-restaurant, are about to hit New York. Michio Yasuda, an executive director at ORENO Corporation, which owns and runs 18 restaurants in Tokyo, hopes New Yorkers who are happy to drink while standing at bars will also be happy to eat while standing.

Hold the frogs: recreating French cuisine in Chicago

The foodies gathered behind a velvet rope at this Chicago bistro may have been francophiles, but the servers still had trouble tempting them into eating frog's legs and snails. Chef Keisuke Matsushima of Nice -- the star of the gastronomical event -- was undaunted by the American palate. Those were canapes, after all, and the diners didn't need to eat them. His goal was to expose them to a fundamental piece of French cuisine and cultural heritage before introducing them to his renowned Mediterranean and Japanese fusion.

Hold the frogs: recreating French cuisine in Chicago

The foodies gathered behind a velvet rope at this Chicago bistro may have been francophiles, but the servers still had trouble tempting them into eating frog's legs and snails. Chef Keisuke Matsushima of Nice -- the star of the gastronomical event -- was undaunted by the American palette. Those were canapes, after all, and the diners didn't need to eat them. His goal was to expose them to a fundamental piece of French cuisine and cultural heritage before introducing them to his renowned Mediterranean and Japanese fusion.
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