knowledge
People / Places / Events / Organizations / Works / Concepts
Food, cuisines, restaurants and restaurant guides.
Places
A modern-cuisine restaurant in Paris's 11th arrondissement, listed in the MICHELIN Guide and on the 2025 France star list, price range €€€€; Japanese chef Nobuyuki Akishige highlights seasonal, top-quality produce with precise cooking.
Places
A Contemporanea, Creativa restaurant in Milan, set in a former factory in the Certosa District with just eight tables and an open kitchen; chef Abbattista treats fine ingredients with modern technique — highlights include tomato-water risotto and hazelnut soufflé.
Places
A classic-cuisine restaurant in Paris's 6th arrondissement, price level €€€€, flagged by the MICHELIN Guide as an iconic address. Built on the cellars of the old Grands-Augustins convent, it is steeped in history.
Places
An iconic creative-cuisine restaurant in the gardens of the Champs-Élysées in Paris's 8th arrondissement, on the MICHELIN Guide starred list. Yannick Alléno elevates jus and sauces through refined extractions, a contemporary expression of French culinary tradition.
Places
A creative and modern cuisine restaurant housed in a Napoleon III pavilion in the Bois de Boulogne, Paris's 16th arrondissement, led by Frédéric Anton for nearly thirty years and listed among the starred restaurants of the MICHELIN Guide France 2025.
Places
Maison Ruggieri is located at 11 rue Treilhard in Paris's 8th arrondissement, listed as modern cuisine; it appears on the MICHELIN Guide France 2024 two-star list for Paris (newly promoted that year).
Places
A Moderna, Italiana contemporanea restaurant in Milan. Chef Giuseppe Postorino presents personal Italian cooking in a warm, bright space, pairing classic dishes with select ingredients; the adjoining bar-bistrot suits light meals or aperitivo.
Places
Omar Dhiab is a modern-cuisine restaurant near Place des Victoires in Paris' 1st arrondissement, listed in the Paris starred list of the MICHELIN Guide France 2025.
Places
A fish and seafood restaurant in Paris's 8th arrondissement, listed among the starred restaurants of the MICHELIN Guide France 2025; the chef works wild fish from small boats' daily catch with a simple, restrained hand that lets natural ocean flavors shine.
Places
Tomy & Co, on rue Surcouf in Paris's 7th arrondissement, is a MICHELIN-starred modern restaurant: chef Tomy Gousset, guided by the creed of "simplicity and sophistication", serves contemporary gastro-bistrot cooking with a local-sourcing ethos.
Places
A creative-cuisine restaurant in the Plaine Monceau area of Paris's 17th arrondissement, holding Michelin stars. In a contemporary space of marble, stone and wood, chef Guillaume Goupil (Meilleur Ouvrier de France) builds a thoroughly modern tasting menu from excellent produce.
Places
A creative-cuisine restaurant in Paris's 6th arrondissement, facing the famed Ferrandi culinary school, price level €€€€. Chef Antonin Bonnet is known for precise, sincere artisanal cooking; the signature duck and foie gras pâté en croûte evolves with the seasons.
Places
La Condesa, on rue Rodier in Paris's 9th arrondissement, is led by chef Indra Carrillo, whose French-rooted cuisine draws on experience across nine countries; the restaurant's website calls it a MICHELIN Guide star-awarded restaurant from 2019 to 2023.
Places
AALTO sits in the Torre Solaria tower in Milan's Porta Nuova district; the archived MICHELIN profile lists its address as piazza Alvar Aalto, Milano 20124, with cuisine marked as contemporary Asian. Chef Takeshi Iwai is known for a free-style Japanese-Italian fusion.
Places
Aldéhyde is in Paris's 4th arrondissement, serving creative cuisine and holding one MICHELIN star. Chef Youssef Marzouk offers a surprise menu in an intimate space near the Seine, layering delicate flavours with spices and herbs.
Places
A modern-cuisine restaurant on the second floor of the Eiffel Tower, 125 metres above ground, in Paris's 7th arrondissement, led by Frédéric Anton and listed among the starred restaurants of the MICHELIN Guide France 2025.
Places
A modern-cuisine restaurant in Paris's 7th arrondissement, listed in the MICHELIN Guide and on the 2025 France star list, price range €€€€; inspectors cite nettle soup, frog legs with smoked eel and scallops, in a dining room of about 30 seats.
Places
A Vegetariana, Cucina di stagione restaurant in Milan. Joia was among the first in Italy to bring vegetarian and natural cuisine into fine dining. Chefs Sauro Ricci and Raffaele Minghini carry on Pietro Leemann's vision with imaginative vegetarian tasting menus built on color, texture and seasonality.
Places
OKA is a creative-cuisine restaurant in Paris, included in the MICHELIN Guide France starred lists for 2022–2024; archived profile pages show the restaurant moving from the 5th to the 17th arrondissement.
Places
A Japanese restaurant inside Cheval Blanc Paris in the 1st arrondissement, listed among the starred restaurants of the MICHELIN Guide France 2025; chef Takuya Watanabe shapes sushi to order, with desserts by pastry chef Maxime Frédéric.
Places
A modern-cuisine restaurant inside the Le Bristol hotel in Paris's 8th arrondissement, holding Michelin stars. Chef Arnaud Faye is known for refined, pared-back cooking that emphasises ingredients, cooking precision and temperature, accompanied by ancient-wheat bread and sauces that are light yet intensely concentrated.
Places
Table - Bruno Verjus, in Paris's 12th arrondissement, is a MICHELIN-starred creative restaurant: Bruno Verjus cooks top-quality produce with humility, and the grand menu "Couleur du jour" is devised daily around the day's arrivals.
Places
A classic-cuisine restaurant at 20 rue Rennequin in Paris's 17th arrondissement, holding two MICHELIN stars; chef Nicolas Beaumann carries on traditional flavours with contemporary touches, and pastry chef David Boudinet's desserts are highly praised.
Places
A creative-cuisine restaurant in Paris's 8th arrondissement led by chef Jean-François Piège, listed among the starred restaurants of the MICHELIN Guide France 2025 and known for its 'modern stews' and the signature dessert 'Mon Blanc à Manger'.
Places
A modern-cuisine restaurant in Paris's 11th arrondissement, price level €€€€. Two dining rooms of contrasting styles, creative seasonal cooking, listed in the MICHELIN Guide France 2025 Paris starred list.
Places
A creative-cuisine restaurant in Paris's 16th arrondissement holding one MICHELIN star. Self-taught Lebanese-born chef Alan Geaam blends French culinary heritage with Lebanese flavours, starred since 2018.
Places
L'Orangerie sits beneath the glass roof of the Four Seasons George V courtyard in Paris's 8th arrondissement; the MICHELIN Guide lists it as modern cuisine at €€€€, known for light, refined sauces and precise cooking.
Places
A Giapponese, Sushi restaurant in Milan. Centered on Japanese kaiseki cuisine, the menu unfolds between raw dishes such as sashimi and sushi and traditional cooked techniques. The modern space has an open kitchen, plus a bookable standalone IYO Omakase counter experience.
Places
A modern-cuisine restaurant in Paris's 3rd arrondissement, housed in the city's oldest building (dating from 1407) and run by Alan Geaam's team; listed in the MICHELIN Guide, price range €€€.
Places
A modern-cuisine restaurant in the Monnaie building on the Seine in Paris's 6th arrondissement, listed among the starred restaurants of the MICHELIN Guide France 2025; known for its poultry, foie gras and artichaut marbré and a lobster dish built around the coral.
Places
Sushi Yoshinaga, at 27 rue du 4-Septembre in Paris, is a two-MICHELIN-Star Japanese sushi restaurant: Tomoyuki Yoshinaga's 10-seat counter presents an omakase built on ageing, temperature and house-made sauces, using exceptionally fresh fish.
Places
An Italian restaurant inside the Four Seasons George V in Paris's 8th arrondissement, led by chef Simone Zanoni and listed among the starred restaurants of the MICHELIN Guide France 2025.
Places
A modern-cuisine restaurant at 2 rue de Vienne in Paris's 8th arrondissement, with just six tables, run by chef Arthur Dubois, formerly sous-chef to Pierre Gagnaire; listed with one MICHELIN star in the MICHELIN Guide France 2025.
Places
Udtryk is a contemporary restaurant in a yellow building in Copenhagen's Latin Quarter; its name means "expression", and it serves a creative tasting menu blending Asian and European techniques. It holds one star in the MICHELIN Guide Nordic Countries 2025.
Places
texture is Karim Khouani's basement restaurant in a whitewashed townhouse in Copenhagen, serving modern cuisine that blends French technique with Italian and Moroccan family influences. It holds one star in the MICHELIN Guide Nordic Countries 2025.
Places
Sushi Anaba is a Japanese restaurant with just 15 seats inside the rebuilt 1916 Customs House in Nordhavn, Copenhagen, serving Edomae-style nigiri and otsumami. It holds one star in the MICHELIN Guide Nordic Countries 2025.
Concepts
Raohe opera, also called Raohe tune, is an important school of Gan opera and a representative provincial intangible cultural heritage of Jiangxi. Named after the Rao River, it developed from Nanxi and Yiyang opera while incorporating several regional forms.
Concepts
Rice noodle rolls are a Cantonese and Hong Kong snack made from a thin steamed sheet of rice batter and wheat starch, rolled and cut into sections. Fillings may include meat, fish, shrimp or fried dough, and the dish is served with soy sauce and cooked oil. Methods include cloth-pulled, hand-pulled and stone-ground versions.
Concepts
Mala crayfish is a spicy dish made with red swamp crayfish, commonly eaten as a late-night snack or with alcohol. Its spread is associated with the crayfish festival in Xuyi, Jiangsu, and events on Guijie in Beijing. “Thirteen-spice” is a conventional name for a blend that may contain more than twenty spices.
Concepts
Chongqing xiaomian is a spicy noodle dish commonly eaten for breakfast in Chongqing. In the narrow sense it is a meat-free bowl, usually made with alkaline noodles and seasoned with chili oil and Sichuan pepper; diners can also specify broth and noodle firmness.
Works
The official announcement linked to 21 restaurant profiles: 17 in Hong Kong and four in Macau. It separately reported 95 starred restaurants across the edition, 78 in Hong Kong and 17 in Macau; the linked names are not a full list or a uniform star ranking.
Works
The MICHELIN Guide Singapore 2023 announced 19 new Bib Gourmand selections on June 15, 2023: two restaurants and 17 hawker stalls. The edition listed 79 Bib Gourmand addresses in total.
Works
On March 7, 2024, the official MICHELIN announcement named 10 new Bib Gourmand selections: seven in Hong Kong and three in Macau. The list includes new selections, post-relocation selections, and a move up from MICHELIN Selected.
Works
Also called doumiangao, lǘdagǔn is a traditional Beijing snack made with glutinous rice flour, red bean paste, and soybean flour. The finished cake shows distinct red, white, and yellow layers and is sold among Huguosi snacks.
Works
The MICHELIN Guide’s official announcement named five new one-star restaurants in the MICHELIN Guide Singapore 2023: Born, Poise, Seroja, Sushi Sakuta, and Willow. It described their culinary styles; this is not the edition’s complete star list.
Organizations
The Michelin Group was founded by André and Édouard Michelin in Clermont-Ferrand, France, in 1889. It publishes the MICHELIN Guide, which began as a travel resource for motorists; restaurant stars were introduced in 1926.
Concepts
Poyang fisherfolk songs are a folk tradition from the Poyang Lake area with a history of more than a thousand years. They are a representative item of Jiangxi provincial intangible cultural heritage and include duets and solo songs associated with boating and lakeside fishing work.
Concepts
Waxieba migration culture stems from Waxieba in Lianhu Township, a gathering point for migrants during the Ming and Qing "Jiangxi filling Huguang" movement; the county seat has a migration museum.
Concepts
The lacquering technique of Poyang bodiless lacquerware is national intangible cultural heritage, dating from the Han dynasty and flourishing in the Ming and Qing; the wares are light, strong and lustrous.
Concepts
The traditional fishing customs of Poyang Lake are provincial intangible cultural heritage of Jiangxi, covering fishing gear, the opening and closing of the lake, boat building and festival rites.