15 of the most delicious restaurants in Europe of the "Red Michelin Guide 2015"
Food / / December 19, 2019
The highest restaurant business can not be compromised. Location, service and interior must meet the expectations of visitors. With all of this, of course, the kitchen - above all else. That she should definitely pick up a man, that he left the table with a sweet sense of gastronomic delight. Therefore, when it comes to the most exciting restaurants in Europe, we first of all refer to the creators, chefs, in whose hands are born real kitchen masterpieces.
Incidentally, the three-star dinner in a restaurant does not require you to have a noble origin or own a platinum card of the Swiss bank. Of course, in some places you will have to comply with the dress code, and leave with a couple of hundred euros. But these difficulties once a year quite feasible for middle-class people in Eastern Europe.
Chef: Yannick Alléno (Yannick Alléno).
Average check:€135–295.
How to get there: 8, avenue Dutuit.
For decades, critics have bestowed the highest praise a restaurant, while at Pavillon Ledoyen not come Yannick Alléno - one of the most famous chefs in the world. In just one year the eminent chef pulled up a kitchen to the highest level that helped Pavillon Ledoyen join the list of favorites of French institutions. Demanding appraisers were delighted with the surprise soufflé Smoked eel.
Chef: Alain Passard (Alain Passard).
Average check: €140–240.
How to get there:84 Rue de Varenne.
Master Passard itself man-restaurant. Back in 1986, Alain bought a valid institution, changed the sign and began to experiment. I must say that the sample was more than successful: for years the restaurant earned one star, soon followed by a second, and 10 years after opening - the third. In 2001, Passard gave up cooking red meat than made a lot of noise in the culinary world. But vegetarian vector was warmly received by the public, especially since Allen has decided to grow vegetables for their own meals on a clean piece of land.
Chef: Pascal Barbot (Pascal Barbot).
Average check: €70–210.
How to get there:4 Rue Beethoven.
Someone with a childhood dream to become a progamer, Well, and someone - a good cook. Already with seven years of Pascal Barbot he saw himself at the head of the restaurant. And in this he was greatly helped the already mentioned contact Alain Passard with Arpege. Five years of high school, and hungry to win, Pascal opened his restaurant, which is rapidly gaining popularity. Great attention due to some deviations from the classic French recipes and, most importantly, a great fantasy wizard: Visitors Astrance bought a common vision of dishes and cooks team each time preparing a new surprise.
Chef: Freshon Eric (Eric Frechon).
Average check: €135–350.
How to get there:112 Rue du Faubourg Saint-Honoré.
Luxury hotel, luxury restaurants, fashionable chef, fashionable kitchen. Ever since the age of the minor Eric Freshon began taking lessons from recognized magicians French gastronomy, absorbed by them craving for tradition, creativity and aesthetic pleasure dishes. Three decades of hard work done from Eric internationally recognized genius chef's case. It is known that the former president of France, Nicolas Sarkozy gives preference to this master.
Chef: Guy Savoy (Guy Savoy).
Average check:€168–360.
How to get there:Monnaie de Paris, 11 Quai de Conti.
More recently, the restaurant Guy Savoy changed his residence and moved to one of the most remarkable places in Paris - the famous Mint overlooking the Seine and the Louvre. In addition to the new eye-popping scenery outside the window, the institution has added significantly to the footage, as well as has got the luxurious interior, which generously used modern art. One thing has remained constant - fine cuisine genius of Guy Savoy.
Chef: Bernard and Mathieu Paco (Bernard Pacaud, Mathieu Pacaud).
Average check: €160–360.
How to get there:9 Place des Vosges.
The kitchen can not have two masters? Usually it is, but not in the case of L'Ambroisie. Sharing his father's and the son of Bernard and Mathieu Paco has become a very good mix of youth and experience. Unconditional respect for the traditions and elegance combines classic and modern French cuisine. The restaurant is located on the Place des Vosges - the oldest square in Paris, previously was referred to as the Royal. For his regal atmosphere of L'Ambroisie is often called the most beautiful restaurant of the French capital.
Chef: Alain Ducasse (Alain Ducasse).
Average check: €85–380.
How to get there:228 Rue de Rivoli.
Alain Ducasse stands somewhat apart from other world-renowned chefs. His chef's talent complements Frenchman strong entrepreneurial spirit: he owns about 30 restaurants around the globe, hotel chains, the publishing house and training center for chefs and employees hotels. Business leaves no time for regular cooking, but Ducasse still closely following the menu of its restaurants, including dishes and Le Meurice. A restaurant, by the way, visually perfect. Tuileries Garden - the most significant and oldest garden in Paris - adorn its exterior. Inside the restaurant is decorated with marble, bronze, antique chandeliers, mirrors and murals. Luxury in limiting its lifetime.
Chef: Frederik Anton (Frederic Anton).
Average check:€130–280.
How to get there: Route de Suresnes, Bois de Boulogne.
Bois de Boulogne is often identified with the "lungs" of Paris. Here, residents and visitors of the French capital can fully escape from the city: 846 acres of oaks, acacias and pines broken pedestrian paths, bicycle paths, jogging trails and a dozen restaurants. Of course, Le Pré Catelan is located in a special account. The festive decoration of institutions dominated by green, black, white and silver color. It draws the attention of visitors to the purity and lightness. Visual impressions are enhanced glamor of Frederic Anton dishes.
Chef: Pierre Gagnaire (Pierre Gagnaire).
Average check: €155–350.
How to get there:6 Rue Balzac.
Pierre Gagnaire started his career at 14 years old. In the biography of the famous chef there as light cooking pages and gray economic times. Early in his career, Pierre has successfully supported the family restaurant and has earned a Michelin star for him. Then he led the two institutions in Saint-Etienne, and was awarded the very third star. However, economic woes lead to bankruptcy of the boss, business is closed, and he decides to return to Paris. Just a couple of years, and a new restaurant the master receives the highest Michelin assessment. As Pierre was able to repeat the success? Gagnaire - opposer "molecular cuisine", according to principles which are recorded in cooking physico-chemical mechanisms responsible for the transformation of the ingredients. A bold kitchen chef and made him a gastronomic celebrity.
Chef: Paul Bocuse (Paul Bocuse).
Average check: €100–250.
How to get there:40 rue de la Plage, Collonges-au-Mont-d'Or.
Family Paul Bocuse led his culinary deal with the distant XVII century. However, the family brand was sold Bocuse grandfather in the early twentieth century. After 45 years, already a recognized chef bought the sign back and placed it on his name restaurant in Lyon. Soup with truffles in a porcelain pot, sealed test - the world-famous dish Fields, which he personally handed at the ceremonial reception of the President of France. 89-year-old master is the founder of "Bocuse d'Or" - one of the most prestigious culinary competitions in the world.
Chef: Beck, Heinz (Heinz Beck).
Average check: €195–220.
How to get there:Via Alberto Cadlolo, 101.
Somewhat surprisingly, the Roman cuisine of the award-winning restaurant in charge of German. But it is only from the outside. In fact, Heinz Beck has long absorbed the spirit of Italy, and became deeply revered chief. It is often respectfully referred to Schumacher Italian cuisine. Master draws his inspiration from the unique Italian culture and beautiful architecture of the Eternal City. As a result, from the pen of Heinz every year out dozens of Mediterranean dishes, united by a common idea of delicious, but not necessarily healthy food. Although there are small breaks this rule strictly, such as spaghetti sea ruff, zucchini and pepperoni. By the way, all the La Pergola menu translated into Russian.
Chef: Anna Feoldi (Annie Féolde), Italo Bassi (Italo Bassi), Riccardo Monko (Riccardo Monco).
Average check:€175–250.
How to get there:Via Ghibellina, 87.
The best Florentine restaurant owned by chef Anna Feoldi and her husband Giorgio Pinkorri (Giorgio Pinchiorri), behind which stretches a reputation of excellent connoisseur of wines. Hence it becomes obvious why the restaurant is famous not only for its cuisine but also one of the best wine lists in the world. In the cellar Enoteca Pinchiorri holds more than hundreds of thousands of bottles of wine, brandy, whiskey and rum from all over the world. Many of them are of the nature and status are proud institution of law. For example, there's wine in 1861 at a price of 35 thousand euros per bottle.
Chef: David Munoz (David Muñoz).
Average check: €145–210.
How to get there: Calle de Padre Damián, 23.
Can a top restaurant in Europe to be designed flying pigs? Yes, if it so sees David Muñoz - absolutely extraordinary chef with a mohawk on his head. templates gap is not only in the design, daring chef does not hold, and in the kitchen. We strongly recommend to look into something daring DiverXO a video from the restaurant of the main page. Then you will understand why the first time in two decades, a Spanish restaurant was awarded three stars by Michelin. By the way, at that time, Muñoz was only 33 years. Today DiverXO - is not just a sign of the restaurant, but also synonymous with original, cutting and unconventional dishes.
Chef: Jocelyn Erlend (Jocelyn Herland)
Average check: £75—180.
How to get there:53 Park Lane.
The highlight of the restaurant - a special zone that separates the table for six persons from other visitors. Curtain hanging serve hundreds of filaments, which has 4500 smaller bulbs. And sitting inside perfectly see what is happening in the room, but almost indistinguishable externally for prying eyes. Right after its opening in 2009, Alain Ducasse at The Dorchester was awarded two stars, and the next - the highest rating. Such a meteoric rise in the Created by the hands largely Jocelyn Erlend, who headed the kitchen of the restaurant on the first visit, visitor.
Chef: Claire Smith (Clare Smyth).
Average check: £95–175.
How to get there:68 Royal Hospital Road.
Certainly among you will not find a person who is at least a corner of his eye did not look one of the television show with the participation of emotional Gordon Ramsay. And his popularity he earned a media does not just happen. Ramsay - the first in the history of the Scot, rose to three Michelin stars. But for the menu of the restaurant named Gordon meets Claire Smith. 36-year-old Irish woman - a rare representative of the "male" professions, which can be safely attributed to the number of the top chefs in the world. And much to his skill Claire owes Gordon.
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