I går släpptes den nya Michelin Guiden för Frankrike – en ny tre-stjärnig krog har tillkommit Le Petit Nice i Marseille Grattis ? här har ni hela listan i pdf

Samtidigt har traditionskrogen Le Grand Vefour Paris 1 er förlorat en stjärna och har nu två kvar…………………Anmärkningsvärt att en fransk supertraditionskrog som Leon de Lyon i Lyon har lämnat tillbaka sina stjärnor och bytt koncept till Brasserie. Kan man ser en trend – Joel Robuchons och Alain Duxasse segertag gar vidare – som har ”fatt nu även i Frankrike två stjärnor på sina konceptkrogar l`atelier – där fokusen ligger på Mat och Vin och saknar alla attiyder som man förknipper med stjärnkrogar – borta är silver, borta är begravningsentreprenörer, bra men kul service, rolig modern mat och design – och lägre priser – man sitter max två timmar och äter…………………folkliga krogar av hög klass – på upplevelsen –

Läs här även vad engelska stjärnkockar tycker om framtiden……….det är inte så traditionsbunden som sina franska och tyska kollegor


• Brasserie food is back. Nothing too stuffy, nothing too smart, just good honest food, cooked properly, and eaten in a pub.

• Sustainable fish stocks. Look out for pollack and gurnard replacing overfished sources like cod and salmon on menus.

• Local sourcing. Prepare to use nice food grown or reared locally.

• Induction cooking. All-electric kitchens are the future running everything on gas could be a thing of the past.

• Healthy food. It matters now more than it ever has. People want it, people need it, and everyone likes feeling good about themselves.

• Culinary legends. Ducasse and Bosi in London, expect some Michelin sparks to fly.

• Regional newcomers. Fraiche in Liverpool, No 6 in Padstow and Anthony’s in Leeds are all looking to get on the Michelin radar.

• Proper training. The rise of an education for chefs and waiters in the food that’s cooked and served and where it comes from.

• Sauces. Less foam, jelly and stock-based sauce. More natural, clear, healthy sauces and jus.


Simon Hulstone
”Brasserie food is coming back with people like Arbutus. It’s good food without being overly pretentious – grown-up food, if you like.”
Simon Hulstone, the Elephant, Torquay, Devon, one star

Marcus Wareing
”Places like Le Café Anglais are great. You get comfort food in fine-dining restaurants.”
Marcus Wareing, Pétrus, London, two stars

Kevin Mangeolles
”Reasonably priced, good honest food is great. Just because it’s simple, it doesn’t mean it’s bad. There should be more emphasis on tasty than fancy.”
Kevin Mangeolles, the Neptune, Hunstanton, Norfolk, one star at the George, Isle of Wight, before opening the Neptune

Tom Kerridge
”The back-to-basics trend has been going on for a couple of years. There are more and more very good pubs with a great wine list and good food. It’s a more basic, simple and relaxed environment. People are more likely to become regulars.”
Tom Kerridge, the Hand & Flowers, Marlow, Buckinghamshire, one star

Andrew Pern
”There’s a more relaxed attitude to eating out. It’s nice to go middle-of-the-road sometimes, where there’s something on the menu for everyone.”
Andrew Pern, the Star Inn, Harome, North Yorkshire, one star

John Campbell
”I’d like to see more understanding of food and a move away from the wacky, funky stuff. Just back to good cuisine and good cooking.”
John Campbell, the Vineyard at Stockcross, Newbury, Berkshire, two stars

Brett Graham
”People are definitely moving away from Michelin cooking and going to good, simple food like Bentley’s or Wild Honey. It makes dining more pleasurable.”
Brett Graham, the Ledbury, London, one star

Nathan Outlaw
”Places like Le Café Anglais, Hereford Road and St John are back in. They have a simple style and their principles are seasonal produce, from the market. It’s hard work, but it’s clean food.”
Nathan Outlaw, Marina Villa, Fowey, Cornwall, previously held one star at St Ervan Manor and the Black Pig

Jason Atherton
”Food just has to be tasty. Even if it’s not pretty, no one can deny it if it tastes good.”
Jason Atherton, Maze, London, one star

Claude Bosi
”This year will be a bit less formal, with the same standard of food but less stuffy. It’s nice, it shows people are more relaxed.”
Claude Bosi, Hibiscus, now relocated to London, two stars