{"id":20700,"date":"2022-10-17T14:58:25","date_gmt":"2022-10-17T12:58:25","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/the-return-of-michelin\/"},"modified":"2022-10-17T14:58:25","modified_gmt":"2022-10-17T12:58:25","slug":"the-return-of-michelin","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/the-return-of-michelin\/","title":{"rendered":"The return of Michelin"},"content":{"rendered":"
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The announcement was made in March: the prestigious \u00c9cole H\u00f4teli\u00e8re de Lausanne was to host the Michelin Guide 2022 ceremony. “For both the profession and the destination, this is an incredible joint spotlight. Alongside cuisine, it’s time to highlight service and sustainability efforts. There are a multitude of facets that contribute to a memorable experience,” declares the head of the <\/span>Michelin<\/a> monde patron Gwendal Poullennec on his latest visit. With over 4,000 students of 125 different nationalities spread across three campuses in Lausanne, Passugg and Singapore, the<\/span>EHL Hospitality Business School<\/a> (founded in 1839 as the \u00c9cole h\u00f4teli\u00e8re de Lausanne) continues its incredible evolution. And it was in this temple of hotel know-how and savoir-\u00eatre that the national “toques blanches” ceremony was held today. <\/span> <\/p>\n<\/div>\n

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Michelin Guide<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

30 stars<\/h2>\n

After a two-year absence from Switzerland, the red guide was awaited like the culinary messiah. To mark the occasion, the cr\u00e8me de la cr\u00e8me of the national “toques blanches” came to Vaud. Franck Giovannini, chef atCrissier’s H\u00f4tel de Ville<\/a> restaurant, chatted with Andreas Caminada, who was himself joking with his Basel counterpart Peter Knogl. The tension is palpable, however, and expectations are high. The pandemic has wreaked havoc on the hotel and catering industry, and continues to shake the profession. It’s in this electric atmosphere that Gwendal Poullennec takes to the stage. Everyone is waiting for just one thing… the stars! <\/p>\n

The Mentor Chef Award goes to Peter Knogl of the three-starred Le Cheval Blanc<\/a> restaurant at the Hotel des Trois Rois in Basel. The Young Chef Award goes to Chef Manuel Steigmeier of the Fahr<\/a> restaurant. The atmosphere intensifies as the first winners receive their first star. For Romandie, chef Philipe Deslarzes of the Nordic-inspired restaurant Njorden<\/a> is one of the first to take to the podium. He is followed by Romain Paillereau of Restaurant des Trois Tours<\/g> in Bourguillon, Antoine Gonnet at Pont de Brent<\/g>, Kilian Fioretto of Restaurant Le Sommet<\/g> in Broc, Matthias Waser of La Teinturerie<\/g> in Delemont, Olivier Jean ofAtelier Jo\u00ebl Robuchon<\/g> in Geneva, Andres Arocena at La Micheline<\/g> also in Geneva, and St\u00e9phane D\u00e9cotterd<\/g> in Glion. Meilleur Ouvrier de France Beno\u00eet Carcenat’s team at Le Valrose<\/g> also wins a first star. Vegan chef Zineb Hattab is also among the winners for her vegan cuisine at KLE<\/a>. “Thank you for shining a light on our cuisine. We’ve finally been recognized in the same way as others,” she declares. <\/p>\n

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Memories<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Club des 5<\/h2>\n

While the award for Best Sommelier of the Year goes to Julien Meurillon of La Teinturerie<\/a>, the title for Best Service goes to Ines Triebenbacher of Igniv<\/a> by Andreas Caminada in Zurich. Five new establishments join the 25 restaurants awarded two Michelin stars. One of these newcomers occupies a very special place: Skin’s<\/a> – the restaurant in Lenzburg. A newcomer to the 2022 selection, it has made a remarkable entry by directly winning two Michelin stars shortly after opening its doors. Behind this success are chef Kevin Romes and his team, who offer modern cuisine with regional and international influences. <\/p>\n

The following addresses have also been awarded two Michelin stars: the two twin seasonal restaurants La Brezza<\/a>. The first, open in winter, is in Arosa, and the second, open during the summer season, is in Ascona. Chef Marco Campanella, at the helm of both establishments, creates a particularly modern and sophisticated cuisine, which the inspectors have already praised by awarding the Ascona address its first Michelin Star in the past. In Basel, two stars were also awarded to Roots<\/a>, where chef Pascal Steffen gives pride of place to vegetables. Finally, in Zurich, chef Daniel Zeindlhofer was also awarded two stars for the gastronomic experience he offers guests at IGNIV<\/a> Z\u00fcrich by Andreas Caminada. <\/p>\n

During his appearance on stage, former three-starred chef G\u00e9rard Rabaey of Pont de Brent made a point of criticizing a Michelin guide that still favors a cuisine with a strong Swiss-German imprint. It’s a fact: there’s still no new double-starred restaurant in French-speaking Switzerland in this latest selection. Could it be that inspectors are less assiduous in visiting restaurants in French-speaking Switzerland once they’ve crossed the R\u00f6stigraben? The debate is open… <\/p>\n

King Sven<\/h2>\n

Nestled within the Grand Resort Hotel Bad Ragaz<\/a>, the Memories<\/a> gourmet restaurant has just earned itself a place at the table of the world’s most prestigious restaurants. This exceptional address is run by Sven Wassmer, who has impressed with his uncluttered, creative and original cuisine. The chef and his team create innovative dishes that showcase the very best of the Swiss Alps. Each dish is an ode to its generous terroir, to the diversity of its produce, which varies with the seasons, and to the talent of its producers. <\/p>\n

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Thank you!<\/div>\n
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It’s the gastronomic high mass that all Swiss gourmets have been waiting for. While Sven Wassmer was awarded three stars for his cuisine at the Memories restaurant in Bad Ragaz, 30 new one-starred, 5 new double-starred and 11 green stars lit up the sky at the \u00c9cole H\u00f4teli\u00e8re de Lausanne. The Michelin Man is back! <\/p>\n","protected":false},"author":4,"featured_media":20701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"The return of Michelin | Restaurant | Edouard Amoiel","description":"It's the gastronomic high mass that all Swiss gourmets have been waiting for. While Sven Wassmer was awarded three stars for his cuisine at the Memories restaur"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[536,538,415,432,379,537,380,378],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-20700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-arnaud-donckele","tag-bad-ragaz","tag-chef","tag-ehl","tag-gastronomy","tag-memories","tag-michelin","tag-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=20700"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20700\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/20701"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=20700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=20700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=20700"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=20700"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=20700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}