In Michelin we trust

(adoise)


The story goes that Michelin, the French tire company, started the Michelin Guide ratings French restaurants to increase the amount of driving and, logically, boost the consumption of car tires. While one can dispute the relative merits of its tires today, the Michelin Red Guide and their three-star ratings are recognized worldwide as the final words in fine dining. To wit, an one-star rating means the establishment is worth a stop if it is on the way, a two-star denotes it is worth a detour, and a three-star is worthy of a dedicated trip.

www.viamichelin.fr



(Cheese cart of La Briqueterie)


Restaurant Notes (in order of most to least Michelin stars and forks)

Troisgros: three-star in the middle of a town that you will never go otherwise

La Briqueterie: one-star outside of Epernay in Champagne

La Beaugravière: impressive Rhone wine collection in the middle of truffle country

La Fourchette: fish and hearty stew of Cuisine Provençale

Le Central: Charollais steak tartare, 'nuff said

L'Avant Gout: getting off the Michelin race with good result

L'Ourcine: absinthe induced madness



(Charollais herd)


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