Michelin
Renowned French chef Daniel Boulud, whose restaurants span from Montreal to Dubai, shared insights on the pressures of Michelin ratings, rising costs in dining, and the importance of customer loyalty during an interview at Café Boulud in Toronto. With his flagship New York restaurant marking its 33rd anniversary this year, Boulud emphasized balancing excellence with accessibility in high-end cuisine. He discussed navigating food criticism and training the next generation of chefs amid industry changes.
Imeripotiwa na AI
Tulus Lotrek in Berlin's Kreuzberg district combines casual atmosphere with high-end cuisine under chefs Max Strohe and Ilona Scholl. The restaurant has earned a Michelin star and praise from Gault&Millau for its personality and technique. Strohe's Federal Cross of Merit highlights his contributions beyond the kitchen.