In Paris, the Michelin inspectors awarded three new eateries two stars. At Jules Verne, on the second floor of the Eiffel Tower, head chef Frédéric Anton and executive chef Kevin Garcia receive two stars thanks to their outstanding culinary concoctions. “They transform Paris’ most famous monument into a stronghold of cultural and gastronomic excellence,” says Michelin.
In Paris’ 8th arrondissement, Martino Ruggieri earns a second star for Maison Ruggieri, just one year after receiving his first. Served in an intimate and elegant setting, the succession of refined and exquisite dishes are combined with sensational sauces and sometimes audacious pairings.
Just a stone’s throw away, L’Orangerie, helmed by head chef Alan Taudon, adds a new star to the staggering gastronomic offering proposed by the Four Seasons George V. Taudon’s creations, which place an onus on vegetables, seafood and dairy, reflect a striking balance, without compromising on indulgence – such as the delectable potato pie with Comté cheese and truffle, and the must-try sea urchin chestnut with egg yolk beads.
Outside Paris, La Maison Benoît Vidal’s move from Val-d’Isère to Annecy has been wholly successful and the eatery has maintained its two stars. In his new setting, the head chef remains faithful to his desire to “transform ingredients into emotions” to emphasize the “alliance between people and nature”. An ambition he breathes gastronomic life into through his pared down, poetic creations that are firmly rooted in his adopted Savoie homeland. Just a few valleys away in an upscale Courchevel complex, Sylvestre Wahid – Les Grandes Alpes, further enhances the excellent standard of this very exclusive establishment. From the open kitchens overlooking the dining room, Sylvestre Wahid and his team conjure up a bespoke gastronomic experience, centred around the highest quality products. The chef’s signature dishes are magnificently revisited and summon, at times, references to Pakistani cuisine.
At Le Mas Les Eydins in Bonnieux, Christophe and Alexandra Bacquié have created a welcoming, gastronomic eatery nestled in the heart of a magnificent Luberon farmhouse surrounded by vines and olive groves. On the plate, Christophe Bacquié continues to extol the virtues of Provençal cuisine, which he exalts with subtle Corsican touches. The creations, which supplement some of the iconic dishes the chef wished to keep on the menu, are sophisticated and straight to the point. There are some references to more homely cuisine, perfectly keeping with the restaurant’s immensely welcoming ambiance. Further south in Monaco, Les Ambassadeurs by Christophe Cussac, which has just reopened inside the Métropole hotel, also maintains two stars. Cussac, Joël Robuchon’s former right-hand man, “sails with panache between classic options and more modern fayre,” say inspectors. “Dishes are consistently accurate, intelligible and particularly harmonious – like the langoustine with tempura beans and Maltese sauce.”
Finally, Ronan Kervarrec adds a second star to his eponymous eatery in Saint-Grégoire in Ille-et-Vilaine. The Breton chef, who returned to the fold in 2021 after a distinguished career in Saint-Émilion and on the French Riviera, “celebrates the inescapable dishes of the Armorican culinary identity, with oh-so-indulgent creations”.
The addition of these eight new two-star tables brings the total number of two-star restaurants in the 2024 Guide up to 75.
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