What does a Michelin inspector really love to eat?

When your job involves eating in the best restaurants in France, you might be rather hard to impress when it comes to matters culinary. And surely, every brilliant meal must blend into every other brilliant meal…? Well apparently not – as Michelin has revealed, some dishes dazzle beyond all others. 

Out of the 2026 selection, these are three of the dishes inspectors rated above all others. At Le 1947 à Cheval Blanc, in Courchevel, one such standout was a grilled Burgaud duck by chef Yannick Alléno. The bird is deboned, macerated with leaves and peppercorns, then cooked over open embers. Served with juniper gel, buttery escarole and a deeply flavoured peppery jus, it builds intensity layer by layer – a dish defined as much by its precision as its depth.  

In Paris, at Le Cinq, a contemporary take on onion soup caught inspectors’ attention. Chef Christian Le Squer reworks the classic into a composed, almost sculptural dish: spheres of onion purée, candied petals and bread conceal a rich compote of Cévennes onions with black truffle, finished tableside with a caramelised onion jus. It’s a familiar flavour, rethought with striking precision.  

And in Jongieux, at Les Morainières, a Rhône crayfish tartare stood out for its delicacy and balance. Paired with a mandarin and marigold butter foam and an intense shellfish jus, the dish plays on contrast – fresh and citrusy against deep, concentrated flavours – while showcasing the quality of the ingredient itself. 

To find out what other mouthwatering delights impressed the Michelin inspectors, visit tinyurl.com/michelin-miam. 

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