Latest news with #MichelinStar
The Hindu
3 hours ago
- Automotive
- The Hindu
What is a Michelin Star? Origin and history explained
What is a Michelin Star? Ever wondered why it's called the 'Oscars of food' and what tyres have to do with it? In this video, we break down the surprising history of the Michelin Star, how it started as a marketing gimmick for a tyre company, and how it became the ultimate mark of fine dining. From tyres to top chefs, this is the story of how a company got the world to eat better, to sell more tyres. Presentation: Sharmada Venkatasubramanian Script and Production: Shikha Kumari A Video: Shivaraj S
The Sun
3 hours ago
- Business
- The Sun
Michelin-starred Gordon Ramsay protégé to shut his first ever restaurant after 11 ‘incredible' years of trading
A MICHELIN-STARRED chef has announced the closure of his debut restaurant. The founder trained under Gordon Ramsay, and at the three-Michelin-starred John-Georges in New York. 3 3 3 The Edinburgh-based Aizle is set to close later this year on September 21. Stuart Ralston first opened the restaurant on St Leonard's Street in 2014. A description in the Michelin Guide read: "The constantly evolving menu takes on a surprise tasting format and is presented to diners as 'The Harvest', a list of produce to be featured in the meal rather than exact dish names." It follows Stuart's emphasis on incorporating local and seasonal goods in his menus - with some dishes available for several weeks and "others just a few" according to Aizle's website. Their most recent 'harvest' included items like guinea fowl, black garlic, quince and salted milk which came together in a blind tasting menu. Ralston announced Aizle's closure on social media. He wrote: "When I first opened the doors on St Leonard's Street in 2014 as a young chef, Aizle was born out of a desire to build something different, challenge me as a young chef and provide a place people would choose to work. "I wanted to work with producers who really care about what they grow and make people happy with our food. "Over the past 11 years, we have moved homes, met brilliant people along the way and grown into something to be proud of." Ralston added that the closure would give him more time to focus on his other restaurants, in addition to a new project. Popular food reviewer gives his thoughts on Scotland's 'most expensive restaurant' He went on to thank the "incredible, dedicated team, past and present", and said that he hopes to continue working with them. The restaurant relocated to the Garden Room at the Kimpton Charlotte Square Hotel. In 2018 it moved to a four-day week to reduce stress and staff burnout. He has since opened several other restaurants in the city, including Noto and Tipo, both of which hold Michelin Bib Gourmands and which will be unaffected by the closure. Earlier this year, his restaurant Lyla, was awarded a Michelin star. Vouchers which had been purchased for Aizle can still be redeemed at Ralston's other restaurants. Commenters on social media expressed sadness at the restaurant's closure, as well as excitement for Stuart's future projects. One wrote: "So sad I never got to eat at Aizle! And excited for all that's to come." Another said: "Such an iconic restaurant in the Edinburgh food scene." While another added: "To this day the best dining experience I've had." What is happening to the hospitality industry? By Laura McGuire, consumer reporter MANY Food and drink chains have been struggling in recently as the cost of living has led to fewer people spending on eating out. Businesses had been struggling to bounce back after the pandemic, only to be hit with soaring energy bills and inflation. Multiple chains have been affected, resulting in big-name brands like Wetherspoons and Frankie & Benny's closing branches. Some chains have not survived, Byron Burger fell into administration last year, with owners saying it would result in the loss of over 200 jobs. Pizza giant, Papa Johns is shutting down 43 of its stores soon. Tasty, the owner of Wildwood, said it will shut sites as part of major restructuring plans
Forbes
6 hours ago
- Business
- Forbes
Inside Taittinger's New Wine Tasting Experience In Champagne
A view of the entrance at Taittinger's visitor center in Reims. AFP via Getty Images Beneath a manicured garden in Reims lies one of the oldest wine cellars still in use. Carved into chalk more than 1,600 years ago, the vaulted caverns at Taittinger stretch nearly 60 feet underground, their walls layered with remnants of Roman quarries, medieval crypts and Benedictine abbey foundations. Now, above those same cellars, a new chapter is taking shape. This June, Champagne Taittinger is opening a brand new restaurant on-site, adding a full-service dining space to its visitor center for the first time. The focus will be lunch for daytime visitors, but there will be small plates designed to complement the maison's cuvées through the early evening. With both indoor and outdoor seating on the terrace overlooking the landscaped garden, the opening is part of a larger shift toward more accessible tasting experiences in the wine industry at large. The addition follows a series of changes introduced in late 2024, when Taittinger launched a restructured tasting program and updated its booking system. Visitors now choose from three fixed options, all of which include a guided walk through the house's Saint-Nicaise cellars and a seated tasting. At the higher end, pairings include older vintages and small plates from Michelin-starred chef Philippe Mille. (Advance reservations are strongly recommended.) Millions of bottles are stored in Taittinger's chalk cellars, some aging for years beneath the streets of Reims. Getty Images Wine tourism in Champagne has grown steadily in recent years, with regional visitation reaching approximately 162,000 people in 2024—more than twice the number recorded in 2016. The increase reflects both the area's UNESCO World Heritage designation and the broader appeal of Champagne as a destination. At Taittinger, however, the approach is shifting. Before the recent renovations, the house welcomed around 90,000 visitors annually. With the new tasting program and restaurant in place, the goal is to limit that number to no more than 60,000 per year, prioritizing quality and comfort over volume. Reims is about 90 minutes from Paris by car or under an hour by high-speed train. The city is the financial center of the Champagne region and home to some of its largest producers. Unlike smaller villages like Épernay or Hautvillers, Reims has a compact downtown and a robust tourism infrastructure. Taittinger's headquarters are located just outside the city center and are open to the public most days of the week. The house, still independently-owned and managed by members of the Taittinger family, oversees one of the largest vineyard holdings in Champagne. The vineyards themselves are not open to visitors, but the cellar tours provide a detailed look at production and aging. 'The soil and weather conditions here contribute to the signature style of Taittinger,' says Jean-Pierre Redont, VIP and hospitality ambassador for Champagne Taittinger. 'The chalky ground retains moisture while keeping the roots cool. The grapes ripen slowly, which helps preserve acidity and freshness.' François Taittinger expanded the house's cellars beneath the ruins of the Saint-Nicaise abbey after World War II, shaping the historic site into a cornerstone of the brand. AFP via Getty Images Guests descend several circular staircases into a network of chalk pits and galleries, parts of which date to the Gallo-Roman era. The caverns were later incorporated into a 13th-century Benedictine abbey, destroyed during the French Revolution but still visible in the architecture of the lower levels. More than 3 million bottles are stored in the cave cellars, with another 20 million stored at the estate outside Épernay and 8 million at another satellite site. The caves are dim and cool, with narrow passages that lead past aging bottles and carved stone walls. Some sections require stair access and may be difficult for those with limited mobility. Still, the space is one of the most distinctive in Reims, offering a rare glimpse into the layered architectural history of champagne production. 'Everything was done by hand back then: labeling, corking and packaging,' says Redont. 'It was an incredibly labor-intensive process.' Modern disgorgement techniques use freezing to remove the sediment. The neck of the bottle is frozen, and when opened, the pressure ejects the sediment plug cleanly. It's quick but requires precision. The bottles are dipped in an ice bath, then passed through a machine that removes the sediment and reseals them with a cork and wire cage. This final step is key to Champagne's clarity and stability. Once that's done, the bottles are cleaned, labeled and prepared for shipment. Each one is handled carefully to ensure the integrity of the wine inside. 'The entire champagne-making process is long and meticulous,' says Redont. 'Few wines in the world require this level of care, and that's why champagne is so unique.' Visitors descend nearly 60 feet into Taittinger's historic cellars, where Roman-era chalk pits and Gothic vaults trace centuries of Champagne history. AFP via Getty Images Above ground, the tasting rooms reflect a blend of design periods. One space is decorated in mid-century style, with sculptural lighting and pale furniture. Another is lined with medieval-style wall hangings and dark wood panels. The contrast is deliberate. Taittinger has long positioned itself at the intersection of tradition and experimentation, a philosophy made tangible through its art collaborations. 'You'll notice that our process respects tradition, but we also innovate,' says Redont. 'Champagne isn't just made. It evolves. The glass, the yeast, the time—it's all part of the experience.' On display are bottles from the Taittinger Collection, a limited-edition series that began in 1983 and has included designs by Roy Lichtenstein, Robert Rauschenberg and Sebastião Salgado. The works are no longer available for purchase but are kept on site as part of the brand's archive. Vitalie Taittinger, president of Champagne Taittinger, at the visitor center Reims in front of a wall with names of the house's distributors around the world. AFP via Getty Images The family has overseen operations since the early 20th century. Today, Vitalie Taittinger serves as president, and her brother, Clovis Taittinger, holds the position of managing director. Their decision to invest in expanded hospitality reflects a broader trend among producers in one of the world's most prestigious wine regions to offer more structured tasting visits, especially for travelers who base themselves in Reims rather than booking countryside tours. 'The work we do here is part of a larger tradition that has global influence,' says Redont. 'Some of the techniques and tools have changed over the past 20 years, but the essence of champagne making remains.'
New York Times
a day ago
- Entertainment
- New York Times
Could a Michelin Star Actually Save the Restaurant in ‘The Bear?'
This article discusses scenes from FX's 'The Bear' Season 4, now available in full on Hulu. A single seared scallop crowned with foam. A dessert of dehydrated pear, violet caramel and shiso in an edible cup. All served in an unmarked building that once housed the Original Beef of Chicagoland sandwich shop, by a chef who worked at Noma, Daniel and the French Laundry. No restaurant seems more poised to earn a Michelin star than the one at the center of the hit show 'The Bear.' In Season 4, accolades are on the mind at the Bear, the ever-evolving, ever-struggling restaurant. The staff is reeling from a mixed review from The Chicago Tribune, and money is running out, illustrated by a countdown clock in the kitchen that ticks out the remaining two months of their financial parachute. Amid a discussion of this bleak picture, the chef and owner, Carmy Berzatto (Jeremy Allen White), asks, 'What about when we get the star?' The star is a Michelin star, a mark of distinction for fine-dining restaurants awarded by anonymous inspectors. Once confined to France, Michelin Guides, owned by the French tire manufacturer, have become a global phenomenon, and the organization has awarded stars to restaurants in Chicago since 2010. How realistic is it that a star could save a struggling fine-dining restaurant? For one in its first year of operation, chasing Michelin requires investing even more money, effort and stress. 'You're trying to create a balance between what's good for business and for your vision,' said Miguel Guerra, a chef at Mita, a plant-based Latin American restaurant in Washington, D.C., with one Michelin star. Want all of The Times? Subscribe.
The Star
a day ago
- Business
- The Star
ELEVATING THE TAYLOR'S EXPERIENCE
SECURING the 253rd position in the latest QS World University Rankings 2026, Taylor's University has reinforced its status as the top-ranked non-government-linked private university in South-East Asia. This achievement marks the institution's consistent presence in the top 1% of universities worldwide. The strong global standing is showcased by its 92nd ranking for employer reputation, making it the top private institution in the region for this indicator. This aligns with the Higher Education Ministry's 2024 Graduate Tracer Study, which reported Taylor's University's graduate employability rate at 99.5% – above the national average of 92.5%. The university also ranked 34th for international student population, reflecting its commitment to nurturing and attracting a globally diverse student community. Taylor's University vice-chancellor and president Professor Barry Winn shared that the institution is committed to building a world-class education driven by innovation and real-world impact. 'We are growing our student community, investing in staff and advancing capabilities to address global challenges through industry partnerships, AI-powered learning and purpose-driven innovation,' he said. Prof Winn (left) appoints Timor-Leste President José Ramos-Horta as Honorary Adjunct Professor for the Bachelor in Philosophy, Politics, and Economics (Honours) programme. 'In line with our aspirations to facilitate nation-building efforts, we aim to empower students to reach their full potential, align research with national priorities and foster local and global partnerships that drive meaningful change. 'In doing so, we support Malaysia's efforts to develop talent and strengthen its position as an education hub in the region.' This ethos drives the institution to advance purpose-driven education, reinforcing academic integrity across borders amid the rise of transnational education while reimagining curricula to reflect diverse, globally relevant and locally grounded perspectives. At the same time, the university aims to redefine faculty roles – empowering educators as mentors, innovators and change agents – to deliver dynamic hybrid learning experiences that equip graduates to navigate the complexities of the future. This will not only develop high achievers but also bold explorers who are empowered to ask meaningful questions, challenge conventions and venture beyond traditional pathways to define their own version of success. Michelin Star experience Taylor's University offers an industry-informed curriculum, co-developed with seasoned professionals, ensuring both academic rigour and real-world relevance. Students benefit from learning with global experts and engaging directly with the challenges of modern gastronomy through internships, live projects and industry collaborations. This endeavour is solidified through multiple signature initiatives, such as the Taylor's Culinary Institute (TCI), known for blending traditional culinary arts with industry-relevant training. Taylor's University's continued strong performance in the QS rankings gives rise to a bold 10-year strategic plan to transform the private university into a future-ready institution of global stature. Collaborating with Michelin-starred chefs and world-class culinary institutions, these partnerships provide students with unparalleled hands-on experience and exposure to international culinary standards. This offers exclusive access to some of the world's most renowned chefs and prestigious restaurants. Students learn cutting-edge techniques, sustainable practices and global culinary philosophies through direct mentorship and engagement. Among the notable chefs who have engaged with TCI students are French culinary legendMichel Bras, Rikard Hult and Marc Viala from L'Epicurien Albi, two-starred Michelin chef Franck Putelat and three-starred Michelin chef Massimo Bottura. These collaborations extend beyond Malaysia. TCI sends its top-performing students for internships at Michelin-starred restaurants in Japan, France, Spain and the US, offering real exposure to international culinary standards and innovation in fine dining. Monthly visits from these chefs, including the Michelin Star Series with The Datai Langkawi, give students rare opportunities to participate in masterclasses, workshops and networking sessions on campus. These high-impact experiences help students build strong professional networks while preparing them for future careers in culinary arts, hospitality management and food entrepreneurship. Global insight The university further strengthens its academic offerings and global reputation by engaging distinguished adjunct professors and an Industry Advisory Panel (IAP). This strategic engagement ensures curriculum relevance and enriches student learning with real-world leadership perspectives, directly bridging academic knowledge with practical industry insights. The IAP consists of leading professionals and industry experts who work closely with the institution to ensure that the curriculum offered is up-to-date and relevant to current industry practices and requirements. Adjunct professors, who are high-profile thought leaders, bring their extensive experience into classrooms. They deliver guest lectures on contemporary issues, leadership, governance and economic development, providing students with critical insights into global trends and challenges. Beyond lectures, they mentor students, guide research projects, and actively contribute to curriculum development and design. A notable example of this commitment is the appointment of Timor-Leste President and Nobel Peace Prize laureate José Ramos-Horta as an Honorary Adjunct Professor for the Bachelor in Philosophy, Politics, and Economics (Honours) programme. Ramos-Horta's extensive experience in leadership, diplomacy and global affairs provides invaluable insights for students to gain perspectives that extend beyond traditional academic boundaries, connecting classroom theory with pressing real-world issues. He will not only engage students through lectures, but also facilitate broader academic and professional collaborations through his international networks. This direct access to renowned experts enhances critical thinking and global awareness while providing mentorship opportunities and networking platforms for career advancement. By seamlessly blending rigorous academics with unparalleled real-world exposure, the 'Taylor's Experience' goes beyond traditional learning, empowering students and graduates alike with the skills, connections and mindset to thrive in the complex interconnected world of tomorrow.
