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Michelin star

Discover Pinterest’s 10 best ideas and inspiration for Michelin star. Get inspired and try out new things.

You don't have to go to a Michelin-starred restaurant to eat bizarrely delicious glass potato chips.

7 ingredients

Ingredients
  • 6 medium-sized Yukon Gold potatoes
  • 1/2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 4 cups water
  • 4 tablespoons potato starch
  • Chives and rosemary, for garnish
  • Olive oil, for garnish
Salmon mi cuit with beetroots

Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to eat salmon.

12 ingredients

Seafood
  • 1 Side of salmon, whole
Produce
  • 2 Beetroots
  • 1/2 Lemon
  • 1/2 Lime
  • 1/2 Orange
  • 1 sprig Thyme, fresh
Baking & Spices
  • 10 g Coriander seeds
  • 250 g Salt
  • 5 g Star anise
  • 250 g Sugar
Oils & Vinegars
  • 100 ml Cabernet sauvignon vinegar
  • 4 tbsp Olive oil
Restaurant Sense is a place you have to visit when you are staying in 's-Hertogenbosch. It is awarded with a Michelin star, so you know the food is good!

Restaurant Sense is a place you have to visit when you are staying in 's-Hertogenbosch. It is awarded with a Michelin star, so you know the food is good!

Discover EHL gastronomic restaurant where students learn Excellence, Cuisine, Service and Everything about customer experience in a one Michelin star restaurant

Discover EHL gastronomic restaurant where students learn Excellence, Cuisine, Service and Everything about customer experience in a one Michelin star restaurant

Bordeau's signature apple dessert features a blown sugar exterior with an apple sorbet core. Served over balls of marinated apple (held by a caramelized puff pastry base.)

Bordeau's signature apple dessert features a blown sugar exterior with an apple sorbet core. Served over balls of marinated apple (held by a caramelized puff pastry base.)

Michelin-starred chef Glynn Purnell shares his recipes - Independent.ie

If you ever wanted to know what happens behind the closed doors of a professional kitchen, take a dip into the first book from Michelin-starred chef Glynn Purnell.