Haute cuisine is not exclusively about what’s on the plate. Elaborately choreographed service, the spectacular number of dishes, the depth of a wine cellar and sumptuous surroundings – these are arguably the elements that separate restaurants with two and three Michelin stars from their starless competitors. If we look
Is this really the best food in the world? A look at why I decided to spend 65 hours and €7150 tasting 200 dishes at 16 Paris restaurants in 3 months.