I ka hoʻopuka hou loa o ka MICHELIN France Guide, i hana ʻia ma Ianuali 27, 2020, aia kahi hoʻohui hou i ke ʻano o ka ʻōlena ʻōmaʻomaʻo ʻōmaʻomaʻo. E hoʻolauleʻa kēia i nā ʻoihana ʻoihana e kuhikuhi i nā hana e lohi i nā hana o ka luku ʻana o ke kūlohelohe.
E loaʻa i ka hale ʻaina ʻo Green Clover me ke poʻo inoa o ka hōkū ʻo "Star", "Plate", "Bib Gourmand" (e hoʻolauleʻa ana i ke kālena, ka hana hou, ke akamai o nā chef i kā lākou hoʻomaʻamaʻa mau ʻana i kēlā me kēia lā) . Manaʻo pū ʻo Michelin ʻo ia ʻano māka e ʻae ai i nā poʻe kipa e hoʻokele maikaʻi i nā hale ʻaina e kū ana i kā lākou mea nui, nā pahuhopu a me nā pono paha.
Hoʻohui ʻia, hoʻolaha ʻo Michelin e hōʻike ʻia nā mea hoʻomau hoʻomau o nā chef Green Clover i kaha ʻia ma nā paepae like ʻole o ke alakaʻi. ʻO ka pahuhopu o ka hoʻokumu ʻana o Green Clover i mea e hoʻonui ai i ka laulā o nā hana a nā chef pono a me ka inventive ma o ka hoʻokau ʻana iā lākou i kahi nānā. ʻO nā manaʻo, nā hana a me ka ʻike e hoʻomohala ʻia e nā chef e kōkua i ka hoʻonui ʻana i ka ʻike ma waena o nā poʻe kipa o nā hoʻokumu a me ka lehulehu.
He mea kūpono ia e hoʻomaopopo ʻia, eia naʻe, ʻo ka Michelin Red Guide France 2020 i komo pū me 3 mau hale ʻaina. Akā ʻo 435 mau hale ʻaina wale nō ka mea i loaʻa i ka pihi hoʻomau paʻa - ʻaʻole nui.
Wahi a Green Clover chef Glen Ville ma L'Oustau de Baumanière (3 hōkū) e pili ana i ka hoʻomau i ka hana ʻana i kahi hale ʻaina: kā mākou meaʻai kūloko. ʻO kā mākou pahuhopu e hōʻike pololei i nā huahana Provencal ma ka papa kuhikuhi. ʻO kēia mau hoʻoikaika ʻana he ʻāpana ia o ka pahuhopu honua e komo pū ana i nā ʻano hana mai ka hoʻopaʻa ʻana i nā ʻōpala meaʻai, nā plastics, a me ka hui pū ʻana me nā mea hana lima mai ka ʻāina. ”
50 Chef Clover Green & Nā hale ʻaina ma 2020
ʻO Le Clos des Sens, ʻo Laurent Petit
Mirazur, Mauro Kolagreko
ʻO Arpège, Alain Passar
ʻO Alain Ducasse ma Plaza Athenée, Romain Meder
Troisgros-Le Bois sans Feuilles, Michel a me Cesar Troisgros
ʻO Régis lāua ʻo Jacques Marcon, ʻo Jacques Marcon
ʻO Yoann Conte, ʻo Yoann Conte
LʻOustau de Baumanière, Glenn Viel
La Bastide de Capelongue, Edward Lube
ʻO David Toutain, ʻo David Toutain
ʻO ka Shell, Hugo Roellinger
ʻO Serge Vieira, ʻo Serge Vieira
ʻO ka Navy, Alexandre Couyon
ʻO ka hale o Côte, Christoph Hay
ʻO La Grenouillère, Alexandre Gaultier
Christopher Kealoha, Christopher Kealoha
ʻO Jean Sulpice, ʻO Jean Sulpice
ʻO Hostellerie Jérôme, ʻo Bruno Cirino
ʻO Maison Aribert, ʻo Christoph Ariber
ʻO La Chassagnette, Armand Arnal
ʻO Cyril Attrazic, ʻo Kirill Atrzic
ʻO Auberge du Vert Mont, Florent Ladein
LʻEtang du Moulin, Jacques Barnachon
ʻO Ke Aliʻi ʻEleʻele-Vivien Durand, ʻo Vivienne Durand
ʻO Hostellerie Bérard, ʻo Jean-Francois Bérard
GA Ma ka Manoir de Rétival, ʻo David Goerne
ʻO Fontevraud Ka Hale ʻAina, Thibaut Rugery
ʻO LʻOustalet, ʻo Laurent Deconink
ʻO Clair de la Plume, ʻo Julien Allano
LʻAlchémille, Jérôme Jaegle
ʻO Auberge La Fenière, Reine lāua ʻo Nadia Sammut
Prairial, Gaeton Gentil
Le George, Nā Wahine Simone
Septime, Bertrand Grebaud
Pākaukau, Bruno Verus
ʻO ka Petit Hôtel du Grand Large, Hervé Bourdon
ʻO Ursus, Clement Bouvier
Ma nā Terraces, ʻo Jean-Michel Carrett
Äponem-Auberge du Presbytère, Amélie Darvas
LʻOr Qʻidée, Naoel dʻEno
Le Moulin de Léré, Frederic Molina
Le Bec au Cauchois, Pierre Kaye
Pertica, ʻO Guillaume Foucault
Le Tilleul de Sully, ʻO Thierry Parat
ʻO Ar Men Du, ʻo Philip Emanuelly
Nā Caves Madeleine, Martial Blanchon
Le Saltimbanque, Sebastian No ka mea
ʻO ka Papa Hoʻolālā, ʻO Thomas Collomb
ʻO ke kiaʻi kaiāulu, ʻo Gil Nogueira
Anona, Thibaut Spivak
E hoʻomanaʻo mākou, ua haʻi mua mākou i ka hoʻopiʻi ʻana o ka chef iā Michelin no ka mea ua kapa ʻia ʻo ia ka mea ʻoi loa, a ua kākau pū hoʻi e pili ana i ka hihia kupaianaha ke hōʻole ka chef i ka hōkū ʻo Michelin.
Kiʻi: eater.com, bighospitality.co.uk