The tire manufacturer known for its gourmet bible takes a look back at some of its inspectors' favorite dishes.
In March 2023, the launch of the Guide in the UK and Ireland was celebrated with great anticipation. Now "Michelin" has asked some of its restaurant inspectors to review the past year and talk about the most memorable dishes that crossed their plates during their unannounced visits.
What does the Michelin Guide do? What do the individual stars mean and who actually rates the restaurants?
It was not only about restaurants that have been awarded a Michelin star. Many influences played a role in the selection of the dishes, from the season to the style of the restaurant and the geographical location, to the history of the restaurant and the chef. Of course, the following inspector observations are anonymized.
"Broad Chare", Newcastle Upon Tyne
"It may seem simple at first glance, but this traditional dish involves a number of different cooking techniques that bring together the chef's knowledge, skill and understanding to create an effective balance of flavors and textures. The lightly charred calf's liver and soft, creamy puree contrasted perfectly with the salty bacon and crispy onions. There was also something cozy about the dish, and it fit perfectly with the pub's delightfully rustic ambiance."
"Etive", Oban
"When dining in Scotland, there's nothing better than sampling the excellent local seafood - and the fresh turbot in this simple but expertly prepared dish was certainly meaty and flavorful. The large, briny mussels complemented the sweetness of the turbot beautifully, while the creamy mussel broth provided a nice richness. This dish was prepared with great care, allowing the exceptional natural flavors to be fully appreciated."
"dede", Baltimore
"Complexity, depth and superbly blended spices - all were present in this exceptional dish. The tender lamb was full of flavor, while the expertly seasoned isot pepper sauce elevated the dish to another level. A tender carrot puree was topped with a delicate slice of kumquat that was equally fruity and tart and a great contrast to the richness of the sauce. The dish was finished with a flavorful, Ottoman-spiced firik that had been slow-cooked for seven hours."
"White Swan", Fence
"Sometimes nothing beats steak and chips, and this great interpretation of a cult British dish takes it to a new level. The rich, tender beef rib was accompanied by an intense mushroom puree and an excellent sauce that was seasoned with a perfectly balanced amount of thyme. The plump morels that topped the meat were cooked in cream and chicken broth and melted in your mouth. It was nice to see this place stay true to its roots and serve such satisfying, safely prepared food."
"Chapter One Restaurant, Dublin
"My favorite dish of the year was also one of the best I've ever eaten - outstanding cooking that looked fantastic and tasted even better. The lobster tail was wonderfully juicy, with just a hint of smoke coming off the grill. The subtle addition of Kari Gosse in the glaze gave it a very subtle curry note, and an intense lobster reduction provided further richness. The lemon confit and a few red currants accented it beautifully and made it an all-around successful dish."
"Plaza Khao Gaeng", London
"This beef shoulder massaman curry with potatoes and scallions really has a bold, satisfying flavor. The whole dish was beautifully prepared, both the beef and potatoes were cooked to perfection, the meat was coarse-grained yet extremely tender. The rich sauce that coated them had just the right consistency and excellent depth of flavor. Authentic and vibrant, with well-tuned seasoning, this memorable dish transported me back to my travels in Thailand."
