The French Laundry is a French restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller. The French Laundry is a perennial awardee in the annual Restaurant Magazine list of the Top 50 Restaurants of the World (having been named "Best Restaurant in the World" in 2003 and 2004), and since 2006, it has been awarded three stars in the Michelin Guide to San Francisco. It has also been favorably reviewed by The New York Times and called "the best restaurant in the world, period" by Anthony Bourdain. There are two nine course prix fixe menus daily as well as several tasting menus. During the holiday season, the restaurant may offer special dishes. The food is mainly French with contemporary American influences, giving rise to such unique specialties as Cuisse de grenouilles sur un bâton (frog's legs on a stick). Every day, the French Laundry serves two different nine course tasting-menus, none of which uses the same ingredient more than once. Notable alumni of the French Laundry's kitchen staff include Grant Achatz of Alinea, Eric Ziebold of CityZen, René Redzepi of Noma in Copenhagen, Clay Miller of Trummer's on Main, Ron Siegel of The Dining Room at the Ritz Carlton in San Francisco, California, Corey Lee of Benu and Duff Goldman of Food Network fame. Current Chef de Cuisine Timothy Hollingsworth won the Bocuse d'Or USA semi-finals in 2008, and represented the U.S. in the international finalsin January 2009, placing sixth. In February 2004, Thomas Keller opened the East Coast version of his Yountville restaurant, which he named Per Se. The kitchens of both restaurants are connected via a real-time video feed on a television screen.

El Celler de Can Roca is a restaurant in Girona, Catalonia, Spain. Founded in 1986 by the three Roca brothers next to the family restaurant that makes traditional meals. The oldest brother, Joan Roca is the head chef; Josep Roca, the middle brother, is the sommelier, and the youngest brother, Jordi Roca, is in charge of desserts. It has been awarded three Michelin stars. Ranked #2 on 2016 San Pellegrino World's 50 Best Restaurants. In late 2007 the restaurant moved to a modern building custom-built for the restaurant about 100 meters from the prior location. They have created some dishes and desserts based on perfumes such as Calvin Klein's Eternity, Carolina Herrera, Dior's Hypnotic Poison, Bvlgari, Lancôme's Trésor, etc. In 2011 El Celler de Can Roca was voted second best restaurant in the world by Restaurant magazine. In 2010 the restaurant was listed as 4th best in the world. The restaurant was voted 5th best in the world by Restaurant magazine in 2009. In July 2010, Joan and Jordi Roca were the guest chefs at the Austrian restaurant Ikarus.

Eleven Madison Park is a restaurant in New York City ranked #3 in the S. Pellegrino World's 50 Best Restaurants in 2016. Its head chef is Daniel Humm, from Switzerland. It does not have an à la carte menu but rather a card printed with a grid of 16 ingredients from which the staff design a meal, taking into account any ingredient dislikes.

The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy: examples include "snail porridge", "sardine on toast sorbet", "bacon and egg ice cream", and "salmon poached with liquorice". At The Fat Duck, Blumenthal exploits psychology, experimenting with the diners' perception. Among the starters in the restaurant's tasting menu there used to be a "jelly of orange and beetroot", a serving of two separate jellies, where the red has been made using blood oranges, and the orange from paprika beetroots. The restaurant was opened in 1995 and is one of only four in the United Kingdom and Ireland that hold a three-star Michelin Guide rating; this has been the case since 2004. In 2005, it was named as the best restaurant in the world by Restaurant magazine and Best Restaurant in the UK in 2008, 2009 and 2010 scoring a maximum 10 out of 10 in the Good Food Guide.

Noma is a two Michelin star restaurant run by chef René Redzepi in Copenhagen, Denmark. The name is an acronym of the two Danish words "nordisk" (Nordic) and "mad" (food), and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. Ranked #5 on 2016 San Pellegrino World's 50 Best Restaurants. In both 2010 and 2011, it was ranked as the Best Restaurant in the World by Restaurant. The restaurant is located in an old warehouse on the waterfront in the Christianshavn neighbourhood of central Copenhagen. The building is situated by the Greenlandic Trading Square (Danish: Grønlandske Handels Plads), which for 200 years was a centre for trade to and from theFaroe Islands, Finnmark, Iceland, and in particular, Greenland. Dry fish, salted herring, whale oil and skins are among the goods that were stored in and around the warehouse before being sold off to European markets. In 2004 the warehouse was turned into North Atlantic House, a centre for the art and culture of the North Atlantic region. Noma was opened at the same time by Redzepi and Meyer. The restaurant's Interior design is by Signe Bindslev-Henriksen. The cuisine of Noma is Nordic/Scandinavian; the restaurant's founders René Redzepi and Claus Meyer have attempted to redefine this Nordic cuisine. The cuisine of Noma can be considered more an interpretation of Nordic food than classical Nordic food itself, according to Meyer in the book Noma - Nordic Cuisine. Famous dishes include 'The Hen and the Egg

Mirazur is a restaurant in Menton, France rated with two stars by the Michelin Guide. The restaurant is run by chef Mauro Colagreco. Ranked #6 on 2016 San Pellegrino World's 50 Best Restaurants. The restaurant was voted 35th best in the world in Restaurant (magazine) Top 50 2009.

L'Atelier de Joël Robuchon is the name of eight French gourmet restaurants, located in Hong Kong, Las Vegas, London, New York, Paris, Singapore, Taipei and Tokyo. Owned by chef Joël Robuchon, the restaurants serve his French haute cuisine in a stylized environment. Many of the seats are arranged to overlook the meal preparation in the kitchen. Robuchon's signature dishes include a cauliflower cream with caviar and potato puree, "Pommes Puree Truffee" truffled potatoes, and his "La Caille Farcie de Foie Gras et Caramelisee", free-range quail stuffed with foie gras. In 2009, the Paris location was voted 18th best in the world in Restaurant magazine's Top 50. The restaurant has been awarded Michelin 2-stars.

Les Créations de Narisawa is a French restaurant in Minato-ku, Tokyo. It opened in Minami Aoyama in November 2003. The restaurant was voted #8 on 2016 San Pellegrino World's 50 Best Restaurants (12th best in the world in 2011). Les Créations de Narisawa received one Michelin star in the 2008 Michelin Guide Tokyo, and then two stars in 2010. The restaurant was voted 20th best in the world in Restaurant (magazine) Top 50 2009, and the best restaurant in Asia. Chef Yoshihiro Narisawa was born on 11 April 1969 in Aichi, Japan. He was trained in Switzerland at Girardet's, in France at Robuchon's and in Italy at Antica Osteria del Ponte. Narisawa returned from Europe after 9 years and opened his own first restaurant in Odawara City, Kanagawa Prefecture and named it "La Napule." Most of his avid fans were from Tokyo so instead of staying on the seaside resort on Sagami Bay, he decided to move the entire operation to central Tokyo.

Per Se is a restaurant located at Columbus Circle in New York City, on the fourth floor of the Time Warner Center. The owner is Thomas Keller who is also involved in the restaurants French Laundry and Ad Hoc in Napa Valley, Bouchon in Napa Valley and Las Vegas, and Bouchon Bakery, which is also located in the Time Warner Center in New York. The chef is Eli Kaimeh. The restaurant opened in February 2004. Keller chose restaurant/hotel designer Adam Tihany to draw together subtle references to The French Laundry and elements from both his and Keller's pasts. The blue door entrance is modeled after the blue door at The French Laundry. The restaurant features a salon, bar, and wine cellar. Like Keller's previous project, The French Laundry, Per Se features two daily prix fixe menus, one of which is vegetarian. As of February 2010, it is one of only seven restaurants in the United States to be awarded three stars in the Michelin Guide, along with New York restaurants Daniel, Le Bernardin, Jean-Georges, Masa, Chef Keller's California restaurant The French Laundry, Alinea in Chicago, and Joël Robuchon in Las Vegas. The restaurant currently has four stars, the highest rating, from the New York Times (awarded in 2004 by Frank Bruni), and was listed as one of the 2011 Top 40 Restaurants in the U.S. by Gayot.com. Additionally, it was named as the 9th- best restaurant in the world by Restaurant Magazine. Per Se's former head sommelier, James Hayes is currently the associate beverage director for the Thomas Keller Restaurant Group. Phoebe Damrosch's Service Included, a non-fiction account of her employment as a waiter at Per Se, was published by William Morrow and Company in September 2007. In 2010 Jonathan Benno, chef de cuisine since the restaurant opened in 2004, left to be executive chef of a Patina Restaurant Group restaurant at Lincoln Center called Lincoln. On a typical night, each diner is given the choice of one of two prix-fixe menus: a nine-course vegetable tasting menu or a nine-course chef's tasting menu; each costs $295, which includes non-alcoholic beverages and service. Menus frequently include up-charges for luxury ingredients such as foie gras and truffles. The price has steadily increased since the restaurant's opening when a tasting menu was $150 without tax and a service charge. The private room can accommodate approximately 10 people, while the "West Room" can accommodate 62 – the same number of seats as the French Laundry.

Masa is a Japanese and sushi restaurant in New York City's Time Warner Center. The restaurant was opened by Chef Masa Takayama in 2004 and is considered one of the most expensive restaurants in the world, as well as the most expensive restaurant in New York City. Located next door to the restaurant is Bar Masa, a more accessible dining experience offering an à la carte menu. In 2009, a second Bar Masa opened inside Aria in Las Vegas, Nevada. The menu is Omakase only, costing $450 per person, not including tip, tax or drinks. The sushi bar itself is a $60,000 piece of rare hinoki wood from Japan. Reservations for the 26 available seats are taken three weeks in advance. Chef Masa prepares the menu himself, often including seasonal ingredients. He uses many exotic ingredients, such as truffles and Kobe beef. Most of the fish is flown in from Japan. Chef Masa can be seen working behind the bar and will sometimes serve the food as well. While there is no menu to order from, Chef Masa does keep a record of what he has served to his customers and what their reactions were. Masa garnered the Michelin Guide's highest rating starting with the 2009 guide and was the first Japanese restaurant in the U.S. to do so. It received three out of four stars by The New York Times. It has also received five out of five stars in the Forbes Travel Guide (formerly known as the Mobil Guide). It has been named as one of New York's Top 50 by Travel + Leisure. Forbes named Masa as the Most Expensive Restaurant In The U.S. for 2005 through 2009 as well as The World's Most Expensive Sushi in 2007 through 2009. Masa is considered to be one of if not the world's best sushi and Japanese restaurants.

Sukiyabashi Jiro is a Michelin Guide 3-starsushi restaurant in Ginza, Chuo-ku, Tokyo, Japan. The chef, Jiro Ono, has been recognised by the Japanese government as a living national treasure for his contributions to Japanese cuisine. A two-star restaurant is also located at Roppongi Hills in Minato, Tokyo.

L'Astrance is a restaurant in Paris France. The chef is Pascal Barbot. In 2011 L'Astrance was ranked by S Pelligrino as one of the 50 best restaurants in the world; it ranked 13. L'Astrance is a Michelin 3-star restaurant. Three stars mean "exceptional cuisine that is worth a special journey".

Jean Georges is a 3 Michelin stars restaurant at 1 Central Park West on the Lobby Level of the Trump International Hotel and Tower, Manhattan, named after its owner Jean-Georges Vongerichten. According to Michelin star rating, it is one of the top 5 best French restaurant in the Americas (US, Canada, and Latin America). It also remains one of the few restaurants in the city awarded four stars byThe New York Times. The current executive chef is Mark LaPico. The restaurant has a 70-seat capacity in its Jean Georges dining room. There is also a separate sister restaurant located next door, Nougatine Café bar-lounge, which has a casual dining room. In good weather there is also seating on the Mistral Terrace. The restaurant was designed by architect and restaurateur Adam Tihany. A prix-fixe menu is available with a two-course lunch and a four-course dinner. Two seven-course tasting menus are also available: the Jean Georges menu of signature dishes, and a seasonal menu highlighting fresh produce. Signature dishes include: A checkerboard of hamachi and yellowfin tuna drizzled with lemon and garnished with radishes and baby chives Sautéed sea scallops atop thinly sliced and sauteed cauliflower served with a raisin and caper emulsion Roasted squab served with a corn pancake topped with foie gras Loin of lamb dusted with black trumpet mushrooms and served with a leek puree. Desserts are produced by highly regarded pastry chef Johnny Iuzzini, who is also the head judge on the reality competition show Top Chef: Just Desserts. Awards Besides the aforementioned 4 stars from The New York Times, Jean Georges has received the James Beard award for Best Chef and Best New Restaurant, and Esquire Magazine voted Chef Vongerichten the Chef of the Year in 1997. Jean Georges restaurant also holds 3 Michelin stars, one of 7 NYC restaurants currently holding the accolade. Jean Georges made the Gayot Top 40 Restaurants in the US list in 2004–2008. In 2008 it received a 18/20 "Excellent" rating. In 2009 it won the James Beard Foundation Award for outstanding restaurant. In 2007, Jean Georges executive sous chef Lia Bardeen was featured as a contestant on season 3 of Top Chef, the cooking reality competition on the Bravo network. In 2010, Jean Georges won the James Beard Award for "Outstanding Wine Service".

Usually called Bocuse or Paul Bocuse, L'Auberge du Pont de Collonges is a restaurant in Collonges-au-Mont-d'Or near Lyon, France. The chef is Paul Bocuse. The restaurant is rated as a 3-Michelin-star restaurant, but has been accused by some patrons of being dated and relying on the reputation of Paul Bocuse rather than the quality of its food. For some, the restaurant run by multiple Meilleur Ouvrier de France it is still the temple of classical French cooking. Paul Bocuse is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.

L'Arpège is a French restaurant in Paris. The chef is Alain Passard. It was previously known as L'Archestrate when owned by Alain Senderens. Passard bought the restaurant from Senderens in 1986. It earned one star in the Michelin Guide in its first year, and earned two soon thereafter. It earned three Michelin stars in 1996, which it has maintained since. It was voted 19th best restaurant in the world in The S.Pellegrino World's 50 Best Restaurants in 2011. L'Arpège is noted for being suitable for vegetarian and vegan dining. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".

The Ledbury is a restaurant located on Ledbury Road, Notting Hill, London, England. As of 2010, the restaurant holds two stars in the Michelin Guide. The restaurant was voted #14 on 2016 San Pellegrino World's 50 Best Restaurants (34th best in the world in 2011). In both 2010 and 2011 The Ledbury was voted the UK's top restaurant in Restaurant Magazine's'National Restaurant Awards'. The head chef is Brett Graham, and has been received favorably by critics. Highest new entry by S.Pellegrino World's 50 Best Restaurants, writing "Tucked away in the affluent but relatively off-piste Notting Hill neighbourhood of west London, Brett Graham's small but perfectly realised restaurant has become one of the city's ultimate dining destinations. The tone is set by impeccable service, with the largely Antipodean front-of-house staff successfully walking the tightrope between formal and relaxed. Graham's equally outstanding food combines elements of French cuisine using traditional British ingredients, presented with charm and personality."

Alinea is a restaurant in Chicago that opened on May 4, 2005. Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. The restaurant takes its name from the symbol alinea, which is featured as a logo. The restaurant was voted #15 on 2016 San Pellegrino World's 50 Best Restaurants.

Minimalist SoMa is a Michelin Guide 3-star restaurant featuring innovative, ultrapricey American cuisine and renowned tasting menu.

Upscale hotel restaurant serving French cuisine in a stylish, contemporary dining room.

Saison is a Michelin Guide 3-star restaurant New American restaurant boasts an acclaimed tasting menu served in snug, open-kitchen digs.

Arzak is a restaurant in San Sebastián, Spain. It features New Basque Cuisine. In 2008, Arzak's owner and chef, Juan Mari Arzak, was awarded the Universal Basque award for "adapting gastronomy, one of the most important traditions of the Basque Country, to the new times and making of it one of the most innovative of the world". The restaurant was voted #21 on 2016 San Pellegrino World's 50 Best Restaurants. Built as a house in 1897 by the current owner's grandparents (José Maria Arzak Etxabe and Escolastica Lete), they turned it into a wine inn and tavern. At the time, the village of Alza was separate from San Sebastián. When the next generation took over (Juan Ramon Arzak and Francisca Arratibel), it was turned into a restaurant. Kitchen duties are now shared between Juan Mari Arzak and his daughter Elena.

NOTE: In 2023, on the occasion of Quince’s 20th anniversary, they are embarking on an exciting new chapter and are temporarily closing the restaurant for a renovation to the dining room and bar. Please subscribe to our newsletter for updates. Quince is a Michelin Guide 3-star restaurant in San Francisco. Italian & French dishes made from seasonal local products served in a historical brick-walled space.

The World 50 Best Restaurant puts "Daniel" on their list saying "Daniel Boulud's desire to meld unexpected ingredients and create dishes you won't see on any other menu make for one of Manhattan's most exquisite eating-out experiences, with nothing is beyond the Frenchman's imagination. Today his restaurant empire is blossoming, with opening across the world, but for a true taste of the Lyonnaise lion, to Manhattan you must go."

David Kinch's well-known New American eatery offering extravagant farm-to-table tasting menus. Three Stars from MICHELIN Guide.

Le Bernardin is a Michelin Guide three star, Zagat-rated restaurant in New York City. It was started in 1972 in Paris by Gilbert and Maguy le Coze and moved to New York in 1986. The restaurant was voted #24 on 2016 San Pellegrino World's 50 Best Restaurants. It specializes in seafood. Gilbert le Coze died of a heart attack in 1994, and Eric Ripert succeeded him as the head chef. Signature dishes include kindai maguro (sustainably raised Japanese blue fin tuna), Kobe beef and escolar. Desserts by pastry chef Michael Laiskonis include chocolate dusted with sea salt and extra virgin olive oil. Chef Ripert has gone on to open Philadelphia's 10 Arts by Eric Ripert and Westend Bistro by Eric Ripert in Washington D.C. *2012 Winner of Outstanding Restaurant Design by 2012 James Beard Foundation

Nihonryori Ryugin is a fusion cuisine restaurant in Roppongi, Minato-ku, Tokyo. It was ranked 20 in the S.Pellegrino World's 50 Best Restaurants in 2011. The chef is Seiji Yamamoto.

Hof van Cleve is a restaurant in western Belgium. The restaurant is set in the countryside near the town of Kruishoutem. The chef is Peter Goossens and he lives and breathes local produce, and a meal at Hof van Cleve shows both the considerable extent of his regional larder and his talent at exploiting it. Fish and shellfish feature prominently, suiting Goossens' style of cuisine, in which he highlights freshness of flavour and reminds you of the source of your food. That said, he's no one-region pony and has an increasing interest in Asian cuisine. The restaurant was voted 17th (2010) and 15th (2011) best in the world by Restaurant magazine's top 50. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".

Aniar is a restaurant in Galway, Ireland. It is a fine dining restaurant that is awarded one Michelin star in 2013 and retained that rating until present. The head chef to win the Michelin star was Enda McEvoy. He left in 2013 and Ultan Cooke took over. He retained the star for 2014. The owner Jp McMahon took over the kitchen upon Cooke's departure in June 2015. He retained the star that year.

Down the stairs from street level is this knick knack filled space for 350 wines and a French menu.

Robuchon au Dome stands at the pinnacle of French cuisine and offers an amazing view over the entire Macau island.

Dining atSushi Shikonis an unforgettable experience where guests observe master chefs craft each dish over the course of a two-hour meal.

The Demon Chef, and has invented his own cuisine which he calls X-Treme Chinese, which includes meals such as an edible condom on a mushroom beach.

​8 1⁄2 Otto e Mezzo Bombana is an Italian restaurant at Shop 202, Alexandra House, Central, Hong Kong. It is the only Italian restaurant outside of Italy to have received 3 stars from the Michelin Guide, having been awarded 3 stars by the 2012 Michelin Guide Hong Kong and Macau. Its head chef is Umberto Bombana. Umberto Bombana trained under Ezio Santin. He worked at Toscana at the Ritz-Carlton, Hong Kong from 1993. He was a prime mover in introducing the white truffle to Hong Kong's restaurant scene and he introduced the World White Truffle of Alba Auction to Hong Kong. In 2006, Bombana was appointed by Piedmontese Regional Enoteca Cavour as their International White Truffle Ambassador. The Ritz-Carlton hotel was demolished in 2008 to make way for the building of China Construction Bank. Umberto Bombana then opened ​8 1⁄2 Otto e Mezzo Bombana in January 2010. The restaurant's name is a tribute to Bombana's favorite Italian film director Federico Fellini's 1963 autobiographical movie ​8 1⁄2. In November 2010, the restaurant was awarded 2 Michelin stars by the 2011 Michelin Guide Hong Kong and Macau. In November 2011, it was voted 13th best restaurant in Asia by the Miele Guide. In 2012, awarded 3 stars by the Michelin Guide. On 29 April 2013, ​8 1⁄2 Otto e Mezzo was named 39th in the top 100 restaurants of the world inThe World's Best Restaurants Awards. In April 2017 it was named No. 4 Best Restaurant in Asia in San Pellegrino's 'Asia's 50 Best Restaurants'.

Lung King Heen is a fine dining Cantonese restaurant in the Four Seasons Hotel Hong Kong. It is helmed by Chef de cuisine Chan Yan-tak, who came out of early retirement in 2002 for the Hotel. It is the only Cantonese restaurant in Hong Kong that has been awarded the maximum 3 Michelin stars by the 2009 Hong Kong and Macau edition of the Michelin Guide. In 2010, the restaurant's homemade XO sauce was listed as the 'Best condiment' on theHong Kong Best Eats 2010list compiled by CNN Travel. Lung King Heen was added to Forbes Travel Guide's list of 5 stars restaurants in January 2014.

The food writer Curnonsky once dubbed Georges Blanc's grandmother the "best cook in the world". Tradition, albeit revisited, is still the order of the day at his Vonnas restaurant. The menu offers classics such as, Bresse chicken and rich sauces prepared with the expertise of a great chef. A true gourmet experience.- MICHELIN guide inspectors

A hip bistro serving creative Mediterranean fare & Caribbean-inspired drinks in modern surrounds.

High-end sushi spot with chef's choice dinners, bento-box lunch specials, sake & sho-chu

Eclectic New American small plates menu crafted in a cozy, converted townhouse with upstairs bar.

Modern American tasting menu from chef Eric Ziebold elegantly presented in intimate surroundings.

Nicholas Stefanelli's Puglian-inspired prix fixe menus served in an Italian country–chic setting.

Unique New American cuisine emphasizing classic and indulgent dishes in chic surrounds.

High-end restaurant serving rustic Italian food & creative cocktails in a modern, upscale space.

Chef Jeremiah Langhorne serves Mid-Atlantic cuisine at this rustic spot set in a former row house.

New American preparations of locally sourced ingredients served amid handcrafted furnishings.

Chef Aaron Silverman offers inventive American tasting menus at this elegant dining destination.

Chef José Andrés' inventive kitchen offers luxe fixed-price menus in chic digs for just 12 guests.

Michelin star restaurant, complete with stunning views of the sea.

Charming restaurant in the heart of Le Sirenuse Hotel. The restaurant is entirely lit by 450 candles. The cuisine is contemporary Italian, using only the freshest local ingredients. The view is breathtaking as is the impeccable service.

Located on Princes Street, The Balmoral has a Michelin star restaurant, a pool and a gym. Waverley Station and Edinburgh's main shopping area are close by. First opened in 1902, The Balmoral now offers rooms with spacious marble bathrooms and interactive TVs. Many rooms have views towards Edinburgh Castle and the Old Town. Number One restaurant provides a fine dining menu, while Hadrian's Brasserie offers informal dining. Palm Court features afternoon tea and a champagne bar.With a sauna and a Turkish steam room, The Balmoral Spa offers 5 treatment rooms and an exercise studio.

Joël Robuchon is the signature, flagship French gourmet restaurant of French chef and restaurateur Joël Robuchon. The restaurant, located at the MGM Grand Las Vegas in Las Vegas, Nevada, has been rated 3 stars by the Michelin Guide, 5-stars by Forbes Travel Guide, and has been ranked by Wine Spectator and Travel and Leisure to be among the finest restaurants in the world. It was ranked as one of the Top 5 best restaurants in the United States by Gourmet magazine. The French cuisine is offered either as a prix fixe or an a la carte menu. The restaurant is well known for its exclusivity. There are 12 tables in the main dining room. Awards and accolades[edit] 5 Stars, 2006-2014 Forbes Travel Guide 5 Diamonds, 2006-2014 AAA Restaurant Ratings 3 Stars, 2008 and 2009 Michelin Guide 2006, Top 5 Best Restaurants in the United States, Gourmet magazine 2007, Travel and Leisure "Best New Restaurant in the World" 2007, French Restaurant, Best Chef in Las Vegas, Life Epicurean Awards 2009, Wine Spectator "Grand Award" 2009, The Laurent Perrier 2009 Lifetime Achievement Award at The S.Pellegrino World's 50 Best Restaurants

Restaurant Gordon Ramsay, also known as Gordon Ramsay at Royal Hospital Road, is a three Michelin star restaurant owned and operated by Gordon Ramsay, located at Royal Hospital Road, London. It opened in 1998 and was Ramsay's first solo restaurant. In 2001 it made Gordon Ramsay the first Scottish chef to have won three Michelin stars. Critically it has been both praised and criticized, with particular criticism coming from theHarden'srestaurant guide. In March 2013 the restaurant reopened following an art deco redesign and with Clare Smyth as Head Chef. Gordon Ramsay opened Restaurant Gordon Ramsay in 1998, as his first solo restaurant. The location previously housed Michelin starred restaurant La Tante Claire. It gained its third Michelin star in 2001, making Gordon Ramsay the first Scottish chef to have done so. In September 2006 a £1.5 million refurbishment was completed. Current head chef Clare Smyth was appointed in January 2008 and is the only female chef in the UK to hold three Michelin stars. She took over from Simone Zanoni, who had been head chef since 2003 before moving to France to oversee the opening of new restaurant Gordon Ramsay Au Trianon. In 2002, Giles Coren visited Restaurant Gordon Ramsay for lunch whilst writing for Times Online. He found that the meal had its good and bad points, saying "Perhaps the "best restaurant in Britain" can only disappoint. Perhaps if I want magic I should wait for Paul Daniels to open a restaurant". However, he gave scores of nine for execution, eight for service and seven for "mind-blowing tingliness". Terry Durack of The Independent reviewed the restaurant in 2009, describing the food provided as "classic cooking; sophisticated, well-edited and flavour-first". Overall he gave Restaurant Gordon Ramsay a score of sixteen out of twenty. In 2009, the restaurant dropped out of The S.Pellegrino World's 50 Best Restaurants for the first time, and failed to make the top 100. The 2011 edition of Harden's restaurant guidelists Restaurant Gordon Ramsay in seventeenth place in London in the "most mentioned" league table, a drop from ninth place in the previous year. It also ranked the restaurant in one of the top two spots in the "most disappointing cooking" category. Harden's had previously listed the restaurant as the most overpriced in the UK. However, The Good Food Guide lists Restaurant Gordon Ramsay as the second best in the country, only bested by The Fat Duck in Bray, Berkshire, and was described as "the nearest thing to a world-class restaurant experience currently on offer in the capital".

Alain Ducasse at the Dorchester is a restaurant located in The Dorchester, a hotel in Park Lane, London. It is one of 27 restaurants operated by French chef Alain Ducasse: the head chef is Jocelyn Herland. Since 2010, it has been one of four UK-sited restaurants to hold three Michelin stars. It opened in 2007 to mixed opinions, but the reviews have since improved. At the time of opening, Alain Ducasse at the Dorchester, was one of 27 restaurants around the world operated by Ducasse. He described the intention of the restaurant as "It will have the modernity of Beige in Tokyo, the seriousness of La Plaza Athénée in Paris and the flavours of Le Louis XV in Monaco meeting the energy of London." The Head Chef was originally intended to be Nicola Canuti, but Canuti was replaced before opening by Jocelyn Herland, who moved from Ducasse's La Plaza Athénée in Paris. Patrick Jouin designed the interior of the restaurant, in light coffee and cream colours. The tables feature ceramic vegetables as centrepieces, handmade butter dishes in pink marble, and Porthault linen tablecloths. The restaurant features a special table for up to six diners called the "Table Lumière", which is surrounded by a thin white curtain which allows diners at the table to view out into the restaurant but prevents other diners from viewing in and is lit by 4500 fibre optic lights. Diners who book this table are allowed to select from a choice of tableware and menus, described by the restaurant as being a bespoke dining experience. Housekeeping classes have also been conducted at the restaurant, with restaurant director Nicolas Defremont conducting the two hour classes for the public. They cover the methods used to prepare the restaurant for diners, in order for students to learn how to apply them at home for dinner parties. Menu[edit] The restaurant serves contemporary French cuisine using seasonal French and British ingredients. Menu items include roast chicken served with lobster, sweetbreads and pasta, served in a truffle sauce. Fish dishes include sea bass baked with razor clams in a parsley and shellfish jus, decorated on the plate in a theme reminiscent of the wallpaper of the 1950s. Zambian Miombo honey is included on the dessert trolley.As of 2012, a seven course dinner costs around £180 per person, and the restaurant has also recently added a three course express lunch option which regularly changes the dishes on offer. Mark Palmer visited the restaurant shortly after opening for The Daily Telegraph. The food critic went into the restaurant with high expectations, describing Alain Ducasse opening a London based restaurant as the moment when "God comes to town". Particular stand out dishes included halibut with a lemon caper sauce which was described as "sensational", and a "masterpiece" of a chocolate praline and orange dessert. An overall rating of eight out of ten was given. Terry Durack of The Independent thought that some of the dishes on offer at opening were unbalanced but admired the craftmenship of the dishes. He said that it wasn't the best Ducasse restaurant he had been to, but gave it 16 out of 20, indicating that it was "capable of greatness". Food critic Jay Rayner reviewed Ducasse at the Dorchester for The Guardian, thinking that it was disappointing overall given Ducasse's history, and having eaten at the Ducasse restaurant in Paris. He thought that the ingredients were perfectly cooked, but they didn't make up for the combinations involved in the dishes. He described Ducasse as "capable of brilliance" but thought that the restaurant was currently a "grasping, mediocre experience". Matthew Norman reviewed the restaurant for The Guardian after it received its third Michelin star. While he praised the attentive staff, and the quality of the food, he directly compared it to several two star restaurants he had previously reviewed and had trouble identifying the difference between the general quality of two star and three star restaurants. He suggested that he may be due to the impact of Alain Ducasse himself. Food critics from Time Out reviewed the restaurant's express lunch menu in 2011, giving it four out of five stars and describing one dish, a rhubarb, strawberry and vanilla millefeuille, as having "sang out [the] meal on a high note". In 2009, the restaurant appeared in the Michelin guide for the first time, appearing directly with two stars, and was named a Michelin rising star. The following year, this was increased to three Michelin stars; the restaurant becoming only the fourth UK based three Michelin star restaurant following The Waterside Inn, The Fat Duck and Restaurant Gordon Ramsay.

The Waterside Inn, located in Bray, Berkshire, England, was founded by the brothers Michel and Albert Roux after the success of Le Gavroche. It is currently run by Michel's son, Alain. The restaurant has three Michelin stars, and in 2010 it became the first restaurant outside of France to retain all three stars for twenty-five years. The Waterside Inn opened in 1972, following the Roux brothers' success at Le Gavroche. Pierre Koffmann was made the first head chef, having worked for Michel andAlbert Roux at Le Gavroche. Koffmann remained as head chef until 1977 when he left to open his own restaurant, La Tante Claire. Michel Roux took over as head chef at the restaurant, slowly handing the reins over during the 2010s to his son and the current chef-patron, Alain Roux. Michel spoke of the handover, "The Waterside Inn has been my life but now my son runs it. What could be better? I am very proud of him. After all his name is above the door." Alain has added his own menu items to the restaurant while keeping Roux family classics like soufflé suissesse and tronçonnette de homard. Diego Masciaga has been the restaurant manager since 1988, and speaks of the two chefs highly, "Mr Michel was always there in the kitchen – morning, afternoon, night – with his big voice. Now it is the turn of Alain. Alain is a great man, too, but in his own way." In addition to being a restaurant, the Waterside Inn has been slowly expanding the number of rooms available for overnight stays since 1992. The interiors were designed individually in a French style by Michel Roux's wife, Robyn. In 2010, the Waterside Inn became the only restaurant outside of France to retain three Michelin stars for twenty five years. To celebrate, a party was held for which every Michelin starred chef in the UK was invited; 116 chefs attended. In addition, an offer was extended to local residents for lunch at 1985 prices, at a cost of £14.50 each instead of the normal £56. Matthew Fort reviewed The Waterside Inn for The Guardian in 2002, giving the restaurant a rating of eighteen out of twenty, and stated that the price of the meal was "money very well spent". Max Davidson, in the same year, described the food as "Nothing flash, just mouthful after mouthful of pure quality," while writing for the Daily Mail, giving the restaurant three stars. Matthew Norman, reviewing the Waterside Inn for The Daily Telegraph in 2010, praised the setting and the attentive service but criticised the value for money of the food served; he gave it a total of six out of ten, but described the cheese trolley as "spectacular". Also in 2010, John Walsh for The Independent visited the Waterside Inn shortly after it celebrated 25 years with a Michelin star. While he also criticised the cost of some of the courses, saying "I knew it was expensive. Everybody knows that.", he celebrated the quality of the food, describing his main course as "ambrosial" and "fabulous". He gave the restaurant four out of five each for food and ambiance, and five out of five for service. The Waterside Inn placed eighteenth in the Good Food Guide's top 60 restaurants in the UK for 2011. Heston Blumenthal's nearby Bray based restaurant The Fat Duck placed first, while Le Gavroche placed fifteenth. The Waterside Inn was placed first for both food and service in the Zagat survey on restaurants in London and South-East England.

Enoteca Pinchiorri is an Italian restaurant in Florence, Italy. The owners are Giorgio Pinchiorri and French-born Annie Féolde. The chefs are Annie Féolde, Italo Bassi and Riccardo Monco. In 2008, the restaurant was voted 32nd best in the world by the BritishRestaurantmagazine. It has perennially been awarded three stars by the Michelin Guide. Annie Féolde was the first woman in Italy to be awarded three stars for her restaurant. Féolde is from the Promenade des Anglais, in Nice, France. Beyond working as a chef, Féolde has served as a bureaucrat in Paris, owner-operator, and instructor to her apprentices. As a young chef, Franck Cerutti worked under Féolde for seven years. Annie Féolde was featured in Great Women Chefs of Europe, which was written by revered journalist and food critic, Gilles Pudlowski. Masahiko Kobe, the Italian cuisine chef on the Japanese television series Iron Chef from 1997 to the show's final episode in 1999, trained at Enoteca Pinchiorri from 1993 to 1997. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".

Restaurant Patrick Guilbaud is a restaurant in Dublin, Ireland. It is a fine dining restaurant that was awarded one Michelin star in the period 1989–1995 and two stars in the period 1996–present Egon Ronay Guide awarded the restaurant one star in the period 1983–1985 and 1987. It was mentioned in the Guide in 1988 and 1989. The restaurant's proprietor is the acclaimed French professional chef, Patrick Guilbaud, who lives in Ireland. Restaurant Patrick Guilbaud claims to be Ireland's most award-winning restaurant. It was established by Guilbaud in 1981 in James's Place East, Dublin 2, before moving to the Merrion Hotel in Upper Merrion Street, Dublin 2. The restaurant was the first in Dublin to receive two Michelin stars and has been praised by The New York Times. It has been named the most expensive restaurant in Dublin. In February 2004, Restaurant Patrick Guilbaud was mentioned in The New York Times, where it was reported that lunch cost $36 and dinner was available for $124. Guilbaud's food was described as "seriously good" and was served in "seriously elegant surroundings", with "reservations advised" by the newspaper. Food on offer included roast quail coated with hazelnuts.

On the prestigious Avenue Montaigne, this luxury 5-star hotel features a Dior Institute spa, 5 restaurants and a cocktail bar. It offers elegant accommodation with marble bathrooms, a 5-minute walk from Avenue Champs Elysées. A plasma screen TV with over 200 on-demand movies features in all of the rooms and suites at Hôtel Plaza Athénée Paris. Guests can choose from 80 drinks for the personalised minibar and 5 pillow types for a good night’s sleep. Cuisine at Hôtel Plaza includes an American breakfast, gastronomic French dishes, Japanese specialties and a summer menu. The hotel's restaurant's are supervised by the Michelin Star chef Alain Ducasse.Wi-Fi access, a shoe shine service and twice-a-day housekeeping are just some of the facilities on offer at Athénée Paris. Alma Marceau Metro Station is 300 metres away and the Eiffel Tower is a 15-minute walk from the hotel.

Komi is a Washington, D.C., restaurant operated by Chef Johnny Monis. It is located at 1509 17th St. NW, near Dupont Circle, and serves Italian- and Greek-influenced dishes. In April 2007, Food & Wine magazine named Johnny Monis one of the F&W 2007 Best New Chefs . Best Dishes: Mascarpone-stuffed dates; scallop with truffle emulsion and black truffles; spaghetti with sea urchin; roast suckling pig; baby goat

The Restaurant at Meadowood is a Michelin Guide 3-star restaurant in Napa Valley, USA which specialises in local, sustainable California cuisine. It ranked 51st in the Elite Traveler World's Top Restaurants Guide 2012. The Restaurant applies a "slightly more modern approach" with the use of emulsifiers, gelling agents, and stabilizers. Meal are typically nine or 10 tasting menu's that utilize in season, local ingediants.

Chef's Table at Brooklyn Fare is a restaurant in New York City with three Michelin stars. It is the first New York City restaurant outside Manhattan to receive 3 Michelin stars. César Ramírez opened the restaurant in Brooklyn which is close to a grocery store and seats up to 18 guests that are seated around a counter. Richard Vines of Bloomberg Marketscommented that the restaurant is hard to find. The restaurant expects guests to refrain from note taking, picture taking, or cell phone use inside. Although it is hard to get reservations at the restaurant, there are regulars. The wait for a reservation is up to 6 weeks. The person in charge of reservations has been stalked by strangers who beg for an earlier reservation. The cooking equipment is expensive and the French, English, and Italian food is served on expensive china. The food is inspired by Japanese dishes which is "all about the ingredients, the freshness, and always very simple." There are 24 courses which include canapés, cheeses, soups, and desserts. There is no choice of what the courses are. Chef's Table at Brooklyn Fare uses around 900 serving pieces each night. Ramírez introduces each course by listing the ingredients. When the food is served by the chefs, Ramírez watches the guests eat. Jean-Luc Naret, who directs the Michelin Guide, and his wife came in the restaurant and were surprised at what they saw. When Ramírez received a call about the restaurant receiving its first two stars, he said that he could not believe it. Naret said that his call to Ramírez was his most beautiful call that he chose to be the last call. He also called it one of the greatest restaurants in New York and one of the 300 greatest in the world.

Le Louis XV is a French restaurant in Monte Carlo, Monaco. Le Louis XV is the flagship restaurant of chef Alain Ducasse. It has been featured in lists of the world's top restaurants. He opened the restaurant in May 1987, having been challenged by Prince Rainier III of Monaco and the Société des bains de mer de Monaco to win three Michelin stars there within four years, becoming the first hotel-based restaurant to win that level of the award. Ducasse won the three stars for the restaurant 33 months later, some fifteen months earlier than his objective. The wine cellar contains around 400,000 bottles of wine. A number of food trolleys are used by the waiters, including for champagne, cheese and one holding herbs to make herbal teas at the tableside. Several chefs who went on to lead Michelin starred restaurants underwent training at Le Louis XV, including Alexis Gauthier and Clare Smyth. Food critic Paolo Tullio described Le Louis XV as one of the "great French restaurants". In 2003, The Guardian identified it as one of the top five restaurants in the world. Howard Jacobson was sent to review it by the newspaper, who thought initially that the dishes served were "droll" but changed his mind when he tasted them. He enjoyed the ambiance of the place, and thought that the numbers of staff gave it an air of professionalism. Fodor's travel guide described Ducasse's cuisine as "superb", while also describing the interior of the restaurant as "magnificent". Le Louis XV holds three Michelin stars. It was included in the first published list of the world's 101 top restaurants by The Daily Meal in 2012. It has also been included in The World's 50 Best Restaurants by Restaurant; in 2003 it was ranked the third-best restaurant in the world behind the French Laundry and El Bulli, by 2006 and 2007 it had dropped to eighth place, dropping to fifteenth in 2008. It had a significant drop in rankings in 2009, falling to 43rd place.

Michel Troisgros is the owner of the restaurant called "La Maison Troisgros", in Roanne, France. The restaurant has been awarded Three Michelin stars since 1968 and was named the "best French restaurant in the world" by Gault Millau. It was ranked 44th in the S.Pellegrino World's 50 Best Restaurants in 2011. The restaurant specializes in French cuisine and serves Burgundy wines, in affiliation with the noted winemaker Robert Serol.

De Librije is a restaurant in Zwolle, Netherlands. It is a quality restaurant that is awarded one or more Michelin stars from 1993 to present (three stars since 2004). In 2007 and 2008, the restaurant received a score of 19.5 and became Restaurant of the Year in the Dutch edition of Gault Millau. It was ranked 46th in the S.Pellegrino World's 50 Best Restaurants in 2011. The restaurant is located in the former library, hence the name "De Librije", of a 15th century Dominican abbey. The chef de cuisine is Jonnie Boer and his wife Thérèse Boer-Tausch is hostess and sommelier. The couple, who both already worked in the restaurant, bought the establishment in 1992. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".

Dal Pescatore restaurant is a three Michelin-starred restaurant in Canneto sull'Oglio, Italy north of Parma. The restaurant was voted 38th best restaurant in the world by S.Pellegrino World's 50 Best Restaurants in 2011. Dal Pescatore is particularly famous for its tortelli stuffed with pumpkin, amaretto, Parmesan and mostarda. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".

Le Calandre is a restaurant in Padua, Italy. The chef is Massimiliano Alajmo, the world's youngest chef to have achieved the third Michelin star at the age of 28. It was ranked 32nd in the S.Pellegrino World's 50 Best Restaurants in 2011.

Restaurant Martin Berasategui is a three Michelin-starred restaurant about 20 minutes from San Sebastián in the Basque Country in the north of Spain.The restaurant was voted 29th best restaurant in the world by Restaurant (magazine) in 2011.

Vendôme is a restaurant in Bergisch Gladbach, near Cologne, Germany. The restaurant is part of the Grandhotel Schloss Bensberg. The chef is Joachim Wissler. The restaurant was voted 34th best in the world in Restaurant (magazine) Top 50 2008. It improved to position 25 in 2009 and position 22 in 2010. It is the best ranking German restaurant and one of only two in the top 50. The restaurant has been awarded Michelin 3-stars. Three stars mean "exceptional cuisine that is worth a special journey".