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ISSUE No.56 MICHELIN GUIDE

$18.90Price

[BRAND STORY]

Conceived in France in 1900 by tire company Michelin to encourage automobile traveling and thus the sales of Michelin tires, restaurant guidebook Michelin Guide has been a leader in popularizing gourmet culture for over a century. Preserving tradition while inspiring young chefs and providing a consistent reference point for diners of all backgrounds, the Michelin Guide today serves as the premier arbiter of restaurants, sparking media excitement and frenzy in cities worldwide.

 

[CONTENTS]

INTRO

 

EDITOR’S LETTER 

 

HEADLINE

Media coverage of the Michelin Guide over the years

 

FEED

Michelin-starred restaurants as seen on Instagram

 

OPINION

Food critic Franck Pinay-Rabaroust

 

A TABLE AT LE GRAND VEFOUR

The epitome of French haute cuisine

 

A TABLE AT NAKAMURA

Where Japanese cuisine becomes the consummate work of art

 

SPECIAL JOURNEY

The signature dishes of Michelin-starred chefs 

 

OPINION

Michelin-starred chef Tim Raue

 

TRENDS OF THE DECADE

Ten years of culinary trends in six keywords

 

COUNTER-SCENE

The broader, more diversified culinary scene

 

OPINION

Bumsoo Kim, Lifestyle creative director, E-Mart Inc.

 

A MOVEABLE FEAST

Travel destinations made memorable by food

 

SECOND THOUGHTS

The growing lineup of restaurant review platforms and providers

 

A NEW GOURMET ROUTE

Four foodies and their recommended culinary tours

 

BRAND STORY

Michelin’s origins and legacy

 

GUIDE

How to use the Michelin Guide

 

INSPECTORS

The players at work behind the scenes

 

ORIGIN

Michelin tires and the Michelin Man

 

INSIDE JOB

The insiders who bring the guide to life

 

UPS AND DOWNS

Stories surrounding the Michelin stars

 

FIGURES

 

OUTRO