Southeast U.S Gets Its First Michelin Guide – The Michelin Guide has officially made its debut in the Southeastern United States, marking the company’s first-ever regional guide in North America. The new edition highlights the best restaurants across the South, celebrating the region’s rich mix of cultures and flavors.
The guide lists one two-star restaurant, 10 one-star restaurants, and three green star restaurants. The announcement took place in Greenville, South Carolina.
Michelin’s Two-Star Highlight: Emeril’s in New Orleans
Leading the pack is Emeril’s in New Orleans, which earned two Michelin stars. The restaurant is helmed by E.J. Lagasse, son of celebrity chef Emeril Lagasse, making him the youngest chef to run a two-star kitchen.
>Emeril’s menu reimagines Creole cuisine with creative dishes like oyster stew with Herbsaint cream and smoked salmon cheesecake with aged caviar.
South Carolina Shines Bright
South Carolina stood out with four new one-star restaurants, three in Charleston and one in Greenville.
>According to Duane Parrish, director of South Carolina’s Department of Parks, Recreation, and Tourism, “This recognition places South Carolina on the global food map and celebrates the people and flavors that make our cuisine unique.”
Green Star Restaurants Lead in Sustainability
Three restaurants earned Green Stars, awarded for their dedication to sustainability and eco-friendly practices.
Two of them are located inside hotels:
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Luminosa, at the Flat Iron Hotel in Asheville, North Carolina
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January, at the Southall Farm & Inn in Franklin, Tennessee
Bib Gourmand List: Affordable & Delicious
Michelin recognized 50 restaurants on its Bib Gourmand list, celebrating eateries that offer great food at great value. The Southeast Guide features 44 cuisines, from Southern comfort classics to international flavors.
Michelin’s Message
“The cuisine of the American South is a blend of rich traditions and creative talent,” said Gwendal Poullennec, International Director of the Michelin Guide. “From barbecue to seafood and Creole cooking, the chefs in this region have truly impressed our inspectors.”
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