France’s 29 Best Restaurants – According To Michelin

Ahead of an anticipated summer sojourn – see which made the little red guide’s hallowed list.

By Mary Squillace 22/03/2023

Michelin has almost become as emblematic of French fine-dining landscape as the cuisine itself. While today we may think of the guidebook as a comprehensive tastemaker, the Michelin Guide’s goal in 1900 when it launched was much simpler: to drive local tourism.

At a time when there were fewer than 3,000 automobiles in all of France, the Michelin Guide was designed to highlight hotels and restaurants in such a way that would encourage motorists to make the trek—presumably wearing out their tires in the process. In 1926 the guidebook began awarding stars, and by 1936, Michelin had adopted its criteria for the tiered ratings. One star indicates a “very good restaurant in its category,” two stars translate to”excellent cooking, worth a detour,” while the coveted three stars mean a restaurant offers “exceptional cuisine, worth a special journey. Those ratings have been inextricably linked to Gallic gastronomy.

Prior to the pandemic, the hallowed guide experienced upheaval to the old order. In 2019, Auberge de L’ill lost its third star after holding it for 51 years. And last year Paul Bocuse’s L’Auberge du Pont de Collonges was demoted two years after his death, sending shockwaves through the French culinary community. That continues this year as legendary chef Guy Savoy’s two-decade run with Michelin’s highest honour came to an end as his Parisian restaurant was demoted to two. It wasn’t all bad news as La Marine joined the ranks of Michelin three-star restaurants. Chef Alexandre Couillon can now be mentioned in the same breath as culinary legends from Anne-Sophie Pic to Alain Ducasse to Alain Passard. Here are France’s 29 Michelin three-star restaurants for 2023.

Alléno Pavillon Ledoyen, Paris, 8th Arrondissement


Pavillon Ledoyen’s deep Parisian roots date back to 1842, when the restaurant was first erected in the Champs-Elysées’ gardens. While you can catch a glimpse of the original painted mouldings and ceiling in the upstairs dining room, chef Yannick Alléno, who took over in 2014, brings a modern sensibility to the historic site, which earned the spot a third Michelin star just seven months after he started. Alléno’s pet technique for making sauces are “extractions.” This entails first extracting liquids from ingredients and then reducing them using a technique called cryoconcentration, which involves a combination of sub-zero temperatures and centrifugal force. Diners can enjoy the fruits of this methods in dishes like a dessert that features a coffee-flavoured fir-tree extraction jelly.


Am par Alexandre Mazzia, Marseille

Am par Alexandre Mazzia

Chef Alexandre Mazzia’s eponymous restaurant draws inspiration not just from the produce and seafood available in France’s Cote d’Azur, this 24-seat restaurant boasts influences from beyond its Marseille home. Mazzia spent his first 14 years living in the Democratic Republic of the Congo, and before his culinary career, the chef was professional basketball player. His restaurant opened in 2014, earning its first star soon after. He’s become known for unique, globally inspired compositions that have made him beloved in the chefs world, like his scorched mackerel satay with tapioca, wasabi sorbet, red métis; or his marinated egg yolk with lemon panais, combawa mais granité and tarragon.

Arpège, Paris, 7th Arrondissement

L'Arpege, Paris

Today, there are few chefs quite as influential as Alain Passard, but back in 1986 he was simply trying to fill his mentor Alain Senderens’ big shoes. That’s the year Passard took over Senderens’ restaurant Archestrate. Passard renamed his new venture, Arpège, the French word for arpeggio, a name that like the establishment’s original name (which means orchestra en francais) pays tribute to his second love: music. Before arriving at Arpège, Passard cut his teeth at the Duc d’Enghien at the Casino of Enghien and the Carlton in Brussels, where he was awarded his first Michelin stars. Arpège earned its third in 1996 and has held onto them ever since—even after adopting a plant-centric menu in 2001. Guests can sample the signature dishes that put Passard on the map, such as his famous l’arpège egg—the hot-cold, hard-soft boiled amuse bouche you’ll now find tributes to at fine-dining restaurants around the globe.

Assiette Champenoise, Tinqueux

L’Assiette Champenoise
Assiette Champenoise

Chef Arnaud Lallement’s fate as a chef seemed predestined. As a child, he watched his father Jean-Pierre, who ran the family restaurant starting in 1975. Then, after studying under culinary legends, like Roger Vergé and Michel Guérard, Lallement took over at the helm in 1998. There, he won L’Assiete its second Michelin star in 2005 and its third in 2014. The menu boasts classic dishes (such as grated foie gras served over fois gras toast), as well as unique novel ones (milk-fed veal sweetbreads), but always with a focus on bringing out the pure flavours of the ingredients with just the right balance of acidity (Lallement’s mantra is “mangez vrais,” which translates to, “eat true”). And, as you’d expect from the region, there are more than a thousand champagnes in the cellar for you to sip with your meal.


Auberge du Vieux Puits, Fontjoncouse

L'Auberge du Vieux Puits
Auberge du Vieux Puits

Chef Gilles Goujon rise to Michelin stardom is the stuff of heartwarming movies. In 1990, he bought L’Auberge de Vieux Puits in the small village of Fontjoncouse for 34,000 euro, after its previous three owners had failed to turn a profit. For five years he struggled to attract diners. But his fortune turned in 1996 when he won the “Best Worker of France,” a prestigious award given out every four years to artisans in different categories. Shortly after, he snagged his first Michelin star in 1997. He won his second star in 2001 and his third in 2010.

Epicure, Paris, 8th Arrondissement

Pigeon de Bresse

While many Michelin-star-winning chefs could be considered culinary royalty, Epicure’s chef Eric Frechon bears an additional, extra-official-sounding honourarium. He was decorated as a Knight of the Order of the “Légion d’Honneur” by Nicolas Sarkozy in 2008—just a year before he was first awarded three Michelin stars. The self-described “control freak” prides himself on his ability to elevate simple—even cheap—ingredients into Michelin-star-worthy fare. Though, there’s no shortage of decadence on his menu. You’ll find classic French cuisine, such as whole roast chicken cooked in a pig’s bladder (a signature dish) and black truffle, artichoke, and foie-gras stuffed macaroni.

Flocons de Sel, Megève

Emmanuel Renaut Flocons de Sel
Anne-Emmanuelle Thion

Nestled in the French Alps, Flocons de Sel offers a taste of the mountains. Chef Emmanuel Renaut scours the hillsides for herbs and mushrooms to adds to his dishes. He also takes a twice-yearly sojourn with award-winning cheesemaker Jacques Dubouloz through local farms and pastures in pursuit of the very best cheese. Just don’t expect to see fussily prepared cheese dishes at Folcons de Sel: When it comes to le fromage, Renaut is a purist. You’ll find all 20 of the menu’s hand-selected cheeses in their natural state. “I don’t like to cook with cheeses. I think it’s a waste,” he once remarked.


Georges Blanc, Vonnas

Chef Georges Blanc
Georges Blanc

Going on 38 straight years of three Michelin stars, Georges Blanc—both the chef and the restaurant—is a French culinary fixture. While Blanc sharpened his technique in restaurants in France and abroad (as well as during a stint as a military cook) it’s hard not to think that some of his talent might be hereditary. Three generations of cooks preceded him, including his grandmother, who was once named the “best cook in the world,” by a food writer. Blanc took the reins from his mother in 1968, before turning the family business into a luxury hotel in the ‘70s.

Kei, Paris, 1st Arrondissement

kei paris asparagus

The newest Michelin three-star recipient in the City of Lights is also the first ever Japanese chef to nab the honour in France. Kei Kobayashi was born in Nagano before moving to France to cook. He’s serving dishes like foie gras with green apple jelly; potato gnocchi with truffle, parmesan emulsion and Iberian ham; and salmon with a bitter sorrel cream with raw and cooked vegetables. While his menu has an influence from his Japanese roots, he’s quite taken with modern French cuisine.

La Marine, Ile de Noirmoutier

caviar la marine france
La Marine

When La Marine joined the ranks of three-star restaurants in 2023, Michelin’s inspectors said that chef Alexandre Couillon’s ocean-focused cuisine, which spotlights seafood and edible coastal plants, asserted La Marine as one of the very best restaurants in all of France. The guide called his style of cooking both striking and bold, calling out his “braised artisanally fished mackerel, beetroot and parsley foam” and the “crispy buckwheat dessert, caramel mousse, candied citrus fruit and sea lettuce sorbet.”

L’Ambroisie, Paris, 4th Arrondissement

l'ambrosie paris
NIeFH/Flickr Creative Commons

Abandoned by his parents and placed in an orphanage at 13, chef Bernard Pacaud found salvation in the kitchen of Eugénie Braizer’s Col de la Luère. The three-star-winning Lyonnais chef took Pacaud under her wing, providing him with both a roof over his head and a place to learn the craft. First nabbing his own third star in 1988, Pacaud has been holding onto the stellar Michelin rating for longer than any of Paris’s other three-star restaurants. L’Ambroisie lives up to its name which means “food of the gods” with its lavish, stunningly plated dishes like sea bass and artichoke served atop caviar. And even if the gods don’t literally dine there, some pretty powerful mortals do: In 2015 presidents Barack Obama and Francois Hollande enjoyed a working dinner at L’Ambroisie.


L’Oustau de Baumanière, Baux-de-Provence

L’Oustau de Baumanière
L’Oustau de Baumanière

When the Michelin Guide bestowed its third star on the restaurant at L’Oustau de Baumanière, it said of chef Glenn Viel that “organic vegetables from the garden of Baumanière, along with lamb, chicken and pork, each ingredient of the rich local produce finds its meaning and its true flavours in the hands of the chef.” Viel is merging local ingredients and traditional technique with modern flourishes like serving frog’s leg with puffed rice.

La Vague d’Or, Saint-Tropez

Chef Arnaud Doncklele
Gianni Villa

Arnaud Doncklele’s impressive resume includes apprenticeships in the kitchens of Alain Ducasse and Michel Guérard, so it’s hardly a surprise that the young chef achieved three Michelin Stars by the time he turned 35. La Vague D’Or offers three tasting menus, including the seven-course “Balade Epicurienne” for adventurous diners and a five course vegetarian option. There’s also two à la carte menus: one inspired by land and one inspired by the sea—which happens to be within view of restaurant’s umbrella-lined terrace, by the way.

La Villa Madie, Cassis

La Villa Madie, Cassis
La Villa Madie

Joining the ranks of the three-stars in 2022, La Villa Madie has focused on Mediterranean fare under the leadership of Dimitri and Marielle Droisneau since 2013. Tucked in the south of France, overlooking the pristine blue waters, the local seafood and flora take centre stage. When it comes to Dimitri’s cooking, the guide is effusive: “From one dish to another, it makes its presence felt—light, subtle, tasty, fresh and aromatic, punchy when necessary, and always surprising and original.”

Le 1947 at Cheval Blanc, Courchevel

Cheval Blanc Courchevel
Cheval Blanc

Yannick Alléno has performed the chef’s equivalent of a hat trick, having earned three triple-star Michelin restaurants over the course of his career. Ten years after his three-star win at Le Meurice, and three years after earning three stars at Pavillon Ledoyen, Michelin awarded him stars for Le 1947 at Cheval Blanc in 2017. The Alpine outpost’s sleek, modern surroundings—which include a perforated sphere through which diners can watch the chefs work—set the tone for the nine-course menu that puts a creative spin on French cuisine. Le 1947 is named for Château Cheval Blanc’s most renowned vintage and aims to provide guests with an experience just as covetable.


Le Cinq, Paris, 8th Arrondissement

Foie gras en galets poché dans un bouillon iodé-vinaigré
Julie Limont

From within the Four Seasons Hotel George V, chef Christian le Squer combines nostalgic French flavours with ambitious new techniques. “My cooking is like a Chanel suit worn over a pair of jeans,” he once said. You can taste this amalgam in dishes like his Parisian-style gratinated onions or line-fished sea bass served with caviar and buttermilk (a nod to growing up near the Morbihan sea in Brittany). “His signature is all over the superb dishes, mastered to perfection and demonstrating exceptional skills and a deep knowledge of the very best produce,” the former director of the Guide, Michael Ellis, said when the 2016 Michelin Guide was released. “Each of Christian Le Squer’s dishes is a true work of art, a shining example of the best of French gastronomy.” Prior to racking up stars at Le Cinq in 2016, Le Squer enjoyed 12 consecutive years of three-star glory at Pavilion Ledoyen.

Le Clos des Sens, Annecy-le-Vieux

Le Clos des Sens
Photo: courtesy Le Clos des Sens

Perched near Lake Annecy in the French Alps not far from the Swiss border, Le Clos des Sens is a manor built back in 1866. Laurent Petit leads the Michelin three-star restaurant inside the inn and he draws heavily on the region around him. His food features the crayfish, arctic char and other seafood from the surrounding lakes, including Annecy. As well as ingredients from the garden he’s built at the manor. His culinary education began early, as Petit grew up the son of a butcher and as a young chef cooked for the legendary Michel Guérard, a founder of nouvelle cuisine.

Le Louis XV—Alain Ducasse à l’Hôtel de Paris, Monte Carlo

Baba au rhum, creme mi montée
Pierre Monetta

The first hotel restaurant to secure three Michelin stars, Alain Ducasse’s Le Louis XV has become as much a fixture in Monte Carlo as any casino. But the Riviera mainstay has undergone changes in recent years. In 2007 Franck Cerutti assumed the role of executive chef and was joined by Ducasse’s protege, Dominique Lory, in 2011.  Then, the space underwent a more physical transformation in 2015, trading its opulent, 19th-century-inspired wall hangings and sculptures for a more modern vision of luxury. Along with it, the menu got a little facelift, moving to even lighter, more nuanced fare. “Creating a menu is like writing good music,” Ducasse told The New York Times. “Loud and strong contrasts with soft and gentle. In a world where people zap away from anything they don’t instantly love or understand, gastronomic luxury happens when a dish is so well conceived it wins the time to seduce with subtlety.”


Le Petit Nice, Marseille

Homard en Mauve Abyssale
Richard Haughton

Chef Gérald Passédat says he inherited his taste for beauty and appreciation for things well done from his family of artists and chefs, while he honed his technique in the kitchens of the Troisgros brothers and Michel Guérard. It all came together in 2008 when Le Petit Nice first ascended to three stars. Passédat’s cuisine leans heavily on the abundance of fish in the sea the restaurant overlooks. In a year, he estimates at least 65 different Mediterranean species make their way onto his plates. An updated take on classic bouillabaisse, anemone fritters, seafood carpaccio, and a delicately prepared sea bass named for the chef’s opera star grandmother are a few of the signature dishes that grace Passédat’s menu.

Le Pré Catelan, Paris, 16th Arrondissement

Le Pré Catelan
Le Pré Catelan

In one respect Frédéric Anton, one of France’s most admired chefs, is an utter failure: As a child he aspired to become a cabinetmaker. Alas, his cabinet-making dreams were put on hold when he began his career as a chef in 1983, and further left in the dust when he proceeded to cook under some of fine-dining’s biggest names—including serving as Joël Robuchon’s chef de cuisine. Anton’s impressive pedigree eventually landed him at Le Pré Catelan in 1997, where he earned two Michelin stars by 1999 and was elevated to a third in 2007.

Les Prés d’Eugénie—Michel Guérard, Eugénie des Bains

The cuisine of Michel Guérard
Yoan Chevojon

If one were to erect a Mount Rushmore of French gastronomy, Michel Guérard’s inclusion would be a foregone conclusion. One of the so-called founding fathers of French nouvelle cuisine, Guérard got his first taste of Michelin stardom at Pot-au-Feu, which won its second star in 1971. He opened Le Prés d’Eugénie in 1974, and his cuisine was awarded its first star almost immediately, with a second star arriving in 1975 and a third following in 1977. Today, he’s focused on balancing the hedonistic delights of food with healthy eating.

Maison Lameloise, Chagny

Maison Lameloise
Photo: courtesy Maison Lameloise

This Burgundian restaurant has been a gastronomic institution since Michelin’s inception. It appeared in Michelin’s very first guide in 1900 and earned its first star in 1926. Maison Lameloise enjoyed its first three-star streak between 1979 and 2004, which picked back up again in 2007. Many of the restaurant’s most successful years occurred under Jacques Lameloise, who took over for his father in 1979. In 2008, Lameloise passed the torch to then up-and-comer Eric Pras, who has kept its three-star rating going strong ever since. Pras has made his mark on the mainstay’s menu with technically precise dishes that put a fresh spin on Burgundian cuisine.


Mirazur, Menton

Mirazur fine dining capucine
Photo: courtesy Matteo Carassale

It was a career-defining year for chef Mauro Colagreco in 2019. Mirazur finally ascended to three stars and five months later it World’s 50 Best crowned it the top restaurant in its annual rankings. The chef has cooked at Mirazur in the South of France since 2006 after working with titans Alain Passard and Alain Ducasse. He incorporates ingredients around the French Riviera and merges them with inspiration from his Argentinian-Italian heritage for dishes like squid with artichokes and bagna cauda.

Pic, Valence

Inside Anne-Sophie Pic's dining room
Serge Chapuis

Pic’s Michelin-star-studded history dates back to the early 20th century. Andre Pic opened in Valence in 1935 and earned three Michelin stars by 1939. Later years proved to be rockier, with the restaurant dropping to two stars in 1946 and to one in 1950. Under the leadership Andre’s son Jacques, Pic ascended again to two stars in 1959 and three in 1973, before falling back to two in 1995, just a few years after Jacques’ death. Then, Jacques’s daughter, Anne-Sophie, took over the illustrious dining spot in 1998 with no formal training. Less than a decade later, chef Pic, the only woman in France with three Michelin stars (and just the fourth women ever to receive the honour), restored Pic to three-star glory in 2007. She describes her cuisine as simple, sophisticated and pointedly feminine, which you’ll see reflected in the menu, as well in the decor. “All my emotions are feminine, so I have this feminine way in my cooking. I think some men are able to make very feminine cuisine, but they are perhaps more focused on technique, less on developing the emotional part,” she told CNN in 2012.

Pierre Gagnaire, Paris, 8th Arrondissement

The cuisine of Pierre Gagnaire
Francois Flohic

Credited with pioneering the French fusion movement, Pierre Gagnaire’s philosophy in the kitchen is, “tourné vers demain mais soucieux d’hier”—or “facing tomorrow, but respectful of yesterday.”  His own culinary past is a mix of formal training and familial connections. Pierre Gagnaire learned the ropes from his Michelin-star-winning chef father, as well as in the kitchens of the highest calibre French chefs of the era, including Paul Bocuse. Gaugnaire took these lessons and started his own restaurant in his hometown of Saint Etienne in 1980, which received three Michelin stars in 1993, but struggled financially. Then, in 1996, Gagnaire opened his eponymous establishment. By 1998 he had his three Michelin stars again.


Plénitude—Cheval Blanc, Paris, 1 Arrondissement

Plénitude—Cheval Blanc, Paris, 1 Arrondisement

Well, chef Arnauld Donckele wasted no time. For many chefs, bringing their restaurant to the Michelin three-star level can be a career-spanning effort. In Plénitude’s first year of eligibility, the restaurant rocketed to the top of Michelin’s rankings, earning tres etoiles right out of the gate in 2022. Of course, as the chef of three-star La Vague d’Or in Saint-Tropez, Donckele and the guide are quite familiar with each other. Located inside a an LVMH hotel in the heart of Paris, the 26-seat Plénitude connects cuisine from across French regions, drawing inspiration from Normandy, the south of France and Paris. When awarding Plenitude its third star, Michelin called Donckele an “ingenious master creator of sauces,” which is about as high of praise you can give a French toque.

Régis et Jacques Marcon, Saint Bonnet le Froid

Clafoutis Figues Framboises

Named for the father-son team that runs the restaurant, Régis et Jacques Marcon offers a seasonal taste of the Haute-Loire region—with a special reverence for the local mushrooms (Régis has even written a book on his beloved champignons). Régis took over his family’s inn in 1979, eventually moulding it into the restaurant it is today. He earned his first Michelin star in 1990, his second in 1997, and his third in 2005, just a year after his son, Jacques, joined him in the kitchen.

René et Maxime Meilleur, Saint Martin, Saint Martin de Belleville

La Bouitte

René and Maxime Meilleur, the self-taught, father-son chef duo behind their eponymous restaurant, have been cooking together since 1996. The pair’s cuisine pays tribute to the surrounding Savoie region, with ingredients like crozet pasta, raclette, and Saint Martin goat’s milk, and first earned its third star in 2015. “The dishes are precise, generous and remarkably creative. “La bouitte” may mean small house in the local dialect, but the fare offered by René, Maxime and their spouses is of the highest calibre,” Ellis said when awarding La Bouitte its third star.


Troisgros—Le Bois sans Feuilles, Ouches

The cuisine of Michel Troisgros

Holding onto its three-star rating for half a century, La Maison Troisgros—and the family dynasty behind it—has long been a driving force in French cuisine. In 1930 Jean-Baptiste Troisgros opened the restaurant near Lyon. Later, his sons Jean and Pierre took the reins, shaping it into the triple-starred establishment it is today with their nouvelle cuisine. Now Pierre’s son Michel runs the empire, alongside his wife Marie-Pierre and son César. César credits the restaurant’s continued success to his mother’s intuition (she’s pioneered much of Troisgros’s growth) and his father’s culinary sensibilities, which César describes as “tangy, vibrant, fresh, and measured.” Meanwhile, as the youngest Troisgros, César brings youthful perspective, flavours inspired by his travels through Spain and California (he also worked at Thomas Keller’s French Laundry), and “a thing for hot peppers.” The dish he says most encapsulates the restaurant’s ethos today is the cosa croquante: a salad made with shaved carrots that have been lightly fried and seasoned with herbs from the family garden.


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First Drive: The Porsche 911 S/T Is a Feral Beast That Handles the Road Like an Olympic Bobsledder

The commemorative model borrows underpinnings from the GT3 RS and includes a 518 hp engine.

By Basem Wasef 23/10/2023

The soul of any sports car comes down to the alchemy of its tuning—how the engine, suspension, and chassis blend into a chorus of sensations. The secret sauce of the new Porsche 911 S/T, developed as a tribute to the 60th anniversary of the brand’s flagship model, is more potent than most; in fact, it makes a serious case for being the most driver-focused 911 of all time.

Sharing the S/T designation with the homologation special from the 1960s, the (mostly) innocuously styled commemorative model borrows underpinnings from the more visually extroverted GT3 RS. Yet what the S/T, starting at $290,000, lacks in fender cutouts and massive spoilers it makes up for in directness: a flat-six power plant that revs to 9,000 rpm, a motorsport-derived double-wishbone suspension, and a manual gearbox. It’s a delightfully feral combination.

Rossen Gargolov

Whereas the automatic-transmission GT3 RS is ruthlessly configured for maximum downforce and minimum lap times, the S/T is dialed in for the road—particularly the Southern Italian ones on which we’re testing the car, which happen to be the very same used by product manager Uwe Braun, Andreas Preuninger, head of Porsche’s GT line, and racing legend Walter Röhrl to finalize its calibration. The car reacts to throttle pressure with eerie deftness, spinning its 518 hp engine with thrilling immediacy, thanks to shorter gear ratios.

The steering response is similarly transparent, as direct as an unfiltered Marlboro, and the body follows with the agility of an Olympic bobsledder. Some of that purity of feeling is the result of addition through subtraction: Power-sapping elements including a hydraulic clutch and rear-axle steering were ditched, which also enabled the battery to be downsized for even more weight savings. The final result, with its carbon-fiber body panels, thinner glass, magnesium wheels, and reduced sound deadening, is the lightest 992-series variant on record, with roughly the same mass as the esteemed 911 R from 2016.

Driver engagement is further bolstered by the astounding crispness of the short-throw gearbox. The S/T fits hand in glove with narrow twisties and epic sweepers, or really any stretch that rewards mechanical grip and the ability to juke through hairpin corners. The cabin experience is slightly less raucous than the 911 R, but more raw than the wingless 911 GT3 Touring, with an intrusive clatter at idle due to the single-mass flywheel and featherlight clutch. Porsche cognoscenti will no doubt view the disturbance in the same way that hardcore Ducatisti revere the tambourine-like rattle of a traditional dry clutch: as an analog badge of honor.

The main bragging right, though, may just be owning one. In a nod to the year the 911 debuted, only 1,963 examples of the S/T will be built. Considering the seven-year-old 911 R started life at$295,000 and has since fetched upwards of $790,000, this new lightweight could bring proportionately heavy returns—if you can be pried from behind the wheel long enough to sell it, that is.

Images by Rossen Gargolov

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Gentlemanly Restraint 

Art and science collide in the the newly released BR03A watch collection by Bell & Ross.

By Belinda Aucott 02/11/2023

In keeping with the brand’s design salute to aviation and military equipment, the pared-back face of the Bell & Ross BR03 Automatic takes its cue from the instrumentation in cockpits. It’s unabashedly minimal and confidently masculine style is set to make it a future classic.

Faithful to the codes that underpin the brand’s identity, the new utilitarian offerings sit within a smaller 41-mm case (a slight departure from the original at 42 mm Diver, Chrono or GMT.) and has a reduced lug width and slimmer hands. The changes extend to the watch movement, which has been updated with a BR-CAL.302 calibre. The watch is waterproof to 300 metres and offers a power reserve of 54 hours.

While the new collection offers an elegant sufficiency of colourways, from a stealthy black to more decorative bronze face with a tan strap, each is a faithful rendition of the stylish “rounded square, four-screw” motif that is Bell & Ross’s calling card.



For extra slickness, the all-black Phantom and Nightlum models have a stealthy, secret-agent appeal, offering up a new take on masculine restraint.

Yet even the more decorative styles, like the black face with contrasting army-green band, feel eminently versatile and easy to wear. The 60’s simplicity and legibility of the face is what makes it so distinctive and functional.

For example, the BR 03-92 Nightlum, with its black matte case and dial, and bright green indices and hands, offers a great contrast during the day and emits useful luminosity at night.

A watch that begs to be read, the the BR03-A stands up to scrutiny, and looks just as good next to a crisp, white cuff as it does at the end of a matte, black wetsuit.

That’s a claim not many watch collections can make. 

Explore the collection.

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Timeless Glamour & Music Aboard The Venice Simplon-Orient Express

Lose yourself in a luxury journey, aboard an Art Deco train from Paris

By Belinda Aucott 03/11/2023

Watching the unseen corners of Europe unfold gently outside your train, window can be thirsty work, right? That’s why Belmond Hotels is once again staging a culinary train journey from Paris to Venice, aboard the glittering Art Deco carriages of the Venice Simplon-Orient Express.

To celebrate diversity and inclusion in the LBTQ+ community, another unforgettable train ride is slated for 2 November.

On the journey, ample servings of decadent cuisine will be served and live entertainment will play looooong into the night. Trans-DJ Honey Dijon and Dresden’s Purple Disco Machine are both part of the disco-house line-up.

Passengers are encouraged to dress in black-tie or cocktail attire, before they head to the bar and dining carriages to enjoy their night, where they are promised ‘unapologetic extravagance’,.

Negronis, martinis, spritzes and sours will all be on offer as the sunlight fades.

So-hot-right-now French chef Jean Imbert is also in the kitchen rattling the pans for guests.

Imber puts a garden-green-goodness twist on Gallic traditions. He regularly cooks for the who’s-who. Imbert recently co-created a food concept for Dior in Paris, worked with Pharrell Williams to present a dinner in Miami, and he’s even been invited to Cheval Blanc St-Barth to cater luxe LVMH-owned property.

The young chef is vowing to create no less than ‘culinary perfection’ in motion with his own passion for fresh seasonal produce. There’ll be plenty of Beluga caviar, seared scallops, and lobster vol-au-vents.

“I want to create beautiful moments which complement the train, which is the true star,” says Imbert of his hands-on approach to delectable pastries and twists on elegant Euro classics.

“Its unique legacy is something we take pride in respecting, while evolving a new sense of style and purpose that will captivate a new generation.”

Check the timetable for the itinerary of lush inclusions here.

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From Electric Surfboards to Biodegradable Golf Balls: 8 Eco-Conscious Yacht Toys for Green and Clean Fun

Just add water and forget the eco-guilt.

By Gemma Harris 18/10/2023

Without toys, yachts would be kind of sedentary. There’s nothing wrong with an alfresco meal, sunsets on the flybridge and daily massages. But toys add zest to life on board, while creating a deeper connection with the water. These days, there are a growing number of options for eco-friendly gadgets and equipment that deliver a greener way to play. These eight toys range from do-it-yourself-propulsion (waterborne fitness bikes) to electric foiling boards, from kayaks made of 100 percent recycled plastics to non-toxic, biodegradable golf balls with fish food inside. Your on-water adrenaline rushes don’t always have to be about noise and gas fumes. They can be fun, silent, and eco-conscious.

A game of golf isn’t just for land. Guests can play their best handicap from the deck with Albus Golf’s eco-friendly golf balls. The ecological and biodegradable golf balls are 100 percent safe for marine flora and fauna, and manufactured with non-contaminating materials. The balls will biodegrade within 48 hours after hitting the ocean and release the fish food contained in their core. For a complete golfing experience, add a floating FunAir green. From $3100 (FunAir Yacht Golf) and $315 a box (golf balls).

Fliteboard Series 2.0

The future of surf is electric, and Fliteboard offers an emissions-free and environmentally friendly electric hydrofoil. Flying over the water has never been as efficient and low impact, using new technologies with less than 750 watts of electric power. This second series boasts various performance factors for all riding styles. It also features an increased trigger range from 20 to 40 degrees for more precision and control. Fliteboard designed this series for every possible foiling ability, from newbies to wave-carvers. From $22,000.

Manta 5 Hydrofoiler XE-1

Hailing from New Zealand and using America’s Cup technology, Manta 5 offers the first hydrofoil bike. The Hydrofoiler XE-1 replicates the cycling experience on the water. Powered by fitness-level pedaling and assisted by the onboard battery, top speeds can reach up to 19 km per hour. The two hydrofoils are carbon fibre, and the frame is aircraft-grade aluminium. The onboard Garmin computer will relay all the stats. The effortless gliding sensation will accompany you through a workout, exploration or just circling the boat. From $950.

Mo-Jet’s Jet Board

Imagine five toys in one: The Mo Jet delivers just that. From jet surfing, bodyboarding, and e-foiling to scooter diving. This versatile, German-built toy is perfect for those who cannot decide. The Mo-jet uses a cool modular system allowing you to switch between activities. Whether you want to stand, be dragged around or dive, you can have it all. It even has a life-saving module and a 2.8m rescue electric surfboard. Made from environmentally friendly and recyclable polyethene, it also ticks the eco-conscious boxes. Complete with an 11kW electric water jet, it charges in 75 mins, offering up to 30 mins of fun. Adrenaline junkies will also not be disappointed, since speed surges from 0 to 27 knots in 3 seconds. From $18,000.

Silent Yachts Tender ST400

Driven by innovation and solar energy, Silent Yachts recently launched its first electric tender, the ST400. The 13-footer has clean-cut lines and is built with either an electric jet drive or a conventional electric outboard engine. The ST400 reaches speeds above 20 knots. From $110,000.

Osiris Outdoor ‘Reprisal’ Kayak

Kayaks are ideal for preserving and protecting nature, but they’re usually manufactured with materials that will last decades longer than we will and therefore not too eco-friendly. Founded by US outdoor enthusiasts, Osiris Outdoor has created a new type of personal boat. “The Reprisal” kayak is manufactured in the US entirely from recycled plastics (around 27 kgs) that are purchased from recycling facilities. The sustainable manufacturing process isn’t its only selling point; the lightweight Reprisals have spacious storage compartments, rod holders and a watertight hatch for gadgets. Complete with a matte-black finish for a stylish look. From $1100.

The Fanatic Ray Eco SUP Paddleboard

Declared as the most sustainable SUP, the Ray Eco is the brainchild of the Zero Emissions Project and BoardLab, supported by Fanatic. Glass and carbon fibre have been replaced with sustainable Kiri tree wood. And you can forget toxic varnishes and resins; organic linseed oil has been used to seal the board and maintain its durability. This fast, light, and stable board is truly one of a kind, not available off the rack. This craftsman’s love for detail and preservation is another first-class quality of the board. From $10,000

Northern Light Composite X Clean Sailors EcoOptimist

One of the most popular, single-handed dinghies in sailing’s history, the tiny Optimist has undergone a sustainable revival. Northern Light Composites and not-for-profit Clean Sailors have teamed up to launch the first sustainable and recyclable Optimist. Using natural fibres and eco-sustainable resins, The EcoOptimist supports a new circular economy in yachting. OneSail also produces the sail with a low-carbon-footprint manufacturing process. From $6000.

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The 50 Best Cocktail Bars in the World, According to a New Ranking

The World’s 50 Best organisation gave the Spanish bar Sips top honours during an awards ceremony in Singapore.

By Tori Latham 18/10/2023

If you’re looking for the best bar in the world, you better head to Barcelona.
Sips, from the industry luminaries Simone Caporale and Marc Álvarez, was named the No. 1 bar on the planet in the latest World’s 50 Best Bars ranking. The organisation held its annual awards ceremony on Tuesday in Singapore, the first time it hosted the gathering in Asia. Sips, which only opened two years ago, moved up to the top spot from No. 3 last year.
“Sips was destined for greatness even before it rocketed into the list at No. 37 just a few short months after opening in 2021,” William Drew, the director of content for 50 Best, said in a statement.
“The bar seamlessly translates contemporary innovation and technical precision into a playful cocktail programme, accompanied by the warmest hospitality, making it a worthy winner of The World’s Best Bar 2023 title.”
Coming in second was North America’s best bar: New York City’s Double Chicken Please. The top five was rounded out by Mexico City’s Handshake Speakeasy, Barcelona’s Paradiso (last year’s No. 1), and London’s Connaught Bar. The highest new entry was Seoul’s Zest at No. 18, while the highest climber was Oslo’s Himkok, which moved up to No. 10 from No. 43 last year.
Barcelona may be home to two of the top five bars, but London has cemented its status as the cocktail capital of the world: The English city had five bars make the list, more than any other town represented. Along with Connaught Bar in the top five, Tayēr + Elementary came in at No. 8, and Satan’s Whiskers (No. 28), A Bar With Shapes for a Name (No. 35), and Scarfes Bar (No. 41) all made the grade too.
The United States similarly had a good showing this year. New York City, in particular, is home to a number of the best bars: Overstory (No. 17) and Katana Kitten (No. 27) joined Double Chicken Please on the list.
Elsewhere, Miami’s Café La Trova hit No. 24 and New Orleans’s Jewel of the South snuck in at No. 49, bringing the Big Easy back to the ranking for the first time since 2014.
To celebrate their accomplishments, all of this year’s winners deserve a drink—made by somebody else at least just this once.
Check out the full list of the 50 best bars in the world below.
1. Sips, Barcelona
2. Double Chicken Please, New York
3. Handshake Speakeasy, Mexico City
4. Paradiso, Barcelona
5. Connaught Bar, London
6. Little Red Door, Paris
7. Licorería Limantour, Mexico City
8. Tayēr + Elementary, London
9. Alquímico, Cartagena
10. Himkok, Oslo
11. Tres Monos, Buenos Aires
12. Line, Athens
13. BKK Social Club, Bangkok
14. Jigger & Pony, Singapore
15. Maybe Sammy, Sydney
16. Salmon Guru, Madrid
17. Overstory, New York
18. Zest, Seoul
19. Mahaniyom Cocktail Bar, Bangkok
20. Coa, Hong Kong
21. Drink Kong, Rome
22. Hanky Panky, Mexico City
23. Caretaker’s Cottage, Melbourne
24. Café La Trova, Miami
25. Baba au Rum, Athens
26. CoChinChina, Buenos Aires
27. Katana Kitten, New York
28. Satan’s Whiskers, London
29. Wax On, Berlin
30. Florería Atlántico, Buenos Aires
31. Röda Huset, Stockholm
32. Sago House, Singapore
33. Freni e Frizioni, Rome
34. Argo, Hong Kong
35. A Bar With Shapes for a Name, London
36. The SG Club, Tokyo
37. Bar Benfiddich, Tokyo
38. The Cambridge Public House, Paris
39. Panda & Sons, Edinburgh
40. Mimi Kakushi, Dubai
41. Scarfes Bar, London
42. 1930, Milan
43. Carnaval, Lima
44. L’Antiquario, Naples
45. Baltra Bar, Mexico City
46. Locale Firenze, Florence
47. The Clumsies, Athens
48. Atlas, Singapore
49. Jewel of the South, New Orleans
50. Galaxy Bar, Dubai

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