America certainly has the most diverse kitchen because it’s a whole fucking continent. It has grasslands, mountains, coasts, lakes, everything and each microclimate you could imagine. I doubt, OTOH, that you’ve ever seen a Michelin rated restaurant from the inside.
I’ve been to one and two star places, never three stars (some day…). America has incredible food if you know what to look for. Some of the best Korean, Chinese, and Indian I’ve had in particular. It’s also a giant country with many immigrants, so it’s kinda obvious that it has good food. And southern food is great too.
I have not doubted that. It has, however., nothimg to do with the kind of cuisine you’d attract Michelin’s attention with. I also know a bit of the more sophisticated American (regional and international) kitchen and it is, IMIO, much better than most people believe. (Piece of cake, because you can get next to everything there.) However, most people also have no idea what the French kitchen or to some extent the more regional parts of the Italian kitchen (or Basque, or Catalan) might be about. I honestly don’t think the US really are playing in that league.
That is 100% fair. I just wanted to add my two cents. But you’re right, regional high cuisine, especially French, is a different league. I don’t necessarily think that league is superior, but it is a different class within haute cuisine.
America certainly has the most diverse kitchen because it’s a whole fucking continent. It has grasslands, mountains, coasts, lakes, everything and each microclimate you could imagine. I doubt, OTOH, that you’ve ever seen a Michelin rated restaurant from the inside.
I’ve been to one and two star places, never three stars (some day…). America has incredible food if you know what to look for. Some of the best Korean, Chinese, and Indian I’ve had in particular. It’s also a giant country with many immigrants, so it’s kinda obvious that it has good food. And southern food is great too.
I have not doubted that. It has, however., nothimg to do with the kind of cuisine you’d attract Michelin’s attention with. I also know a bit of the more sophisticated American (regional and international) kitchen and it is, IMIO, much better than most people believe. (Piece of cake, because you can get next to everything there.) However, most people also have no idea what the French kitchen or to some extent the more regional parts of the Italian kitchen (or Basque, or Catalan) might be about. I honestly don’t think the US really are playing in that league.
That is 100% fair. I just wanted to add my two cents. But you’re right, regional high cuisine, especially French, is a different league. I don’t necessarily think that league is superior, but it is a different class within haute cuisine.
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