Paris food update
The 2026 Michelin Guide handed first stars to 11 Paris restaurants and added 54 new one‑star places across France — plenty of new stops for a culinary walking tour (lebonbon.fr). Meanwhile the Four Seasons George V unveiled an Easter chocolate egg made from 75% Belize Tulakalum dark chocolate — edible art for foodie travelers (webwire.com).
The MICHELIN Guide’s March 16, 2026 update added 62 newly starred venues in France and put the national total at 668 starred restaurants. (guide.michelin.com) The announcement also named Les Morainières in Jongieux (Savoie) as the sole restaurant elevated to three stars this year, alongside seven promotions to two stars. (guide.michelin.com) New Parisian entries named in local coverage include Zostera (chef Julien Dumas), Geoélia (chef Camille Saint M’leux), IRWIN (chef Irwin Durand), Imperial Treasure (chef Gao Xiaosheng), Prévielle (chef Romain Meder), Maison Ruggieri Palais Royal (chef Martino Ruggieri), Sushi Hanada (chef Masayoshi Hanada), Heritages by Maison Ruggieri, Mr. Dior (chef Yannick Alléno), Jin (chef Satoshi Kobayashi) and Pilgrim (chef Masaki Nagao). (en.lebonbon.fr) Several Paris kitchens moved up within the guide this year, with Virtus (12th), Hakuba (1st) and Alliance (5th) each promoted to two stars. (en.lebonbon.fr) The Guide’s ceremony also handed out special prizes: Camille Gouyer of Virtus received the Michelin Service Award 2026, while pastry chefs Tessa Ponzo (IRWIN), Coline Doussin (Bellefeuille) and David Boudinet (Maison Rostang) won the Passion Dessert awards. (en.lebonbon.fr) At the Four Seasons Hotel George V Paris, Head Pastry Chef Michaël Bartocetti unveiled a sculptural Easter Egg made from 75% Belize Tulakalum dark chocolate, finished with a Piedmont hazelnut praline heart and notes of caramelised hazelnut and lime marshmallow. (press.fourseasons.com)
