Moselle lands first stars
Two Moselle restaurants nabbed their first Michelin stars: Alexis Baudin in Petite‑Hettange — just 10 km from Luxembourg — and Timilìa in Metz, led by chefs Olivier Parise and Giorgia Tartaglione, spotlighting cross‑border culinary ties. (luxtimes.lu)
The MICHELIN Guide held its France & Monaco 2026 ceremony at the Grimaldi Forum in Monaco on March 16, 2026, marking the first time the awards were hosted in the Principality. (michelin.com) The 2026 selection added 62 new starred tables across France and Monaco: one new three‑star, seven new two‑star and 54 new one‑star distinctions. (guide.michelin.com) Alexis Baudin opened his Petite‑Hettange (Malling) venue in mid‑2024 after leaving Le Pampre, positioning the restaurant around seasonal, local sourcing since its launch in July 2024. (kachen.online) The MICHELIN inspector’s note on Alexis Baudin highlights a renovated dining room, a century‑old cedar in the garden and a “carte blanche” approach that foregrounds small local producers and Meuse mushrooms. (guide.michelin.com) Regional tally: Moselle’s tally of MICHELIN‑listed restaurants rose to nine with this edition, expanding the department’s presence in France’s gastronomic map. (francebleu.fr) Local precedent includes Le K at Domaine de la Klauss winning recognition in 2024 and Yozora in Metz earning a 2025 star as the first restaurant housed inside a French museum. (diningandcooking.com) Timilìa’s concept draws explicitly on Sicilian heritage: the name references an ancient Sicilian wheat and the menu emphasizes old Sicilian grains and Mediterranean techniques, a creative thrust credited by local press. (lorraineaucoeur.com) Olivier Parise, a 35‑year‑old native of Metz, and service lead Giorgia Tartaglione were singled out by regional coverage for their joint role in Timilìa’s rise, with both staff describing the MICHELIN recognition as an unexpected, emotional milestone. (republicain-lorrain.fr)
