Michelin-Starred Restaurants Light Up Restaurant Scene
Four Seasons restaurants in Chicago, Los Angeles and New York have now earned Michelin stars for exceptional merit.
Unpublished judging criteria, entirely anonymous inspectors, the highest expectations—the Michelin star is an elusive honour in the restaurant industry. And now, 85 years after the Michelin brothers bestowed their first star, Seasons restaurant at Four Seasons Hotel Chicago, Wolfgang Puck’s CUT at the Beverly Wilshire in Beverly Hills (A Four Seasons Hotel) and L’Atelier de Joël Robuchon at Four Seasons Hotel New York can claim their places in the Michelin constellation.
Seasons Restaurant in Chicago
Seasons Restaurant—which serves contemporary American cuisine—earned its first Michelin star in 2011.
“I’m very proud of my team. To achieve this kind of recognition considering the variety of outlets we service every day from the same kitchen—room service, lounge, bistro and fine dining—is exceptional,” says Executive Chef Kevin Hickey, a 15-year veteran of Four Seasons Hotels and Resorts and the executive chef at Four Seasons Hotel Chicago for five years.
Seasons boasts views of Michigan Avenue and Lake Michigan. Hickey’s menus take advantage of the great bounties of the Midwest and the fresh produce of Chicago’s local markets.
Wolfgang Puck’s CUT in Los Angeles
A sophisticated and highly praised steakhouse, CUT earned a Michelin star in the most recent Michelin Guide for Los Angeles.
“Obviously for us, it’s a great achievement to receive a Michelin star and it’s important for our international guests, especially from Europe and Asia, who rely heavily on the Guide Michelin and who often choose their
restaurants based on the star ratings,” says celebrated chef Wolfgang Puck.
The menu offers creative steak and seafood presentations by Puck, who uses the finest prime beef available. Other draws include an award-winning wine list, cutting-edge design by Richard Meier and impeccable service.
L’Atelier de Joël Robuchon in New York
Dubbed “chef of the century” by Gault-Millau, Joël Robuchon is no stranger to Michelin guides. His restaurants boasted 26 total stars in 2010. Now Robuchon’s celebrated French cuisine has earned another Michelin star for the 2011 guide.
L’Atelier de Joël Robuchon opened in New York in 2006 and has been impressing diners and critics ever since. In keeping with the atelier (artist’s workshop) theme, the Pierre Yves Rochon–designed space centres on the open kitchen and offers primarily counter dining. The menu offers Robuchon’s classic cuisine designed for the restaurant’s New York location. Some of these menu items, such as the foie gras hamburger and the steak tartare served with hand-cut french fries, have become signature dishes.
Stellar Four Seasons Restaurants
Seasons, CUT and L’Atelier de Joël Robuchon join five other Michelin-starred restaurants in the Four Seasons family: Allegro (Four Seasons Hotel Prague), Le Cinq (Four Seasons Hotel George V), Caprice (Four Seasons Hotel Hong Kong), Lung King Heen (Four Seasons Hotel Hong Kong) and Zi Yat Heen (Four Seasons Hotel Macao).