The sound of silver cutlery chiming against porcelain plates. The satisfying ‘clink’ of glasses, each holding a wine expertly tailored to each course. And, last but not least, the tingle of sugar on the tongue during the first bite of dessert: the feelings a fine meal evokes are second to none. But can you guess the country with the most Michelin stars?

It is the country that devised the entire Michelin concept: France. The first Michelin Guide was published in 1900 as an aid for French leisure drivers on long journeys – and as a way to get them to wear their wheels out faster, so they’d require more Michelin products.

The idea was a hit, soon spreading beyond France; in 1910, a guide featuring most of Western Europe was published. 124 years later, the series is still going strong, with international editions and chefs around the world prizing Michelin stars as the highlights of their career. 

France has typically topped the list since the guides were created, and in March 2023 Michelin released its celebrated guide to French restaurants – a detailed homage to the country who has the most Michelin stars in the world. 

Discover more of France’s finest on our Ultimate Southern France itinerary 

France’s finest food

France currently has 630 Michelin star restaurants, and the list from last March awarded many existing establishments their second or third star – plus, it conferred around 40 ambitious restaurants their very first.

Spectacularly situated at the end of a peninsula jutting out into the Atlantic is the aptly-named La Marine, which was awarded its third hard-won Michelin star this year. Chef Alexandre Couillon and his catering expert wife Céline work to create nature-inspired dishes within the rustic confines of an old fishing cottage. Each day, Alexandre wakes up early to buy fish directly from the local market. Sometimes, he can be found foraging in the local marshes for ingredients – the tasting menu changes whimsically to reflect the finest in-season local produce. 

A new two-star for 2023 is L’Amaryllis. Tucked away in a gorgeous Provençal hill village, the tables are within earshot of a tranquil mill stream. The cottage garden provides the earthly ingredients needed in the kitchen, but chef Cédric Burtin likes to keep everything else on the menu under wraps: prepare to see courses labeled simply as ‘River’, ‘Hive’, and ‘Fruit’.

Close to Calais is another culinary gem: the Château de Beaulieu, which also earned its second star this year. Sustainable cooking is integral to its philosophy, as over 30 local producers are used to supply everything from shallots to saffron. 

Rising culinary stars

Photo credit: @maisonruggieri no Instagram

Paris is home to its fair share of new Michelin-listed restaurants – it boasts six of the mouthwatering Michelin newcomers in 2023. The food scene in Paris is as diverse as its people, with restaurants ranging from Franco-Japanese to modern Mediterranean.

In 2023, brand-new Maison Ruggieri impressed the Michelin critics with its subtle presentation and seemingly limitless choice: diners can request a particular dish or ingredient when they make their reservation.

Young chef Omar Dhiab, whose eponymous establishment is a stone’s throw from the Louvre, showcases France’s most iconic dishes – think grain-fed duck, toasted brioche and strong coffee – with a modern twist, while Ōrtensia on the banks of the Seine mixes French influences with Japanese presentation; you’ll almost certainly fall for the Gallic sea bream marinated in sake. 

Although plant-based eaters can find it tricky to enjoy France’s meat-and-fish heavy cuisine, newly one-starred Astrance makes it easy: crispy onion tartlets, zingy Thai curries and fruity sweet courses prove hard to resist.   

Dress to impress: here’s how to get ready for a Michelin-star restaurant

In second place: Japan

Photo credit: @hiroo_ishizaka on Instagram

While France is the country with the most Michelin stars, Paris is not the city with the most Michelin stars: with a total of 263 listed restaurants, that title goes to Tokyo, Japan. Japanese traditional cuisine (kaiseki) has always placed a strong emphasis on seasonality and immaculate presentation, and Japanese chefs strive to incorporate ancient styles onto modern plates.

In Tokyo, followers of the Michelin star will find everything from two-starred tempura (Japanese deep fried vegetables) to floreal Italian desserts influenced by Japanese Buddhist vegetarian principles. Newcomers include natural (straw and wood-fired) cooking at L’Eterre and the sumptuous sushi bar Hiroo Ishizaka.

Plus, there are now three ramen restaurants with a Michelin star in Tokyo, so those who crave a more discrete and distinctly Japanese dining experience can eat a Michelin meal in close company with hungry Tokyo-dwellers.

Discover more of Asia’s delectable dishes with India’s Michelin-star chefs

Old rival: Italy 

Photo credit: @heinzbecklapergola on Instagram

As the country with the third-most Michelin stars in the world, European neighbors Italy are hot on France’s heels with 385 starred restaurants. Italian cuisine is beloved the world over, with rich sauces, wafer-thin egg pastas and an unfailing dedication to putting love and Italian passion into every dish. Take an al fresco seat in Rome’s three-star La Pergola, and you’ll see why Italy does food like no other: classics like punchy cacio e pepe and Milanese saffron risotto take on a new dimension when your table overlooks such a romantic vista of Rome’s seven hills. For a truly unforgettable experience, consider an Italy luxury tour that includes incredible dining options.

Eat around Europe: explore our guide to the best Michelin-star restaurants in Edinburgh

When presented with a wine list any contemporary and acclaimed restaurant today, you’ll notice that the alongside the expected options for reds, whites, and rosés is another listing – orange wines. 

But orange wine is no new phenomenon: it’s been around famous wine regions like Italy and Slovenia for centuries and traces its route back to Georgia millennia before that.

So why are orange wine brands currently trending and what makes the best orange wines rival the classic vinos dominating the wine industry? Here’s what you need to know about orange wine, the top orange wine producing countries, and the best orange wines from the last year that you need to try.

Unpeeling the orange wine phenomenon

Before you order an orange wine, here are a couple of “tasting notes” to keep in mind that will help you savor every sip.

What is an orange wine? 

The first important detail to know about an orange wine is that its name is derived from its color, not from any fruit-fusion grape. Its color, which often gives it the alternate classification of an amber wine, is a result of the fermentation process.

Uncork more wine knowledge: The Luxury Gold Guide to Private Wine Tasting in Italy

How is orange wine made?

It’s a very similar process to other white wines, but with one key difference. White grapes used for orange wine do not have their skins removed during the fermentation process. This increased skin contact impacts the color, the texture, tannins, and other qualities of the wine.

What countries are the top orange wine growers?

Although orange wine processing dates back to the Caucasus area now known as the country of Georgia — which is also where the most ancient records of wine techniques were unearthed — other countries tend to be producers. Italy, particularly the northeastern area, and Slovenia produce some of the best orange wines available today. 

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What are popular orange wine brands?

Like any other wine variety, brands span the spectrum – from smaller makers, like the family-owned Dominio de Punctum winery, to more popular brands including Milan Nestarec and Gérard Bertrand. 

Why is orange wine so popular right now?

Orange wine has become something of an overnight sensation in 2023 for a number of reasons. Its profile offers the best of both worlds: the refreshing, easy-drinking nature of a white wine with the full-bodied flavors and notes that one would expect from a red wine. The best bottles are also starting new conversations about wine production and wine history, often with adults who are only casual wine drinkers. 

What are the best orange wines of 2023?

A look into some award-winning wine brands of 2023. 

Nerica Vina’s Pošip 60 2020 | Croatia

Gold winner of the Decanter World Wine Awards 2023

One of the best orange wine makers you’ll find in Croatian restaurants, Nerica Vina showed the Decanter World Wine Awards that the country is refining its winemaking techniques. Nerica Vina’s Pošip 60 2020 earned a gold award in 2023. It was one of the only wines to earn the year’s gold distinction, making it one of the best in the world. 

Keep chilled: A look inside South Africa’s most beautiful and exclusive wineries

Wipach Wine Estate’s Rebula 2016 | Slovenia

Platinum Orange (Ext. Maceration) winner of the Great American Intl. Wine Competition 2023

A small, family-run boutique winery in Slovenia is now home to one of the best orange wines of 2023. No stranger to awards from Decanter, AWC Vienna, and other competitions, Wipach Wine Estate’s Rebula 2016 won a platinum award in the Great American International Competition in 2023. 

Parley Lake Winery’s Parley Vu Rose 2021 | USA

Silver winner of the San Francisco Chronicle Wine Competition 2023

As the largest competition of North American wines, San Francisco Chronicle Wine Competition no doubt expected some of the best orange wines in America making their way to the judges’ table. Parley Lake, a winery in Waconia, Minnesota, won silver in the competition. Though named “Rose”, it’s actually an orange wine made with Frontenac Gris grapes to yield a medium-dry, crisp taste with notes of watermelon rind and chokecherry.  

Latah Creek Wine Cellars’ Orange Moscato 2021 | USA

Gold Best of Class winner of the Dan Berger’s International Wine Competition 2022

On the eve of 2023, Latah Creek Wine Cellars took home a Best of Class Gold award from the Dan Berger’s International Wine Competition. This 100% Orange Muscat is grown on Lonesome Spring Vineyard in Washington state yet brings a more tropical taste with its notes of sweet orange blossom and orange cream. 

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Where can I try an orange wine?

Orange wine may be limited in growth production compared to reds and white, but you can still find a bottle behind the bars of the world’s most luxurious hotels and in the cellars of countless wineries. Order a glass in:

Argentina, on Luxury Gold’s Grand South America tour. You’ll spend a day exploring Valparaiso and Chilean wine country where you can explore how South America’s best orange wines pair with fantastic seafood.

France, on the Ultimate Southern France tour with Luxury Gold. When you’re not sipping Bordeaux in Bordeaux, visit the Languedoc wine region where you’ll learn about its strong white grape growth despite being a predominantly red wine country

Italy, on Luxury Gold’s Ultimate Italy tour. This tour brings you to Venice in Italy’s northeastern region where the majority of the world’s best orange wine production takes place.

Croatia, on a Luxury Gold Croatia & the Dalmatian Coast tour. After touring Krka National Park’s waterfalls, you’ll sit down for lunch and a wine tasting at Biblich Winery, home to the Maximilian Rebula 2011 that is made in cooperation with a nearby Slovenian winery.

Australia, on the Inspiring Australia tour with Luxury Gold. Leave the outback and enter the Hunter Valley Wine Region, the country’s most renowned wine producing region.

Discover another: The perfect Australian grape by wine expert Nick Williams of Hungerford Hill

A punchy New Orleans cocktail, the Sazerac has a long history, but remains a favourite in the Big Easy. We know the Sazerac was invented in New Orleans, but as for the exact bar it was born in?  

“There’s really no way to know,” says Matt Ray, the cocktail expert at the city’s Sazerac House. “Cocktail history is notoriously fuzzy, because not many people cared what bartenders were doing in the mid-19th century. And not many bartenders thought that what they were doing was important enough to catalog it.” 

Of course, we’re now in the midst of a classic cocktail renaissance. Travelers do care about a drink’s provenance, especially a drink as intertwined with a destination as the Sazerac is with New Orleans. Here, Matt takes us on a deep-dive into NOLA’s signature cocktail. 

Discover New Orleans on: Southern Grace

The history 

“Today, ‘Cocktail’ means a million things,” says Matt. “But in the early 1800s, it meant your spirit of choice mixed with sugar, water and bitters. You could walk into any bar in the city and ask for a ‘gin cocktail’, ‘brandy cocktail’, or ‘whiskey cocktail’, and that’s what you’d get.  

“At some point in the 1840s and 50s, bartenders started experimenting with new products from Europe ‒ absinthe, maraschino, curacao ‒ adding a dash or two and making a new category called ‘the improved cocktail’. That’s what the first Sazerac was: a cognac cocktail perked up with a swirl of absinthe. New Orleans was still such a European city in those days, and anise spirits like absinthe and pastis are so culturally important to Europe.”

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Winds of change 

Time, politics and the economy all made their mark on the drink over the next century. “As we became a much more American city in the late 1800s, tastes changed,” explains Matt. “Americans began to prefer oaked spirits to cognac; the quality of whiskey also went up following the Revolution. So bartenders started replacing the cognac in Sazeracs with rye whiskey. Another factor was the spread of phylloxera in Europe in the mid-1800s, destroying the grapevines that produced brandy and driving up prices.” 

Then, another twist ‒ absinthe was banned in 1912 for its supposed hallucinogenic properties.  

“The product that replaced it was called herbsaint,” says Matt, “another anise spirit which is almost indistinguishable.” Prohibition in the 1920s and 30s naturally had an impact, but for Matt, the real Dark Ages for the cocktail were the 70s and 80s. “That’s when classic cocktail culture kind of diWe also think you’ll like: All Natural: Meet the woman safeguarding the Mississippi Delta ed off, and everything became a mudslide or a Piña Colada. But New Orleans was still famous for hanging on to traditions like the Sazerac.” 

A timeless classic 

These days, the Sazerac beloved aperitif that New Orleanians still offer to family and friends. In terms of enjoying it like a local, Matt advises, “people usually drink it before dinner. It has a reputation for being the first drink you should have in the city ‒ I know a lot of people who make a point of having one right when they get into town. The locals also tend to have one around Mardi Gras, and around Christmas.” 

How you drink it also says something about you. “You can sip it slowly, so it opens up as it warms in your hands, or you can throw it back heroically,” says Matt. “You’ll see them on a lot of happy hour menus because it’s so quick and simple to make.” Despite its short stature, vintage nature and simplicity, young New Orleanians still order it in bars across
town. “People here don’t shy away from things their grandparents used to drink,” observes Matt. “Rather, the opposite: they find it kind of charming.” 

The recipe for this famous New Orleans cocktail

“First, you take two rocks glasses ‒ ideally a beveled rocks glass, if you want to get specific ‒ and you chill one of them. In the other, you throw in a sugar cube, or a quarter-ounce of simple syrup if that’s easier. Add three dashes of Peychaud’s Bitters and muddle that with the sugar, then add an ounce and a half of rye whiskey (I usually give that a quick stir to help dissolve the sugar).   

“Next, you add ice and give it a brief stir, then set that glass aside. Take the glass that’s been chilling, dump out the ice and add a splash of herbsaint or absinthe. Swirl it around the glass ‒  then either drink it or throw it out. Take your whisky mix and pour it really slowly into that chilled herbsaint glass. The last step is to squeeze a twist of lemon peel so it sprays a little lemon oil. I then either throw in the twist or use it to decorate the glass.”  

If you want to go old-school, advises Matt, make it with the original spirit, cognac. “The clove-peppercorn notes of rye are traded out for these rich, raisiny dark fruits. It’s a little bit more flowery and aromatic.” In terms of what can go wrong? “One of the worst I’ve ever had was completely green because it was probably half absinthe. It’s supposed to be a hint of liquorice or anise, not a punch in the face. And I once saw someone add Sweet’N Low instead of sugar.” 

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Sazerac stars  

Okay, so we’re visiting New Orleans. Where should we go for that first, I’m-in-town Sazerac? “You could come down to the Sazerac House and take a cocktail-making lesson, or visit the museum exhibits we have. But in terms of a straight-up bar, I love Peychaud’s Bar in the French Quarter, which specializes in New Orleans classics like the Ramos Gin Fizz and the Vieux Carré (like a supercharged Manhattan). Otherwise, I’d recommend a bar called Jewel of the South, and a little dive downtown called Bar Tonique.” 

Discover the magic of the American South for yourself and sip a New Orleans cocktail on our Southern Grace limited-edition journey.