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Michelin Announces 2020 Stars for France

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France, 03rd February 2020

Paris · 28 January 2020 · Michelin Announces 2020 Stars for France

Kei Kobayashi’s Paris restaurant is one of three new three-star restaurants

The link to the original article can be found below.

French tire-maker and restaurant quality arbiter Michelin has returned to home turf, releasing its 2020 stars for France. Early word this month that the flagship restaurant of the late Paul Bocuse would be downgraded in this year’s guide — falling from three to two stars after a record 55-year streak — rocked the culinary world, and may overshadow all other news from the 2020 guide. But today’s headline might also be that France has three brand new three-star restaurants, for a total of 29 in the 2020 guide versus 27 in the 2019 edition.

In total, there were 628 Michelin stars awarded in the 2020 guide — down from 632 in 2019 — with a slightly lower number of newcomers overall, at 63 versus last year’s record-setting 75.

The new three-star club includes Paris restaurant Kei, where chef Kei Kobayashi, a student of Gilles Goujon and Alain Ducasse, “draws on the traditions of his native Japan to develop a resolutely modern and accomplished cuisine,” per the guide. With the designation, Kobayashi became the first Japanese chef to earn three Michelin stars in France. Also new to the three-star elite are L’Oustau de Baumanière in Provence, and the eponymous restaurant of Christopher Coutanceau in the coastal city of La Rochelle.

There were 11 new two-star restaurants in the 2020 guide, for a total of 86 two-star honorees. New to the group were restaurants including Sarkara, a gourmet dessert restaurant at a ski resort in the French Alps, and La Scène in Paris, where chef Stéphanie Le Quellec jumped straight to two stars, bypassing the first.

There were also 49 one-star newcomers for a total of 513. In Paris, there were 12 restaurants alone that earned a first star, including places like Japanese-influenced Le Rigmarole and refreshed classic Jules Verne in the Eiffel Tower.

Finally, there’s a new accolade to earn in the guide this year: Something that’s basically a Michelin leaf. It’s a green “pictogram” that looks like a Michelin star that wishes it were a clover, and it’s used to indicate restaurants that “have taken responsibility by preserving resources and embracing biodiversity, reducing food waste and reducing the consumption of non-renewable energy.”


Chef Kei Kobayashi | 
Photo by STEPHANE DE SAKUTIN/AFP via Getty Images

The original article can be found here


The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, our expansive network of Worldchefs Certified Schools and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs provides a platform for connection to chefs around the world, and a gateway for industry networking opportunities through endorsed events and the preeminent biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and runs the prestigious Global Chefs Challenge;

Humanitarian & Sustainability – our Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at


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