On March 16, 2026, the latest Stars were revealed for The MICHELIN Guide France. With a new Three-Star restaurant joining the global culinary elite, alongside seven new Two-Star restaurants, here we take a look at all the big news from this year’s announcement.
One New Three-Star Restaurant in France in 2026Jongieux (73): Les Morainières
Michaël Arnoult has transformed Auberge des Morainières into a charming, intimate restaurant with minimalist decor overlooking undulating vineyards and the Rhône Valley. His approach centers on fresh ingredients and close relationships with local producers, a philosophy clearly reflected in his cooking.
Game, asparagus, suckling lamb, trout and whitefish all feature on the menu depending on the season. A signature example is the crayfish tartare, served with whipped mandarin and marigold butter alongside cooked crayfish, and lifted by a delicate jus made from the shells — a plate that encapsulates the kitchen’s precision and finesse.
Just a few miles from the restaurant, six comfortable guestrooms offer the option of extending the experience overnight.
Rhône crayfish tartare, mandarin and marigold whipped butter and shellfish jus at the Three-Star Les Morainières restaurant in France. © Pascal Etienne Lattes/Thuries Magazine/Les Morainières
Seven New Two-Star Restaurants for 2026Charolles (71): Frédéric Doucet
Frédéric Doucet’s restaurant offers a creative and invigorating interpretation of terroir and tradition. The son of bistro owners, he grew up in the trade and honed his craft in the kitchens of some of France’s greats, from Pierre Orsi and Paul Bocuse to the storied Maison Troisgros.
At his restaurant, set in the heart of a village of pointed towers and weathered rooftops, the chef distills his philosophy with clarity: exceptional ingredients from Saône-et-Loire — Charolais beef, snails, pike, goat’s cheese — treated with rigorous technique. The approach is classical at its core, yet never without flashes of inspiration.
Signature dishes include jambonnettes de grenouilles aux couleurs de nos prairies (frogs’ legs), le Bœuf Est Dans le Pré (The Ox Is in the Meadow) and an alfalfa soufflé with cazette du Morvan — roasted Burgundy hazelnuts — served with hay-infused ice cream.
Tender Charolais beef at Frédéric Doucet’s Two-MICHELIN-Star restaurant. © Photografik – Sarah Morvan/Frédéric Doucet
Langres (52): Bulle d’Osier
This mansion, once an officers’ mess beside the Porte des Moulins, is now a charming restaurant conceived by Chef Laurent Petit. Both its name and decor pay tribute to the basket-making tradition of nearby Fayl-Billot — just a stone’s throw from the birthplace of Petit, who is known for championing lake and freshwater ingredients.
In the kitchen, Chef Valentin Loison, Petit’s trusted right-hand man from the Jura (formerly of Le Clos des Sens and Mirazur), composes a creative carte blanche menu that draws on foraged herbs such as licorice fern, produce from the vegetable garden, local livestock including matured Black Angus beef, fish from the River Saône — carp ventrèche, matured pike perch, catfish — and game such as roe deer.
The dishes, both refined and balanced, are complemented by sommelier Anaïs, the chef’s partner, who warmly and expertly oversees the dining room while guiding guests through her thoughtful wine selections.
Paris 1st arrondissement: Hakuba
What should one expect from a Japanese restaurant bringing together Chef Takuya Watanabe, Arnaud Donckele and Pastry Chef Maxime Frédéric? Nothing short of excellence. Watanabe, a member of the capital’s inner circle of sushi masters, pours his expertise and passion into each piece, meticulously prepared to order in full view of diners.
Donckele, meanwhile, contributes his mastery of sauces, jus and broths, expressed in creations such as shellfish dashi, sweet garlic purée with green shiso coulis, and the clear, intensely flavored broth served with the ramen. Often an afterthought in Japanese restaurants, dessert takes center stage here, crafted with precision by the head pastry chef of Plénitude.
The elegant decor and attentive service provide the perfect counterpoint, enhancing the purity and refinement of the experience.
Inside the restaurant Bulle d’Osier, and Chefs Takuya Watanabe and Arnaud Donckele at Hakuba in Paris. © Matteo Carassale/Bulle d’Osier, © Caroline Dutrey/Hakuba
Paris 5th arrondissement: Alliance
Between the Left Bank and Boulevard St Germain, this intimate little restaurant celebrates the alliance of Shawn Joyeux and Toshitaka Omiya, partners in this culinary adventure and respectively in charge of the dining room and the kitchen. Omiya has now steered the restaurant to Two Stars with his dishes that favor authenticity over gimmicks or fancy frills.
His cooking, which revolves around premium seasonal ingredients, hits the spot every time and is a treat both for the eye and the tastebuds. Dish after dish, he rolls out disarmingly yet stunningly simple recipes featuring subtle symphonies of flavor. His surprise set menus, which are practically made to measure for each of the establishment’s eight tables, are a treasure trove of imaginative ideas, as he enhances green asparagus from Erhardt, scallops from the Bay of Mont St Michel or Racan pigeon.
The pared-back interior dotted with discreet nods to Japan is cozy and affords a fascinating insight into the action in the kitchen. Joyeux’s stellar service and warm welcome are the icing on the cake.
Paris 12th arrondissement: Virtus
A stone’s throw from the Marché d’Aligre, the navy-blue facade of this restaurant conceals a vintage interior designed by Argentinian architect Marcelo Joulia. Evoking a Parisian apartment, the space is punctuated with elegant art deco touches. At the helm is a talented duo: Chef Frédéric Lorimier in the kitchen and Camille Gouyer, who oversees the dining room.
Having trained alongside some of the greats — notably Arnaud Donckele in Saint-Tropez — Lorimier channels his experience into meticulous cuisine built on seasonal produce, precise technique and beautifully aromatic sauces. Dishes might include line-caught brill meunière with a green pea ragout, stuffed morels and a vin jaune sauce crafted from the pea pods, or smoked chicken roasted in savory-infused butter, served with a tarte fine of confit legs, sautéed girolles and its cooking jus.
Inside the restaurant Alliance with a view of the kitchen, and a dish at the restaurant Virtus. © Aurélio Rodriguez/Alliance, © Anne Bergeron/Virtus
Reims (51): Arbane
After many years at Le Parc Les Crayères, chef and Meilleur Ouvrier de France Philippe Mille has set up shop in this stylish townhouse that has been standing proud here since 1874. In a contemporary interior done out in earthy tones, dotted with references to the vineyards of Champagne, the chef from the Sarthe (in northwestern France) works in an open kitchen, cultivating his culinary vision that is rooted in the Champagne terroir.
He cooks over vine shoots, draws inspiration from the seven grape varieties (including Arbane), and utilizes first-class fish and seafood (such as monkfish, turbot and lobster). The precision of his dishes is breathtaking, particularly notable in his talent for handling peppercorns and in his discreet hints of refreshing citrus fruit. Needless to say, the Champagne list is worth perusing. A sculpture by a famous Reims-based master glassmaker adorns the plush lounge upstairs.
Ville-d’Avray (92): Le Corot
Much like painter Camille Corot, who famously painted the nearby ponds, Chef Rémi Chambard turns to nature and the terroir of the Île-de-France region for inspiration. He devises a set menu that showcases the region by highlighting the different villages from which he sources his ingredients, from Montmorency to Crécy-la-Chapelle. He also personally forages his “urban harvest” in the King’s Kitchen Garden near the Palace of Versailles.
This virtuoso chef takes great pleasure in working with vegetables and plants in particular. Imbued with a certain purity, his dishes are striking in their freshness, lightness and aesthetic appeal — and then there are his deep sauces. Take, for example, the wild pike perch from the Giverny area, which is enhanced by a remarkable sabayon with saffron and parsley, or the calf sweetbreads with a Meaux mustard crust and a reduced jus with watercress and tarragon. The pared-back, intimate interior provides the perfect backdrop to the team’s polished cuisine.
Inside the light-filled dining room at Arbane, alongside a dish from Le Corot. © Anne-Emmanuelle Thion/Arbane, © Chloé Artières/Le Corot
The 54 New One-Star Restaurants in The MICHELIN Guide France 2026
In alphabetical order of town/city
Abondance (74): Chalet Flachaire
Alixan (26): Mandibule
Ansouis (84): Garrigue
Bandol (83): Les Oliviers
Bordeaux (33): Cent33
Bouchemaine (49): Lueurs
Bry (59): Le Camélia
Carry-le-Rouet (13): L’Oursin
Chassy (89): Erre
Cognac (16): Notes
Colomiers (31): Maison Pellestor Veyrier
Courchevel (73): L’Altitude
Dijon (21): La Maison des Cariatides
Èze-Bord-de-Mer (06): La Table du Cap Estel
Floressas (46): Holodeck
La Flotte (17): L’Écailler
Gambais (78): Ruche
Le Lavandou (83): L’Oursin – Hôtel Les Roches
Lyon (69): Circle
Lyon (69): Les Loges
Malling (57): Alexis Baudin
Marseille (13): Auffo
Metz (57): Timilìa
Monaco: Robuchon Monaco
Nice (06): Épicentre
Paris 1st: Jin
Paris 1st: Maison Ruggieri Palais Royal
Paris 7th: HANADA
Paris 7th: Prévelle
Paris 8th: Héritages
Paris 8th: Imperial Treasure
Paris 8th: Irwin
Paris 8th: Monsieur Dior by Yannick Alléno
Paris 15th: Pilgrim
Paris 16th: Geoélia
Paris 16th: Zostera
Parnac (46): Les Jardins
Pommard (21): Auprès du Clocher
Pupillin (39): La Table du Grapiot
Saint-Genis-Laval (69): L’Étape Dorée
Saint-Gervais-les-Bains (74): La Table d’Armante
Saint-Hilaire-d’Ozilhan (30): La Belle Vie
Saint-Paul-de-Vence (06): La Table de Pierre
Saint-Théoffrey (38): Maltacina
Sauternes (33): Le Cercle Guiraud
Toulon (83): Shanael
Toulouse (31): Agapes
Toulouse (31): L’Écorce
Tournemire (15): Le Puy Tilleul
Valdeblore (06): Auberge de la Roche
Vannes (56): La Table – Domaine du Liziec
Ventron (88): Le M – Domaine de Montagne
Villeneuve-d’Ascq (59): Harmonie
Vinay (51): Alcôve
Hero Image: Dessert from the Two-Star Le Corot restaurant on the outskirts of Paris. © Chloé Artières/Le Corot
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the MICHELIN Guide
Dining and Cooking