Each year, the Michelin Guide’s awards highlight the establishments that are driving innovation in the culinary world.
Beyond the stars, they reveal the major trends shaping the industry: a focus on the overall dining experience, a commitment to sustainability, recognition of front-of-house staff, and creativity in pastry.
Once again this year, several establishments supported by Castalie received awards, reflecting a shared vision of hospitality: exacting, consistent, and focused on the overall customer experience.
A culinary experience where every detail matters
Today, culinary excellence is no longer measured solely by what’s on the plate.
Expectations are changing, and with them, the criteria that define a memorable experience: the quality of the ingredients, the precision of the pairings, the attention to service, environmental commitment, and the identity of the venue.
The Michelin awards reflect this trend by highlighting complementary approaches to the restaurant industry.
Castalie schools Castalie this year
Among the institutions supported by Castalie, several received awards at the 2026 event:
- Alliance, Chef Toshitaka Omiya: 2 Michelin stars
- VIRTUS, Chef Frédéric Lorimier: 2 Michelin stars
- Zostera, Chef Julien Dumas: 1 Michelin star
- L’Étape Dorée, Chef Yo Miyazaki: 1 Michelin star
- Ruche, led by Cybèle Idelot: 1 Michelin star
- La Maison des Cariatides, chefs Vincent Gomis and Marie-Cécile Gomis: 1 Michelin star
These awards highlight very different culinary identities, but they all share one thing in common: a focus on every detail of the dining experience offered to customers.
Awards that reflect the industry's evolving expectations
Certain awards are particularly illustrative of the current changes in the fine dining industry.
🍰 Pastries as a signature experience
By awarding the "Passion Dessert" distinction to ACCENTS Table Bourse, led by chefs Ayumi Sugiyama and Romain Mahi, the Michelin Guide highlights the growing importance of dessert in the overall dining experience.
Dessert is no longer just the final course of a meal; it has become a true canvas for expression, where precision, creativity, and emotion all play a key role in defining an establishment’s identity.
🌱 Sustainability as the standard
The Green Star awarded to Origines Restaurant, led by Chef Julien Boscus, recognizes a sustainable approach that is woven into every aspect of the dining experience: responsible sourcing, seasonal ingredients, and waste reduction.
Beyond the award itself, this recognition reflects a profound shift in the industry: environmental commitment has now become a key expectation among both customers and professionals.
The same standard of hospitality
Beyond the awards themselves, these accolades above all reflect a shared philosophy: that of a culinary experience where the food, service, ambiance, dedication, and emotional impact come together as a cohesive whole.
At Castalie, we are proud to support the chefs and restaurants that are helping to shape the dining experience with a commitment to excellence, precision, and responsibility.
Fun fact: Why is the Michelin Guide called that?
Originally, the Michelin Guide had nothing to do with fine dining. Created in 1900 by Michelin, its purpose was to encourage motorists to travel more and thus use more tires. At the time, the guide included maps, practical advice, and dining recommendations, before eventually becoming a global benchmark for fine dining.
