The Michelin guide continues its exploration of the tricolor territories on the occasion of the announcement of its starred vintage. On March 31, Bibendum will designate the new winners from Metz. A choice that came as a surprise, since the information leaked, since the Grand Est Eurometropolis has no Michelin-starred restaurants. The Moselle is, however, a land of good taste. The proof.
In accordance with its ambition to crisscross the French regions, where more than 80% of French starred restaurants are located, as recalled by Gwendal Poullennec, the director of the Michelin guides, the gastronomic publication will orchestrate the release of its 2025 vintage on March 31 from Metz .
More than 1,200 journalists and catering professionals as well as 600 chefs will travel to the Eurometropolis for this event, which has become an economic strategy for territories which are keen to better promote their culinary specialties, their local productions and their know-how.
Michelin started with Cognac, before setting up in Strasbourg and then offering a focus on the Loire region from Tours.
In the same way, one might be surprised that Metz was chosen due to the absence of starred restaurants. However, like Michel Roth, the renowned chef who will sponsor this edition since he is a native of Sarreguemines, the Moselle is indeed a gourmet destination.
Let’s first remember that the department has several fine restaurants, even if their chefs do not have the aura of Michel Roth (former grand chef of the Ritz Paris). There is Benoît Potdevin from K in Montenach, but also Frédéric Sandrini from Quai des Saveurs in Hagondange, Loïc Villemin from Toya in Faulquemont and Stephan Schneider from Auberge du Saint-Walfrid in Sarreguemines.
Above all, we should not forget that Moselle – and Lorraine as a whole, is a sweet land, where great pastry talents are born. Michaël Bartocetti, the pastry chef at the George V in Paris, is from Thionville while Gilles Marchal, former chef at the Bristol who also worked as creative director at the Maison du Chocolat, completed his apprenticeship in Metz.
Bibendum will therefore be back in the Grand Est, and it is a safe bet that the significant Moselle symbols will be put on the table. The quiche Lorraine first. Made with cream, bacon and eggs (and especially no cheese!), the recipe is a family culinary tradition that has been passed down from generation to generation. The region is also famous for its Munster.
Made from raw milk, this cheese has a powerful taste that demonstrates the know-how of local producers. This cheese is a symbol of Moselle dairy culture and is often accompanied by cold meats.
We also cannot talk about the Moselle without mentioning the Mirabelle plum. Renowned for its sweet and juicy taste, it is used in a multitude of preparations, from pies to liqueurs and jams. Moreover, the Mirabelle Festival highlights the importance of this fruit in local culture and attracts many visitors.
