Michelin is widely considered one of the highest benchmarks in the culinary industry and publishes dining guides for various regions around the globe.
Invites to its 2023 Michelin Guide California Ceremony were by invitation only and I feel incredibly grateful to have had the opportunity to attend. The event unveiled the annual Michelin Guide selection of restaurants and welcomed 200+ chefs from across California to receive coveted Michelin Stars and other award distinctions.
The ceremony took place at Chabot Science and Space Center tucked in the Oakland Hills. It was a world-class event and the venue was perfectly fitting as Chefs collected their Star(s) under the stars at the center’s full-dome Planetarium.
VIPs arrived in style in electric elegance with Lucid Motors, the 2023 official automotive partner of Michelin Guide California. The excitement in the air was palpable and the energy infectious.
During the reception, renowned chefs, industry leaders, and tastemakers mixed and mingled. I had the pleasure of meeting the following three Michelin-starred chefs: Chef Thomas Keller of The French Laundry and Kyle and Katina Connaughton of SingleThread.
The evening’s culinary delights were no less spectacular than the star-studded guest list. Michelin recommended restaurants had their own booths where they crafted and presented gourmet bites.
Award-winning Napa Valley Chef, Philip Tessier of PRESS Restaurant and his team served the following:
- Ricotta gnudi with black truffle – It featured soft and pillowy ricotta dumplings topped with shaved truffle. This bite was quite luxurious and very satisfying
- Steamed buns with Tsar Nicoulai Caviar – Each bite size bun offered a delightful contrast of textures. The buns were fluffy and light while the Tsar Nicoulai Caviar delivered a burst of briny and buttery richness
The Japanese restaurant, Gozu of San Francisco served wagyu mousse with crispy seaweed. This delightful hors d’oeuvre was presented in the shape of a mini egg roll and it offered an exquisite blend of flavors and textures. The wagyu mousse provided a lusciously rich and savory taste, complemented by the delicate crispiness of seaweed.
SingleThread, the Japanese-influenced restaurant of Kyle and Katina Connaughton created the following:
- Silken tofu with marinated tomato and cucumber – It was presented in a small bowl and offered a refreshing and light combination of flavors. The silken tofu had a smooth and delicate texture with a subtly nutty taste, while the marinated tomato and cucumber provided a zesty, tangy note
- Halibut sashimi with plum, miso and basil – The tender and buttery halibut sashimi offered a delicate sweetness and it was harmoniously balanced by the tangy and fruity essence of plum. The miso added a rich umami depth and the fresh basil leaves offered a refreshing herbal note. Each bite excited my palate
- Vanilla bean and fig leaf entremet with summer berries – This bite offered a delectable medley of flavors and textures. The vanilla bean infused a creamy and aromatic sweetness and it was complemented by the subtle earthy notes from the fig leaf. The summer berries provided a burst of juicy fruit
The produce incorporated into the cuisine was grown at SingleThread’s five-acre farm in Healdsburg. From the Pacific Ocean’s bounty to their farm in Healdsburg, each dish was a celebration of Northern California’s gastronomic diversity.
As a caviar enthusiast, I of course made a couple of visits to Petrossian caviar. They had a grand Michelin-inspired ice sculpture on display and were serving generous bumps of caviar.
Premier wine and liquor brands also had their own booths and bars at the event. I started out the evening with a glass of Maurice Grumier’s Champagne, O’ ma Vallee Blanc de Noirs. It was very-brut and featured 80% Pinot Meunier and 20% Pinot Noir. It was very crisp, refreshing and exuded elegance.
Following it I made my rounds to various bars for cocktails serving the best of the best!
Basil Hayden Bourbon of Kentucky produces light-bodied bourbon whiskey and shook up some perfectly concocted cocktails. I very much enjoyed The Golden Hour cocktail featuring Basil Hayden Bourbon, Lillet Blanc, Aperol Aperitif, and fresh grapefruit peel. It offered a balanced and refreshing flavor profile. The prominent notes of smooth and slightly sweet Bourbon from Basil Hayden were complemented by the subtle herbal and floral nuances of Lillet Blanc. The addition of Aperol brought a touch of bittersweet citrus, while the fresh grapefruit peel added a zesty and aromatic twist. Overall, it was a sophisticated and invigorating cocktail that was perfect for savoring during the golden hour of the day!
Later, I made my way over to Nordés Gin for a cocktail. Part of what makes Nordés Gin so unique is that its base spirit is made using albariño grapes. It features six botanicals that grow wild in Galicia, Spain and it also has five which are sourced overseas. Each one is macerated separately until the exact aroma is achieved. It has a herbal aroma with notes of white fruit that’s fresh, subtle and well balanced. Overall, it’s a premium gin that has a refreshing aromatic flavor, and it tasted absolutely delightful in a Gin and Tonic. It made an incredible impression on me and now I’m determined to find a bottle!
Throughout the event, I kept hydrated with EIRA still and sparkling water of Norway. It was incredibly clean, refreshing, and pure.
There was also a dessert bar that featured sugar cookies with a Michelin-star logo and scrumptious cake pops.
Fine cognac producer, Rémy Martin served the following to satisfy guests sugar cravings:
- Rémy Martin Tercet paired with a selection of sorbets (pineapple or mango/ginger/lime)
- Rémy Martin Xo paired with dark chocolate, rose lychee macarons, chocolate macarons, and candied oranges
As for some background, Michelin inspectors test restaurants in complete anonymity in order to ensure that they do not receive any special treatment. This is essential to the credibility of the Michelin Guide. One star signifies “a very good restaurant in its category,” two stars marks “excellent cuisine, worth a detour,” while a three-star rating translates to “exceptional cuisine, worth a special journey.”
Following the reception, Emcee Liam Mayclem host of Eye of the Bay on local news network CBS 5 was joined by Visit Oakland CEO, Peter Gamez to start the ceremony off on a bright note. There was incredible anticipation and excitement in the air.
Michelin Guide representatives announced that California’s 2023 edition features 614 restaurants, with 87 of them garnering stars, plus additional categories for environmentally friendly restaurants and “value” destinations. Four additional awards for categories such as cocktail program and service were also awarded.
At the ceremony one, two, and three Michelin Stars were doled out. As the winners were announced, gasps and cheers resonated through the theater. Chefs, sommeliers, and restaurant owners beamed with pride, their hard work and dedication was recognized at incredible scale.
After the ceremony, it was about celebrating California’s newest Green Stars committed to furthering sustainable and green gastronomy practices. Invitees headed to the afterparty presented by Capital One Dining. Just over the Bay Bridge gourmet bites were served at newly crowned One Michelin Star Nari of Chef/Owner, Pim Techamuanvivit.
The 2023 Michelin Guide California Ceremony was a night to remember. It highlighted the Golden State’s diverse culinary landscape, unparalleled innovation, and incredible talent! Being able to see the ceremony in person gave me goosebumps as there was so much talent in one space. Seeing chefs and sommeliers facial expressions up close that expressed what the award meant to them was everything.