Michelin Stuns Critics, Gives Ramsay 2nd Star

French master Roellinger latest to step back citing exhaustion, pressure

(NEWSER) - Being awarded 3 stars from the Michelin Guide was once the highest honor for any chef, but non plus, reports Gourmet. Changing tastes and fancy-food fatigue have now pushed three of France’s biggest culinary kings to close their doors—by choice. "Running a three-star restaurant is an honor, but it brings on terrible stress. It is passionate but exhausting," says Olivier Roellinger, who is closing his famed La Maison du Bricourt. More»

Food & Wine takes a look at the freshest cooking talent the US has to offer

(NEWSER) - Food & Wine has posted its Best New Chef awards for 2008. Look for their profiles in the July issue, but take a peek at the winners here:

1. Jim Burke: owner of James, a modern Italian restaurant in Philadelphia's Bella Vista neighborhood.
2. Gerard Craft: owner and chef at Niche in St. Louis, where bacon and eggs sandwich and braised pork belly top the menu.

These restaurants pair great food with excellent wines for the full dining experience.

(NEWSER) - Food & Wine magazine names its favorite new restaurant wine lists from around the country.

1. Catalan, Houston, TX
2. Addison, San Diego, CA
3. Perbacco, San Francisco, CA
4. Craftsteak, New York, NY
5. Osteria di Tramonto, Wheeling, IL

NASA seeks team for 4-month simulation in Hawaii

(NEWSER) - NASA is on the lookout for a few good cooks to experience life on Mars. Researchers backed by the space agency are seeking a team of volunteers for a simulation of the journey. Its aim: to determine what to put on the menu for a hypothetical future trip, which would last three years. Participating in the simulation would mean spending four months in a base on a Hawaii lava flow, wearing imitation spacesuits and eating what astronauts currently eat—plus cooking using a selection of durable ingredients. More»

Charlie Trotter plans 'sabbatical' after 25 years

(NEWSER) - A Chicago landmark will soon be history. Legendary chef Charlie Trotter is closing his restaurant in August, after a quarter-century of service. It's not a financial matter: "We’ve always been profitable, that’s for sure," he tells the Sun-Times . But Trotter is ready "to put the flag in the sand" and achieve some non-culinary goals, including travel and a graduate degree in philosophy and political theory. More»