The Michelin Guide has made its debut in the Southeastern United States, marking a milestone for the region’s culinary landscape. This edition is the first-ever North American regional guide from Michelin. It puts the Southeast’s rich and diverse food scene firmly on the global gastronomic map.
Unveiled during a ceremony at Michelin’s North American headquarters in Greenville, South Carolina, the guide spotlighted exceptional restaurants across several states. These include South Carolina, Louisiana, Tennessee, and North Carolina. The guide features one two-star restaurant and ten new one-star establishments. It also includes three green-star restaurants, expanding upon Michelin’s existing Atlanta Guide, which already boasts eight one-star restaurants.
“The cuisine of the American South is a rich blend of cultural influences, brought to life by skilled chefs who have crafted some of the region’s most iconic dishes,” Gwendal Poullennec, International Director of the Michelin Guide, commented. “Our anonymous Inspectors were deeply impressed by the region’s culinary prowess, and this inaugural selection reflects their findings — from Southern staples like barbecue, Creole, and seafood, to international flavors. We welcome these restaurants to the MICHELIN Guide family and toast to all the chef and restaurant teams honored tonight.”
Michelin Selects Culinary Excellence In The Southeast
Leading the pack of honored establishments is Emeril’s in New Orleans, which earned an impressive two-star rating. The restaurant is helmed by E.J. Lagasse, son of celebrity chef Emeril Lagasse. Lagasse’s award makes him the youngest chef ever to lead a kitchen with two Michelin stars. Emeril’s showcases contemporary Creole cuisine, with standout dishes including oyster stew with Herbsaint cream and smoked salmon cheesecake topped with 180-day-aged caviar.
This recognition also cements New Orleans’ reputation as a culinary powerhouse in the region. South Carolina emerged as the big winner in the inaugural guide, claiming four of the ten new one-star restaurants, three in Charleston and one in Greenville. The guide also highlighted restaurants with exceptional eco-friendly practices through its green star designation.
Two of the three green star recipients are located within hotels. Luminosa in Asheville, North Carolina’s Flat Iron Hotel, and January, the signature restaurant at Southall Farm & Inn in Franklin, Tennessee. The third green star went to Counter in Charlotte, North Carolina. These establishments were recognized for their inspiring vision and commitment to sustainable dining practices.
