Worlds Best Restaurant

Pascal Barbot has created a forum for free flowing creativity in L'Astrance's chic and jazzy 25-seat venue.

Pascal's international kitchen brigade contains Asian influences, which show through on his menu with dishes such as zingy roast lamb saddle, Egg Plant Miso and Black Curry.

The only problem is, there is no Menu! You order the number of courses and Barbot decides what they are!

4 rue Beethoven, 75016 Paris, France
+33 (0)1 40 50 84 40

"Alinea is a chef driven restaurant - we live and die by the work, cuisine and vision of Grant Achatz". That is the view of Grant's Business partner in Alinea.

Judging by our Academy's opinions, the Chicago staff of Alinea can rest assured their lives are in safe hands with Achatz at the helm. And you'll know why if you ever get to try dishes such as the all American peanut butter and jelly sandwich, served with bread wrapped round a grape on a specially made spike.

This is arguably the most cutting edge food in America.

1723 North Halstead, Chicago, Ilnois 60614, USA
++1 312 867 0110
http://www.alinea-restaurant.com/

This is masterful French food - Pierre Gagnaire's Paris restaurant is a homage to art in cooking, literature and design.
Gagnaire's focus and determination are summed up in a comment made on his journey to the UK when opening Sketch in 2003. Gagnaire admitted a lack of knowledge of the British restaurant scene. "I don't have enough time to look at what other people are doing" he said, and why should he when he is this good.

6 Rue Balzac, 75008 Paris, France
+33 (0)1 5836 1250
http://www.pierre-gagnaire.com/

Juan Mari Arzak serves dishes to amaze and amuse the senses. His family have occupied the same site in San Sebastian since 1897, and it remains a family affair with his talented daughter Elena at his side now.

Together they offer a modern interpretation of classic Basque cuisine, including such delights as Lobster with white olive oil and smoked white tuna with figs and pine nuts.

273 Avenida Alcalde Elosegui, 20015 Donostia/San Sebastian
+34 943 278 465
http://www.arzak.es/

In Per Se, Thomas Keller and Jonathan Benno have successfully created an urban interpretation of The French Laundry for New York.

Salmon Cornet and signature Oysters and Pearls open the meal at both. Daily menus offer nine petite courses of perfectly wrought modern US cuisine.

Snake River Farm beef with crispy bone marrow or spring lamb with butter poached morels deliver an experience that have earnt Per Se the recognition of our academy, and the title of Best Restaurant in the Americas.

10 Columbus Circle (at 60th Street), 4th Floor, New York, NY 10019, USA
++1 212 823 9335
http://www.perseny.com/

Michel Bras shows yet again what a perfect culinary marriage Japanese and French traditional cuisines can make. 

This modern restaurant in the Massif Central is where Bras pioneered the "go out and pick it" movement. The results are the finest herbs and local wild plants are used in perfect balance.

A lagoustine arrives split open and garnished with Aubrac style combination of finely chopped broad beans and country sausage, laid out on a rectangular block of volcanic stone...superbe!

Route de l'Aubrac, 12 210 Laguiole, France
+33 (0)5 65 51 18 20
http://www.michel-bras.com/

El Celler de Can Roca is the work of three brothers: head chef Joan Roca, maitre d' and head sommelier Josep and pastry chef Jordi. Such a meteroric climb into the top 10 might be attributed to their move and new state-of-the-art kitchen-cum-lab, a wine cellar that offers customers an audio-visual journey through five key wine regions and a breathtaking dining space created with natural, organic materials and an abundance of natural light. Spain has yet another top 10 masterpiece restaurant in El Celler De Can Roca.

Ctra. Taialà, 40, 17007 Girona, Spain
+34 972 222 157
http://www.cellercanroca.com/PORTADA/intro.htm