Recently, New York City’s 2018 Michelin Star restaurants were revealed and Rumi Spice is honored to be featured on the menus of five winning restaurants including:
- Le Bernardin (Three Michelin Stars)
- Daniel (Two Michelin Stars)
- Blue Hill (One Michelin Star)
- Cafe Boulud (One Michelin Star)
- Nix (One Michelin Star)
History of the Michelin Guide
A highly esteemed guide, the term “Michelin Star,” is a hallmark of fine dining. Michelin Stars are a rating system used by the iconic red Michelin Guide to grade restaurants on their overall quality. The guide was initially started in 1889 by Andre and Edouard Michelin when they founded their famous Michelin Tire company. In order to help motorists develop their trips and thereby boosting car sales (and tire sales), the Michelin brothers created a small red guidebook filled with helpful information for travelers like maps, where to fill up on gas, how to change a tire, where to stay for the night, and restaurants.
In 1926 the guide started to award a single star to fine dining establishments, until 1931 when the three star system was established. (The official criteria for the rating system was released and published in 1936). One Michelin Star signifies a very good restaurant, two Michelin Stars means the restaurant has excellent cooking, while the prestigious three Michelin Stars is the crown jewel of ratings. Three Michelin Stars represents exquisite service, exceptional cuisine, and is worth a special trip. Restaurants around the world proudly showcase their Michelin Star ratings.
The Michelin Guide now rates over 40,000 establishments in over 24 territories across three continents and more than 30 million guides have been sold since its inception.
Rumi Spice and Michelin Star Restaurants
Here at Rumi Spice we proudly offer the highest quality saffron, quality that has caught the attention of award winning chefs from around the world.
Three Star Michelin Chef Eric Ripert of Le Bernardin, says, “As a chef, I have sampled many different saffron types, and Afghan saffron from Rumi is some of the best that I have ever found. This saffron is of the highest quality with subtle nuanced flavors that are ideal for cooking Bouillabaisse and Tagines. This saffron is sustainably farmed and sourced directly so it is a product that is both delicious and good for farmers and the planet.”
Daniel Boulud, Chef and Owner of restaurant Daniel, says, “Rumi cultivates a rare and exquisite saffron from delicate pistils, whose beauty lies in the purity and intensity of its flavor and fragrance, casting a luminous golden hue on every sweet and savory dish that it touches.”
We are thrilled to know award winning chefs and restaurants alike enjoy using our saffron and we are honored to be featured in five of the 2018 Michelin Star winning restaurants.
We hope the next time you are traveling to NYC, you will stop by one (or all) of these Michelin Star winning restaurants and ask to try a dish featuring our best saffron. Interested in cooking with saffron? You can buy some of our best saffron online here.
Michelin Star RestaurantsLe Bernardin is an elite French restaurant offering refined seafood by world renowned chef Eric Ripert. Decadent dining, luxurious decor, and expert service await you at Le Bernardin.
Chef Daniel Boulud’s Upper East Side restaurant, Daniel, will delight the senses. This contemporary French cuisine is inspired by the seasons and offers elegant ambiance, delectable dishes, and gracious service in the heart of Manhattan.
Located in Greenwich Village, Blue Hill restaurant occupies a historic “speakeasy” three steps below street level. Local fare from surrounding farms is crafted into simple yet sophisticated dishes using artisanal techniques.
Inspired by Chef Daniel Boulud’s four culinary muses, Cafe Boulud embodies classic French cuisine, seasonal delicacies, and flavors from all around the world. Enjoy casually elegant dining at this Upper East Side gem.
Nix is a modern vegetarian restaurant featuring both vegetarian and vegan dishes. Michelin Star Chef John Fraser draws on his personal passion for cooking vegetables, believing the vegetarian and vegan lifestyles should not be a sacrifice, but rather celebrated.