Michelin Released Its First-Ever Guide to the Southeastern U.S.-Here Are the Big Winners

""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, the international director of the Michelin Guide, said in a statement shared with Travel + Leisure. "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.""

"Leading the way was the two-starred Emeril's in New Orleans, which is run by E.J. Lagasse, the son of celebrity chef Emeril Lagasse and the youngest chef to ever lead a kitchen with two stars. Offering a contemporary take on Creole cuisine, the restaurant serves up dishes like oyster stew with Herbsaint cream and smoked salmon cheesecake with 180-day aged caviar."

Michelin unveiled a new regional guide for the Southeastern United States, its first North American regional edition. The selection includes one two-star restaurant, ten new one-star restaurants, and three green stars, announced at an awards ceremony in Greenville, South Carolina. The edition expands the previous Atlanta Guide, which contains eight one-starred restaurants. Inspectors praised a range of cuisine from barbecue, Creole and seafood to international flavors. Emeril's in New Orleans received two stars under chef E.J. Lagasse, offering contemporary Creole dishes such as oyster stew with Herbsaint cream and smoked salmon cheesecake with 180-day aged caviar. South Carolina received four new one-star restaurants.

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