In 1900, André Michelin, co-founder of the Michelin Tyre Company, published the first Michelin Guide. André’s mission was to help drivers maintain their cars, find decent lodging, and eat well while touring France. The guide began recognizing outstanding restaurants in 1926 by marking their listings with a star, and to this day, the term “Michelin Star” is a hallmark of fine dining quality and a rare award longed for by chefs around the world.
Sergio Herman – Three Michelin Stars – defines the new generation of chefs in Europe. His culinary artwork is based on professional expertise and the latest kitchen techniques. The kitchen of his restaurant, Oud Sluis, in Sluis, The Netherlands is one big culinary experiment. “We got the first star in 1995, which was a real milestone,” said Herman. “The second star followed in 1999. Then it started to get really serious. People were queuing up to visit my restaurant. When I got the third star, I knew that we were doing something very special.”
Read more about Sergio Herman and the Big Green Egg in our Culinary Arts Publication ONLINE MAGAZINE HERE