For the best part of a century, the esteemed inspectors of the Michelin Guide have been travelling the world in search of its finest eateries, and every year, the most exceptional are awarded either one, two, or three, highly-coveted Michelin Stars.
For foodies, eating at one of these restaurants is a wonderful experience, and one that is no longer reserved solely for the rich, with the list becoming increasingly diverse by the year, and now encompassing everything from opulent fine-dining restaurants in Paris, to Tokyo noodle bars serving £8 bowls of ramen.
Paris has long been considered one of the most important culinary cities on the planet, and is home to an incredible 122 Michelin Star restaurants, including some of the finest in the world. Led by young, innovative head chef, Bertrand Grébaut, one Michelin-starred Septime is situated in the hip, Bastille neighbourhood of central Paris, and is one of the city’s coolest and most in demand restaurants due to its delicious, creative food, outstanding wine and affordable prices.
Yes, as Michelin Star restaurants tend to be extremely popular, you should try and reserve a table as far as possible in advance. However, many of the more casual restaurants (including Sosakumenkobo Nakiryu and Tim Ho Wan), are walk in only, so you should arrive early to avoid long queues.
Many of the pricier, fine-dining restaurants such as11 Madison Park, will have a dress code, whereas casual eateries will not. This should be checked in advance with your restaurant of choice.
That's completely dependant on where you choose to dine. Tim Ho Wan is relatively cheap and can provide lunch for no more than a cheeky Nando's... others could cost several hundred pounds for a gourmet evening meal.
Variety as they say is the spice of life, so expand your palette and taste some of the finer things life has to offer.
Despite serving a strange array of ingredients from cockroaches to "vomit fruit", numerous street stalls have even aquired michelin stars for their extraordinary dishes.
Submerge your senses in a culinary experience like no other.