Michelin guide france 2006

With its selection of the best hotels and restaurants covering all comfort and price categories, the Michelin Guide France 2006 is more contemporary than previous editions and contains additional information. Guesthouses: A new accommodation category is included for the first time, symbolized by the [...]
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With its selection of the best hotels and restaurants covering all comfort and price categories, the Michelin Guide France 2006 is more contemporary than previous editions and contains additional information. Guesthouses: A new accommodation category is included for the first time, symbolized by the pictogram I or I for the most pleasant establishments. The development of guesthouses in France has been an important trend in recent years. Reflecting a desire for peace, quiet and a return to basics, these establishments provide a good alternative to hotels, especially since today¿s guesthouses offer high-quality amenities. The Michelin Guide France 2006 lists 336 guesthouses, notably in areas where hotels are scarce. Most are in quiet locations¿manor houses, chateaux, farms or chalets¿and generally offer three to five bedrooms. Their carefully chosen decor, personalized welcome by the owners and friendly atmosphere are intended to make the customer feel at home. Meals, if offered, are served around a large dining table and include local produce, family-style dishes, homemade jams, fruit from the orchard and vegetables from the garden. 22 regional maps: To make reading easier and more enjoyable, the Guide now includes an appendix with 22 regional maps showing localities, especially those with hotels or restaurants that have received special distinctions, such as stars or the Bib Gourmand and Bib Hotel awards. These maps help readers quickly find the most convenient locality for their route or trip. "Rising stars": Highlighted in red, "rising stars" have been launched in 2005. They represent the best in their present category. They have the potential to rise further, and already have an element of superior quality: as soon as they produce this quality consistently, and in all aspects of their cuisine, they will be hot tips for a higher award.