Please enable JS and disable any ad blocker Please upgrade your browser to improve your experience How famous foods that you love were invented by accident a perfectly decent neighbourhood noodle restaurant in Lower Manhattan they threw caution to the wind and simply started making what the chefs themselves wanted to cook and eat and accidentally discovered that that was what New Yorkers really wanted "I don't think it could have happened if we had been more successful at the get-go The way we operate now is because of all that ridiculous shit we went through on the way."That is somewhat the economic side of the accident a true mistake in the kitchen that turns into a new creation It might be useful to categorise these food accidents whether by the humble diner owner or by some of the world's most renowned chefs.A caveat: these incidents make some of the best stories they make such good stories that we may never know what was truly an "accident” because the story of turning one's mistake into a stroke of genius is pretty compelling it might be best to invoke "suspension of disbelief" which is what we all do when we enjoy a film or TV show while the veracity of these stories may be lost to the sands of time and is also a MICHELIN-Selected restaurant Sometimes inspiration doesn't show up like a glimmer of light in the distance Sometimes it drops on you...just like a chimichanga What the MICHELIN Guide Inspectors Saw in 2025 Whether it’s your first time in a fine dining restaurant or your fiftieth these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way When you want to dress up and enjoy a night out on the town Croatian cuisine boasts a strong identity that reflects both the land and the sea The MICHELIN Guide unveils its 2025 Jiangsu Province selection in Nanjing a historic yet modern culinary powerhouse along the Yangtze River Savvy travelers know that the best time to visit beaches in Europe is before the summer rush From Mediterranean islands to Atlantic hideaways these foodie-friendly beach destinations offer world-class dining Each one is perfect for a spring escape before high-season price hikes these exceptional museum restaurants prove that a day of cultural exploration deserves a meal to match Browse these top locales unearthed by our MICHELIN Guide Inspectors Trade cookie-cutter island getaways for romantic escapes with MICHELIN-worthy dining in stunning natural settings The journey is as memorable as the meals awaiting you at the destination From flame-cooked feasts to reimagined Chinese classics here’s what our MICHELIN Guide Inspectors predict will shape restaurant menus this year Dive into our 2025 travel and dining guide highlighting must-visit destinations and culinary hotspots—both established and emerging A recently auctioned copy of The MICHELIN Guide from 1939 is said to have been used to guide the Allies during World War II Here’s why Macanese cuisine is more than just a mix of Portuguese and Cantonese food Forts and watchtowers typically stand guard on some pretty choice locations That doesn’t change when they’re converted into hotels Discover the history of the iconic Bibendum building in Chelsea … with the launch of our new Great Britain & Republic of Ireland websites Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels \"I don't think it could have happened if we had been more successful at the get-go The way we operate now is because of all that ridiculous shit we went through on the way.\"That is somewhat the economic side of the accident they make such good stories that we may never know what was truly an \"accident\u201d it might be best to invoke \"suspension of disbelief\" By 2014-02-26T11:44:08+00:00 According to the proposed merger announced on 12 February French vegetable co-operative Val Nantais is set to become the vegetable division of large agricultural co-operative Terrena based in Ancenis in the west-coast department of Loire-Atlantique Should the merger gain the approval of the boards of the two structures as well as the go-ahead of the competition authority then it will become operational by the end of the first term of 2014 which boasts a turnover of €55m and has 45 members and 250 employees a quarter of which is exported to northern Europe Val Nantais has been working in partnership with the Bonduelle Group the global leader in fresh-cut vegetables with a turnover of €1.9bn and 57 processing and production sites in 12 countries Bonduelle relies on Val Nantais for the salad production of its members as well as on the fresh-cut processing unit The deal with Terrena is reportedly set to strengthen synergies and open up new opportunities for development Terrena has 22,000 members and 11,848 employees achieving a turnover in 2011 of €4.4bn and marketing its products under various brands the co-operative intends to develop its ecologically friendly 'Nouvelle Agriculture' range of products which also places a particular emphasisis on the nutritional benefits of the produce Val Nantais would apparently retain its identity and headquarters in Saint-Julien-de-Concelles with its president Patrick Briand joining the Terrena board and presiding over Terrena's vegetable commission while director Didier Baley would join the upstream management committee and steer the vegetable business Site powered by Webvision Cloud