Legacy Meets Prestige: Louisiana’s First MICHELIN Star Restaurants

In its first-ever Southern edition, three New Orleans restaurants earned MICHELIN stars, signaling what any visitor to the state has long known: Our dining scene stands shoulder-to-shoulder with the world’s greatest gastronomic hubs.

Emeril’s, the flagship restaurant of celebrity chef Emeril Lagasse, received two MICHELIN stars — the only restaurant in the entire South to achieve that honor. Meanwhile, Saint-Germain and Zasu each earned a one-star distinction, joining an elite culinary circle that celebrates creativity, expertise and technique.

A New Chapter for the Bayou State

Long celebrated for its gumbo pots and po’boys, its étouffées and beignets, Louisiana’s MICHELIN milestone reflects a lasting history. Our chefs have always told stories that matter, whether that's hauling in seafood at dawn, honoring Indigenous traditions through tamales or serving as a sanctuary for civil rights activists.

Learn more about our winning restaurants below.

Emeril’s

In the Warehouse District is Emeril’s, the restaurant that launched Lagasse’s New Orleans empire in 1990 — and though it’s evolved through the decades, it’s never lost its charm. 

Following a sweeping redesign in 2023, Emeril’s feels a bit like a basilica. Its soaring ceilings and warm woods contrast against a glowing, open-concept kitchen, and inside, chefs prepare upscale, contemporary Louisiana favorites. Diners can thank Executive Chef E.J. Lagasse, son of Emeril, for menus that have included items like boudin, sweet corn bread and fennel-flecked duck. Reserve cocktails elevate classics like the martini, hurricane and Sazerac.

Saint-Germain

Find Saint-Germain, a 12-seat tasting counter helmed by Chefs Trey Smith and Blake Aguillard, tucked into the eclectic Bywater district.

By design, the wine bar feels less like an institution and more like a supper club, with soft lighting, an evolving tasting menu and a curated wine list that feels personal and unpretentious.

Marked by its curiosity, the tasting menu has featured delicacies like vanilla bean panna cotta dotted with lemon, praline and smoked maple, and wagyu served over shiso-studded rice. Best of all, a seat at the counter offers a look into the chefs’ kitchen choreography.

Zasu

With James Beard Award-winning Chef Sue Zemanick at the helm, Zasu's Mid-City cottage is intimate but not intimidating, with muted green walls and wood floors that let the dishes take center stage. 

Dishes like American red snapper and marinated crab claws — the menu reflects the chef's preference for light seafood and seasonal produce but has several vegetarian-friendly options as well, like lentil and potato pierogies. 

Beyond the Stars: Louisiana’s Enduring Food Story

While three of our restaurants may have earned MICHELIN stars, be sure to explore the 11 Louisiana eateries that earned Bib Gourmand awards, another MICHELIN designation given to restaurants with unique concepts and excellent food. Try Turkey and the Wolf — an ultrahip counter-service sandwich joint with a collard-green melt on the menu; Cochon Butcher, which butchers, smokes and cures all its meats in-house; or Saba for modern Israeli cuisine like duck matzoh ball soup and a spicy lamb ragu hummus.

And 20 of the state's eateries made MICHELIN’s Recommended list, including St. Francisville Inn & Restaurant in St. Francisville, one of the state's top three brunch spots according to OpenTable; Elsie’s Plate & Pie in Baton Rouge, where pies savory and sweet are the primary food group; and Dakar NOLA, which won a James Beard Award for Best New Restaurant in 2024 for its tasting menu inspired by Chef Serigne Mbaye's childhood memories from Senegal.

From white-linen tables to renovated gas stations, our restaurants embody Louisiana’s blend of cultivated taste and hospitality.

Learn more about Louisiana’s food culture.