hello, michelin. >> yeah. all right. >> i know you always find the best places, han, so i'm just going to go where you go. thank you so much. thank you. all right. you can check out han's article and see more of the san francisco standard's other original reporting on their website, sf standard.com. we'll take a short break you should feel that, like, right back here. oh, yeah, i felt that! good, that is so much better than last week. thanks, i've been doing 'em every night while i'm watching tv. - oh, what are you watching? it's a mystery. high quality care that meets you where you are. (christmas music) ( ♪ ) weathertech gift cards have the power to wow everyone on your holiday list. offering a variety of american made products... weathertech! nice! like floorliners... cargo liner... seat protector... boot tray... cupfone... sink mat... pet feeding system... anti-fatigue comfortmat...and more. order the weathertech gift card instantly for the perfect gift at weathertech.com. thanks for joining us for getting

michelin stars arrived before too long. first one, then two. yeah.ou decided to come back and, ultimately, you were trained and groomed to take over. do you think you changed, fundamentally changed, le gavroche from what had been set up by your dad and your uncle? no, and i think that's part of the reason of the success and the fact that we're still here today. i think it's key to stay true to your roots. so, you come here and it's unmistakably french. all the... ..or the vast majority of the menu is based on french classics, classic technique as well, although i have evolved it and so it's a lot lighter. we use a heck of a lot less cream and butter than my dad did, and the sauces are much lighter, the portions are more adapt. it's less formal too. it's... yes, oh, gosh. one of the first things i changed was to drop the tie rule. so gentlemen no longer had to wear a tie. and i remember my old man being absolutely furious and saying, "this is ridiculous, we're going to lose business. "this is terrible." and it didn't. and then three or four years afte

michelin stars arrived before too long. first one, then two. yeah.ou decided to come back and, ultimately, you were trained and groomed to take over. do you think you changed, fundamentally changed, le gavroche from what had been set up by your dad and your uncle? no, and i think that's part of the reason of the success and the fact that we're still here today. i think it's key to stay true to your roots. so, you come here and it's unmistakably french. all the... ..or the vast majority of the menu is based on french classics, classic technique as well, although i have evolved it and so it's a lot lighter. we use a heck of a lot less cream and butter than my dad did, and the sauces are much lighter, the portions are more adapt. it's less formal too. it's... yes, oh, gosh. one of the first things i changed was to drop the tie rule. so gentlemen no longer had to wear a tie. and i remember my old man being absolutely furious and saying, "this is ridiculous, we're going to lose business. "this is terrible." and it didn't. and then three or four years afte

michelin stars arrived before too long. first one, then two. yeah.ut you decided to come back and, ultimately, you were trained and groomed to take over. do you think you changed, fundamentally changed, le gavroche from what had been set up by your dad and your uncle? no, and i think that's part of the reason of the success and the fact that we're still here today. i think it's key to stay true to your roots. so, you come here and it's unmistakably french. all the... ..or the vast majority of the menu is based on french classics, classic technique as well, although i have evolved it and so it's a lot lighter. we use a heck of a lot less cream and butter than my dad did, and the sauces are much lighter, the portions are more adapt. it's less formal too. it's... yes, oh, gosh. one of the first things i changed was to drop the tie rule. so gentlemen no longer had to wear a tie. and i remember my old man being absolutely furious and saying, "this is ridiculous, we're going to lose business. "this is terrible." and it didn't. and then three or four years

michelin stars arrived before too long. first one, then two. yeah.ut you decided to come back and, ultimately, you were trained and groomed to take over. do you think you changed, fundamentally changed, le gavroche from what had been set up by your dad and your uncle? no, and i think that's part of the reason of the success and the fact that we're still here today. i think its key to stay true to your roots. so, you come here and it's unmistakably french. all the... ..or the vast majority of the menu is based on french classics, classic technique as well, although i have evolved it and so it's a lot lighter. we use a heck of a lot less cream and butter than my dad did, and the sauces are much lighter, the portions are more adapt. it's less formal too. it's... yes, oh, gosh. one of the first things i changed was to drop the tie rule. so gentlemen no longer had to wear a tie. and i remember my old man being absolutely furious and saying, "this is ridiculous, we're going to lose business. "this is terrible." and it didn't. and then three or four years a

his restaurant, le gavroche, has won michelin stars and international acclaim. but now, he's closing it. so is this the end of a golden age of master chefs and fine dining? michel roux, welcome to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it's... it's obviously happiness because there's light at the end of the tunnel, and by that, i mean not in a negative way, it's sort of... ..getting control of my life again. and then very, very sad emotions because it's the end of an era and it's... i also feel sad and emotional for all my team here, some of which, in fact, most of which i deem as family. and some of them, we've grown up together, basically. so very, very mixed emotions. and the last — the last week, i know i am going to be a wreck. why? why are you shutting down? because you could fill every table here for the foreseeable future. everybody wants to come and

michelin stars arrived before too long. first one, then two. yeah.ome back and, ultimately, you were trained and groomed to take over. do you think you changed, fundamentally changed, le gavroche from what had been set up by your dad and your uncle? no, and i think that's part of the reason of the success and the fact that we're still here today. i think it's key to stay true to your roots. so, you come here and it's unmistakably french. all the... ..or the vast majority of the menu is based on french classics, classic technique as well, although i have evolved it and so it's a lot lighter. we use a heck of a lot less cream and butter than my dad did, and the sauces are much lighter, the portions are more adapt. it's less formal too. it's... yes, oh, gosh. one of the first things i changed was to drop the tie rule. so gentlemen no longer had to wear a tie. and i remember my old man being absolutely furious and saying, "this is ridiculous, we're going to lose business. "this is terrible." and it didn't. and then three or four years after that, i dropp

♪ oh, so great to see you, bud congratulations on winning three michelin stars [ light laughter ] it'sood. how are you? >> jimmy: i am fantastic thank you so much for coming back on "the tonight show. i appreciate it. always love having you here. [ light laughter ] i wanted to wear something special for you 'cause i know - >> thank you >> jimmy: i know it's a big deal to win three michelin stars. because, i mean, this is -- it's a plant-based restaurant. >> you know, when i was a kid and first started out cooking, getting three michelin stars seemed like a dream so big, like, scary -- scary to dream of >> jimmy: yeah >> it seemed unreachable and, of course, 12 years ago, eventually we reached our goal and it's such an amazing honor and it's really meaningful to the team and everyone but -- that we reached this michelin has created the rules for fine dining. they've been around for over a a hundred years. and to reach that now without using meat or fish is something i never thought was possible and it's sort of a marker that there is change. like, with the restaurant, we can create chan

. >> plus the newest michelin star restaurants here in the bay area. first, a check on the weather with drew. >> good morning. we will again take you outside. it is just a foggy view out there from our south beach camera. we are dealing with dangerously low visibility out there this morning when we have zero on the map like we're seeing in petaluma and novato, even san carlos, that is extra tremely thick fog. this morning. you really want to slow it down. you want to use your low beams. maybe add a couple of extra minutes to your commute this morning, especially around the bay shoreline too. because of the low visibility where that dense fog advisory it is in effect until 10 a.m. this morning for a huge portion of the region. you see all those areas shaded in gray. that does include the city, the bay shoreline, the valleys of the north bay as well. even the inland east bay valleys. but right now, we're doing quite good. from livermore to concord when it comes to our visibility, we'll keep our eyes on that this morning. when you look at your temperature

. >> the newest michelin star restaurant in the bay area. of the year. the running is awesome. but her moderate to severe eczema would make her skin so uncomfortable. i was always so itchy especially when i was hot. now my skin doesn't itch as much. now we're staying ahead of her eczema. there's a power inside all of us to live our passion. and dupixent works on the inside to help heal your skin from within. it helps block a key source of inflammation inside the body that can cause eczema. so, they can have clearer skin and less itch. serious allergic reactions can occur that can be severe. tell your doctor about new or worsening eye problems such as eye pain or vision changes including blurred vision, joint aches and pain, or a parasitic infection. don't change or stop asthma medicines without talking to your doctor. healing from within is a wonderful thing. ask your child's eczema specialist how dupixent can help heal their skin from within. (♪) (♪) (♪) get exclusive offers on select new volvo models. contact your volvo retailer to learn m

liberty duck supplies michelin star restaurants, including chez panisse and the french laundry.farm coo has organized a go fund me to help cover the added costs. owners are navigating supply issues and a mandatory quarantine for the animals because of the outbreak in the meantime, there are some new additions to the michelin guide's 2023 list of top california restaurants. >> it includes three san francisco established giants delta in the presidio features mediterranean cuisine. then there's kiln, which features contemporary creations and kind of hip warehouse space on fell street near venice and lastly, movida, that's a mexican restaurant, just steps away from oracle park. bon appetit. we'll be for 89 years... believes in continuous improvement... like rounded corners that resist peeling, with an array of active ingredients... and sizes to relieve your pain. salonpas. it's good medicine. abc7 bay area and download it. >> the warriors showed their appreciation for some bay area based service members during a league wide event known as hoops for troops. former warriors center fes

michelin recommends it for its quote, surprisingly compelling blend of persian and mexican food.hat's something that was important to the husband and wife owners, bobby and shima de la me. >> well, i my my husband, always enjoyed mexican we are asian descent, the flavors, mary. well together, every single cocktail, every single dash to has a marriage of both flavors, persian and mexican. it's the ultimate pearson. >> does sound pretty good. it looks pretty stopping by. she recommends this short rib get out tostada and the out what she lay, which is a seasonal seafood, served with serrano peppers, avocado a green. the plum broth and persian cucumbers. >> everything that, alex. let's go right now. yeah. haha. great. we'll see you ♪ ♪ >> announcer: tear it down >> deborah: the demolition of the house where four students were murdered. >> this will be an extraordinarily emotional event. >> announcer: then they hacked prince harry's vaults, the bombsh

michelin recommends it for its quote, surprisingly compelling blend of persian. >> and mexican food atething and that was important to husband and wife owners. bobby and shima de la me. >> well, i my my husband, always enjoyed mexican we are asian descent, the flavors, mary. well together, every single cocktail, every single dash to has a marriage of both flavors, persian and mexican. it's the ultimate fusion. >> sounds delicious. if you're stopping by shima recommends this short red being tostada and the chile, which is a seasonal seafood, served with serrano peppers avocado, a green plum broth and persian cucumbers. yes, i'm sold. looks glorious. yeah. very colorful plates. that's but looks really good. and the deejays there. yeah. exactly. >> all right. still to come tonight on kron, 4 news at 5, we're learning new details about the death of friends star matthew perry and autopsy reveals the actors cause of reveals the actors cause of death my dry eye's made me a burning, stinging, 5-times-a-day,... ...makeup smearing drops user. i want another option that's not another drop. tyrvay

michelin is liquidating its own. scholz said, scholz did, the government will stop curbing gas and electricity prices due to the budget deficit. euro. moreover, before the bases took office, the cost of these services in the budget was zero euros. the distortion in the guidelines of the chancellor and his commands are not only called. situation at the enterprise, and the problems of industrialists are essentially the same, expensive energy resources have made their products too expensive, as a result of which there is no demand in the market, unfortunately, and they see the same way out of the situation: in any incomprehensible situation, start driving people out street, the main thing here is to choose politically correct wording, volkswagen has already suspended the posting of vacancies within the framework... germany plunged into a protracted crisis and found itself on the verge of default. in such a situation, sir scholz, citizens were not waiting for a government statement from you, but for your resignation lett

you can't ignore it, if we were in paris now, out of 28 michelin star chefs, 23 would buy chinese caviarnt, the taste is good. but now to the most important question, how do you eat it? i decided to consult an expert. the finest way and the cleanest way to eat it is actually from the back of the hand. and i'm just going to put it here on your hand. and then by sitting this on here we are warming up the caviar gently and also we have the purest tasting, because there's nothing... we're not eating it of a potato or anything like that, we're just having the pure caviar. so then... brush it on the roof of the mouth. salt, quite saline in taste, and there is a tiny little bit of dryness from the warm up. that's about it. and creamy. this is a brioche, a breakfast brioche, it is filled with scrambled egg topped with a bit of creme fraiche and then completely filled with caviar. and it's on our breakfast menu and we sell a few, quite a few. right. that is the way to start the day. yes. that is it for this edition of asia business report. voiceover: bringing you different storiesl from across th

a san francisco restaurant has been open for only 2 months has been added to the michelin guide moviege opened in october. a couple blocks from oracle park on second street. >> michelin recommends it for plan to persian and mexican food. >> well, i mean, my my husband, always enjoyed mexican we are asian descent, the flavors, mary. well together, every single cocktail, every single dash to has a marriage of both flavors, persian and mexican. it's the ultimate fusion. >> quite a combo stopping by. the owners recommend the short rib beer, a tostada, the agua chile. that's a seasonal seafood served with serrano, pepper avocado green plum bron off and persian cucumbers. >> it's christmas with the currys everybody. stephen. it should stop by manzanita community school in oakland today. students got to play some games, decorate cookies and ornaments and even took home some free books for the holiday students also got gift boxes and a really big surprise renovations to their school yard. this is the 11th that christmas with the curries. but it's the first time they're gifting a school with u

you can't ignore it, if we were in paris now out of 28 michelin star chefs, 23 would buy chinese caviarconsistent, the taste is good. but now to the most important question, how do you eat it? i decided to consult an expert. the finest way and the cleanest way to eat it is actually from the back of the hand. and i'm just going to put it here on your hand. and then by sitting this on here we are warming up the caviar gently and also we have the purest tasting, because there's nothing... we're not eating it of a potato or anything like that, we're just having the pure caviar. so then... brush it on the roof of the mouth. salt, quite saline in taste, and there is a tiny little bit of dryness from the warm up. that's about it. and creamy. this is a brioche, a breakfast brioche, it is filled with scrambled egg topped with a bit of creme fraiche and then completely filled with caviar. and it's on our breakfast menu and we sell a few, quite a few. right. that is the way to start the day. yes. what an awesome gig he has got. that is it for this edition of asia business report. i will be back ne

if we were in paris now, out of 28 michelin star chefs, 23 would buy chinese caviar. the taste is good. but now to the most important question — how do you eat it? i decided to consult an expert. the finest way and the cleanest way to eat it is actually from the back of the hand. and i'm just going to put it here, on your hand. and then by sitting this on here, we're warming up the caviar gently. and then also we have the purest tasting because there's nothing... we're not eating off of a potato or anything like that, we're just having the pure caviar. so then...crush it on the roof of the mouth. salt — quite saline in taste. and there's a tiny little bit of dryness from the walnut. that's about it. and creamy. this is a brioche, a breakfast brioche. it's filled with scrambled egg, topped with a little bit of creme fraiche and then completely filled with caviar. and it's on our breakfast menu. and we sell a few, quite a few. right. well, that's the way to start the day! yes. anders edenholm, bbc news. he gets paid to taste caviar. what a lucky man! the indian premier

you can't ignore it — if we're in paris now, out of 28 michelin star chefs, 23 would buy chinese caviaris good. but now to the most important question, how do you eat it? i decided to consult an expert. the finest way and the cleanest way to eat it is actually from the back of the hand. and i'm just going to put it here on your hand. and then by sitting this on here, we're warming up the caviar gently. and then also we have the purest tasting, because there's nothing... ..we're not eating off of a potato or anything like that. we're just having the pure caviar. so then crush it on the roof of the mouth. salt, quite saline in taste. and there's a tiny little bit of dryness from the walnut. that's about it. and creamy. this is a brioche, a breakfast brioche. it's filled with scrambled egg, topped with a little bit of creme fraiche and then completely filled with caviar. and it's on our breakfast menu. and we sell a few. that way to start the day. bringing you different stories from across the uk. i was fat for 20 years. i needed something more to break that relationship between overeating

san francisco restaurant that has been open for only 2 months has been added to the michelin guide. >e opened in october a couple of blocks from oracle park on second street. michelin that recommends it for its blend of persian and mexican food. >> mean, my my husband, always enjoyed mexican we are asian descent, the flavors, mary. well together, every single cocktail, every single dash to has a marriage of both flavors, persian and mexican. it's the ultimate fusion. >> oh, that sounds so good right? right about now. if you're stopping by, the owners recommend the short rib tostada and they chilly. it's a seasonal seafood served with serrano, pepper and avocado. a green plum broth and persian cucumbers. and looks amazing. case. you don't know. it's christmas and it's christmas with the currys stephen. i asia stop by the manzanita community school in oakland. on friday. students got to play games, decorate cookies and ornaments and even take home some free books. 800 students kind gift boxes specially delivered by the eat play, learn bus. that is stephen. it shows charity and a really

you can't ignore it, if we were in paris now out of 28 michelin star chefs, 23 would buy chinese caviar— caviar, it's very consistent, the taste is good. but now to the taste is good. but now to the most _ the taste is good. but now to the most important - the taste is good. but now to | the most important question, how do you eat it? i'd decided to consult an expert. the finest way _ to consult an expert. the finest way and _ to consult an expert. the finest way and the - to consult an expert. tte: finest way and the cleanest to consult an expert. t'te: finest way and the cleanest way to eat it is actually from the back of the hand. and i'm just going to put it here on your hands. and then by sitting this on here we are warming up the caviar gently and also we have the purest tasting, because there's nothing... we're not eating it of a potato or anything like that, we'rejust having the pure caviar. so then... brushed on the roof of then... brushed on the roof of the mouth. salts, quotes a line in taste, and there is a tiny little bit of dryness from the warm up. that's about it. and cr

a formerly known michelin star restaurant is offering a new taste to its menu. celebrate the new year. owner carrie blease and longtime chef nathan makowski have reopened their restaurant space for a third time. yes the san francisco eatery initially offered modern european cuisine. they eventually turned into a revolving door for chefs across the globe. after taking a hiatus during the pandemic. >> all right, now, carrie and chef nathan join us to talk about their their reimagined six course celebratory french inspired menu at lord stanley, which is a lovely name. are these the dishes? part of the new year's eve menu? ooh >> um, well, some of them are. and some of them aren't. we >> well, let's talk about the crab dish. yes. so the crab we have a salmon. >> i think. um, talk to us about what you're doing now. now that it's not that you know michelin and why you made that decision. and what is your focus? >> well, we just kind of wanted to get back to doing what we did previous to covid and just being a restaurant. um, that is lord stanley. and focusing on the f

restaurants all over california and other states including michelin star locations, last week more than 20 50,000 ducks and chicks had to be put down. that prompted county supervisors to declare a state of emergency. >>> san jose getting a grant to make streets safer for pedestrians. they are matt mahan saying the city has more traffic deaths than homicides this year alone and nearly 50 have died in traffic crashes. the city is receiving a federal grant of nearly $13 million to tackle the problem with upgrades for at least four intersections. >>> a problem in santa rosa. school violence . parents are stepping forward demanding solutions. packed board meeting last night because police officers are taking position at high schools and middle schools. for two weeks officers are back. three years ago leaders booted officers from santa rosa campuses, even with reports of weapons on campus and violence, some parent say they don't want the officers back and instead they want more mental health services. >>> we know you have feelings about this. draymond green suspended indefinitely after being

the newest bay area restaurants added to this year's michelin guide. you don't want to miss it. make the reservation soon. you're watching "tod in the you're watching "tod in the baayy. honey, i think i heard something. ok. ♪ from christmas tree mats... to floorliners... cargo liners.... no drill mud flaps... seat protectors... and more... weathertech has the perfect holiday gift. honey, is everything ok? oh yeah. order at weathertech.com and don't forget weathertech gift cards. >>> good wednesday morning to you. the time is 6:13. we are under a microclimate weather alert due to the due visibility in spots. fog moving around but not too bad as we take a live look in fremont. it's 46 degrees, another chilly start, and the fog lingers through about 7:00. after that, we're in for sunshine and gradually warming temperatures. we'll take a look ahead to rain coming in for the weekend in just a few minutes. >>> the richmond side of the bridge, the clouds were descending, a little bit of fog registering, now it's hard for our computer to focus. stay focused on the build of volume out of

about the san francisco san francisco is a foodie town whether it the james beard award arrest the michelin star people can find cuisine if any country in san francisco that is what san francisco makes to special with the people. today were are joined yes by phil beginning berries and rec and park staff let me tell you union square right here looks amazing from our park patrol and other folks that supporting this area and downtown ambassadors and our union square (clapping.) alliance partner mri religious rodriguez all the hotels let me tell you to has seen 27 new businesses open right here in union square. and there is more to come. (clapping.) i think the only toy store in the city is down here next to mason will be a long line for the holiday season and thank some of the other partners here today including the scene of toys jeanine nicole son and thank you, to the director of the public health department dr. colfax and hearing in sarah and philip in just a moment let me give you a perspective san francisco like other major cities has had challenges and we register a couple of years ago h

liberty supplies restaurants all over california and other states, including a number of michelin star locations. last week, more than a quarter of 1 million chickens and ducks had to be put down at two farms in petaluma. >>> san francisco is two weeks into its ban on street venting. no, the vendors who are playing by the rules say that they are the ones who are suffering. >> it has been very slow. not many people are coming in. there are days like today when i haven't sold anything. >>> coming up at 5:30 , jose martinez speaks to them about their struggles and what they are hoping for from the city. >>> it is the eighth night of hanukkah. the menorah lighting's are taking place across the bay, including the alameda south shore center, along with candle blessings. it includes izyk, food, and special speakers. they will take the stage in about a half hour. a lot of people are out there right now. this is happening in alameda. strachan still had, a rise in anti-semitism has members of the bay area jewish community on edge. we are going to show you how they are learning how to fight back

and you've gotten the michelin three star like gazillions of times, right?h, a few, yeah. >> just shy of a gazillion. yes. >> okay. so it's neat to now see you doing something with shake shack. tell us about it. >> yeah. so we opened our first lovsky deli last year in napa, and it's my wife and i's play on a on a on a jewish delicatessen with bagels and pastrami and all the great things. and for us, it's been an interesting opportunity to kind of move away from the hyper fancy stuff that we've been known for and we're opening here in larkspur sometime soon. and this collaboration with shake shack is, is our opportunity to sort of welcome ourselves to the neighborhood. >> okay. so tell us how you i know you're not trying to go fancy, but how do you put your culinary a delightful touch? epicure and touch on the shake shack normal offerings. >> so we're going to do a menu of three items. one is a play on a i don't know if i can say this without angering shake shack, but it's a play on the filet-o-fish. so it is a sort of a tempura of fried smoked cod patty with

. >> they're among the newly appointed restaurants in the 2023 michelin guide.pot is located in presidio. each meal begins with breaking bread, which involves an assortment of spreads. also listed, kiln. it's curing, drying, and fermentation techniques are highlighted. and a new restaurant a few blocks from oracle park includes a combination of flavors pairing mexican and persian cuisines. i was checking out their menus. they look really good. >> yum. >> excited. >> i would like to eat outside if there is a heat lamp out there. >> oh, yeah. >> in the sun. it does make it feel better. we'll see more sun in the forecast through saturday. after that, the rain moves in late saturday night into sunday morning. >> good. >> thanks for joining us. my name is douglas. i'm a writer/director and i'm still working. in the kind of work that i do, you are surrounded by people who are all younger than you. i had to get help somewhere along the line to stay competitive. i discovered prevagen. i started taking it and after a period of time, my memory improved. it was a game-chan

his restaurant, le gavroche, has won michelin stars and international acclaim, but now, he's closingd fine dining? michel roux, welcome to hardtalk.

something that the chancellor did not promise, but what has happened is that this week tire manufacturer michelin karlsruhe and triry. production is unprofitable. on the brink closure, the headquarters of the volkswagen group in wolfsburg. the situation is very critical, there are no signs of improvement. 2024 will be a difficult year for the entire automotive industry and for the volkswagen brand. with our current structures, processes and high costs. we are no longer competitive as the volkswagen brand, we are too expensive to run, not productive enough in the factories, our costs are much higher than our competitors. at a closed meeting earlier this week, the management of germany's largest automaker discussed rescue plan, it is necessary to save 10 billion euros. the source of savings is massive staff reductions. perhaps some of those fired will be able to get a job in the tedious manual assembly of shells for ukraine, but this is such a consolation. today shells are needed, tomorrow they are not, and if the german auto industry collapses without cheap resources, then this may be and most lik

though to trade in balances about its frozen after european disquiet about the chinese treatments of michelin vincent chung, led to an exchange of sanctions and hold to the deals during the dialogue with facing denies wrong doing but campaigners in europe and says the book should to do more when you're having assigned me to the government, responsible, responsible for the crimes against the money to you want to address them. you want to announce that business as usual. it's not a possibility. you want to announce that you are committed to accountability. then there's the biggest political bone of contention, rushes more in ukraine. china says it wants peace, but is basically stuck by it's close all i most go. 12 you once hoped beijing would pressure russia to end its invasion? no, i think you has very uh, soberly uh, acknowledge that the perspective of china being and constructive mediator is not through the on the cards are objective as the european side should be about trying to limit the extent to which china is going to support the washer and its invasion, the says 8 does want to work mor

his restaurant, le gavroche, has won michelin stars and international acclaim, but now, he's closingome to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london. been in your family for the best part of six decades.

. >> california retailers association presidents rachel michelin telling the committee store employees across the state are safe from shoplifters, even with added security through police patrol in lock the products, retailers are utilizing whatever tactics we can to deter retail theft. >> to protect employees and customers from harm. retail theft is growing throughout our state and it's not stopping. it's not slowing down. governor newsom's office announcing tuesday more than 1000 people have been arrested so far this year as part of the chp is organized. retail crime task force. >> but some lawmakers say arrests are threatening these thieves. obviously the numbers theft has grown and grown and grown and there's no consequences. assembly member want another nice. a republican from modesto sits on the select committee on retail theft. he says prop 47 is to blame for their products. >> walk down that even being ran out of the store anymore. the law passed in 2014 to criminalizes retail theft from a felony to a misdemeanor. if $950 or less in value or stolen. >> reeva says there's still a

his restaurant, le gavroche, has won michelin stars and international acclaim, but now, he's closingg?

liberty supplies restaurants all over california and other states, including a number of michelin star week, more than a quarter of 1 million chickens and ducks had to be put down at two forms in petaluma. that promoted county supervisors to then declare a state of emergency. california businesses impacted by the closure of this year's salmon season can now apply for federal loans. the season was canceled back in april due to a low salmon count. the route was limiting their ability to read. the closure has been devastating for many small businesses, who rely on salmon fishing. businesses in 31 california counties are eligible to apply for help. >>> is considered one of the bays best natural defenses. today, this levee breach marked a major step forward in an ambitious effort to restore thousands of acres of tidal wetlands on the west coast. max deborah was there at the form of a former industrial plant in menlo park . >> reporter: as a result of this levee breach happened behind me, the san francisco bay grew by 300 acres. the move will protect wildlife and create a natural barrier aga

it's frozen after european disquiet about the chinese treatments of michelin since enjoying led to an exchange of sanctions and hold to the deals during the dialogue with asian denies wrongdoing. but campaigners in europe and says, the book should to do more when you're having assignments with the government responsible, responsible for crimes against the money to you want to address them. you want to announce that business as usual. it's not a possibility. you want to announce that you are committed to accountability. then there's the biggest political bone of contention, rushes more in ukraine. china says it wants peace, but does basically stop by. it's close all i most go. 12 you once hoped beijing would pressure russia to end its invasion? no, i think you has very uh, soberly, uh, acknowledge that the perspective of china being an constructive mediator is not really on the cards. are objective as the european side should be about trying to limit the extent to which china is going to support washer in its invasion. the says 8 does want to work more with china on climate change and

though to trade in balances, bought its frozen after european disquiet about the chinese treatments of michelin since enjoying led to an exchange of sanctions and hold to the deals during the dialogue with asian denies wrongdoing, but campaigners in europe and says, the book should, to do more when you're having assigned me to the government, responsible, responsible for the crimes against the money to you want to address them. you want to announce that business as usual. it's not a possibility. you want to announce that you are committed to accountability. then there's the biggest political bone of contention, rushes more in ukraine. china says it wants peace, but is basically stuck by it's close all i most go. 12 you once hoped beijing would pressure russia to end its invasion? no, i think you has very uh, soberly, uh, acknowledge that the perspective of china being an constructive mediator is not really on the cards. are objective as the european side should be about trying to limit the extent to which china is going to support washer in its invasion. the says 8 does want to work more with c

his restaurant, le gavroche, has won michelin stars and international acclaim, but now, he's closing

industrialization, the collapse of virtually its own economy, the company... century, the bass closes its branches, micheline technological revolution, green energy, hurray, well, not comrades, but to me i like it, but steinmay flies in, and it turns out that no one is there, he says, but i arrived. he says, who are you? he says: i am the president of germany, he says, and you, what kind of president of germany, a man comes out, stands there, looking for the family, they say, and someone will meet me, and he says, did you pay for the marhaba, if you haven’t paid, no one will meet you, no, well, there was a korau , there was a korau, there were no greeters, there were no greeters, there was a karau so that he wouldn’t leave by accident, that ’s god willing. wants to punish a person, he deprives him of his reason, and here we get a collective punishment of the entire cultural-historical type of the european type, and really, why meet with steinway if they have such a chancellor? what can the federal president say, but the figure is purely nominal, he hands out awards there, badges there, in rare cases he repr

his restaurant, le gavroche, has won michelin stars and international acclaim.to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it's... it's obviously happiness because there's light at the end of the tunnel, and by that, i mean not in a negative way,

his restaurant, le gavroche, has won michelin stars and international acclaim, but now, he�*s closing, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it's... it�*s obviously happiness because there�*s light at the end of the tunnel, and by that, i mean not

his restaurant, le gavroche, has won michelin stars and international acclaim, but now, he's closingux, welcome to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it's... it's obviously happiness because there's light at the end of the tunnel,

it's a h high-wire b balancint thatat's earned d him a a michelin s star.g italiana] - mamatteo's notot your t typical chehef. - - i can--i c can see thahat,. okay, , enjoy. - foie g gras is sererved wh a typipically italalian veget, cavololo nero--blalack kal. wow.w. i don't hahave anythining to s. it's's incrediblble. it's a an amazing g mix of flal. the e acidity, t the sweetnene. - yeah, , i think itit's a goodod symbol fofor turino becaususe it's supuper french in the b base, but t then-- - but ththen it becocomes ital. matteo's u unique takeke on p piedmontesese cuisine pulls in t turin's chihic cr. in the 1 19th centurury, cavovour was a f fan ofof aristocraratic frenchch. but he a also lovedd morere homey, reregional dis. his fafavorite wasas a pipiedmontese e classic: fifinanziera, , a stew madadem ththe cheaper r parts of a anim. - [spepeaking italalian] brain.n. - vealal brain. - so t the tes--lilike teste. - balls.s. - yeah, , the balls.s. - all l right. - [spepeaking italalian] anand in the m middle of--- - of thehe spine. - the spspine, yeah.h

michelin liquidates its operations in germany manufacturing tires for... the reason is the lack of ability. in total, this will affect one and a half thousand employees. olaf scholz hastened to turn his misfortune into a feat. but he was treacherously ridiculed by the entire bundestag. citizens can be confident that the government will keep its promises. we do not leave anyone alone with the problems we currently face. you will never be abandoned. scholz said, scholz did. the government stops curbing prices gas and electricity due to budget deficit. the burghers are left to their fate. true, not all of them; the line item in the budget does not go away for individuals. bild reports that bundestag president berbelbas spent more than 13,000 euros on hair and makeup last year. this year , frau's makeup artists have already spent more than 12,000 euros on makeup. moreover, before the bases took office, the cost of these services in the budget was 0 euros. the distortion in the guidelines of the chancellor and his team causes not only laughter, but also anger pragmatic deputies. what you presen

michelin is liquidating its truck tire manufacturing operations in germany. ability to produce competitive products. in general complexity, this will affect 1,500 employees. abandoned to the mercy of fate, though not all of them, the line item in the budget does not go away for individuals; according to bilt, the president of the bundestag berbelbas spent more than 13,000 euros on hair and makeup last year. this year, frau's makeup artists have already spent more than 12,000 euros on makeup. moreover, before the bases took office, the cost of these services in the budget was zero euros. the distortion in the guidelines of the chancellor and his team causes not only laughter, but also anger. what you presented today is simply technical responses to the political decision of the constitutional court. you are a plumber with authority. you have no idea how this country should develop in the coming years. you don’t understand what awaits you, what awaits us throughout the country in the coming years. a sad fate befell one of the largest german automakers. executiv

i'm talkining, of coururse, about chefef Éric c ripert of s such three e star michelin r restaurantstscomeme to china,a, Éri. - thanank you. - - first timeme to the mamain? - yes, a and i'm verery surprid alalready abouout what i s e in t the city hehere. i was expepecting likeke, kikind of a gigigantic chihin ththat we haveve in new yoyo. - that's's some racicist shit right therere, i'm telellin' ya. - no, it's's very surprprisin. the streetets, they'rere very c. just--it almost looks like a european city. - exceptpt for the a air. the e air qualitity, i mean,n, maybe e you've nototiced ththat haze--- - - yeah, it's's like-- - thatat's--that's's not go. but i'm definitely out of my comfort zone. - really?? - for r sure, yeahah. - - well, goodod. i'm huhungry, you u hungry? - yeahah. - noododles, that't's where yu shshould startrt around hehe. chengdgdu is famouous fofor little s spots like e t. don don chchen shui mimian, named afteter a much b belod chengdu u noodle snanack. oh, yeah, , now we're e talkin'. - i've n never been n good withth chopstickcks. - realally? - nenever. this i

michelin now has a green star award for sustainable restaurants and silo got a green star in 2021. and in 2023 so did this restaurant in the london mayfair focused on seasonal low waste dining. its founder says that going green can go hand-in-hand with high quality. >> i guess a clichÉ, but sustain only luxury. for me it is the notion of a circular economy. when you distill it down, it is common sense. you value thing to the maximum, so we're conscious about everything from how we cook, our wine list, and it is all about joy. dining should be about joy. so we've kind of done the hard work for you by doing all the thinking and all the bits behind the scene so you can just come and enjoy yourself. >> reporter: and that commitment to sustainability doesn't stop with the food. it is decorated with upcycled chairs and all natural exposed wall. and back at silo, douglas has taken an even more radical diy approach. >> the lights you can see on the walls in the restaurant are made out of our wine bottles. and these are plates made out of wine bottles. this is literally what you would see i