﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0" xmlns:media="http://search.yahoo.com/mrss/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Alain Senderens news stories on Newser</title><description>Read more Alain Senderens stories on Newser</description><link>http://www.newser.com/taggrid/36129/alain-senderens.html</link><image><url>http://img1-cdn.newser.com/images/newser-black250x40.gif</url><title>Alain Senderens news stories on Newser</title><link>http://www.newser.com/</link></image><copyright>2012 - Newser</copyright><language>en-us</language><generator>Newser Feed Generator</generator><pubDate>Fri, 25 May 2012 22:13:54 CDT</pubDate><item><guid isPermaLink="true">http://www.newser.com/story/43098/michelin-star-wars-unappetizing-for-chefs.html</guid><title>Michelin 'Star Wars' Unappetizing for Chefs</title><dc:creator>Kristina Loew</dc:creator><description>&lt;img src='http://img2-cdn.newser.com/getimage.aspx?mediaid=154863&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20111031135658' border='0' /&gt;Being awarded 3 stars from the Michelin Guide was once the highest honor for any chef, but non plus, reports Gourmet . Changing tastes and fancy-food fatigue have now pushed three of France’s biggest culinary kings to close their doors—by choice. "Running a three-star restaurant is an honor, but it...</description><media:content url="http://img2-cdn.newser.com/getimage.aspx?mediaid=154863&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20111031135658" type="image/jpg" medium="image"><media:description type="plain">A fish dish made by a student is seen at the Pachacutec Cooking School, created by Peru's top chef Gaston Acurio in the citadel of the same name, located in Ventanilla, Wednesday, Oct. 22, 2008. </media:description></media:content><link>http://www.newser.com/story/43098/michelin-star-wars-unappetizing-for-chefs.html</link><pubDate>Wed, 19 Nov 2008 18:16:57 CST</pubDate></item></channel></rss>
