Paris is not only hosting the 2024 Summer Olympics, but also stands as the capital of haute cuisine. That’s why Tirol Werbung, as a partner of the Austria House Tirol, invited guests on August 8 to an exceptional culinary evening. Tyrol’s most decorated top chef, Benjamin Parth, delighted a select group of guests at the Chef’s Table in the garden pavilion of Palais Montsouris, the official home of Austria House Tirol in Paris’s 14th arrondissement. The joyful occasion was the upcoming relaunch of the Austrian selection in the renowned MICHELIN Guide next year. Thirty handpicked guests accepted the invitation to this exclusive open-air dinner in the historic pavilion at Parc Montsouris. Among them were Julianna Twiggs, representative of the MICHELIN Guide, Wolfgang Wagner, acting director of the Austrian Embassy in Paris, as well as members of France’s leading culinary associations “Les Grands Tables du Monde” and “La Liste,” along with top international food journalists and influencers seated at the Chef’s Table under the Parisian night sky.
"In recent years, Austria’s positioning as an attractive travel destination has become unmistakable, even internationally. The country’s culinary offerings have developed impressively nationwide. Our inspectors were thrilled to explore the culinary treasures and outstanding hospitality across Austria. With this national selection, we highlight more than ever how appealing Austria is to discerning travelers seeking unforgettable experiences," said Gwendal Poullennec, International Director of the MICHELIN Guides.
"The return of the MICHELIN Guide to Austria’s provinces inspired us to bring Tyrol’s most decorated chef, Benjamin Parth, to Paris as host of this special evening. His culinary creations blend French classics with his Tyrolean roots," said Karin Seiler, Managing Director of Tirol Werbung.
Benjamin Parth opened the specially curated menu with his signature dish—a tribute to his hometown of Ischgl in Tyrol’s Paznaun Valley: char and Galtür gentian. The harvesting of gentian roots, essential for the production of the rare gentian schnapps, has been a tradition in Galtür for centuries and is now part of UNESCO’s cultural heritage. The rest of the evening’s menu, featuring Parth’s signature refined fish specialties, was dedicated to the host country France. Of course, two Austrian classics also made an appearance: a perfect Wiener Schnitzel and a dessert of exquisite Wachau apricots.
"I’m honored to represent my homeland and fellow Austrian chefs as host of tonight’s event in Paris. The MICHELIN Guide’s decision to award top restaurants across all nine Austrian provinces starting next year is a wonderful complement to our country’s esteemed culinary critics," said Tyrolean top chef Benjamin Parth.
Astrid Steharnig-Staudinger, Managing Director of the Austrian Tourism Board, added: "Our new positioning brings the outstanding diversity of Austria as a culinary destination into sharper international focus. A key milestone is the nationwide reintroduction of the MICHELIN Guide, which showcases the quality and innovation of Austrian gastronomy to the world."
Generous sponsors of this high-profile culinary event included French champagne producer Laurent Perrier and Tyrolean glass manufacturer Riedel.
About Benjamin Parth
With his gourmet restaurant Stüva at the family-run Hotel YSCLA in Ischgl, Tyrol’s exceptional chef Benjamin Parth has consistently achieved top rankings. He holds Austria’s highest rating of 5 toques and 19 points from Gault&Millau, ranks No. 4 globally among the 1000 best restaurants according to “La Liste,” and is a distinguished member of “Les Grandes Tables du Monde.” Parth trained with Europe’s best three-star chefs: after apprenticeships with Heinz Winkler in Aschau im Chiemgau (Germany), his career took him to Wolfsburg (Germany) to work with Sven Elverfeld at Restaurant Aqua. Other key stages of his training included “L’Auberge de l’Ill” with Marc Haeberlin in Illhaeusern (France) and “Can Fabes” in Sant Celoni (Spain), where he learned from Santi Santamaria. Since 2008, he has been head chef at his family’s Boutique Hotel YSCLA, offering guests an exquisite fine dining experience. His award-winning creations reinterpret French classics with a purist and cosmopolitan touch.
About the MICHELIN Guide
Founded in 1900 by André and Édouard Michelin, the renowned restaurant guide from the French tire manufacturer has become synonymous with top culinary quality. The MICHELIN stars (up to three) awarded to outstanding restaurants inspire gourmets worldwide and elevate top chefs and their creations. The MICHELIN Guide is an essential reference for travelers and food lovers seeking exceptional culinary experiences in over 45 countries. The last Austrian edition was published in 2009. The 2025 relaunch is thanks to the joint efforts of the Austrian Tourism Board, Tirol Werbung, and seven other regional tourism organizations.
Tyrol as a Partner of the Austrian Olympic Committee
Tyrol has a tradition of appearances at the Olympic Games: just as it did at the 2012 Summer Olympics in London, Tyrol is once again presenting itself in Paris as a host region and modern business location. As a partner of the Austrian Olympic Committee, the Lebensraum Tirol Group—comprising Tirol Werbung, Agrarmarketing Tirol, and Standortagentur Tirol—showcases a best-of from business, science, sports, culture, and cuisine on the world’s biggest sports stage.