Piles of shrimp from Louisiana, salt extracted from these mines in Pakistan, and a rare red sauce that costs significantly more than your average chili paste. We travelled the world to find where Michelin-starred restaurants get their ingredients.<\/p>\n
00:00:00 – Introduction
\n00:00:18 – Soy Sauce
\n00:12:53 – Louisiana Shrimp
\n00:37:55 – Ice
\n00:51:14 – Greek Feta
\n01:09:36 – Maine Lobster
\n01:31:22 – Himalayan Salt
\n01:44:55 – Oxtail
\n01:55:22 – Matcha
\n02:19:35 – Yuzu
\n02:34:38 – Kanzuri Paste
\n02:47:38 – Mangosteen
\n02:59:58 – Geoduck
\n03:17:18 – Mudcrabs
\n03:30:54 – Caviar
\n03:48:16 – Credits<\/p>\n
——————————————————
\n#michelinrestaurant #michelinstar #hautecuisine #restaurants <\/p>\n
WATCH MORE: The Rise & Fall Of America’s Drive-In Restaurants Inside Rikers Island’s Jail Kitchen How One Factory Supplies NYC’s Bodegas The Rise And Fall Of Southern Cafeterias Business Insider is a global newsroom covering business, technology, innovation, and the economy.<\/p>\n Visit our homepage for the top stories of the day: https:\/\/www.businessinsider.com\/?utm_source=youtube<\/a> Find Business Insider on Facebook: https:\/\/www.facebook.com\/businessinsider<\/a> Where Michelin-Starred Restaurants Get 14 Ingredients | Business Insider<\/p>\n","protected":false},"excerpt":{"rendered":" Piles of shrimp from Louisiana, salt extracted from these mines in Pakistan, and a rare red sauce that costs significantly<\/p>\n","protected":false},"author":1,"featured_media":94426,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-94411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business"],"_links":{"self":[{"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/posts\/94411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/comments?post=94411"}],"version-history":[{"count":0,"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/posts\/94411\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/media\/94426"}],"wp:attachment":[{"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/media?parent=94411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/categories?post=94411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nicheblog.top\/news\/wp-json\/wp\/v2\/tags?post=94411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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