我在巴黎当“插班生”

湖南日报·新湖南客户端 2026-07-31 22:19:33

My Time as a "Transferred Student" in Paris

2016年，“湘菜出海”第一次走进法国；

In 2016, the "Hunan Cuisine Goes Global" program made its debut in France.

十年后的今天，米其林入湘与湘菜再访法国，迎来“双向奔赴”

A decade later, Michelin expands its reach to Hunan while Hunan cuisine revisits France, marking a wonderful two-way cultural exchange.

落地巴黎的第一站，湘菜大师和米其林主厨正在同台竞技！

Our first stop after landing in Paris sees master Hunan chefs and Michelin-starred chefs competing side by side!

带湘菜出海，这一路，湘菜人走了十年，从“走出去”到“走进去”。2016年，重在展示“有湘菜这回事”；2026年，同国际友人一起做湘菜、聊湘菜，读懂每道菜背后的人情与文化。

It has taken Hunan culinary artisans ten years to carry Hunan cuisine overseas, evolving from simply “going global” to truly “integrating with the world.” In 2016, it's more about introducing Hunan cuisine to international audiences. In 2026, we cook together and exchange ideaswith global friends, letting them grasp the humanity and culture behind every dish.

米其林把全球的目光带到了湖南，湘菜也在更自信地走向世界。它们的交汇点，是那句最简单的话——美食可以很热烈，也可以很朴素，它是一个民族写给世界的情书，无需翻译，落款是湖南。

Michelin turns global attention toward Hunan, and Hunan cuisine strides onto the world stage with greater confidence. Their beautiful intersection can be summed up in one simple truth: Food can be bold and fiery, yet plain and humble. It is a nation’s love letter to the world—one that needs no translation, signed simply Hunan.

记者｜黄思婷辜鹏博

摄像｜辜鹏博

剪辑｜赵倩

责编：冯宇轩

一审：冯宇轩

二审：秦慧英

三审：张权

来源：湖南日报·新湖南客户端

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