Find your recipes and restaurants here

Chefs shiver as Michelin hits century

Sleep was lost this past weekend as chefs waited in trepidation for the Michelin guide results.

by: Dave Clark and Dominique Ageorges: AFP | 06 Mar 2009

It's the longest weekend of the year for the world's top chefs as they await the make-or-break verdicts of the Michelin Guide's feared team of restaurant inspectors.

The 100th edition of the renowned Red Book will be published on Monday, promising to promote some up-and-coming cooks to global celebrity and to prick the egos of some established masters of the restaurant universe.

Only 1,973 restaurants in the world have a Michelin star rating, and for chefs struggling to market high-end cuisine in this new era of austerity, a good write-up could make all the difference.

Cedric Marechal, manager of Ze Kitchen Galerie on Paris's Left Bank, says the media frenzy surrounding the annual results is a restaurant promoter's dream. "Our first star saw bookings up 23 percent," he said.

The buzz surrounding the world's number-one food guide, and the knock-on publicity for the publishers' green-cover country and tourism guides, has kept the Michelin brand on top for more than a century.

Of course, as anyone who has worked hotel kitchens could tell you, cuisine is a competitive business, and Michelin's secretive 90-strong team of inspectors has earned its own battalion of critics.

Michelin's competitors claim the rigid star system, only 72 restaurants in the world have three stars, rewards only French-style palatial restaurants with starched white table linen and complex rituals.

In doing so, they argue, the guide ignores the pleasures of quality food in neighbourhood bistros and the rich culinary traditions beyond Europe.

Michelin's editor-in-chief Jean-Luc Narest dismissed such talk with a wave of his champagne glass as he briefed AFP on the new guide over lunch in two-star chef Jean-Pierre Vigato's elegant Apicius restaurant.

"If you found me a French chef who does food worth three stars in a simple bistro, I'd give him them," he declared, supping truffle soup through a straw from a porcelain flask cast in the shape of a hazelnut.

As proof of Michelin's egalitarian credentials, Narest cites the example of his pride and joy, the firm's two-year-old Japanese guide, which accords star status to some very simple, but world-beating, basement sushi joints.

To those who say French-trained inspectors are not qualified to judge Asian cuisine, he retorts that nine out of 10 of his Tokyo team are now Japanese.

- None


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.