The inside scoop on the Michelin guide’s standards

My father gave me this article that appeared in the New Yorker in November.   Everyone that follows the Michelin guide wonders about how carefully the analysis is made to determine whether a restaurant gets or loses a star.  No one has gotten to see inside that process, until now.  It is clear that Naret the new head of the guide is wanting to be a little more transparent about this process so that more might use the guide in the U.S.

For those of you with little understanding of the power of the Michelin guide this should be a good introduction and for those have used it for years this should provide more clarity.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: