Get behind the scenes of the Guide of fine dining and take an in-depth look at the secret Michelin-inspectors’ work to understand the criteria for obtaining one, two or three stars in the notorious red guidebook.
Whatever the critique, Michelin still holds a withered widow’s grip on the aspirations of cooks. Few will criticize the guide publicly. Privately, there are many who despair of its limited scope, its snobbery, and its fatty favorites.
As we go further into the kitchens of excellent restaurants and offer exclusive and aesthetic views on gastronomy from some of the best chefs in France, Spain, US, Japan etc., we will try and work out what it takes to obtain the famous stars.