Sunday, February 04, 2007

The Good, the bad and the ugly!

January sees one of the most important dates in the restaurant calendar, the release of the much coveted Michelin Guide. Other guides are available but it is this one that Chefs want to be noted in. Inspectors visit several times a year, unannounced and often booking under different names to try and catch out the poor chefs. To show how important Chefs think of this guide one Chef in France actually committed suicide when he found out he had lost one of his much coveted stars - seems a bit OTT to me!!

As of last year there were about:-
100 One Star Restaurants
12 Two Star Restaurants
3 Three Star Restaurants

Michelin star guide - what the stars mean:

One Michelin star: A very good restaurant or pub in its category
The star indicates a good place to stop on your journey. But beware of comparing the star given to an expensive de luxe establishment with that of a simple restaurant where you can appreciate fine cooking at a reasonable price.

Two Michelin star: Excellent cooking, worth a detour
Specialities and wines of first class quality. This will be reflected in the price

Three Michelin star: Exceptional cuisine, worth a special journey
One always eats here extremely well, sometimes superbly. Fine wines, faultless service, elegant surroundings. One will pay accordingly.!

Or look at this point in cyber space

There was a lot of talk about Le Champignon Sauvage - the restaurant were I currently work- getting a third star this year, with fellow restaurant owners ringing up daily to find out the gossip! Unfortunately we didn't gain a star but more importantly we didn't loose one either. A list of winners and losers can be found here, sorry no here!

Now people have different views of these guides and I would honestly love to gain a star when I open my own restaurant (eventually) but my problem is they do not represent a true picture of what the restaurant offers. We have a list of inspectors, along with photos,numbers they use to book, know they only book for 1 and nearly all dress the same so we can spot these people a mile off. Not saying every restaurant does this but this means that these people get special treatment! It's my opinion a lot of these restaurants only serve Star class meals to the inspectors as it is these guys who award them. I have been in star class restaurants that don't even deserve to get a BIB Gourmand - one below a star, but obviously ticked all the right boxes for the inspector!

On a sadder note found out this week that my dad had to go into hospital as the silly sod poisoned himself! He ate what he thought was an onion but unfortunately turned out to be a daffodil bulb. The doctors say he will be fine and should be out in the spring!

On a brighter note congrats are in order to my good friends Damian and Jess who have just had there first baby, a boy 7lbs 11! Both mum and baby doing well! Dad will be worst for wear tonight as we shall be wetting the babies head - hurrah!

Me lookin soooooooooooo scared when left holding the baby!!!!