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Forget GM.
What about just the idea‹one that has captured my attention‹that great
cuisine is not so much ³inspired² as ³correct²? Agree? Disagree?
--Dan





Skip King wrote on 7/3/10 4:45 PM:

> On 7/3/2010 4:38 PM, telenaut wrote:
>>  Re: Happy 14th A Guide Michelin reviewer was quoted recently saying that, at
>> a top level restaurant, cooking is judged less for whether itıs ³inspired²
>> than for whether itıs ³correct.²
>>  
>> What say you, maitre Skip?
> 
> It's been several decades since I paid any attention to the standards utilized
> by the Guide Michelin in awarding stars - and they've always been a secretive
> bunch anyway.  Much like Google, they tend not to give away how they rank
> things in order to keep people from gaming the system.
> 
> Tastes and standards change, and the Guide Michelin isn't immune to judging
> restaurants based on being brilliant expressions of popular taste (as long as
> you can afford it).  Technique is certainly important.  But to win stars, at
> any level, the food must be of exceptional quality, the room soignee and the
> service top-shelf.  Longevity and continued improvements in both food and
> facility are necessary to increase the star count - or to keep it. Chefs have
> killed themselves after losing a star.
> 
> The physical plant of the restaurant is important.  Back in the mid-'80s, the
> joke among Paris chefs was that the primary difference between a two-star and
> a three-star restaurant was that the three-star had replaced its toilette a la
> turque with a throne.
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