Confessions of a Michelin Inspector

How does one get the coveted third Michelin star? The difference between a one-star and two-star dish is easy to see; a two-star dish astonishes you when you see it, and it’s more complex in its flavours. When it comes to discerning what makes a restaurant worthy of three stars, however, it’s all about consistency, says ex-Michelin Guide inspector Chris Watson. He also believes that three stars are reserved for the grand class; for him, rustic pubs aren’t ready for three stars.
Read full article here


The occasional email full of conversation-worthy content