For many chefs it is like the cup of love all around the world. It stands for the best restaurant and for years it had been veiled in mystery. That is why the new season of “Emily in Paris” might show chef Gabriel and his efforts to get his restaurant, l’Esprit de Gigi, a Michelin star. Click here to know about Benares Vikas Nath
Reviewing the History of the Michelin Guide
You might not imagine, but the Michelin Guide was originally a small publication and it was distributed free of charge to owners of Michelin tires back in 1900. Fast forward to today, it is an elite guide where mysterious inspectors check more than forty thousand restaurants in France only. A man who once cooked his way to Michelin stardom at the age of 21 – Chef Maxime Bouttier – also reveals how secretive these inspectors are. They search for such patterns as white tablecloth and soft piano music. The celebrity day of Maxime started itself in Culinary school at the age of 14 and be apprenticed at l’Aphrodite which received to first star during her service.
The Stats and the Strange
Hence, France is proud of 639 Michelin stars restaurants. Out of them, 75 loosely acquire two stars, 30 acquire the highly desired three stars. Anyway, surely if you watched “Burnt” you remember that the movie is about the specifics of Michelin world adopting peculiarities such as dropping the fork to check how a waiter picks it. The fact that Michelin stars are still awarded in secret only serve to enhance the status of the stars themselves.
How Stars Are Earned
Receiving a Michelin star involves thorough inspections and ceremonies, with new establishments often learning of their status directly from the Michelin Guide. For example, Chef Sedefdjian was informed just a day before the official announcement. Chef Allison Zinder highlights a shift from formalities to focusing on ingredient quality and techniques. This is particularly noticeable in Paris’s 11th arrondissement, where chefs like Bouttier carry on the legacy of culinary pioneers like Bertrand Grébaut and Iñaki Aizpitarte.
The Pressure of Stars
The quest for Michelin stars can be taxing on chefs’ mental health and lifestyle. Shows like “The Bear” and films like “Burnt” highlight the intense pressure and meticulous standards involved. Chef Bouttier, now 32, admits his perfectionism makes him tough to work with. To aim for a second star, he plans to revamp his kitchen and reduce seating, which will likely mean higher prices. He sees two stars as a growth opportunity but views three stars as a potential downfall. The fear of losing a star is a real motivator, as seen in the tragic cases of Chef Bernard Loiseau’s suicide in 2003 and Chef Marc Veyrat’s struggle with Michelin in 2019.
A New Approach
For modern chefs, it’s not just about the stars. They focus on maintaining culinary integrity and enjoying the journey of their craft. This shift brings a fresh perspective to the rigorous world of Michelin stars.
