No one doubts the value of earning a Michelin star, or rising to the level, as the Guide’s inspectors decide. But how much would it cost a restaurant to lose a star, especially when it is downhill, as it is now, with so many shock waves, in the new French edition of the guide?
In the mouths of the world, there is a decision to change a restaurant from three stars to two stars man Savoy, chosen by La Leste, last November, for the sixth year in a row, to be the best chef From the world. His Paris restaurant, which bears his name, was also considered the best in the world between 2017 and 2020. The “landing” was all the more dramatic because Savoy has had the three stars since 2002.
But there is something else chef With a three-star restaurant missing one: Restaurant Christopher Cotanseau, whose establishment in La Rochelle, on France’s southwest coast, specializes in fresh fish and seafood (the chef himself is a manuscript fisherman, just like his family). In this case, the surprise, unlike two three-star contracts at the Savoy, is that the third star still smells fresh (earned in the 2020 guide).
a restaurantwhich is also part of the Great Tables of the World luxury and exclusive Relais & Châteaux chain, is a gourmet work by Kotansu, with a beach No concorns at the feet. Its menus are known for the freshness, interpretations and quality of all that the sea has to offer. Not in vain, one of his poetic phrases: “The sea is my garden.” She also owns, in town, a bistro and a hotel.
michelin resolution, Speaking on behalf of all those who are part of his projects, Coutanceau responded, in a Facebook post: “The We scored ourselves and our teams a Michelin Guide decision. We will continue and will continue, as we have always done, to work on our homes with passion and dedication to our guests. chef surrounded by his “army”.
The French Guide will be announced on the 6th of March, and as far as we know, AFP goes, there are more than two dozen French restaurants likely to lose a star, five of which used to have two and … about twenty with one star that will leave the Gold List.
These fluctuations have a temporal explanation: the guide did not take into account the declines over the past two years, so that the difficulties that the catering sector faced during the pandemic would not be exacerbated. Now, with the decision to lift the freeze, many professionals are on the verge of a nervous breakdown…
“We are fully aware of the impact of our decisions on the restaurants involved,” Michelin said. But he notes that readers “expect our recommendations to be serious and reliable in order to guide their choices.” That is, no chefs Nor sacred restaurants.
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