I just read the 2009 New Yorker article about one of Michelin's NYC inspectors:
In it, the inspector says their rating is "just technical. I mean, cooking is a science, and either it’s right or it’s wrong. And that’s something that’s very objective. Either a sauce is prepared accurately—or it’s not. A fish is cooked accurately—or it’s not."
Is having a well-developed French palate (i.e., you know all the sauces, cooking techniques, major ingredients) sufficient to judge the goodness of Chinese food for a Chinese audience? Is having a well-developed Chinese palate sufficient to judge French food for a French audience?
If you're someone who happily eats both, do you turn off one part of your brain when you're eating Chinese and the other when you're eating French?
I was just reading Thai Chef McDang's rant on how Michelin gave stars to two "Thai restaurants" run by non-Thais who don't treat rice as a central part of their cooking, which is apparently anathema to Thai cuisine.
I know that Michelin sells well in Japan, but I've heard a lot of crabbing about their guides for China (including HK/Macau).
Have they made any official statements on how exactly they're going about judging Chinese food?
If this is written up somewhere, can someone point me in the right direction?
Updated 4 months ago | 7
Updated 2 months ago | 3
Updated 3 months ago | 18
Updated 1 month ago | 0
Updated 2 months ago | 1