Comments on: The Midweek Quirker: What does a Michelin Star mean to you?

By: Caitlin

Caitlin — Wed, 14 Jan 2009 10:41:48 +0000

I have been quite lucky, and eaten at quite a few one starred restaurants, Maze, Chez Bruce, Arbutus to name a few, which were all good, great service, nice food. Then I went to the three starred Arzak in San Sebastian, and this blew me away, it was amazing! Quite expensive, but what can you expect? I have already started saving to go back to San Sebastian this coming May for Sunday lunch at Martín Berasategui. I’m not sure how I feel about this whole Michelin star business, but I did love Arzak.

Caitlin

By: Kang L.

Kang L. — Tue, 13 Jan 2009 15:51:02 +0000

Safron,

That’s an interesting perspective – an emotional one – coming from someone who has worked hard for the star, and also from the perspective of the people behind the restaurant. I wonder if you feel a little apprehension and wariness toward food blogs and critics if they condemn the restaurant in one fell swoop of a sentence.

To me, it’s very simple – and I am sure all Chefs can relate to this – a restaurant exists to cook great food. There is no question the better the food, the more work & dedication goes into crafting those dishes ( isnt it the same with any quality product?) and I don’t think the public views a Michelin star as belonging to the owner.

In fact, far from it – if the food is good, I will think ‘Wow, what a great chef, totally deserving of his stars’ . And if the service is good I’ll think ‘ wow, what great service, the staff are amazing’ . Don’t really think much of the owner in any case.

I know this mixed response is abit wishy washy – but what I’m trying to say is that a great restaurant which produces great food and great service is respected by the customer because of those two reasons. Michelin star or not, that should always be the priority of a restaurant.

By: /safron

/safron — Tue, 13 Jan 2009 15:34:52 +0000

I was assistant manager at a resteraunt which acheived one star satatus in the last couple of years and i for one can tell you that stars mean very different things to different people involved. to me it was a proud acheivement of my progression. For head chef it was the culmination of 18 years of hard graft, blood sweat and tears. for the moronic owner (who was not from a F+B background) it just seemed to be a bauble, somthing to shout to whoever would listen. the ones who make the most noise are the ones who deserve it lease and have had the least to do with it.

By: Banu (BaL)

Banu (BaL) — Sun, 11 Jan 2009 12:55:34 +0000

I’ve been a bit busy with the engagement stuff and then a funeral
But I’m doing ok now

By: Kang L.

Kang L. — Sat, 10 Jan 2009 22:50:06 +0000

Bob, hahahha.. That is actually very true! The more stars, the better quality the towels are!! I can visualise the Michelin Inspector excusing himself and going to the toilet to scrutinise the towel brand and making sure it is at least Egyptian cotton!

Banu, welcome back indeed it’s been a while since I last heard from you -busy? Happy new year by the way, hope you have been well!

By: Banu (BaL)

Banu (BaL) — Fri, 09 Jan 2009 00:07:10 +0000

It does guarantee that it’s going to be pricy though.

haha… It simply means the same to me too! (Though I wouldn’t want to eat at a Mc either!)

Good service with a smiling face and good food are what I need when I eat at a restaurant. I don’t mind the rest. (And of course please be clean ! )) )

Btw I love this ne design here Good job!

I know I’m welcomed back! ))

By: bob

bob — Thu, 08 Jan 2009 16:41:53 +0000

A star means individual towels in the toilets. You can tell this must be a prerequisite because restaurants which have ambitions to be starred have them too.

ive found starred restaurants to be good. then again I also find greasy spoons good.