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the prettiest spice girl
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https://www.theguardian.com/books/2...ef-marc-veyrat-demands-removal-michelin-guide
Knives are being sharpened in the elite world of French gastronomy after an acclaimed chef demanded that his restaurant, which recently lost one of its three stars, be withdrawn from the Michelin Guide – a request the publishers of the iconic red book have refused.
In an extraordinary letter, revealed by Le Point, Marc Veyrat railed against his demotion in January, voicing his doubts that the guide’s inspectors had even visited his restaurant, La Maison des Bois, in the Haute Savoie.
“I have been depressed for six months. How dare you take the health of your chefs hostage?” wrote Veyrat, who is known for his signature black hat. When Gordon Ramsay was stripped of a Michelin star at his New York restaurant, he compared the experience to losing a girlfriend and losing the Champions League.
Veyrat denounced the “profound incompetence” of the guide’s inspectors. “They dared to say that we put cheddar in our souffle of reblochon, beaufort and tomme! They have insulted our region; my employees were furious,” he said, according to Le Monde. “When we have eggs from our chickens, milk from our cows, and two botanists collect our plants every morning!”
https://www.theguardian.com/books/2...ef-marc-veyrat-demands-removal-michelin-guide
Knives are being sharpened in the elite world of French gastronomy after an acclaimed chef demanded that his restaurant, which recently lost one of its three stars, be withdrawn from the Michelin Guide – a request the publishers of the iconic red book have refused.
In an extraordinary letter, revealed by Le Point, Marc Veyrat railed against his demotion in January, voicing his doubts that the guide’s inspectors had even visited his restaurant, La Maison des Bois, in the Haute Savoie.
“I have been depressed for six months. How dare you take the health of your chefs hostage?” wrote Veyrat, who is known for his signature black hat. When Gordon Ramsay was stripped of a Michelin star at his New York restaurant, he compared the experience to losing a girlfriend and losing the Champions League.
Veyrat denounced the “profound incompetence” of the guide’s inspectors. “They dared to say that we put cheddar in our souffle of reblochon, beaufort and tomme! They have insulted our region; my employees were furious,” he said, according to Le Monde. “When we have eggs from our chickens, milk from our cows, and two botanists collect our plants every morning!”