With or without the stars, good luck getting a reservation.
After being docked a star, a "depressed" Marc Veyrat unsuccessfully demanded that Michelin remove his restaurant from the guide entirely.
“I made my position clear last year and I still feel the same still," Sebastian Bras said.
And then served customers frozen dinners on its opening night.
It happened last week to a tiny cafe in France.
"Until ten years ago, a Michelin star was a blessing, but in these economic times it is more of a curse."
The words “Michelin,” “star,” and “cheap” are not often found in the same sentence, but Tim Ho Wan has been dubbed the cheapest of the celestial group of eateries knighted by the tire company.
Michelin wants to maintain its spot at the top, and it’s conducting research to ensure that happens. Consider its newest survey, which asked American diners how much they would be willing to spend on a “meal of a lifetime.” The answer: a lot.
The Super Bowl is almost here! Let's make the absolute worst spread ever and use it to scam the wealthy. Why? Reasons.
In today's digital age—where camera phones and social media make privacy a relic of the past and hordes of hungry bloggers are taking over—why do some restaurant critics cling to anonymity? I talked to some respected critics to see what's up.