Would it have been possible to change to a cheaper menu while still keeping the Michelin star? There's plenty of affordable — and even cheap — Michelin starred restaurants.
>> <i>“Maybe the star scared people,” Mr. Mathus said. “I understand. He’s saying, ‘Don’t be scared to come here.’ Here, it’s simple people, with modest incomes.” </i><<<p>100+ euro menus in a town of 18,000 sounds <i>ambitious</i>. Above quote from previous mayor sounds about right to me.
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"He could no longer pay for the personnel, produce and precision that go into charging one-star prices." Apparently the NY Times can no longer pay for the precision that goes into subject-verb agreement.
perhaps i'm uncultured swine, but the first i've heard of 'michelin stars' is when a few of these sorts of articles popped up. does it really matter?<p>how much do the stars impact a restaurant's business? i usually just talk to people (even strangers) and ask for personal recommendations.
I've never understood the point of Michelin stars or their relative value, compared to, for example, 500 5-star yelp or trip advisor reviews.<p>The last thing I care about is advice on food from a tire company. In fact if it wasn't for Gordon Ramsay related conversations, I would have never known Michelin Stars are an actual thing.
I am missing something. The chef believes that in order to maintain his star he must do something different to what he was doing to achieve the star in the first place?<p>I am not an expert on Michelin guides, but that seems unlikely.<p>Consider the recent news of the street hawker getting a Michelin star:
<a href="https://edition.cnn.com/travel/article/singapore-cheapest-michelin-star-restaurant/index.html" rel="nofollow">https://edition.cnn.com/travel/article/singapore-cheapest-mi...</a><p>I wonder if his new menu will be cooked well enough to earn him a star?<p><i>He has cut his prices and is offering a more down-to-earth cuisine of stews, including the classic blanquette de veau, and serving cod instead of the more expensive sea bass.</i>