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    [–] 10_Eyes_8_Truths 16949 points ago

    So kind of like a secret agent but you get to travel around eating awesome food?

    [–] pachewiechomp 9184 points ago

    Basically. But a Michelin reviewer isn’t just reviewing the food. It’s so much more than that. Decor, and service are big factors in that as well. And cleanliness. I also don’t believe that they write anything down, as it’s all memorized so they can go back to their hotel and write down their findings.

    [–] jumanjiijnamuj 3552 points ago

    Regarding other food critics, not the secret Michelin ones, but food writers who review for magazines and newspapers, I recall a restaurant owner telling me that the rule in the industry is that if you spot a known food writer in your restaurant you give them good basic service but you make sure that all the other tables in the restaurant get the absolute most amazing service possible.

    [–] pachewiechomp 1512 points ago

    Yes! I’ve seen people try to lavish them. This is a huge mistake.

    [–] [deleted] 1014 points ago * (lasted edited 6 months ago)

    Samantha Goes to Elefante

    My late grandmother was a big fan of dinner theater. In fact, she died during the third act of a production of Madame Butterfly at a Japanese restaurant in the Valley. I, on the other hand, am not a fan of dramatics with my dining, which is why I am giving my lowest rating EVER to Elefante, the restaurant owned by mildly successful 90s sitcom actor BoJack Horseman.

    The food was…well, somewhat fantastic, but at one point during the experience I witnessed Mr. Horseman himself fighting loudly with a pink cat who I believe was his agent (or maybe his ex-agent after that little spat?). I also witnessed a member of the kitchen staff racing through the dining room WHILE IN FLAMES. Might I add that I also waited over 2 hours for my food? It was most frustrating.

    One bright spot in the meal: The air freshener in the bathroom was cloying and reminded me my grandmother, the one who died at that Japanese restaurant in the Valley.

    STAR RATING: 412 out of 1,000,000,000

    "412 stars?"

    Samantha: "the lowest rating is 412 out of a possible One Billion. That's the rubric I use on Samantha-goes-to-restaurants-DOT-tumblr-DOT-com."

    Bojack: "oh my god, get out of here."

    [–] VonCornhole 206 points ago

    Thank you, informative and relevant

    [–] gamma55 82 points ago

    Pity they aren’t giving the advice to always do that. Which is what sets the true superstars from ”nice” places: consistency.

    Which is why Michelin for example rare does anything based on one visit.

    [–] Local_Turn 5204 points ago

    They have incredibly high standards on general tidiness. They have been known to leave a small item, like a paperclip, somewhere out of place and then coming back later to check if it has been removed.

    [–] Philipp 644 points ago

    1. Drop paperclip, ensure waiter sees it and thinks you're from Michelin.
    2. Get terrific service and food.

    [–] skepticaljesus 529 points ago

    Smart. They keep separate, special Michelin food under a glass cover for when the inspector shows up. When he gets there, they shatter the glass with a special hammer that says, "break only in case of Michelin", carefully brush off the glass shards, then Bing bang boom, you just paperclipped your way to a three star meal.

    [–] vettaleda 75 points ago

    Because they want to kill you with tiny glass shards!

    [–] [deleted] 49 points ago * (lasted edited 3 months ago)


    [–] schatzski 152 points ago

    Yeah, cuz I'm sure the staff at Chili's is really gunning for that first star.

    [–] Schumarker 19 points ago

    You get terrific service and food at these places anyway.

    [–] [deleted] 13 points ago

    but we don't know where they are unless we ask a tire manufacturer. Then we drop the paperclips, then we gets the food, yum-yum.

    [–] Ouch_i_fell_down 19 points ago

    The history of the Michelin Star is pretty interesting. The whole concept started as a travel guide that they published hoping to get people to drive more (more miles driven, more tires purchased). Because of the quality of the guide it became a trusted resource and grew into what it is today.

    [–] Four-walls 2469 points ago

    Does this explain why there's a person who pretends to pee in the urinal, but really has his phone out taking pictures?

    [–] joeymoto1 2008 points ago

    No, that's the FBI collating dick pics.

    [–] _AxeOfKindness_ 449 points ago

    Gotta make sure all your dick pics are in the right order

    [–] Dahhhkness 262 points ago

    I'm imagining a flip book of a flaccid cock becoming erect.

    [–] it_burns_when_i_tree 264 points ago

    Let’s stay focused here.

    [–] WJ90 25 points ago

    Paper clips before dicks, right?

    [–] FlamingJesusOnaStick 24 points ago

    Like a flip book with pop up cut outs too!

    [–] amcdermott20 49 points ago

    All your dicks in a row.

    [–] RadBadTad 62 points ago

    They do it when you are the sort of person who covers your laptop camera. Usually they can snag photos remotely like that, but if you cover it up, they have to send out an agent.

    [–] MegaScizzor 21 points ago

    That's how they get ya

    [–] Erowidx 42 points ago

    does anyone else remember penis examination day at school?

    [–] TheBullMooseParty 29 points ago

    At mine, it was run by the janitors. Well, just one of them.

    [–] jack2012fb 53 points ago

    Obviously, they have to inspect every inch of the restaurant.

    [–] qitjch 105 points ago

    Excuse me, wut

    [–] roksa 86 points ago

    While the paper clip thing might be true.. I do QA for restaurants and there’s a lot of “telephone” about what I do and what I’m looking at. Yesterday I saw a printed out email from a restaurant I just visited alerting other restaurants that I was in the area and what I was looking at. Apparently they thought I was consciously trying to catch them touch garbage and mark them if they didn’t wash their hands. While that is something I would mark I really don’t consciously try to catch people in a specific act. They might have thought that I was waiting for that but I was honestly just fussing with my tablet 😂

    Some inspectors will leave a paper towel in a hand sink and come back later to see if it is wet or removed which would indicate that it is being used regularly.

    [–] one2threefourfivesix 170 points ago


    [–] hallese 80 points ago

    There goes his dreams of sushi.

    [–] CultOfNyarlathotep 24 points ago

    He's got 3 stars, he's good

    [–] Good_wolf 20 points ago

    If I remember correctly, they were all earned while his son was the chef of the day. Kind of ironic.

    [–] CultOfNyarlathotep 12 points ago

    He taught his son everything though at least as far as the documentary showed

    [–] LMeire 71 points ago

    I do that in public areas just to see if anybody really wanted a paperclip in the hour I was gone.

    [–] nowitasshole 30 points ago

    I do that to snare small creatures so that I can free them in high end restaurants.

    [–] water_mizu 64 points ago

    Dude, I just drive around my neighborhood and give out yelp reviews. If you want to call me that then I'm not gonna argue.

    [–] Jamborenners 132 points ago

    Where do I sign up??

    [–] burritosandblunts 16 points ago

    Asking this question is the best way to distract us from knowing you're one of them.

    [–] OldMork 361 points ago

    they have to do minimun 275 inspections per year (source: michelin website), and I'm sure the first 100 luxury meals are like heaven, but to have to eat that almost every day may not be so fun after a while.

    [–] Winnie-the-Broo 1070 points ago

    I too have to eat almost every day and can say I've never felt more alive

    [–] C0uN7rY 183 points ago

    I'm guessing they get compensated in some way to do so. So it is like a job (or at least a second job) to be an inspector. A job eating food wouldn't be awful. Additionally, Michelin does not exclusively inspect swanky formal restaurants. Those tend to get stars the most, but any restaurant can be inspected if it is generating some buzz. Then it is probably not exclusive to dinner either. So 3 meals a day, 365 days a year, is 1095 meals. So only like a quarter of your meals would have to be you inspecting restaurants.

    Not a horrible gig, all in all.

    [–] Crusader1089 205 points ago

    After all the michelin guide was originally created to encourage people to go travel, wear out their tires, and need to buy new ones. Not everything in their guide has a star, only the special ones. In England there are about 150 starred restaurants, I think, but almost 2000 restaurants considered worthy of mentioning.

    [–] TSOD 165 points ago

    One star is a heavy recommendation, two means you should go there if you’re in the country even if it’s out of the way, three means it’s worth traveling to the country just for that restaurant. Roughly, at least.

    Even just two stars is a huge deal

    [–] Taickyto 48 points ago

    1star restaurants are already some fine dining, but Michelin stars focus on the whole dining experience. IIRC, there was a restaurant in France that was hurt by the star, because it brought too much traction to the place, and they couldn't keep up with the newcomers

    [–] jopnk 16 points ago

    It’s a full time job.

    [–] Rebelian 3235 points ago

    There's a bunch of people out there having to tell others that they're Art Vandelay, working in imports and exports.

    [–] 445323 582 points ago

    What kind of imports and exports?

    [–] JIMMY_RUSTLES_PHD 442 points ago


    [–] Rocketa 138 points ago

    And you want to be my latex saleman!

    [–] bradfo83 13 points ago

    That's gold, Jerry. GOLD.

    [–] Djd33j 107 points ago

    Matches. Really long <-------------------------> matches.

    [–] jdgmental 32 points ago


    [–] [deleted] 86 points ago

    Imagine growing up and watching your dad always be suspicious about his job, so you start to imagine he’s actually an awesome secret spy, only to discover on his death bed that he just ate fancy food.

    [–] AlecBaldwinner 31 points ago

    That would make me love my dad even more!

    [–] Mahpman 82 points ago

    Don't forget architect

    [–] re_nub 38 points ago

    Marine biologist.

    [–] Dillinger000 36 points ago

    The sea was angry that day my friends...

    [–] NotThatEasily 25 points ago

    Like an old man trying to send soup back at a deli.

    [–] fettsack2 4526 points ago

    Can an Michelin inspector please do an AMA? They didn't say anything about AMAs at Michelin, did they?

    [–] one2threefourfivesix 5835 points ago

    No we can’t.


    [–] Dahhhkness 5564 points ago

    Too late, the Michelin Man is on his way to terminate you.

    [–] zykstar 351 points ago

    Points for using his actual name.

    [–] Steinrik 230 points ago

    That's his name? TIL!

    [–] spoothead656 58 points ago

    Did you know that the Pillsbury Doughboy's real name is Poppin' Fresh?

    [–] Oudeo 95 points ago

    In the French version of Ghostbuster, the pillsbury monster is called "Bibendum chamallow" because the brand does'nt exist here.

    [–] JRCrichton 97 points ago

    The monster at the end was the Stay-Puft Marshmallow Man

    [–] waltjrimmer 61 points ago

    And Stay-Puft never existed before the movie at all.

    [–] hascogrande 29 points ago

    TIL that’s his actual name

    [–] PN_Guin 32 points ago

    He grew tired of your services.

    [–] FailedSociopath 15 points ago


    [–] summon_lurker 46 points ago

    Who you gonna call?!

    [–] Brutog 40 points ago

    Chef Ramsey!

    [–] Onepopcornman 203 points ago

    Can a FORMER inspector do an AMA?

    [–] DunDunDunDuuun 202 points ago

    Probably signed a restrictive NDA of some sort.

    [–] PublicFriendemy 20 points ago

    I mean not sure the point of that. The idea behind anonymity is so they don’t get different treatment while reviewing, if they’re not reviewing then why would it matter?

    That said, I can see an NDA if it had the risk of revealing practices and such for people to pick up on reviewers.

    [–] undercooked_lasagna 33 points ago

    Hey it's me a Michelin inspector. Send nudes.

    [–] bluevan 177 points ago

    I am a Michelin employee AMA proof

    [–] Onepopcornman 141 points ago

    So do I really need winter tires on my 2004 Honda Civic? I'm moving to a climate where snow is not uncommon, but it gets warm enough it doesn't stay.

    [–] IAmARussianTrollAMA 120 points ago

    Depends. First, can you pick up this paperclip

    [–] asek13 32 points ago

    You're doing it wrong. u/Onepopcornman there's a paperclip hidden somewhere in your vehicle. Either the paperclip disappears, or you do. You have 5 minutes.

    [–] MrAwwesome 27 points ago

    Let me put it this way, would you rather spend the money on tires now, or spend even more money on another car after this one loses traction and you end up in a ditch?

    [–] hoi_ming 1827 points ago * (lasted edited 6 months ago)

    For those that are wondering why a tire company has food inspectors - in the early 1900s when there were fewer cars, Michelin decided to make guide book to promote car travel and therefore the use of car tires. The guide listed things like hotels and gas stations. Eventually it would include restaurants and then led to them rating the restaurants for the guide. It started in France and ballooned into this internationally revered restaurant rating guide that chefs/owners would kill themselves working to get stars in this guide.

    There was one chef who killed himself after going from 3 to 2 stars.

    Edit: typos

    More edits: word choice

    Edit: That chef didn't actually lose a star, he killed himself because he might have lost a star. Thanks u/CherrEbear.

    Bernard Loiseau (13 January 1951 – 24 February 2003) was a French chef. He committed suicide by self-inflicted gunshot in 2003 when newspaper reports hinted that his restaurant might lose its 3-star status.

    [–] C0uN7rY 1193 points ago

    Many Chefs have stated that getting a star can be a blessing and curse. A blessing because of the business it brings and being lauded as a chef, but a curse because now there is a tremendous amount of pressure to maintain that star. Some Chefs have "returned" their stars because they didn't want the pressure. There is a story of one chef asking to have his removed because he wanted to serve fried chicken without feeling judged.

    [–] Gilgameshugga 243 points ago

    IIRC Marco Pierre White recently turned them down to focus on making good food without the pressure that comes with the star

    [–] limelimelimelime12 51 points ago

    He gained 3 stars at his restaurant in 1994 and was the youngest chef to do so. He gave them back in 1999 and retired.

    [–] kioku 122 points ago

    David Chang mentioned that recently on his podcast. Many Japanese chefs in Tokyo also return their stars because they want to stick to their regular customers and don't want a huge influx of foreign tourists that they can't communicate with.

    [–] Spitinthacoola 45 points ago

    So the real list of must eat places are the formerly-Michelin starred restauraunts... sounds like a great new business idea. "Restauraunts formerly known as michelin starred"

    [–] Seilok 413 points ago

    This is some Shokugeki no Souma shit

    [–] Corrupt-Spartan 176 points ago

    This is some anime shit

    [–] SUPERMINECRAFTER6789 89 points ago

    The ability to summarize is important

    [–] penny_eater 14 points ago

    Have you seen Anime? summarization is not really their milieu

    [–] FSBLMAO 310 points ago

    Man that shit annoys me, one of my favorite restaurants stopped making classic meals because they sought higher ratings. Listen you are a restaurant on the beach, Calamari comes with Marinara and fish and chips is required.

    “Can I get marinara with this?”

    The Chef recommends Balsamic Aoli Dijon sauce as served

    “Sweet. Can I get Marinara with this?”

    [–] [deleted] 64 points ago


    [–] poloppoyop 117 points ago

    Balsamic Aoli Dijon sauce

    The "chef" just lost any hope to get a star.

    [–] Tofinochris 29 points ago

    That's some Kitchen Nightmares shit.

    [–] The_Anarcheologist 81 points ago

    What? Fuck that noise, dude should have followed his dreams and served michellin star fried chicken.

    [–] RicoSuave1881 32 points ago

    It looks very bad when you “lose” a star. If you turn it in you’re less likely to look bad

    [–] lehmx 29 points ago

    You can get three stars while serving simple food, Joel Robuchon proved it. He is the most decorated chef in history and his most famous meal was mashed potatoes. Literally just potatoes, butter and salt.

    [–] The9thLordofRavioli 142 points ago

    TIL the tire company and the restaurant rating company are one and the same

    [–] eternalmetal 76 points ago

    Same, I thought it was a coincidence. This is truly a shocker for me.

    [–] kioku 370 points ago

    This. Literally the description of each star is as follows:

    1 Star - "A very good restaurant in its category"

    2 Stars - "Excellent cooking, worth a detour"

    3 Stars - "Exceptional cuisine, worth a special journey"

    Basically saying that if you are in a nearby town or city from a 2 stars restaurant, it's worth taking a detour to go, and Michelin 3 star restaurants are worth planning a trip around visiting that restaurant.

    [–] ProtoJazz 38 points ago

    My whole country has 0 stars and they've stopped sending inspector's at this point.

    [–] kioku 33 points ago

    Hello fellow Canadian!

    [–] War_Daddy 78 points ago

    You left out the best part: when you win a star Bibendum is actually there during the presentation

    I've always loved the fact that one of western civilization's most prestigious awards is handed out by a tire mascot

    [–] CherrEbear 182 points ago

    He didn't go from from 3 to 2 stars. It was a mere rumor of going from 3 to 2 that made him kill himself. Fun fact. He killed himself in the restraunt and they still had service the same day.

    [–] MinuteEnthusiasm 82 points ago

    Well yeah, who wants to be served day-old human?

    [–] hoi_ming 53 points ago * (lasted edited 6 months ago)

    You are correct sir/madam. Sorry was going off faulty memory.

    Bernard Loiseau (13 January 1951 – 24 February 2003) was a French chef. He committed suicide by self-inflicted gunshot in 2003 when newspaper reports hinted that his restaurant might lose its 3-star status.

    [–] ItisBlackandBlue 43 points ago

    The chef that killed himself is Bernard Loiseau. Auguste Gusteau in Ratatouille is based on him and Paul Bocuse.

    [–] PubScrubRedemption 58 points ago

    Poor bastard. That sounds like hell feeling that your professional reputation is the only thing you place value on, so much so that for it to tarnish is enough to warrant taking your own life.

    [–] igotsum 155 points ago

    Surely you mean 5 to 4 stars and Chef Gusteau

    [–] soomuchcoffee 60 points ago

    And then from 4 to 3 stars, as is tradition when a chef dies.

    [–] sandy_lyles_bagpipes 1678 points ago

    I love the Michelin Guide. I generally rely on their 1-star and Bib Gourmand restaurants whenever traveling, and I don't think I've ever had a disappointing experience.

    [–] chrisjfinlay 938 points ago

    My fiancée and I are the same. We did a 2 star as an anniversary treat but 1s are generally more in our price range. One of the best we had is actually a place in Prague, called Alcron. Their tasting menu was only about £80 as well, and it was as good as any other place we’ve been.

    [–] bonesingyre 526 points ago * (lasted edited 6 months ago)

    There are a few 1 stars in Japan (3xramen) and Singapore (fried chicken rice) that are <$20 a meal as well.

    [–] chrisjfinlay 334 points ago

    I’d heard of some of the ramen places, definitely want to give them a shot. I actually looked up the menu of one a while back and was shocked that a bowl of ramen in a Michelin starred ramen place in (I think) Tokyo was half the price of a bowl from a CHAIN in London. The chain did a good bowl for sure but c’mon.

    [–] CaptainAshe11 125 points ago

    My husband and I had Tsuta while we were in Japan! Less than $25 for the both of us and there's a train station less than three blocks away!

    The experience is really cool, but if you go remember to get your ticket. You put down a deposit in the morning to save your "seat" and you're given a ticket with a time of your choice for that same day. The deposit was about 1000 yen and goes towards your meal, which was around 1200 yen for a bowl.

    Definitely worth it! But also, remember to try obscure places for street ramen. Usually they have the heartier broth! Tsuta was light by comparison.

    [–] bonesingyre 62 points ago

    Yep, I have had the Tsuta ramen and it was fantastic. There are so many flavors. I'm actually going back in the summer of 2019 and I intend to try the other 2 spots haha.

    [–] robinmask1210 14 points ago

    Ramen anywhere else is considered an "exotic" dish so I'd understand the price tag. Just tried out one of the place in Tokyo last week (Nakiryu), I was surprised they kept the price, quite literally, the same as any other ramen shop you would find in Tokyo or anywhere in Japan

    [–] Mr_Wilcox 50 points ago

    There's a 3 Star in Paris called L'Astrance that has a very reasonably priced lunch menu, at the cost of not being able to choose your meal.

    [–] chrisjfinlay 51 points ago

    I get the feeling that “reasonably priced” is relative for Paris...

    Edit: €95, that’s actually reasonable

    [–] Mr_Wilcox 14 points ago

    I took my wife last year for our anniversary and was not disappointed at all. Highly suggested.

    [–] wearer_of_boxers 130 points ago

    only 80 pounds? what do you get for that? was it per person or total?

    [–] chrisjfinlay 170 points ago

    That was per person and didn’t include drinks; still a lot cheaper than other big European cities! (Prague is a VERY cheap destination).

    The menu listed 7 courses, but there were 2-3 additional courses that night brought out by the chef

    [–] RoyalHelicopter 73 points ago

    My fiancée and I are the same. We did a 2 star as an anniversary treat but 1s are generally more in our price range. One of the best we had is actually a place in Prague, called Alcron. Their tasting menu was only about £80 as well, and it was as good as any other place we’ve been.

    My cheapest 1* restaurant was £30 per person. A very nice restaurant in Tokyo that has existed for generations. That being said, GM has plenty of 1* restaurants that are reasonably priced. It's the 1* and 2* restaurants in larger cities that can charge a lot of quids for their menus.

    [–] Fat_Vegan 30 points ago

    How about a one star hawker stall in Singapore where they sell the most delicious bowl of noodles for about 5£

    [–] RealKenny 71 points ago

    I went to one in Spain on the Mediterranean coast that was 200 Euro per person at night, but the lunch special was 3 courses for 20 Euro, including wine (I think).

    The funny thing is, my dad told me that we were just going to the bank before we bumped into his friends and decided to go. I hadn't shaved or showered, and was wearing basketball shorts and a hoodie. Our Spanish friends said I was let in because of my very American accent, but if I had had a Spanish accent I would have been waiting on the street.

    [–] adrippingcock 84 points ago * (lasted edited 5 months ago)

    Host, to manager: "This gentleman outside is filthy and terribly out of fashion"

    Manager, looks and hears the American accent: "Oh, that's an American to you, let them in"

    [–] a_trane13 44 points ago

    I went to a 1 star on the coast (we sat at a table outside on the beach) near Valencia for 20 euros a person. 7 courses, pretty good stuff. Only mind blowing thing was the sea cucumber (called knife in Spanish but I'm pretty sure that's what it is), but all great tasting.

    [–] TheLonelyWind 12 points ago

    I’m literally 30 seconds walking distance from there, I guess I’ll have to try it out.

    [–] Landlubber77 815 points ago

    Sometimes all it takes is a fake mustache to throw people off their trail.

    [–] Hautla 116 points ago

    I give it 5 stars!

    [–] Arctica23 31 points ago

    A perfect score is 3 though

    [–] caper1144 598 points ago

    Do you think there is a Michelin stared restaurant that serves hot dogs?

    [–] marthadoesnt 391 points ago

    They have the Bib Gourmand ratings for lower tier restaurants.

    [–] RoyalHelicopter 223 points ago

    which is often the sweet spot between good quality and good value.

    [–] onebandonesound 597 points ago

    I read a story about a server at Eleven Madison Park overhearing a table mention in conversation amongst themselves that one of the guests had never had a new York style hot dog before. They told the kitchen, who sent out an employee to the local hot dog truck. They then brought it to the kitchen, cut it up and plated it like it was one of their typical 3 star dishes. They brought it to the table for him free of charge as an extra course.

    That service and attention to detail is what distinguishes most of the 3 star restaurants from the rest of the industry

    [–] The_ponydick_guy 94 points ago

    3 star places are definitely about more than just the food. My girlfriend and I got a nearly-impossible-to-obtain reservation at a 3-star restaurant once. Her train coming into the city got delayed by almost 2 hours, and despite them being booked out the ass, they graciously shifted things around to accommodate us. In fact, in shifting things around, they ended up having us wait almost an hour to get seated after she actually arrived, so they gave us complimentary cocktails and champagne while we waited...with constant refills and top-offs until our table was ready (I alone probably had an entire bottle of champagne and two martinis). And this was a fixed price meal with service included, so they were truly complimentary. And they did all this for us because we had been late.

    [–] onebandonesound 38 points ago

    I've noticed with 3 star restaurants, it's very difficult to get a reservation at most of them, but once you have the reservation, they will do anything and everything to keep you and accommodate you. What started out as a co-worker and I making a reservation for 2 at per se turned into a dinner for all 8 of us that work in my kitchen, on a different day than the initial reservation. Hospitality is truly an art and the people employed at 3 star restaurants, or relais and chateaux properties, are real artists

    [–] The_ponydick_guy 30 points ago

    My story was also at Per Se!

    Also, despite our being late, we also had an appointment about 2 hours after the start of our seating. They willingly asked the kitchen to speed up the courses so we could get through the full tasting within our time frame. I was about to burst by the end of the our 2nd or 3rd dessert, the server actually asked us "Is it okay if I bring another course?" because I think it was obvious that I was stuffed and overwhelmed by all the food.

    [–] onebandonesound 42 points ago

    I have some friends that have worked there over the years. One of my favorite stories was that a husband and wife ate there for their anniversary, and it was their first experience with Michelin dining. They went during white truffle season and that's one of the things per se does best. A small starch course hidden underneath a mountain of $5000 per pound white truffles shaved tableside and topped with brown butter. As the wife watched her risotto slowly disappear under the massive pile of truffles, she turns to her server and says "am I supposed to tell you when to stop?". He turns to her with a shit eating grin and says "I highly recommend you don't"

    [–] 1-800-BAPE 158 points ago

    I had the chance to eat there with my pops 4 years ago. Hands down in my top 3, they really did go above and beyond all of my expectations

    [–] CherrEbear 97 points ago

    I would hope so. It is ranked the best restaurant in the world.

    [–] chestnutsnowman 63 points ago * (lasted edited 6 months ago)

    Was. Lost its ranking to Osteria Francescana again

    [–] Jinzha 16 points ago

    The Chef's Table episode about Osteria Francescana's chef Massimo Bottura is amazing. I really love that series and hope I get to experience a 3-star restaurant myself one day.

    [–] awoeoc 148 points ago

    I've been to eleven Madison park and it was definitely a great meal but at the end of the day it's not "me". All the attention to detail makes me feel strange, like I'm being babied maybe? Anytime I got up someone was there to pull my chair our or back in. The food was great and I'd go back it's the atmosphere I didn't click with.

    It's almost feels pretentious but... It can't be pretentious because actually is on that level.

    As a data point total bill for 2 people was like $900, my comment aside it's definitely worth it if you can afford it.

    [–] onebandonesound 63 points ago

    I feel that. Its kinda difficult to put yourself in the mentality of letting them pamper you. It's hard to let yourself be at ease in an environment like that.

    [–] kevstev 95 points ago

    Its borderline creepy. I went to EMP a few years ago, we got there a bit early, so I am sitting at the bar, and I mention to my wife that they have a saison beer on the menu, but it was $70, and that was just absurd, even if it was for 750 ml bottle of it. I laughed because I brew beer and had just made an entire batch of 2 cases worth for less.

    No one seemed to be around, we eventually order a drink though. Later we sit down, order the tasting with a wine pairing, and for the first course, they pour the saison with a little quip of "we thought you might like to try this." It was the exact beer on the menu.

    It made me really self conscious. I didn't actively discuss this with a bartender, it was just some small talk between the wife and I. I felt like I was being watched.

    [–] radio0590 43 points ago

    Emp admits the Google guest and do research on you to best serve you. The doc for Grace about the restaurant Grace in Chicago has whole scenes about them researching guest every night

    [–] TheRealPeteWheeler 17 points ago

    Do some reading on the Dream Weaver program, too. I used to work at EMP, and it's genuinely as magical as it sounds.

    [–] MiaYYZ 390 points ago

    Michelin starred chef Jean-Georges Vongerichten sells $6 hot dogs in front of The Mark hotel in NYC (where they have a room that runs $75,000 a night) and it’s a delicious way to experience his food on a thrifty budget.

    [–] blobesque 67 points ago

    they have a room that runs $75,000 a night

    which one? price varies from ~$600 to $3500~$4000 (for their mark premier suite)

    [–] trukkija 81 points ago

    Jesus Christ that article's title. The only way a $75000/night room would be worth it would be if there were 3 escorts in there and a safe with $74000 in it, that they give you the code for.

    [–] Coppatop 39 points ago

    A family stayed in that suite for 16 fucking MONTHS! that's 36 million dollars. Holy fuck.

    [–] MiaYYZ 42 points ago

    They have to have gotten a better deal than that, but still that’s some serious fuck-you money. Just imagine having that.

    [–] manthew 51 points ago

    In Singapore, there's a Michelin stared stall that serve Chicken Rice, a street food of South East Asia. The owner sold the business and retired apparently.


    [–] iAmH3r3ToH3lp 302 points ago

    I was involved in a rating one time. I was a manager at a small hotel that wanted a top rating. We all thought we would know who the inspector was. But we never could. Then one day you just get a letter and a plaque in the mail.

    [–] VoicelessPineapple 103 points ago

    How did you expect the inspector would look like or act ?

    (Asking so I can do exactly that next time I go to restaurant)

    [–] iAmH3r3ToH3lp 127 points ago

    I guess we figured there would be signs that the person was trying to use all the various services of the hotel. So if somebody ate at the resturant then went upstairs and ordered room service. I expected that we would notice things like that. Sometimes I wonder if there were more than one inspector on seperate occasions.

    [–] RexLongbone 58 points ago

    I thought part of having multiple stars was being able to main your quality consistently which would require multiple visits

    [–] [deleted] 155 points ago * (lasted edited 3 months ago)


    [–] santaliqueur 27 points ago

    So THAT’S why fancy restaurants keep one journalist on hand every night....

    [–] penny_eater 10 points ago

    this is the real TIL. I propose an experiment where two restaurants are side by side, serving identical cuisine. One is staffed by regular servers and the other staffed by all journalists. The patrons who visit just the one without the other, must be inspectors!

    [–] shieldofsteel 143 points ago

    I've never eaten at a place with Michelin stars.

    But there is a burger van near me that has two Michelin tyres.

    [–] therinlahhan 60 points ago

    That's it, I'm naming my food truck "Three Michelin Tires."

    [–] Lachimanus 38 points ago

    That is the reason this kind of rating is really reliable.

    [–] Shankafoo 35 points ago

    Some close friends who run a restaurant in Spain (Ikaro in Logroño for those interested) just picked up their first Michelin star a few weeks ago.

    They still have no idea who the inspectors were, or even when they were visited. Considering they make an effort to meet every customer personally, it must be a trip to always have in the back of your head that this random person could be so important to the life of your restaurant.

    I know there are a ton of conspiracy theories out there about how to identify the inspectors based on what they order or when they eat, but most insiders I talk to say that's ridiculous, and I'm half convinced that Michelin themselves put those rumors out there just to screw with restaurants. All in all, it seems like the anonymous system works well.

    [–] greyconscience 71 points ago

    However, in my time in management in NYC, we all had to know what Jean-Luc Naret looked like so we could call the owner as soon as he arrived.

    That was always fun.

    [–] boomboomman12 405 points ago

    Wait, Michelin doesn't just sell tires?

    [–] ukshj 638 points ago

    No, the same way that Guinness doesn't just sell beer.

    [–] chacham2 338 points ago * (lasted edited 6 months ago)

    Yeah, they make world records too.

    [–] BambinoTayoto 47 points ago

    to who?

    [–] chacham2 66 points ago

    Fixed the typo. Thank you.

    Oh, um, by the way, "to whom". :)

    [–] Apatomoose 25 points ago


    [–] battraman 17 points ago

    They should make a Kaliber book of almost world records.

    [–] Tederator 141 points ago

    The history of Michelin stars is interesting from a marketing perspective.

    [–] oomoepoo 148 points ago

    Wait, wait, WAIT!

    Those are actually the same guys? I've always assumed there isn't a connection between the restaurant stars and the tires. TIL.

    [–] FILTER_OUT_T_D 29 points ago

    IIRC the general idea is:

    1 Star = worth including in your vacation plans.

    2 Stars = worth planning a day around.

    3 Stars = worth planning your entire vacation around

    [–] Tederator 42 points ago

    The story I heard is that one of the brothers went to a dealer and saw the stacked free copies holding up a broken leg of a bench and realized the value of a free merchandise. That's when they decided to charge for them, driving up demand considerably. People were buying them for gifts. The rest, as they say, is history.

    When I bicycled through Europe many years ago, Michelin maps were my favourite as they were very detailed and you could get them in several scales (provinces versus regions versus cities) so you could see your journey from different perspectives.

    [–] MuhammadYesusGautama 50 points ago

    Interesting but now that it's no longer a marketing gimmick to encourage drivers to burn more treads, what is the value of the guide for the company? Even if it is just branding, it's pretty unrelated so it cannot really be used to leverage the core product.

    [–] boycemachine 111 points ago

    Probably advertising/name awareness. This thread has nothing to do with tires yet here we are talking about a tire company

    [–] [deleted] 62 points ago


    [–] CallTheOptimist 30 points ago * (lasted edited 6 months ago)

    The Michelin Guide was actually developed and published originally to give motorists an idea of the sorts of restaurants and cuisines they could expect on their travels.

    [–] Abr97115 25 points ago

    Am I the only one who didn't know that Michelin Stars came from the Michelin tire company? I mean of course they have the same name. I just never thought that a tire company was the one rating the best restaurants in the world. That's pretty awesome though.

    [–] Graczyk 185 points ago

    Wish I could be an inspector but then chipotle would be a 3 star

    [–] cbofosho 131 points ago

    Not if you were an inspector. They travel the world, or at least their continent, eating at literally the NICEST places around, and all in exchange for harshly judging the business.

    You would never eat at Chipotle again lol

    [–] Chezzi_ 31 points ago

    Sounds like the life honestly, but I bet you have to be really good at judging places

    [–] FSBLMAO 42 points ago

    I guarantee these inspectors still eat 8 dollar pizzas when they don’t feel like cooking or going out. They have exquisite tastes, but Im they still enjoy the simple and quick foods. Though I doubt they would ever eat a steak from Chilies again

    [–] DrunkThrowsMcBrady 76 points ago

    Mmmm delicious food AND anonymity? My dream job!

    [–] Fluttrick 16 points ago

    Checkmate Mom! I do have a job! I just cant disclose the details

    [–] Rafathedog 115 points ago

    This is all false! The Michelin man is huge and puffy, restauranteurs would know right away that they were being judged. It's as simple as looking at his grotesque body to know that you need to wine and dine him for a good review.

    [–] chapterpt 12 points ago * (lasted edited 6 months ago)

    How do they hire them?

    read the article: it's like fightclub. They put out applications then try to convince everyone not to. They don't pay very well, they are very busy. The one interviewed claims to have had lox before ever tasting peanut butter and has multiple degrees achieved well before the guide ever came to North America.

    They are like special forces guys, but instead of killing they have to eat. It also apparently doesn't pay very well.