The
Michelin Controversy
Then
Who Can We Trust?
by
Bryan Miller
Former New York Times restaurant critic,
Bryan Miller is a prominent authority in
American gastronomic literature. Here is his
take on the surprising Michelin
case...
The
accusation this week by a former Michelin Red
Guide inspector that his ex-employer is
misleading the public about the manner and
frequency of its inspections—specifically, that
their restaurant critics don’t visit
establishments as often as the company says,
and that some three star establishments are
sacred cows because of their high profile
owners—has the food world aflutter.
The charges are forwarded by one Pascal Remy, a
disgruntled ex-Michelin Guide employee who put
in 16 years on the caviar circuit. He decided
to lift the cloche from the famously secretive
company because, it is alleged, he was upset by
the company’s refusal to let him publish a book
based on his gustatory journals. And when he
disobeyed, he was reportedly fired. Remy is
said to be suing Michelin over his
dismissal.
Remy contends that, contrary to popular
perception, Michelin has only five inspectors
in the field fruitlessly trying to assess
thousands of restaurants; the company counters
that it has more, but not necessarily based in
France, and that they visit 4,000
establishments in 18-month intervals.
This brouhaha gets more complicated, but
suffices to say that, if Remy is telling the
truth about the revered Red Guide it will be
the biggest event in the food world since
August Escoffier mused, “Maybe I should write a
little cookbook.”
If it turns out that we can’t trust Michelin,
who can we trust? When it comes to
international restaurant ratings, it is really
the only game in town. The Mobile Guide does
not have significant impact on the American
dining scene; nor do the half dozen or so
industry based awards that seem to clutter the
vestibule of every establishment that invests
in tablecloths.
Then there are newspapers. Whenever I travel, I
pick up every local and regional newspaper I
can find. When it comes to restaurant
“criticism,” 90 percent of those are of
questionable value. (On a recent trip north, I
learned to my delight that Thomaston, Maine,
has nearly as many great Italian restaurants as
Manhattan.)
Very few newspapers in the smaller markets have
the necessary logistics to put together a well
rounded — and fair — assessment. What is more,
many small papers are hamstrung by advertising
concerns. City magazines, in the few largest
markets, can be better. Yet, they are
increasingly vested in reader surveys, as
well.
What about the vox populi method of restaurant
reviewing? Everyone’s a critic. There is
nothing wrong with that, it’s just that
everybody does it, many at the expense of real
criticism. For restaurants, it is an endless
cycle of primaries and general elections.
So if the gastronomic Hummer of Michelin blows
a flat, shall we all be left standing along the
road?
Former New York Times
restaurant critic,
food writer and cookbook author
Bryan Miller (Cooking
for Dummies, Desserts for Dummies), is a
prominent authority in American
gastronomic literature. |
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