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The Daily Dish: Michelin -gids gee ster aan die verkeerde restaurant

The Daily Dish: Michelin -gids gee ster aan die verkeerde restaurant

Michelin -gids gee ster aan verkeerde restaurant

Die Bouche à Oreille kafee in Bourges, Frankryk, is skielik gewemel van verslaggewers en smulpape verlede week, na die Michelin Gids het dit per ongeluk 'n ster gegee, volgens The Telegraph. Die Michelin -ster was eintlik veronderstel om na 'n baie fyner restaurant, ook genoem, te gaan Bouche à Oreille, in Boutervilliers, naby Parys. 'Skielik is ons van ons voete af gehaas', het eienaar Véronique Jacquet aan The Telegraph gesê. 'Verslaggewers het gekom en toe bel my seun my van Parys, waar hy woon. Hy het amper gesterf van die lag. ” Die fout het slegs op die Michelin Guide -webwerf plaasgevind, en nie in die gedrukte uitgawe nie, maar dit was genoeg om verwarring te veroorsaak.

Pous sê vir almal om op te hou om tydens die etes te sms

Selfone is 'n noodsaaklike deel van baie mense se lewens, maar die pous wil hê dat jongmense dit moet doen sit hulle weg tydens ete. Volgens The Local, op Vrydag Pous Francis het 'n jong skare toegespreek aan 'n universiteit in Rome, toe hy vir hulle gesê het dat hy telefonies gepraat het aandete die samelewing gaan verwoes. 'As ons aan tafel is, as ons met ander oor ons telefone praat, is dit die begin van oorlog, want daar is geen dialoog nie,' het hy gesê. Die pous het ook aan die jongmense gesê dat kinders vandag te gemaklik is met hulle maniere en moet meer sorg gee om stiller te wees, minder te praat en meer na die mense om hulle te luister.

20 persent van die Amerikaners hou van Margaritas, volgens Margarita Day Study

Nasionale Margarita -dag is 22 Februarie, en volgens 'n opname onder 1 000 mense wat deur NationalToday.com, een uit elke vyf Amerikaners is 'n selfverklaarde margarita-minnaar. Slegs 10 persent het gesê dat hulle nie 'n fan is nie skemerkelkie, en 7 persent het aangemeld dat hulle nog nooit 'n margarita. Wat die manier waarop Amerikaners hul margaritas inneem, verkies 14 persent dit gevries teenoor 8 persent wat daarvan hou op die rotse - met die oorblywende 78 persent wat beweer dat hulle so lief is vir margaritas, kan hulle nie besluit wat die beste is nie.

Japan bedink koffiesmeer vir roosterbrood

Skuif op avokado en Nutella: Japan het 'n manier uitgevind sodat mense dit kan doen smeer koffie direk op hul roosterbrood in die oggend. Volgens Rocket News 24, Japan se Megmilk Snow Brand Company is bekend vir 'n koue, melkerige koffie drank wat al 55 jaar een van die gewildste produkte van die onderneming is. Nou het die onderneming die koffiedrank in 'n Nutella-agtige smeer verander. Dit is ontwerp om aan te trek roosterbrood, brood, en gebak, en dit word selfs gerapporteer kafeïen.

Kliënte moet ekstra betaal vir die laai van hul telefone in hierdie gefrustreerde kafee

Het u al ooit daaraan skuldig gemaak dat u een klein een gekoop het koffie in 'n kafee en 'n paar uur sit om jou foon op te laai? Starbucks kan verskaf gratis draadlose laaistasies, maar een kafee in Wene is keelvol vir kliënte wat hul sap gebruik. Die Terrassen kafee is geleë in die Hundertwasserhaus, die beroemde kleurryke Oostenrykse landmerk wat ontwerp is deur wyle kunstenaar Friedensreich Hundertwasser, en vra 1 euro (ongeveer $ 1,07 USD) vir elke klant wat 'n telefoon langer as 15 minute laai. "Ek bestuur 'n kafee, nie 'n internetkafee nie," het eienaar Galina Pokorny gesê aan Reuters gesê. "Dit word meer en meer ekstreem. Mense kom en dink alles is toeganklik en gratis ... Jy maak nie eers ogies jou oë oop nie."


Michelin neem die stad aan, gee 'n slegte smaak

Miskien, min kosbare New Yorkers het selfs die eerste Michelin -gids gesien wat stadsrestaurante sal beoordeel: dit word môre te koop vir $ 16,95. Maar alreeds, in die ingeteelde petriskottel, die Gotham's foodie mélange, is die nuwe gids 'n goeie oorsaak.

& quotDie restaurantwêreld is stomgeslaan. Mense kan nie wag om die boek in die hande te kry nie, het Malcolm M. Knapp gesê, wie se restaurantkonsultantfirma sy naam dra. & quot Maar hulle sal nie noodwendig met die boek saamstem nie. Watter ander reaksie sou u van New Yorkers verwag? & Quot

Die nuwe gids prys 507 restaurante, waarvan slegs 39 die een-, twee- of drie-ster-aanwysing ontvang het.

Bykomend, vir sommige van die restaurante was die ryk rooi Michelin -omslag 'n kulinêre vlag wat na die spreekwoordelike bul gewaai is. "Vergeet van ons eie plek, kyk net na die lys van wonderlike restaurante wat nie 'n ster gehad het nie," het Tony May, die eienaar van San Domenico, 'n Italiaanse restaurant in Central Park South, met twee sterre van The New York Times gesê hierdie jaar onder die top 10 restaurante in die stad deur die tydskrif New York. Dit word in Michelin gelys, maar nie 'n ster nie.

"Hierdie keuses is 'n diskrediet vir die Michelin -gids self, regoor die wêreld," het mnr. May gesê, en op die lange duur sal mense uit Europa teleurgesteld wees in die beoordelings wat gegee is.

Sommige mense het selfs 'n geur van Franse arrogansie en 'n neerslag van New York self opgemerk. "Daar is geen twyfel in enige verstandige gourmand se gedagte dat dit die nr. 1 restaurantstad ter wêreld is nie, en dit is as gevolg van ons groot diversiteit," het Bob Lape, die weeklikse voedselkritikus van Crain 's New York Business en die daaglikse kritikus van WCBS-AM. & quot; Hulle probeer ons egter verminder. In die ster -kategorie is daar geen Chinees, geen Mexikaan, geen Grieks, geen Spaans, geen Indiër, geen Thai, geen Vietnamese nie. & Quot

Hy het bygevoeg: & quot Waar kom hulle vandaan? Frankryk, dink ek. & Quot

Jean-Luc Naret, die gids se direkteur, het daarop aangedring dat daar tot dusver beslis 'n positiewe reaksie is, en gesê dat ons nie op 'n arrogante manier hierheen kom nie, maar dat ons met nederigheid kom. Ons voel dat die diversiteit van die kulinêre ervaring in New York baie goed verteenwoordig word. & Quot

"Die gids is nie in klip gegooi nie," het hy gesê. "Mense moet dit onthou." Dit sal elke jaar hersien word.

Maar vir meneer Lape het 'n kort ontleding aan die lig gebring dat 'quotit' sterk Frans skeef is. & quotare nie Frans nie. Hulle het ontwikkel. & Quot

Die gids het beslis steun gevind, veral onder die begunstigdes, soos Joseph Bastianich, 'n eienaar van Babbo en Spotted Pig, wat enkele sterre gewen het. "Ons is baie bly om dit te hê," het hy gesê, "maar niemand verstaan ​​die parameters regtig nie. Dit is moeilik om die spel te speel as jy nie die reëls ken nie. & Quot

Anthony Bourdain, konsultant-sjef by die Les Halles-restaurant in Manhattan, het gesê sy reaksie is dat diplomasie bedien word en die orde in die heelal herstel word.

"Ek dink Michelin het baie hard probeer om 'n gemaklike middelweg te vind, en geregtigheid is geskied," het hy bygevoeg. "Ducasse is nie skaam nie," het hy gesê oor Alain Ducasse, wat drie sterre ontvang het, en Thomas Keller kry sy welverdiende drie. Die beste van alles, Eric Ripert kry die drievoudige kroon, & quot het hy gesê oor die drie Michelin -sterre aan die sjef van Le Bernardin, wat ook die hoogste waardering van die Zagat -gids en The New York Times gekry het.

Oui, maar die heer Bourdain se restaurant het geen ster gekry nie. 'Ons het geen verwagting gehad dat ons in Michelin sou wees nie,' het hy gesê. "Ons is 'n generiese Franse diner."

Mnr. Knapp, die restaurantkonsultant, bied 'n bewys van bevestiging aan diegene wat nie heeltemal kan verstaan ​​hoekom 'n paar lof van 'n Franse bandonderneming met 'n pneumatiese gelukbringer so belangrik kan wees nie. Vir stadsbewoners en binnelandse toeriste, het hy gesê, sal die Michelin -gids 'n klein effek op die besigheid hê

"In die eerste lewensjaar van 'n restaurant het The New York Times 'n groter impak as enige ander gids, insluitend Zagat," het hy gesê. "Maar mettertyd is Zagat kragtig."

Gegewe die bron van sy graderings - diners ' aanbevelings - verteenwoordig Zagat demokrasie, terwyl Michelin eksklusiwiteit verteenwoordig, "het hy bygevoeg.

Vir meneer Lape is & quot-ster-gee een van die meer swaar dele van ons besigheid, maar lesers weet beslis hoe om te vergoed. & Quot

"Byvoorbeeld," het hy gesê, "as die publiek dink dat u in die algemeen vriendelik is, kan hulle iets aftrek as u u resensie oorweeg."

Die graderings self het egter 'n onvermydelikheid. & quot Kyk, iemand gaan jou 'n gradering gee, net soos die golwe op die strand sal breek, & quot; het mnr. Bourdain gesê.

Vir die mees passievolle restaurantjagters kan sterre egter betekenisloos wees. 'Eetgaste hou daarvan om eers daar te kom, vir die sagte opening, en sterre is op daardie stadium te vroeg,' het Joanna Pruess, 'n kookboekskrywer en -konsultant, die vrou van Lape gesê. & quot Agterna? Die sterre beteken nie baie vir my nie - want ek stem dikwels nie saam nie. & Quot


Michelin neem die stad aan, gee 'n slegte smaak

Miskien, min kosbare New Yorkers het selfs die eerste Michelin -gids gesien wat stadsrestaurante sal beoordeel: dit word môre vir $ 16,95 verkoop. Maar alreeds, in die ingeteelde petriskottel, die Gotham's foodie mélange, is die nuwe gids 'n goeie oorsaak.

& quotDie restaurantwêreld is stomgeslaan. Mense kan nie wag om die boek in die hande te kry nie, het Malcolm M. Knapp gesê, wie se restaurantkonsultantfirma sy naam dra. & quot Maar hulle sal nie noodwendig met die boek saamstem nie. Watter ander reaksie sou u van New Yorkers verwag? & Quot

Die nuwe gids het 507 restaurante, waarvan slegs 39 die een-, twee- of drie-ster-aanwysing ontvang het.

Bykomend, vir sommige van die restaurante was die ryk rooi Michelin -omslag 'n kulinêre vlag wat na die spreekwoordelike bul gewaai is. "Om ons eie plek te vergeet, kyk net na die lys van wonderlike restaurante wat nie 'n ster gehad het nie," het Tony May, die eienaar van San Domenico, 'n Italiaanse restaurant in Central Park South, met twee sterre van The New York Times gesê. hierdie jaar onder die top 10 restaurante in die stad deur die tydskrif New York. Dit word in Michelin gelys, maar nie 'n ster nie.

"Hierdie keuses is 'n diskrediet vir die Michelin -gids self, regoor die wêreld," het mnr. May gesê, en op die lange duur sal mense uit Europa teleurgesteld wees in die beoordelings wat gegee is.

Sommige mense het selfs 'n geur van Franse arrogansie en 'n neerslag van New York self opgemerk. "Daar is geen twyfel in enige verstandige gourmand se gedagte dat dit die nr. 1 restaurantstad ter wêreld is nie, en dit is as gevolg van ons groot diversiteit," het Bob Lape, die weeklikse voedselkritikus van Crain's New York Business en die daaglikse kritikus van WCBS-AM. & quot; Hulle probeer ons egter verminder. In die ster -kategorie is daar geen Chinese, geen Mexikaanse, geen Grieks, geen Spaans, geen Indiër, geen Thai, geen Vietnamese nie. & Quot

Hy het bygevoeg: & quot Waar kom hulle vandaan? Frankryk, dink ek. & Quot

Jean-Luc Naret, die gids se direkteur, het daarop aangedring dat daar tot dusver beslis 'n positiewe reaksie is, en gesê dat ons nie op 'n arrogante manier hierheen kom nie; ons kom met nederigheid in. Ons voel dat die diversiteit van die kulinêre ervaring in New York baie goed verteenwoordig word. & Quot

"Die gids is nie in klip gegooi nie," het hy gesê. "Mense moet dit onthou." Dit sal elke jaar hersien word.

Maar vir meneer Lape het 'n kort ontleding aan die lig gebring dat 'quotit' sterk Frans skeef is. & quotare nie Frans nie. Hulle het ontwikkel. & Quot

Die gids het beslis steun gevind, veral onder die begunstigdes, soos Joseph Bastianich, 'n eienaar van Babbo en Spotted Pig, wat enkele sterre gewen het. "Ons is baie bly om dit te hê," het hy gesê, "maar niemand verstaan ​​die parameters regtig nie. Dit is moeilik om die spel te speel as jy nie die reëls ken nie. & Quot

Anthony Bourdain, konsultant-sjef by die Les Halles-restaurant in Manhattan, het gesê sy reaksie is dat diplomasie bedien word en die orde in die heelal herstel word.

"Ek dink Michelin het baie hard probeer om 'n gemaklike middelweg te vind, en geregtigheid is geskied," het hy bygevoeg. "Ducasse is nie skaam nie," het hy gesê oor Alain Ducasse, wat drie sterre ontvang het, en Thomas Keller kry sy welverdiende drie. Die beste van alles is dat Eric Ripert die drievoudige kroon kry, en hy het gesê oor die drie Michelin -sterre aan die sjef van Le Bernardin, wat ook die hoogste waardering van die Zagat -gids en The New York Times gekry het.

Oui, maar die heer Bourdain se restaurant het geen ster gekry nie. 'Ons het geen verwagting gehad dat ons in Michelin sou wees nie,' het hy gesê. "Ons is 'n generiese Franse diner."

Mnr. Knapp, die restaurantkonsultant, bied 'n bewys van bevestiging aan diegene wat nie heeltemal kan verstaan ​​hoekom 'n paar lof van 'n Franse bandonderneming met 'n pneumatiese gelukbringer so belangrik kan wees nie. Vir stadsbewoners en binnelandse toeriste, het hy gesê, sal die Michelin -gids 'n klein effek op die besigheid hê

"In die eerste lewensjaar van 'n restaurant het The New York Times 'n groter impak as enige ander gids, insluitend Zagat," het hy gesê. "Maar mettertyd is Zagat kragtig."

Gegewe die bron van sy graderings - diners en#x27 aanbevelings - verteenwoordig Zagat demokrasie, terwyl Michelin eksklusiwiteit verteenwoordig, "het hy bygevoeg.

Vir meneer Lape is & quot-ster-gee een van die meer swaar dele van ons besigheid, maar lesers weet beslis hoe om te vergoed. & Quot

"Byvoorbeeld," het hy gesê, "as die publiek dink dat u in die algemeen vriendelik is, kan hulle iets aftrek as u u resensie oorweeg."

Die graderings self het egter 'n onvermydelikheid. & quot Kyk, iemand gaan jou 'n gradering gee, net soos die golwe op die strand sal breek, & quot; het mnr. Bourdain gesê.

Vir die mees passievolle restaurantjagters kan sterre egter betekenisloos wees. 'Eetgaste hou daarvan om eers daar te kom, vir die sagte opening, en sterre is op daardie stadium te vroeg,' het Joanna Pruess, 'n kookboekskrywer en -konsultant, die vrou van Lape gesê. & quot Agterna? Die sterre beteken nie baie vir my nie - want dikwels stem ek nie saam nie. & Quot


Michelin neem die stad aan, gee 'n slegte smaak

Miskien, min kosbare New Yorkers het selfs die eerste Michelin -gids gesien wat stadsrestaurante sal beoordeel: dit word môre te koop vir $ 16,95. Maar alreeds, in die ingeteelde petriskottel, die Gotham's foodie mélange, is die nuwe gids 'n goeie oorsaak.

& quotDie restaurantwêreld is stomgeslaan. Mense kan nie wag om die boek in die hande te kry nie, het Malcolm M. Knapp gesê, wie se restaurantkonsultantfirma sy naam dra. & quot Maar hulle sal nie noodwendig met die boek saamstem nie. Watter ander reaksie sou u van New Yorkers verwag? & Quot

Die nuwe gids prys 507 restaurante, waarvan slegs 39 die een-, twee- of drie-ster-aanwysing ontvang het.

Bykomend, vir sommige van die restaurante was die ryk rooi Michelin -omslag 'n kulinêre vlag wat na die spreekwoordelike bul gewaai is. "Vergeet van ons eie plek, kyk net na die lys van wonderlike restaurante wat nie 'n ster gehad het nie," het Tony May, die eienaar van San Domenico, 'n Italiaanse restaurant in Central Park South, met twee sterre van The New York Times gesê hierdie jaar onder die top 10 restaurante in die stad deur die tydskrif New York. Dit word in Michelin gelys, maar nie 'n ster nie.

"Hierdie keuses is 'n diskrediet vir die Michelin -gids self, regoor die wêreld," het mnr. May gesê, en op die lange duur sal mense uit Europa teleurgesteld wees in die beoordelings wat gegee is.

Sommige mense het selfs 'n geur van Franse arrogansie en 'n neerslag van New York self opgemerk. "Daar is geen twyfel in enige verstandige gourmand se gedagte dat dit die nr. 1 restaurantstad ter wêreld is nie, en dit is as gevolg van ons groot diversiteit," het Bob Lape, die weeklikse voedselkritikus van Crain's New York Business en die daaglikse kritikus van WCBS-AM. & quot; Hulle probeer ons egter verminder. In die ster -kategorie is daar geen Chinees, geen Mexikaan, geen Grieks, geen Spaans, geen Indiër, geen Thai, geen Vietnamese nie. & Quot

Hy het bygevoeg: & quot Waar kom hulle vandaan? Frankryk, dink ek. & Quot

Jean-Luc Naret, die gids se direkteur, het daarop aangedring dat daar tot dusver beslis 'n positiewe reaksie is, en gesê dat ons nie op 'n arrogante manier hierheen kom nie; ons kom met nederigheid in. Ons voel dat die diversiteit van die kulinêre ervaring in New York baie goed verteenwoordig word. & Quot

"Die gids is nie in klip gegooi nie," het hy gesê. "Mense moet dit onthou." Dit sal elke jaar hersien word.

Maar vir meneer Lape het 'n kort ontleding aan die lig gebring dat & quotit sterk Frans skeef is. & Quot; Naret dring daarop aan dat 'ons nie die nasionaliteit van die sjef soek nie, maar op die bord. & quotare nie Frans nie. Hulle het ontwikkel. & Quot

Die gids het beslis steun gevind, veral onder die begunstigdes, soos Joseph Bastianich, 'n eienaar van Babbo en Spotted Pig, wat enkele sterre gewen het. "Ons is baie bly om dit te hê," het hy gesê, "maar niemand verstaan ​​die parameters regtig nie. Dit is moeilik om die spel te speel as jy nie die reëls ken nie. & Quot

Anthony Bourdain, konsultant-sjef by die Les Halles-restaurant in Manhattan, het gesê sy reaksie is dat diplomasie bedien word en die orde in die heelal herstel word.

"Ek dink Michelin het baie hard probeer om 'n gemaklike middelweg te vind, en geregtigheid is geskied," het hy bygevoeg. "Ducasse is nie skaam nie," het hy gesê oor Alain Ducasse, wat drie sterre ontvang het, en Thomas Keller kry sy welverdiende drie. Die beste van alles, Eric Ripert kry die drievoudige kroon, & quot het hy gesê oor die drie Michelin -sterre aan die sjef van Le Bernardin, wat ook die hoogste waardering van die Zagat -gids en The New York Times gekry het.

Oui, maar die heer Bourdain se restaurant het geen ster gekry nie. 'Ons het geen verwagting gehad dat ons in Michelin sou wees nie,' het hy gesê. "Ons is 'n generiese Franse diner."

Mnr. Knapp, die restaurantkonsultant, bied 'n bewys van bevestiging aan diegene wat nie heeltemal kan verstaan ​​hoekom 'n paar lof van 'n Franse bandonderneming met 'n pneumatiese gelukbringer so belangrik kan wees nie. Vir stadsbewoners en binnelandse toeriste, het hy gesê, sal die Michelin -gids 'n klein effek op die besigheid hê

"In die eerste lewensjaar van 'n restaurant het The New York Times 'n groter impak as enige ander gids, insluitend Zagat," het hy gesê. "Maar mettertyd is Zagat kragtig."

Gegewe die bron van sy graderings - diners ' aanbevelings - verteenwoordig Zagat demokrasie, terwyl Michelin eksklusiwiteit verteenwoordig, "het hy bygevoeg.

Vir meneer Lape is & quot-ster-gee een van die meer swaar dele van ons besigheid, maar lesers weet beslis hoe om te vergoed. & Quot

"Byvoorbeeld," het hy gesê, "as die publiek dink dat u in die algemeen vriendelik is, kan hulle iets aftrek as u u resensie oorweeg."

Die graderings self het egter 'n onvermydelikheid. & quot Kyk, iemand gaan jou 'n gradering gee, net soos die golwe op die strand sal breek, & quot; het mnr. Bourdain gesê.

Vir die mees passievolle restaurantjagters kan sterre egter betekenisloos wees. 'Eetgaste hou daarvan om eers daar te kom, vir die sagte opening, en sterre is op daardie stadium te vroeg,' het Joanna Pruess, 'n kookboekskrywer en -konsultant, die vrou van Lape gesê. & quot Agterna? Die sterre beteken nie baie vir my nie - want dikwels stem ek nie saam nie. & Quot


Michelin neem die stad aan, gee 'n slegte smaak

Miskien, min kosbare New Yorkers het selfs die eerste Michelin -gids gesien wat stadsrestaurante sal beoordeel: dit word môre te koop vir $ 16,95. Maar alreeds, in die ingeteelde petriskottel, die Gotham's foodie mélange, is die nuwe gids 'n goeie oorsaak.

& quotDie restaurantwêreld is stomgeslaan. Mense kan nie wag om die boek in die hande te kry nie, het Malcolm M. Knapp gesê, wie se restaurantkonsultantfirma sy naam dra. & quot Maar hulle sal nie noodwendig met die boek saamstem nie. Watter ander reaksie sou u van New Yorkers verwag? & Quot

Die nuwe gids het 507 restaurante, waarvan slegs 39 die een-, twee- of drie-ster-aanwysing ontvang het.

Bykomend, vir sommige van die restaurante was die ryk rooi Michelin -omslag 'n kulinêre vlag wat na die spreekwoordelike bul gewaai is. "Om ons eie plek te vergeet, kyk net na die lys van wonderlike restaurante wat nie 'n ster gehad het nie," het Tony May, die eienaar van San Domenico, 'n Italiaanse restaurant in Central Park South, met twee sterre van The New York Times gesê. hierdie jaar onder die top 10 restaurante in die stad deur die tydskrif New York. Dit word in Michelin gelys, maar nie 'n ster nie.

"Hierdie keuses is 'n diskrediet vir die Michelin -gids self, regoor die wêreld," het mnr. May gesê, en op die lange duur sal mense uit Europa teleurgesteld wees in die beoordelings wat gegee is.

Sommige mense het selfs 'n geur van Franse arrogansie en 'n neerslag van New York self opgemerk. "Daar is geen twyfel in enige verstandige gourmand se gedagte dat dit die nr. 1 restaurantstad ter wêreld is nie, en dit is as gevolg van ons groot diversiteit," het Bob Lape, die weeklikse voedselkritikus van Crain's New York Business en die daaglikse kritikus van WCBS-AM. & quot; Hulle probeer ons egter verminder. In die ster -kategorie is daar geen Chinese, geen Mexikaanse, geen Grieks, geen Spaans, geen Indiër, geen Thai, geen Vietnamese nie. & Quot

Hy het bygevoeg: & quot Waar kom hulle vandaan? Frankryk, dink ek. & Quot

Jean-Luc Naret, die gids se direkteur, het daarop aangedring dat daar tot dusver beslis 'n positiewe reaksie is, en gesê dat ons nie op 'n arrogante manier hierheen kom nie, maar dat ons met nederigheid kom. Ons voel dat die diversiteit van die kulinêre ervaring in New York baie goed verteenwoordig word. & Quot

"Die gids is nie in klip gegooi nie," het hy gesê. "Mense moet dit onthou." Dit sal elke jaar hersien word.

Maar vir meneer Lape het 'n kort ontleding aan die lig gebring dat 'quotit' sterk Frans skeef is. & quotare nie Frans nie. Hulle het ontwikkel. & Quot

Die gids het beslis steun gevind, veral onder die begunstigdes, soos Joseph Bastianich, 'n eienaar van Babbo en Spotted Pig, wat enkele sterre gewen het. "Ons is baie bly om dit te hê," het hy gesê, "maar niemand verstaan ​​die parameters regtig nie. Dit is moeilik om die spel te speel as jy nie die reëls ken nie. & Quot

Anthony Bourdain, konsultant-sjef by die Les Halles-restaurant in Manhattan, het gesê sy reaksie is dat diplomasie bedien word en die orde in die heelal herstel word.

"Ek dink Michelin het baie hard probeer om 'n gemaklike middelweg te vind, en geregtigheid is geskied," het hy bygevoeg. "Ducasse is nie skaam nie," het hy gesê oor Alain Ducasse, wat drie sterre ontvang het, en Thomas Keller kry sy welverdiende drie. Die beste van alles, Eric Ripert kry die drievoudige kroon, & quot het hy gesê oor die drie Michelin -sterre aan die sjef van Le Bernardin, wat ook die hoogste waardering van die Zagat -gids en The New York Times gekry het.

Oui, maar die heer Bourdain se restaurant het geen ster gekry nie. 'Ons het geen verwagting gehad dat ons in Michelin sou wees nie,' het hy gesê. "Ons is 'n generiese Franse diner."

Mnr. Knapp, die restaurantkonsultant, bied 'n bewys van bevestiging aan diegene wat nie heeltemal kan verstaan ​​hoekom 'n paar lof van 'n Franse bandonderneming met 'n pneumatiese gelukbringer so belangrik kan wees nie. Vir stadsbewoners en binnelandse toeriste, het hy gesê, sal die Michelin -gids 'n klein effek op die besigheid hê

"In die eerste lewensjaar van 'n restaurant het The New York Times 'n groter impak as enige ander gids, insluitend Zagat," het hy gesê. "Maar mettertyd is Zagat kragtig."

Gegewe die bron van sy graderings - diners en#x27 aanbevelings - verteenwoordig Zagat demokrasie, terwyl Michelin eksklusiwiteit verteenwoordig, "het hy bygevoeg.

Vir meneer Lape is & quot-ster-gee een van die meer swaar dele van ons besigheid, maar lesers weet beslis hoe om te vergoed. & Quot

"Byvoorbeeld," het hy gesê, "as die publiek dink dat u in die algemeen vriendelik is, kan hulle iets aftrek as u u resensie oorweeg."

Die graderings self het egter 'n onvermydelikheid. & quot Kyk, iemand gaan jou 'n gradering gee, net soos die golwe op die strand sal breek, & quot; het mnr. Bourdain gesê.

Vir die mees passievolle restaurantjagters kan sterre egter betekenisloos wees. '' Eetgaste hou daarvan om eers daar te kom, vir die sagte opening, en sterre is op daardie stadium te vroeg, 'het Joanna Pruess, 'n kookboekskrywer en -konsultant, die vrou van Lape gesê. & quot Agterna? Die sterre beteken nie baie vir my nie - want ek stem dikwels nie saam nie. & Quot


Michelin neem die stad aan, gee 'n slegte smaak

Miskien, min kosbare New Yorkers het selfs die eerste Michelin -gids gesien wat stadsrestaurante sal beoordeel: dit word môre te koop vir $ 16,95. Maar alreeds, in die ingeteelde petriskottel, die Gotham's foodie mélange, is die nuwe gids 'n goeie oorsaak.

& quotDie restaurantwêreld is stomgeslaan. Mense kan nie wag om die boek in die hande te kry nie, het Malcolm M. Knapp gesê, wie se restaurantkonsultantfirma sy naam dra. & quot Maar hulle sal nie noodwendig met die boek saamstem nie. Watter ander reaksie sou u van New Yorkers verwag? & Quot

Die nuwe gids het 507 restaurante, waarvan slegs 39 die een-, twee- of drie-ster-aanwysing ontvang het.

Bykomend, vir sommige van die restaurante was die ryk rooi Michelin -omslag 'n kookkunsvlag na die spreekwoordelike bul. "Om ons eie plek te vergeet, kyk net na die lys van wonderlike restaurante wat nie 'n ster gehad het nie," het Tony May, die eienaar van San Domenico, 'n Italiaanse restaurant in Central Park South, met twee sterre van The New York Times gesê. hierdie jaar onder die top 10 restaurante in die stad deur die tydskrif New York. Dit word in Michelin gelys, maar nie 'n ster nie.

"Hierdie keuses is 'n diskrediet vir die Michelin -gids self, regoor die wêreld," het mnr. May gesê, en op die lange duur sal mense uit Europa teleurgesteld wees in die beoordelings wat gegee is.

Sommige mense het selfs 'n geur van Franse arrogansie en 'n neerslag van New York self opgemerk. "Daar is geen twyfel in enige verstandige gourmand se gedagte dat dit die nr. 1 restaurantstad ter wêreld is nie, en dit is as gevolg van ons groot diversiteit," het Bob Lape, die weeklikse voedselkritikus van Crain 's New York Business en die daaglikse kritikus van WCBS-AM. & quot; Hulle probeer ons egter verminder. In die ster -kategorie is daar geen Chinees, geen Mexikaan, geen Grieks, geen Spaans, geen Indiër, geen Thai, geen Vietnamese nie. & Quot

Hy het bygevoeg: & quot Waar kom hulle vandaan? Frankryk, dink ek. & Quot

Jean-Luc Naret, die gids se direkteur, het daarop aangedring dat daar tot dusver beslis 'n positiewe reaksie is, en gesê dat ons nie op 'n arrogante manier hierheen kom nie, maar dat ons met nederigheid kom. Ons voel dat die diversiteit van die kulinêre ervaring in New York baie goed verteenwoordig word. & Quot

"Die gids is nie in klip gegooi nie," het hy gesê. "Mense moet dit onthou." Dit sal elke jaar hersien word.

Maar vir meneer Lape het 'n kort ontleding aan die lig gebring dat 'quotit' sterk Frans skeef is. & quotare nie Frans nie. Hulle het ontwikkel. & Quot

Die gids het beslis steun gevind, veral onder die begunstigdes, soos Joseph Bastianich, 'n eienaar van Babbo en Spotted Pig, wat enkele sterre gewen het. "Ons is baie bly om dit te hê," het hy gesê, "maar niemand verstaan ​​die parameters regtig nie. Dit is moeilik om die spel te speel as jy nie die reëls ken nie. & Quot

Anthony Bourdain, konsultant-sjef by die Les Halles-restaurant in Manhattan, het gesê sy reaksie is dat diplomasie bedien word en die orde in die heelal herstel word.

"Ek dink Michelin het baie hard probeer om 'n gemaklike middelweg te vind, en geregtigheid is geskied," het hy bygevoeg. "Ducasse is nie skaam nie," het hy gesê oor Alain Ducasse, wat drie sterre ontvang het, en Thomas Keller kry sy welverdiende drie. Die beste van alles is dat Eric Ripert die drievoudige kroon kry, en hy het gesê oor die drie Michelin -sterre aan die sjef van Le Bernardin, wat ook die hoogste waardering van die Zagat -gids en The New York Times gekry het.

Oui, maar die heer Bourdain se restaurant het geen ster gekry nie. 'Ons het geen verwagting gehad dat ons in Michelin sou wees nie,' het hy gesê. "Ons is 'n generiese Franse diner."

Mnr. Knapp, die restaurantkonsultant, bied 'n bewys van bevestiging aan diegene wat nie heeltemal kan verstaan ​​hoekom 'n paar lof van 'n Franse bandonderneming met 'n pneumatiese gelukbringer so belangrik kan wees nie. Vir stadsbewoners en binnelandse toeriste, het hy gesê, sal die Michelin -gids 'n klein effek op die besigheid hê

"In die eerste lewensjaar van 'n restaurant het The New York Times 'n groter impak as enige ander gids, insluitend Zagat," het hy gesê. "Maar mettertyd is Zagat kragtig."

Gegewe die bron van sy graderings - diners ' aanbevelings - verteenwoordig Zagat demokrasie, terwyl Michelin eksklusiwiteit verteenwoordig, "het hy bygevoeg.

Vir meneer Lape is & quot-ster-gee een van die meer swaar dele van ons besigheid, maar lesers weet beslis hoe om te vergoed. & Quot

"Byvoorbeeld," het hy gesê, "as die publiek dink dat u in die algemeen vriendelik is, kan hulle iets aftrek as u u resensie oorweeg."

Die graderings self het egter 'n onvermydelikheid. & quot Kyk, iemand gaan jou 'n gradering gee, net soos die golwe op die strand sal breek, & quot; het mnr. Bourdain gesê.

Vir die mees passievolle restaurantjagters kan sterre egter betekenisloos wees. "Eetgenote hou daarvan om eers daar te kom, vir die sagte opening, en sterre is op daardie stadium te vroeg," sê Joanna Pruess, 'n kookboekskrywer en -konsultant, die vrou van mnr. Lape. & quot Agterna? Die sterre beteken nie baie vir my nie - want dikwels stem ek nie saam nie. & Quot


Michelin neem die stad aan, gee 'n slegte smaak

Miskien, min kosbare New Yorkers het selfs die eerste Michelin -gids gesien wat stadsrestaurante sal beoordeel: dit word môre vir $ 16,95 verkoop. Maar reeds in die ingeteelde petriskottel, die Gotham's foodie mélange, is die nuwe gids 'n goeie oorsaak.

& quotDie restaurantwêreld is stomgeslaan. Mense kan nie wag om die boek in die hande te kry nie, het Malcolm M. Knapp gesê, wie se restaurantkonsultantfirma sy naam dra. & quot Maar hulle sal nie noodwendig met die boek saamstem nie. Watter ander reaksie sou u van New Yorkers verwag? & Quot

The new guide rates 507 restaurants, only 39 of which received the one-, two- or three-star designation.

Bien sûr, for some of the restaurants the rich red Michelin cover has been a culinary flag waved at the proverbial bull. "Forgetting our own place, just look at the list of great restaurants that haven't been starred," said Tony May, the owner of San Domenico, an Italian restaurant on Central Park South that has two stars from The New York Times and was rated this year among the top 10 restaurants in the city by New York magazine. It is being listed in Michelin, but not starred.

"These selections are a discredit to the Michelin guide itself, around the world," Mr. May said, "since in the long run people from Europe will be disappointed in the ratings that have been given."

Mon Dieu, some have even detected a whiff of French arrogance, and a put-down of New York itself. "There is no doubt in any sane gourmand's mind that this is the No. 1 restaurant city in the world, and that is because of our great diversity," said Bob Lape, the weekly food critic of Crain's New York Business and the daily critic of WCBS-AM. "Yet they are trying to diminish us. In the star category, there is no Chinese, no Mexican, no Greek, no Spanish, no Indian, no Thai, no Vietnamese."

He added: "Where are they coming from? France, I guess."

Jean-Luc Naret, the guide's director, insisted that "there is definitely a positive reaction so far," and said that "we are not coming here in an arrogant way, we're coming in with humility. We feel that the diversity of New York's culinary experience is very well represented."

"The guide is not set in stone," he said. "People should remember that." It will be revised every year.

But to Mr. Lape, a cursory analysis revealed that "it is strongly French skewed." Mr. Naret insisted that "we are not looking for the nationality of the chef, but at what is on the plate." He said the three-star restaurants "are not French. They have evolved."

Certainement, the guide has found support, especially among the favored, like Joseph Bastianich, an owner of Babbo and Spotted Pig, which won single stars. "We're very happy to have them," he said, "but no one really understands the parameters. It's hard to play the game when you don't know the rules."

Anthony Bourdain, consulting chef-at-large to Les Halles restaurant in Manhattan, said his reaction is "that diplomacy is served, and order is restored to the universe."

"I think Michelin tried very hard to find a comfortable middle ground, and justice was served," he added. "Ducasse is not embarrassed," he said of Alain Ducasse, who received three stars, "and Thomas Keller gets his well-deserved three. Best of all, Eric Ripert gets the triple crown," he said of the three Michelin stars to the chef of Le Bernardin, who has also received top ratings from the Zagat guide and The New York Times.

Oui, but Mr. Bourdain's restaurant went unstarred. "We had no expectation weɽ be in Michelin," he said. "We are a generic French diner."

Mr. Knapp, the restaurant consultant, offered a soupçon of validation to those who cannot quite understand why a few kudos from a French tire company with a pneumatic mascot might assume such importance. For city dwellers and domestic tourists, he said, the Michelin guide will have "little effect on business."

"In the first year of the life of a restaurant, The New York Times has a bigger impact than any other guide, including Zagat," he said. "But over time, Zagat is powerful."

Given the source of its ratings -- diners' recommendations -- "Zagat represents democracy, while Michelin represents exclusivity," he added.

To Mr. Lape, "star-giving is one of the more onerous parts of our business, but readers certainly know how to compensate."

"For example," he said, "if the public thinks you're generally kind, they might deduct something, in considering your review."

Ratings themselves, though, have an inevitability. "Look, someone is going to give you a rating, just as the waves will break on the beach," Mr. Bourdain said.

For the most passionate restaurant hunters, however, stars can be meaningless. "First-night foodies like to get there first, for the soft opening, and stars are premature at that point," said Joanna Pruess, a cookbook author and consultant, who is Mr. Lape's wife. "Afterwards? The stars don't mean much to me -- because often I don't agree."


Michelin Takes On the City, Giving Some a Bad Taste

Mais oui, precious few New Yorkers have even seen the first Michelin guide that will rate city restaurants: it goes on sale tomorrow for $16.95. But already, in the inbred petri dish that is Gotham's foodie mélange, the new guide is a cause célèbre.

"The restaurant world is abuzz. People can't wait to get their hands on the book," said Malcolm M. Knapp, whose restaurant consulting firm bears his name. "But they won't necessarily agree with the book. What other reaction would you expect from New Yorkers?"

The new guide rates 507 restaurants, only 39 of which received the one-, two- or three-star designation.

Bien sûr, for some of the restaurants the rich red Michelin cover has been a culinary flag waved at the proverbial bull. "Forgetting our own place, just look at the list of great restaurants that haven't been starred," said Tony May, the owner of San Domenico, an Italian restaurant on Central Park South that has two stars from The New York Times and was rated this year among the top 10 restaurants in the city by New York magazine. It is being listed in Michelin, but not starred.

"These selections are a discredit to the Michelin guide itself, around the world," Mr. May said, "since in the long run people from Europe will be disappointed in the ratings that have been given."

Mon Dieu, some have even detected a whiff of French arrogance, and a put-down of New York itself. "There is no doubt in any sane gourmand's mind that this is the No. 1 restaurant city in the world, and that is because of our great diversity," said Bob Lape, the weekly food critic of Crain's New York Business and the daily critic of WCBS-AM. "Yet they are trying to diminish us. In the star category, there is no Chinese, no Mexican, no Greek, no Spanish, no Indian, no Thai, no Vietnamese."

He added: "Where are they coming from? France, I guess."

Jean-Luc Naret, the guide's director, insisted that "there is definitely a positive reaction so far," and said that "we are not coming here in an arrogant way, we're coming in with humility. We feel that the diversity of New York's culinary experience is very well represented."

"The guide is not set in stone," he said. "People should remember that." It will be revised every year.

But to Mr. Lape, a cursory analysis revealed that "it is strongly French skewed." Mr. Naret insisted that "we are not looking for the nationality of the chef, but at what is on the plate." He said the three-star restaurants "are not French. They have evolved."

Certainement, the guide has found support, especially among the favored, like Joseph Bastianich, an owner of Babbo and Spotted Pig, which won single stars. "We're very happy to have them," he said, "but no one really understands the parameters. It's hard to play the game when you don't know the rules."

Anthony Bourdain, consulting chef-at-large to Les Halles restaurant in Manhattan, said his reaction is "that diplomacy is served, and order is restored to the universe."

"I think Michelin tried very hard to find a comfortable middle ground, and justice was served," he added. "Ducasse is not embarrassed," he said of Alain Ducasse, who received three stars, "and Thomas Keller gets his well-deserved three. Best of all, Eric Ripert gets the triple crown," he said of the three Michelin stars to the chef of Le Bernardin, who has also received top ratings from the Zagat guide and The New York Times.

Oui, but Mr. Bourdain's restaurant went unstarred. "We had no expectation weɽ be in Michelin," he said. "We are a generic French diner."

Mr. Knapp, the restaurant consultant, offered a soupçon of validation to those who cannot quite understand why a few kudos from a French tire company with a pneumatic mascot might assume such importance. For city dwellers and domestic tourists, he said, the Michelin guide will have "little effect on business."

"In the first year of the life of a restaurant, The New York Times has a bigger impact than any other guide, including Zagat," he said. "But over time, Zagat is powerful."

Given the source of its ratings -- diners' recommendations -- "Zagat represents democracy, while Michelin represents exclusivity," he added.

To Mr. Lape, "star-giving is one of the more onerous parts of our business, but readers certainly know how to compensate."

"For example," he said, "if the public thinks you're generally kind, they might deduct something, in considering your review."

Ratings themselves, though, have an inevitability. "Look, someone is going to give you a rating, just as the waves will break on the beach," Mr. Bourdain said.

For the most passionate restaurant hunters, however, stars can be meaningless. "First-night foodies like to get there first, for the soft opening, and stars are premature at that point," said Joanna Pruess, a cookbook author and consultant, who is Mr. Lape's wife. "Afterwards? The stars don't mean much to me -- because often I don't agree."


Michelin Takes On the City, Giving Some a Bad Taste

Mais oui, precious few New Yorkers have even seen the first Michelin guide that will rate city restaurants: it goes on sale tomorrow for $16.95. But already, in the inbred petri dish that is Gotham's foodie mélange, the new guide is a cause célèbre.

"The restaurant world is abuzz. People can't wait to get their hands on the book," said Malcolm M. Knapp, whose restaurant consulting firm bears his name. "But they won't necessarily agree with the book. What other reaction would you expect from New Yorkers?"

The new guide rates 507 restaurants, only 39 of which received the one-, two- or three-star designation.

Bien sûr, for some of the restaurants the rich red Michelin cover has been a culinary flag waved at the proverbial bull. "Forgetting our own place, just look at the list of great restaurants that haven't been starred," said Tony May, the owner of San Domenico, an Italian restaurant on Central Park South that has two stars from The New York Times and was rated this year among the top 10 restaurants in the city by New York magazine. It is being listed in Michelin, but not starred.

"These selections are a discredit to the Michelin guide itself, around the world," Mr. May said, "since in the long run people from Europe will be disappointed in the ratings that have been given."

Mon Dieu, some have even detected a whiff of French arrogance, and a put-down of New York itself. "There is no doubt in any sane gourmand's mind that this is the No. 1 restaurant city in the world, and that is because of our great diversity," said Bob Lape, the weekly food critic of Crain's New York Business and the daily critic of WCBS-AM. "Yet they are trying to diminish us. In the star category, there is no Chinese, no Mexican, no Greek, no Spanish, no Indian, no Thai, no Vietnamese."

He added: "Where are they coming from? France, I guess."

Jean-Luc Naret, the guide's director, insisted that "there is definitely a positive reaction so far," and said that "we are not coming here in an arrogant way, we're coming in with humility. We feel that the diversity of New York's culinary experience is very well represented."

"The guide is not set in stone," he said. "People should remember that." It will be revised every year.

But to Mr. Lape, a cursory analysis revealed that "it is strongly French skewed." Mr. Naret insisted that "we are not looking for the nationality of the chef, but at what is on the plate." He said the three-star restaurants "are not French. They have evolved."

Certainement, the guide has found support, especially among the favored, like Joseph Bastianich, an owner of Babbo and Spotted Pig, which won single stars. "We're very happy to have them," he said, "but no one really understands the parameters. It's hard to play the game when you don't know the rules."

Anthony Bourdain, consulting chef-at-large to Les Halles restaurant in Manhattan, said his reaction is "that diplomacy is served, and order is restored to the universe."

"I think Michelin tried very hard to find a comfortable middle ground, and justice was served," he added. "Ducasse is not embarrassed," he said of Alain Ducasse, who received three stars, "and Thomas Keller gets his well-deserved three. Best of all, Eric Ripert gets the triple crown," he said of the three Michelin stars to the chef of Le Bernardin, who has also received top ratings from the Zagat guide and The New York Times.

Oui, but Mr. Bourdain's restaurant went unstarred. "We had no expectation weɽ be in Michelin," he said. "We are a generic French diner."

Mr. Knapp, the restaurant consultant, offered a soupçon of validation to those who cannot quite understand why a few kudos from a French tire company with a pneumatic mascot might assume such importance. For city dwellers and domestic tourists, he said, the Michelin guide will have "little effect on business."

"In the first year of the life of a restaurant, The New York Times has a bigger impact than any other guide, including Zagat," he said. "But over time, Zagat is powerful."

Given the source of its ratings -- diners' recommendations -- "Zagat represents democracy, while Michelin represents exclusivity," he added.

To Mr. Lape, "star-giving is one of the more onerous parts of our business, but readers certainly know how to compensate."

"For example," he said, "if the public thinks you're generally kind, they might deduct something, in considering your review."

Ratings themselves, though, have an inevitability. "Look, someone is going to give you a rating, just as the waves will break on the beach," Mr. Bourdain said.

For the most passionate restaurant hunters, however, stars can be meaningless. "First-night foodies like to get there first, for the soft opening, and stars are premature at that point," said Joanna Pruess, a cookbook author and consultant, who is Mr. Lape's wife. "Afterwards? The stars don't mean much to me -- because often I don't agree."


Michelin Takes On the City, Giving Some a Bad Taste

Mais oui, precious few New Yorkers have even seen the first Michelin guide that will rate city restaurants: it goes on sale tomorrow for $16.95. But already, in the inbred petri dish that is Gotham's foodie mélange, the new guide is a cause célèbre.

"The restaurant world is abuzz. People can't wait to get their hands on the book," said Malcolm M. Knapp, whose restaurant consulting firm bears his name. "But they won't necessarily agree with the book. What other reaction would you expect from New Yorkers?"

The new guide rates 507 restaurants, only 39 of which received the one-, two- or three-star designation.

Bien sûr, for some of the restaurants the rich red Michelin cover has been a culinary flag waved at the proverbial bull. "Forgetting our own place, just look at the list of great restaurants that haven't been starred," said Tony May, the owner of San Domenico, an Italian restaurant on Central Park South that has two stars from The New York Times and was rated this year among the top 10 restaurants in the city by New York magazine. It is being listed in Michelin, but not starred.

"These selections are a discredit to the Michelin guide itself, around the world," Mr. May said, "since in the long run people from Europe will be disappointed in the ratings that have been given."

Mon Dieu, some have even detected a whiff of French arrogance, and a put-down of New York itself. "There is no doubt in any sane gourmand's mind that this is the No. 1 restaurant city in the world, and that is because of our great diversity," said Bob Lape, the weekly food critic of Crain's New York Business and the daily critic of WCBS-AM. "Yet they are trying to diminish us. In the star category, there is no Chinese, no Mexican, no Greek, no Spanish, no Indian, no Thai, no Vietnamese."

He added: "Where are they coming from? France, I guess."

Jean-Luc Naret, the guide's director, insisted that "there is definitely a positive reaction so far," and said that "we are not coming here in an arrogant way, we're coming in with humility. We feel that the diversity of New York's culinary experience is very well represented."

"The guide is not set in stone," he said. "People should remember that." It will be revised every year.

But to Mr. Lape, a cursory analysis revealed that "it is strongly French skewed." Mr. Naret insisted that "we are not looking for the nationality of the chef, but at what is on the plate." He said the three-star restaurants "are not French. They have evolved."

Certainement, the guide has found support, especially among the favored, like Joseph Bastianich, an owner of Babbo and Spotted Pig, which won single stars. "We're very happy to have them," he said, "but no one really understands the parameters. It's hard to play the game when you don't know the rules."

Anthony Bourdain, consulting chef-at-large to Les Halles restaurant in Manhattan, said his reaction is "that diplomacy is served, and order is restored to the universe."

"I think Michelin tried very hard to find a comfortable middle ground, and justice was served," he added. "Ducasse is not embarrassed," he said of Alain Ducasse, who received three stars, "and Thomas Keller gets his well-deserved three. Best of all, Eric Ripert gets the triple crown," he said of the three Michelin stars to the chef of Le Bernardin, who has also received top ratings from the Zagat guide and The New York Times.

Oui, but Mr. Bourdain's restaurant went unstarred. "We had no expectation weɽ be in Michelin," he said. "We are a generic French diner."

Mr. Knapp, the restaurant consultant, offered a soupçon of validation to those who cannot quite understand why a few kudos from a French tire company with a pneumatic mascot might assume such importance. For city dwellers and domestic tourists, he said, the Michelin guide will have "little effect on business."

"In the first year of the life of a restaurant, The New York Times has a bigger impact than any other guide, including Zagat," he said. "But over time, Zagat is powerful."

Given the source of its ratings -- diners' recommendations -- "Zagat represents democracy, while Michelin represents exclusivity," he added.

To Mr. Lape, "star-giving is one of the more onerous parts of our business, but readers certainly know how to compensate."

"For example," he said, "if the public thinks you're generally kind, they might deduct something, in considering your review."

Ratings themselves, though, have an inevitability. "Look, someone is going to give you a rating, just as the waves will break on the beach," Mr. Bourdain said.

For the most passionate restaurant hunters, however, stars can be meaningless. "First-night foodies like to get there first, for the soft opening, and stars are premature at that point," said Joanna Pruess, a cookbook author and consultant, who is Mr. Lape's wife. "Afterwards? The stars don't mean much to me -- because often I don't agree."


Michelin Takes On the City, Giving Some a Bad Taste

Mais oui, precious few New Yorkers have even seen the first Michelin guide that will rate city restaurants: it goes on sale tomorrow for $16.95. But already, in the inbred petri dish that is Gotham's foodie mélange, the new guide is a cause célèbre.

"The restaurant world is abuzz. People can't wait to get their hands on the book," said Malcolm M. Knapp, whose restaurant consulting firm bears his name. "But they won't necessarily agree with the book. What other reaction would you expect from New Yorkers?"

The new guide rates 507 restaurants, only 39 of which received the one-, two- or three-star designation.

Bien sûr, for some of the restaurants the rich red Michelin cover has been a culinary flag waved at the proverbial bull. "Forgetting our own place, just look at the list of great restaurants that haven't been starred," said Tony May, the owner of San Domenico, an Italian restaurant on Central Park South that has two stars from The New York Times and was rated this year among the top 10 restaurants in the city by New York magazine. It is being listed in Michelin, but not starred.

"These selections are a discredit to the Michelin guide itself, around the world," Mr. May said, "since in the long run people from Europe will be disappointed in the ratings that have been given."

Mon Dieu, some have even detected a whiff of French arrogance, and a put-down of New York itself. "There is no doubt in any sane gourmand's mind that this is the No. 1 restaurant city in the world, and that is because of our great diversity," said Bob Lape, the weekly food critic of Crain's New York Business and the daily critic of WCBS-AM. "Yet they are trying to diminish us. In the star category, there is no Chinese, no Mexican, no Greek, no Spanish, no Indian, no Thai, no Vietnamese."

He added: "Where are they coming from? France, I guess."

Jean-Luc Naret, the guide's director, insisted that "there is definitely a positive reaction so far," and said that "we are not coming here in an arrogant way, we're coming in with humility. We feel that the diversity of New York's culinary experience is very well represented."

"The guide is not set in stone," he said. "People should remember that." It will be revised every year.

But to Mr. Lape, a cursory analysis revealed that "it is strongly French skewed." Mr. Naret insisted that "we are not looking for the nationality of the chef, but at what is on the plate." He said the three-star restaurants "are not French. They have evolved."

Certainement, the guide has found support, especially among the favored, like Joseph Bastianich, an owner of Babbo and Spotted Pig, which won single stars. "We're very happy to have them," he said, "but no one really understands the parameters. It's hard to play the game when you don't know the rules."

Anthony Bourdain, consulting chef-at-large to Les Halles restaurant in Manhattan, said his reaction is "that diplomacy is served, and order is restored to the universe."

"I think Michelin tried very hard to find a comfortable middle ground, and justice was served," he added. "Ducasse is not embarrassed," he said of Alain Ducasse, who received three stars, "and Thomas Keller gets his well-deserved three. Best of all, Eric Ripert gets the triple crown," he said of the three Michelin stars to the chef of Le Bernardin, who has also received top ratings from the Zagat guide and The New York Times.

Oui, but Mr. Bourdain's restaurant went unstarred. "We had no expectation weɽ be in Michelin," he said. "We are a generic French diner."

Mr. Knapp, the restaurant consultant, offered a soupçon of validation to those who cannot quite understand why a few kudos from a French tire company with a pneumatic mascot might assume such importance. For city dwellers and domestic tourists, he said, the Michelin guide will have "little effect on business."

"In the first year of the life of a restaurant, The New York Times has a bigger impact than any other guide, including Zagat," he said. "But over time, Zagat is powerful."

Given the source of its ratings -- diners' recommendations -- "Zagat represents democracy, while Michelin represents exclusivity," he added.

To Mr. Lape, "star-giving is one of the more onerous parts of our business, but readers certainly know how to compensate."

"For example," he said, "if the public thinks you're generally kind, they might deduct something, in considering your review."

Ratings themselves, though, have an inevitability. "Look, someone is going to give you a rating, just as the waves will break on the beach," Mr. Bourdain said.

For the most passionate restaurant hunters, however, stars can be meaningless. "First-night foodies like to get there first, for the soft opening, and stars are premature at that point," said Joanna Pruess, a cookbook author and consultant, who is Mr. Lape's wife. "Afterwards? The stars don't mean much to me -- because often I don't agree."