michelin

They don't get paid what a Michelin chef gets paid, because a Michelin chef is not a guy who just mixes some ingredients according to a formula.

The issue with Michelin is that places outside France aren't rated very often (6 months to 2 years).

With a bit of practice you'll be able to make good steaks, not 3 star michelin ones, but good ones.

As an aside: Michelin Red guides are like Yelp, but Francophile-centric, uses dedicated reviewers instead of crowdsourcing and without the extortion.

I've been to Michelin star places that cost less money than an ordinary meal at a Swiss restaurant.

Yesterday, I took my daughter out for a very fancy lunch at a fine-dining place which would probably rate a Michelin star if Michelin ever visited us in flyover country.

Central Tokyo has more Michelin restaurants than Paris, London, and New York put together.

Sushi Sawada is a 3 Michelin star place in Tokyo run by a former truck driver who's studied for less than ten years.

I didn't realise why the French might be interested in Vietnam until I found Michelin had interests in rubber plantations.

That's a bit like how I trust Michelin guides more than any government evaluation of restaurants.

> Something like an excellent michelin-star level experience in a a restaurant is some serious luxury and it shows: People pay through the nose for it.

Unless I'm somewhere really fancy that aims for (or has) Michelin stars, of course.

Our "full stack food" company makes easy one pan dinner kits, so anyone can make a Michelin-worthy dinner in under 10 minutes.

Owner of "Sukiyabashi Jiro" a three-Michelin starred sushi restaurant in Tokyo.

The documentary "Jiro Dreams of Sushi" is about Jiro Ono, the restaurant and his son.[1] René Redzepi, Danish chef, and co-owner of the two-Michelin starred restaurant Noma in Copenhagen, Denmark.

Michelin currently has a factory that makes these for low speed industrial applications (e.g.

You couldn't have Toyota, and Michelin, behind the Cotton Curtain, so we pulled those walls down.

We use more than 15 different data sources - mainly user reviews (Yelp, 4Square, TripAdvisor), blogs and professional media (SF Gate, Eater etc) and guidebooks (Michelin, Zagat etc).