The legendary French chef Pierre Koffmann has said that the Michelin guide is “rubbish”. Speaking at a food event in London and reported by Big Hospitality, Koffman said: “Michelin tries to be for young people. It is one of the few guides you cannot really trust, except maybe for a three-star type of restaurant, but for one-star it is terrible.”
"I think Michelin is rubbish. When you see Michelin give one star to The Ritz and one star to a restaurant in a corner of London that is absolutely ordinary how can you compare the two?"
It’s not the first and it won’t be the last time the restaurant guide has been called out. Marco Pierre White, who recently opened a restaurant with Koffmann in London, also called out the famous red guidebook. “I don’t need Michelin and they don’t need me, said White. “They sell tyres, I sell food. Not one Michelin inspector in the world knows more about food than me, so why do I need to be judged by people who have less knowledge than me?”
Koffmann added that the best type of guide is actually your own preference and palette.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.