“It's time for the ‘Michelin Guide’ to get new tires, because right now it's so flat it needs to be taken off the road,” wrote Ed Levine in his lengthy post on the matter. So who’s this guy behind the Bib Gourmand? We called him the day of the results to find out.
The blogs are buzzing about Craft losing a star…
There is always a good reason for a restaurant to lose a star, and usually the chefs know that. It’s not that the chef is losing talent, but instead consistency. When Jean-Georges Vongerichten heard that he lost his star for JoJo, he was not too happy, but he said, “Listen, that’s my fault, but I will get it back next year.” And that’s what happened.
Do you think Tom Colicchio had a similar response?
One thing you have to understand is that stars are not engraved in marble, but crystal, and that they can break easily. The inspectors are in the restaurants every single day.
How do you become an inspector?
When we came here three years ago to launch the first guide, we had over 3,500 applications. The people we picked mostly worked in the food industry, be it in restaurants or hotels. When we find that we have the right candidate, we take them to lunch and see if they have the eye for detail and service. The inspectors are all American, male and female, big and fat, tall and slim.
Is there a particular way a Michelin inspector takes notes while reviewing a restaurant?
Some people are really good at memorizing what they eat. Others have taken small Dictaphones to the loo. Each has their own method.
What have you had to eat today?
We had a very nice breakfast at Bouchon Bakery, which I think is the best bakery in town. We had little croissants and chocolates and petit fours. Tonight we are eating at a restaurant in the guide, but I cannot tell you where.
What’s your favorite New York burger?
That is definitely the one behind the curtain at Le Parker Meridien.
Do you have to wait in line at Shake Shack?
Well, of course.
Jean-Luc Naret joins Danyelle Freeman and Jay Cheshes to discuss the 2008 results at the Upper West Side Borders on Thursday, Oct. 11. The grilling begins at 7 p.m.
