Originally published at: How Michelin Guide awards stars to restaurants | Boing Boing
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For a while, when we traveled, we tried to hit a 1- or 2-star restaurant wherever we went.
We found though (at least in the early 2000s) that the 1-stars seemed to have more in common with each other, than with the local cuisine: foams, tweezered micro-herbs, tiny slices with exotic sauces. There are certainly exceptions and exceptional restaurants on their list, your dining dollar will go further, and probably be more fun if you look to their Bib Gourmand awards (for lower-end dining), or, just use Eater.com.
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Novelle Cuisine was created because one of the big French critics complained about having to eat so much of the very rich, heavily sauced foods of his time. So chefs began to minimize sauces and portion sizes so as to get his favorable comments. It was Gault or Milleau, can’t remember which.
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