Fuchsia Dunlop » Michelin http://www.fuchsiadunlop.com Sun, 29 Jan 2012 23:56:26 +0000 en hourly 1 http://wordpress.org/?v=3.0.4 More thoughts on Michelin in China http://www.fuchsiadunlop.com/more-thoughts-on-michelin-in-china/ http://www.fuchsiadunlop.com/more-thoughts-on-michelin-in-china/#comments Mon, 04 May 2009 11:06:34 +0000 Fuchsia http://www.fuchsiadunlop.com/?p=589 Some time ago I wrote a piece for the Financial Times about the Michelin Guide’s awarding of its maximum accolade, three stars, to a Chinese restaurant, for the first time.  While researching the article, I interviewed the director of the Michelin Guides, Jean-Luc Naret, on the controversy over whether one could judge Chinese and Western restaurants by the same criteria. Since I spoke to him, I’ve had one more niggling question, which is: with most Chinese restaurants, you really need to go with a large group to see what they can do, so aren’t they at a disadvantage when the judging is done by lone Michelin inspectors on repeated visits? Perhaps the inspectors don’t go alone, but it’s hard to imagine that their expenses budget would cover repeated visits with a party of people. If you visit a typical high-end Chinese restaurant alone, or with one dining companion, you are likely to be able to try only a few dishes, and to miss the excitement that comes from a really well-planned and diverse dinner for a group, which can be a kind of showcase for different cooking methods. In general, it is international hotels with Chinese restaurants that offer something equivalent to a Western tasting menu: could this explain the much-criticised focus on hotel restaurants in the inaugural Michelin Guide to Hong Kong and Macau? Hmm…

]]> http://www.fuchsiadunlop.com/more-thoughts-on-michelin-in-china/feed/ 1 Michelin honours Chinese chef – Part II http://www.fuchsiadunlop.com/michelin-honours-chinese-chef-part-ii/ http://www.fuchsiadunlop.com/michelin-honours-chinese-chef-part-ii/#comments Sat, 13 Dec 2008 10:41:18 +0000 Fuchsia http://www.fuchsiadunlop.com/?p=459 A rubbery sea cucumber

A rubbery sea cucumber

I promised to write a little more on this story, and ended up doing a piece for the Financial Times, which you can read here. It was an interesting subject to research – and I had a very robust discussion on the phone with the director of Michelin guides, Jean-Luc Naret. I pushed him quite hard on the subject of rubbery things, which I honestly don’t believe most Europeans can appreciate (it took me years). His argument was that Michelin inspectors, as professionals, are duty-bound to understand the cuisines they assess – including alien aspects such as texture foods. Which conjures up a rather amusing picture of Michelin inspectors munching their way through piles of fish maw, sea cucumber and bird’s nest, trying to grasp the finer points of slitheriness…

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