Seymoorebutts

Seymoorebutts t1_j95ok64 wrote

Reply to comment by reallamedroid in [i ate] Black Cod with carrot, kish mush, and blossoms by troubleseemstofollow

...but I have?

I'm not out here trying to attack Michelin restaurants or chefs, they're brilliant at what they do. It's a level of service and attention to detail that goes well beyond what most people will experience in their lifetimes.

I'm just trying to highlight the fact that many of these operations require an insane doctrine to exist.

https://www.bonappetit.com/story/noma-restaurant-closing/amp

https://www.luxuo.com/lifestyle/gastronomy/the-downsides-of-le-michelin-guide-and-its-coveted-stars.html

https://www.barandrestaurant.com/food-beverage/how-michelin-guide-has-failed-restaurants

https://www.tastingtable.com/935300/the-reason-chef-eo-yun-gwon-sued-the-michelin-guide/

These are just from a cursory search on the topic of Michelin Stars in restaurants. Not to mention that I think most people would agree that the guide and its review practices have become heavily political in the past few decades.

There's also a widely held view that because of their methodology and approach, so many unseen, less known corners of the world with AMAZING food will never receive coverage like this.

Back to OP's original post - I'm not suggesting his meal was from a Michelin joint, my comment was moreover a response after reading some comments here and thinking over my time in the industry.

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Seymoorebutts t1_j94hhxa wrote

Reply to [i ate] Black Cod with carrot, kish mush, and blossoms by troubleseemstofollow

Michelin restaurants are simultaneously the best and worst things to happen to food.

While I have no doubt that the flavors of this dish are fantastically composed, think about the waste that goes into creating courses like this. A fish that could have fed 1 or 2 people now yields maybe two potions for coursed meals.

Plus, they have become exclusive clubs to the wealthy while also creating ridiculous and unreasonable standards that are simply unsustainable. Look at Noma.

This isn't absolute, there are definitely one star/Michelin rec'd restaurants that are much more approachable and environmentally conscious, but on a whole, it's tough for me to not think about everything an operation like that entails. And this is coming from someone who would still love the opportunity to try more of these establishments.

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