The Grail for a chef: one day to win a Michelin star. Since 1926 in France, and more recently in the world, these distinctions have become the pinnacle of cuisine. While not all chefs seek to earn them – some have turned them down or even turned them around – it is undeniable that the stars have an influence on a restaurant’s success. But in these times of a global pandemic, as tens of thousands of restaurants close their doors, dreams are going to be shattered. But despite the Covid-19 epidemic, the Michelin Guide announced that stars would be awarded or withdrawn again this year.

CNN Hong Kong Michelin-starred Australian chef Shane Osborn. However, not everyone shares this opinion. Gal Ben-Moshe, chef and owner of the Prism restaurant in Berlin, believes that a reward can boost the morale of the troops in these troubled times: “On a personal level, it made us feel that all this journey and the sacrifices were worth it “.” data-reactid = “20”> An announcement that goes badly among some players in the gastronomic world, while great restaurants are shutting down. “This is a delicate question, but I do not don’t really think the time has come for Michelin to judge restaurants when companies are under extreme pressure to stay afloat, “said CNN Hong Kong Michelin-starred Australian chef Shane Osborn. However, not everyone shares this opinion. Gal Ben-Moshe, chef and owner of the Prism restaurant in Berlin, believes that a reward can boost the morale of the troops in these troubled times: “On a personal level, it made us feel that all this journey and the sacrifices were worth it “.

& gt; & gt; Read also – This Burger King claims a star in the Michelin Guide“data-reactid =” 21 “>>> To read also – This Burger King claims a star in the Michelin Guide

Asked by CNN, the guide’s international director, Gwendal Poullennec, believes that Michelin inspectors have a role to play more than ever. According to him, a critical eye can help support the struggling industry. The selections they make for next year’s guide “will shine a light on the industry and restaurants which in some parts of the world are still facing the effects of the crisis. It is also a way of inviting gourmets to return to the restaurant “. If the release date of the famous gastronomic guide (…)

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