[Chad Ward]

Interesting article in the New Yorker -- Lunch with M. -- detailing the day to day life of a Michelin inspector. I have to agree with Bruni's assessment, though, "The other thing that has always made me wonder about Michelin rankings is that they claim a lot of science to them, but is there a lot of soul to them? When Michelin describes its own system, I think, Where is the allowance for just a visceral, emotional response to a restaurant?"� All in all a good overview of the Michelin system, the reviewer's training and background and how the thing is put together. It's a definite PR coup for the managing director who arranged it.

[bloviatrix]

As I read the article I kept thinking "where's the romance?" It all felt so technical. I also didn't like the comment from M. about not usually eating foie gras because she wants to avoid the calories. It makes me wonder what else on a menu she doesn't like to eat.

[Rail Paul]

As I read the article I kept thinking "where's the romance?" It all felt so technical. I also didn't like the comment from M. about not usually eating foie gras because she wants to avoid the calories. It makes me wonder what else on a menu she doesn't like to eat.

Good point.

I was also intrigued with the amount of effort put into determining each element in a prepared meal, and whether it was cooked properly, constructed according to the ideal, etc. It was, as you say, technical, and not at all sensual.

Consolidating the results of multiple inspectors should reduce the danger of one person not assessing the foie gras, but I don't think five inspections gives much more statistical confidence than one person making two or three visits (the NY Times model).

[hollywood]

In a way, I think I prefer one person's own idiosyncratic assessment of a place as opposed to that of a committee or one edited into nonsense.

[Anthony Bonner]

just wanted to point out that M. appears to be the person who stripped sripraphai from a book that rewarded Rhong-Tiam a star. take from that what you will.

[Lex]

just wanted to point out that M. appears to be the person who stripped sripraphai from a book that rewarded Rhong-Tiam a star. take from that what you will.

Then M. should be easy to spot.

[Chad Ward]

just wanted to point out that M. appears to be the person who stripped sripraphai from a book that rewarded Rhong-Tiam a star. take from that what you will.

Why would it be specifically her? If I recall the article correctly there are five inspectors in NY, and the star ratings come at a year-end review meeting.

While the process does seem somewhat soulless, I was impressed with the background, training, and rigor required of the reviewers. At least you know you are getting a consistent process, even though it seems less applicable to restaurants outside of France.

[nuxvomica]

just wanted to point out that M. appears to be the person who stripped sripraphai from a book that rewarded Rhong-Tiam a star. take from that what you will.

Why would it be specifically her? If I recall the article correctly there are five inspectors in NY, and the star ratings come at a year-end review meeting.

she's assigned to Queens, covering Thai restaurants:

Assigned specific areas of the city to cover, Maxime, who lives in Manhattan, spends weeks riding the subway out to the farthest reaches of Queens to make her way through a selection of Thai restaurants

[Anthony Bonner]

just wanted to point out that M. appears to be the person who stripped sripraphai from a book that rewarded Rhong-Tiam a star. take from that what you will.

Then M. should be easy to spot.

we're going Sunday, so I'll be checking to see if she is re-reviewing.

[Lex]

we're going Sunday, so I'll be checking to see if she is re-reviewing.

Get the sausage dish, A14. Highly recommended.

I posted about it here.

[Anthony Bonner]

we're going Sunday, so I'll be checking to see if she is re-reviewing.

Get the sausage dish, A14. Highly recommended.

I posted about it here.

oh Lex Lex Lex Lex Lex. You are not the first to discover the earth is round. (seriously its a great dish)

ETA: I do think I need to try o-7 though

[SethG]

The Michelin style seems suited to French cuisine in its classic sense, where dishes are either correct or incorrect. This sauce and only this sauce goes with that, etc... the article made it clear to me why Michelin seems such a poor fit for everywhere but France.

[Lippy]

The Michelin style seems suited to French cuisine in its classic sense, where dishes are either correct or incorrect. This sauce and only this sauce goes with that, etc... the article made it clear to me why Michelin seems such a poor fit for everywhere but France.

And Japan, apparently.