Quotes About Michelin

I don't know how many Michelin stars Barcelona has, but you don't have to spend big money to eat great.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

Like I say, Michelin is Michelin. It's nice people are recognized, but at the end of the day, the star doesn't define you, it's what you do with it, and it's what you do in life in general. I think it helps you with the business, but it doesn't help you as a person.

I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the time, there were a few women running small bistros - but I was the first woman to have a 'serious,' expensive restaurant.

In Tokyo, we have more three-star Michelin restaurants than Paris.

Seawoll sat in the executive leather operator's chair behind the desk wearing a dangerously stretched noddy suit that made him look like the Michelin Man's slightly deflated older brother.

I have an admiration for Mr. Eastwood that borders on the kind that I have for the Grand Canyon. Like it, he is craggy, worn, awesomely impressive and unique, a living four-star tourist attraction that, in the formulaic words of the Guide Michelin, 'vaut le voyage.'

A few hundred yards ahead a Michelin post showed where a small parochial road crossed with the highway.

In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement.

A lot of country pubs will receive Michelin stars.

I have an obsession for quality. I work for my guests, not to obtain Michelin stars.

I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.

Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and get people to pay for it.

As an appetizer, we would consult the oracular books, and came to depend more and more on the Gault-Millau guide. The Michelin is invaluable, and nobody should travel through France without it, but it is confined to the bare bones of prices and grades and specialities. Gault-Millau gives you the flesh as well. It will tell you about the chef—if he's young, where he was trained; if he's established, whether he's resting on his past success or still trying hard.

The town maps in the 1939 [Michelin] guide were so accurate they were used by the Allied forces in 1944 during the liberation of France.

seventy-five Michelin inspectors cover all of Europe and many fewer the rest of the world. They eat out on 240 days a year, file more than 1,000 reports, and must order the maximum number of courses and always clear their plates. To remain anonymous they never return to the same place for several years, and never reveal what they do—even to their parents.

For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.