I was working on Colette and very specifically on the marvelous texts that she was to devote in the 1930s to French gastronomy when it was learned that the Michelin Guide had downgraded chef Guy Savoy from three to two stars.
From
"remarkable cuisine",
Guy Savoy's cuisine would only be
"excellent"
;
from
"great gastronomy reserving a unique culinary experience",
she would only be
"of quality and prestige",
and from
"chef recognized throughout the world",
the master of the Hôtel de la Monnaie could no longer claim that as a
"locally renowned chef".
Nothing holds in this devaluation.
The chef is by no means unworthy and the quality of his table remains, according to connoisseurs, at its peak.
Communication stunt from the Red Guide?
Without a doubt.
Competed by social networks, the company needs to be talked about.
But, obviously, something else is at stake in this disqualification.
Sign of the times and very bad sign
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