The Michelin Food Guide -- which can make or break a restaurant in Europe -- has come under criticism in recent years. One chef committed suicide, allegedly after having his star rating reduced in another restaurant guide. A former employee suggested that the Michelin guide does not employ enough inspectors to accurately assess the quality of the hundreds of eateries. And some star chefs have requested that their restaurants not even receive a rating.
In a rare interview with food writers (my invitation must have been lost in the mail), Michelin's managing director defended the guide, saying its role is not to make or break top chefs but to give food fanatics a stimulating guide to the best and worst restaurants.
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