This post signifies a pleasant end of my week long stay here in London. We ended our trip with an exceptional meal at
Pied à Terre, a Michelin 2** restaurant with
Shane Osborne behind the kitchen. It was this meal that made me pondered a long while on the purpose and meaning of being starred by Michelin Guide. Is the star(s) for the restaurant? for the chef? or for diners? I have heard stories that some chefs strive to get an extra star by trying to achieve the so-called perfection in food and food presentation. In my opinion, what is perfect and great food presentation often translates to great food wastage. I have also heard stories that Michelin starred chefs overstressed themselves with the pressures in maintaining such starred standard years after years. The most notable and unfortunate example is
Bernard Loiseau who killed himself due to the stress in maintaining the 3-star status its restaurant
La Cute d'Or upheld for many years.
