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Michael Ellis on this year’s newly-starred chefs & the selection process Michelin uses year after year
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Back to on the -- -- folks -- dot com live this is a great day in New York City because we have this.
Good news New York City -- guide for 2013.
And we have.
That 123456.
One three star restaurants theater and a New York City now that he's -- he had indeed seven.
-- -- can count on him a chance I think liberals and got absolutely no I don't.
-- -- -- But anyway he's Michael -- is the international director for Michelin -- Michael great to see you thank you for being here great to be -- and I -- very excited about analysts so seven.
Three stars I I think it was because it's.
A Brooklyn Iowa we are you going to Canada -- -- -- That's -- -- out there and tell my how the how big a deal is this for restaurants still there -- somebody.
Guidebooks have -- these days and -- had that sort of democratize station I guess at a restaurant reviews through yelling about but this still really matters to these restaurants well we've we've been.
We like to think so I mean -- guys have been around for over a hundred years were found in France and using your separate division came out in 19100 in France one.
And it was the objective was to help -- drivers who at the time -- -- -- that number it was a very few it was 4000 cars in France when.
The guy came out it was to help lose but in the Michelin Brothers who came up with a guy who.
They were tire manufactures they want people to use their cars to the use of tires and buy more tires.
And this is a guy to help show people where to find gas where to stay in hotel awaiting new restaurant.
And that was to -- which in the mission -- So how do you stay relevant know -- this is obviously -- stay relevant.
Even a small nation where it will personally reviews -- everything -- and I think it has to do with our inspectors we are really the only ones who have.
The core of inspectors around the world where we publish our -- They're pretty good job again it is.
Well I'm happy to maybe eat basically.
And lunch and dinner in the restaurant by these that we all by -- so I don't -- it's.
Good I've been -- -- by Thursday Friday like oh another restaurant meal I had other restaurant meal and so it's it is it sounds more fun I think if it takes a certain type of that justice system certainly -- I don't know its athletic it is a great job and our inspectors are very passionate -- their food professionals.
-- -- -- -- They are anonymous they always anonymous and they always pay the check and so that gives us the ability to really I think the objective -- what we say what we do.
And that's Somalis really to my knowledge no one else does and that's why we've been relevant -- last country needs a little different to me going to my local Italian and saying I want us to beat today yes and if you want to get a lot of home now doing well -- -- -- -- -- did you get different service generally speaking directly out.
Put up so did and seven.
73000.
-- cool down in New York City which was stable New York is stable on non guy and I mean would there was movement has nine new one stars.
There's especially what we found in New York and you -- it's important to -- Michelin -- are not there to determine.
What that could culinary trends ours were really there to like observe them in and -- comment on the what's happening now is we're fighting a lot more restaurants -- with -- lead to a mall.
Who have yeah.
Can you for of course -- course and a glass of -- for under forty dollars -- and you listen to struggle for you -- -- -- was going through France was initially guy looking for those.
Yeah it's great value from any anywhere you know I mean there's there's there's no denying -- there's -- you know the economic.
Headwinds are still still innocent people are still there and people are looking for good value for money.
Especially now and so that's what we have to be going home and we also have.
Over a 150 restaurants that have meals for under 25 dollars in New York my it's often great ethnic foods can be Vietnamese it can be ten million can be Peruvian.
We cover all Five -- that's very important thing that we're not Manhattan centric.
And in fact but that.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- Think you know different strokes for different folks it's like all all the food is when you're cooking at that level.
It's no they're not talking to please everybody and otherwise it would be chicken -- you can try to take.
So you are gonna have it's like buying Japanese foods we start sushi I mean -- everybody like sushi no.
But it is since she good yes it can be so I think it's I can understand why certain people might not like a certain three start -- style of coaching.
But in front for at least for our criteria it is a flawless students flawlessly -- the ingredients are perfect and -- the harmonies of flavors are there.
It shows you're gonna be welcome there because you know -- -- It's kind of like when.
Lying to a certain extent of their they're -- obviously distinctive.
Qualities.
But there is also subjective element is always welcome here somewhere very I think our inspectors we always amuses him formula the -- -- look at his ingredients to have to use.
Ingredients of the highest quality -- The second thing is a mastery of cooking what's what they cook has got to be perfectly cooked and I'm perfectly cookie sufficient perfectly for peace and before whatever and I could think.
The third thing is that the harmony in the balance in the flavors and overpowering it's got to be.
In harmony and we also look for the personality of the shaft and -- Real once we start -- really show himself in what he cooks.
It's so annoying personality as -- he's going Ramsey shouting and screaming and PL OI yeah.
Honesty in the shape what exactly that mean if they're if they're going to be doing things like different types of styles of cooking whether it's that didn't roasting their poaching their.
Using.
Hate smoke things I mean there's there's all sorts of relationships can show himself as creativity in the and -- and the players think you know -- you know I did there I think it's narrowed very few single dishes -- You having a life that.
You really really remembered is maybe you think about your favorite moments they come back yes I'm either one of them one of -- -- -- his golden -- at the London is his hotel.
Powell or any hotel that I here in the city I was there a few months to my wife very kindly took me -- my -- I had -- we have faced that.
And I will look honestly never forget it.
Tell us what your unforgettable days she's immediately -- -- a long time.
Have been and I I think that most duties I mean I had a chance to go to Paris when I was sixteen years old and -- my tenth grade high school class I was from I'm from Denver Colorado originally.
And then you know I I still remember what I my first French restaurant and I was I was smitten I mean it's really -- this session started.
And it was you know it was very simple it was you know my.
There were like muscles stuff muscles and it was a -- Cutler and I Himalayan.
For me at sixteen years old course is certainly one at sixteen.
Now funny how.
I think I'm not.
So but once you have that bug I mean I know I mean my first time -- -- flood Iraq with such a playground with pigs and -- -- of -- ten.
That was many many years ago those are things that I think real food -- and you had this epiphany and you can remember what you eat and and that's the -- most people go through life.
-- food got to do it gotta eat you know the better you know better have a have good food and bad foods and right.
It's not something it becomes you know you don't when they evolved well.
I remember about look at it and we'll look.
Fish dish -- -- there and was first in new York and I'm used to.
Fish is pretty good you know and it went in I remember just being start like this is so incredible and it doesn't need to be complex to -- remember that listening I was just this today and these have like I -- -- he's a sea -- I had with a -- -- just simple you know -- be above their -- -- was absolute perfect and and I think Bernadette viewpoint.
Is I've been there many times and that was -- you and you close the military -- -- and they are consistently.
Potential of this -- and cities and you know that's a good I -- I could.
Don't remember the only things we use birth ever Michael but we have to move -- obviously got there available in bookstores everywhere and today and we also have a -- -- are apps are available as well on next time okay -- website is Michelin.
Dot com and usually you can its -- that kind of corporal -- cycles of course we do make tires now and then we'll talk about how the process.
We the national group of course is you know is a tire manufacturer that's our main right activity but that's.
I'd like to my people that because that's thanks to them where you're -- Yes but you go to -- website and you can't look into -- -- guys all right it's a great guy we're happy I have Michael Ellis international -- briefly God's -- -- thank you my earlier insights thank you are a.
