The Difference Between the Star and the BibĪ star rating virtually guarantees an incredible restaurant experience no matter where you are in the world. It’s the head chef who gets the plaudits, the acclaim, and the sense that they earned it. The truth is when a restaurant gets any number of stars. The reasoning is pretty apparent: different chefs cook at the same restaurant. But it is the dream of many chefs. So Gordon Ramsey holds no Michelin stars. The fact of the matter is that they don’t exist: stars are awarded to the restaurant, not the chef. But PR will constantly promote new restaurants with the tantalising promise of a ‘Michelin-starred chef’ at the helm. There is no such thing as a Michelin-starred chef. It is difficult to get stars and difficult to keep them.” Nintendo Mr Patrick Guilbaud said in an interview with the Irish Times in 2000, “It is not mysterious, or it is only mysterious for people who don’t get the star and feel hard done by. The only consistency seems to be that eateries that focus on the food rather than the surroundings tend to collect stars like Mario. The absence of transparent, formal criteria for awarding stars and the anonymous, often monthly, restaurant visits by highly trained Michelin inspectors have meant the organisation is sometimes viewed as the culinary equivalent of a secret service. The inspectors also pay for their meals in order to – as the Guide says – “maintain the independence of their opinion”. Michelin keeps much of its approach under wraps but does outline five main criteria for inclusion in the Guide – the quality of the products mastery of flavour and cooking techniques the chef’s personality in his cuisine value for money and consistency between visits. As a result, Michelin judges are shrouded in mystery.
The rebirth of Irish gastronomy kicked off during the Celtic Tiger years, managed to survive the great recession and went on to become the thriving scene we now find ourselves surrounded in. But why are Michelin Stars so essential, and what does it mean to get one?įor decades, guide inspectors have been visiting establishments anonymously to assess their suitability for an award. The Dublin dining experience is now as good as any destination location. Let alone one not traditionally associated with high-end food. This is a massive achievement for a country. As a result, Ireland now has four restaurants with two-star status – Aimsir in Co Kildare and Restaurant Patrick Guilbaud in Dublin, along with yesterday’s addition of Chapter One by Mickael Viljanen and Liath. Moreover, two new additions to Dublin’s star-studded lineup were announced Bastible and Glovers Alley. As a result, we are now a star-studded nation.Īll of the twenty open restaurants in Ireland which had stars in the 2021 Guide held onto them. But, in Irish terms, the biggest story to emerge from this year’s editions is how many stars were given out. This week, Ireland’s elite chefs have stars in their eyes with the annual Michelin Hotel and Restaurant Guide publication.
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