Two Luxembourgish restaurants were awarded a new star, while three lost theirs. What does that mean in practice? We asked an expert.
The Guide Michelin has spoken. With the new edition for Luxembourg and Belgium, some houses have lost a star while others gained one.
What does the accolade really mean for a restaurant? What are the criteria to receive one, and what does it mean to lose it?
Chef Tony Tintinger, who managed a starred restaurant in the past, explains.
"Everyone is nervous before the guide is released. Whether that's Bocuse or someone else. Even people who've had stars for many years are nervous. Sometimes there are people who don't care."
Eating at a starred restaurant means you will eat good quality food. All that matters for a star is what's on the plate: "The star has nothing to do with the interior. We have the fork for that."
Inspectors visit anonymously. Sometimes they identify themselves after the meal, sometimes they don't.
"Normally you don't know the inspectors. But you tend to find out, as they all make the same moves. When they come to Luxembourg, there are four of them and they stay for four days."
There are different criteria for city or rural businesses, says Tintinger: "In town it will be business people, who depend on everything working 100%. Around the country everything can be slower and it is less strict."
Losing a star does not necessarily mean losing customers. The role of the Guide Michelin used to be to tell people where to find a good restaurant. Nowadays, people use the Internet for that. But you notice the loss elsewhere.
"It hurts a lot, in relation to other chefs, but also in relation to your staff. The personnel are usually better paid and have a special reputation. All doors are open to them on the market."
Some restaurateurs do not want the pressure of the star because they worry they won't find staff meeting the high level expected.
Regarding the latest changes in Luxembourg, Tintinger recalls:
"In Luxembourg someone received a star where everyone was incredibly surprised. The conclusion was: If they don't hand out stars and don't make changes, they don't sell books."
This may also have played a role in the current edition, according to Tintinger.
