The VinePair Podcast: Are All Michelin Stars Created Equal?
There’s a massive discrepancy in Michelin-star restaurant experiences in the U.S. and in Europe. Stateside, it’s become somewhat commonplace for every meal to come with a surprise. The restaurant may find a way to simulate snowfall for a group of diners who have never seen snow before, or they might send a server out to fetch a hot dog from the vendor on the street corner for a table of tourists about to get on the next flight out of JFK.
Overseas, however, the Michelin experience is all about the food the chef has prepared for the evening. As Adam was told on a recent trip to Italy, “the kitchen is the boss.” There’s no dreamweaving or pomp and circumstance. The food may still be top-notch, but the experience often comes with weird fine-dining formalities and a level of service that can feel quite cold, passive aggressive, or just not very good. Is a difference in tipping culture to blame, or are there other factors at play in these contrasting approaches to hospitality?
Today on the “VinePair Podcast,” Adam, Joanna, and Zach take this episode of the “VinePair Podcast” to discuss why there’s such a massive difference between Michelin-starred restaurants in Europe versus those in the United States. Tune in for more.
Adam is drinking: Augustiner-Bräu
Joanna is drinking: Chambord Bramble
Zach is drinking: PÁŠXA “Rockgarden Estate” Grenache
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