2014 Michelin Star and Bib Gourmand Guides Recognize 420 Restaurants in NY, Chicago and SF (living, places)
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I'm sorry, can you try to explain why the pullout and poor book sales have nothing to do with each other? The guy cited LA being not foodies and that's why Michelin had poor sales. I have no idea what you're actually trying to argue here.
I'm sorry, can you try to explain why the pullout and poor book sales have nothing to do with each other? The guy cited LA being not foodies and that's why Michelin had poor sales. I have no idea what you're actually trying to argue here.
I'm not the one trying to interject my own reasoning where it's not even necessary, that would be YOU.
They said it was due to economic conditions-made no mention specifically of sales, that was YOU and others in this thread.
I'm not the one trying to interject my own reasoning where it's not even necessary, that would be YOU.
They said it was due to economic conditions-made no mention specifically of sales, that was YOU and others in this thread.
So yeah, thanks but no thanks.
What does economic conditions mean for a sector that makes its money on book sales as that's virtually their sole product (the Michelin Guide subdivision, not Michelin as a whole)? This shouldn't even bear mentioning. The guy was trying to explain poor sales.
What does economic conditions mean for a sector that makes its money on book sales as that's virtually their sole product (the Michelin Guide subdivision, not Michelin as a whole)? This shouldn't even bear mentioning. The guy was trying to explain poor sales.
How about you write an email to Michelin and ask for clarification instead of making up your own reasons?
Michelin director Michael Ellis said LA isn't producing three-star restaurants at the moment because that's not what the public wants. Basically, the food is amazing, but it's not the type of amazing the Michelin prioritizes:
Quote:
Question: How do you think the Los Angeles guide might come back? Your predecessor, Jean-Luc Noret, was somewhat unimpressed by L.A.'s restaurant scene of a couple years ago, and said that there wasn't a single restaurant deserving of three stars.
Answer: I worked in Los Angeles while I was in college, because my best friend was from there. I worked as a waiter at Michael's in Santa Monica. Ken Frank, Jonathan Waxman, and Nancy Silverton were all working there at the time, and as you know, they've all gone on to great careers. I love L.A., and love going back there. In Los Angeles, like everywhere in the country, things evolve so quickly. It just takes one person with the right vision and enough money to invest, and they could hit it out of the park and open a three-star place. I've had unbelievable meals in L.A. in years past. Los Angeles is capable of great food, but it all depends on what the public wants. Maybe we're going through a period when the public is more interested in a certain kind of restaurant. I definitely think they'll produce three-star restaurants in the future.
That has nothing to do with economic conditions, though.
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