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Michelin star problems: Is the holy grail of restaurants more trouble than it's worth? Not so starry after all Published 1 hour ago Arguably the rot set in some 25 years ago, when rockstar chef Marco Pierre White claimed that he was 'giving back' his three Michelin stars. White said he was over Michelin; that the acclaimed restaurant ranking guide had lost touch with reality and wasn't consistent in its somewhat cryptic judgements. And he was only the first, too: over the years since a spate of high profile chefs have effectively renounced Michelin - even if, technically, stars are awarded not to an individual chef but to a dining establishment. The late, acclaimed chef Skye Gyngell, of London's Petersham Nurseries, for example, said she prayed never to be awarded another star. And still the rebellion grows. Last year Giglio, an Italian restaurant in Lucca, asked for its star to be removed from Michelin's famous 'red book' guide. It had become more of a deterrent to diners than a lure. And then the acclaimed French chef Marc Veyrat went so far as to ban Michelin's mystery diners-cum-inspectors from his restaurant in Megeve altogether. In 2019 he'd lost a star at one of his other restaurants because - shock! - he'd allegedly used cheddar in a soufflé. He called Michelin "the gravediggers of French gastronomy". Certainly chefs have suggested that, for many of them, Michelin is a double-edged sword. On the one hand, working for an establishment that's awarded a star - let alone two or three - undoubtedly remains the ultimate accolade in their line of work, especially if it's their name over the door. A chef with a Michelin star will forever after be referred to as 'Michelin-starred chef Insert name here...'. Some have suggested that there are financial advantages too, with takings said to increase 20% for one star, 40% for two and 100% for three. Latest Videos FromShortlist Best Martin Scorsese movies And yet, on the other hand, there's talk of what Gyngell called the 'curse of Michelin': that a star comes with a huge increase in pressure, both to maintain that star (each establishment with one is, in theory, reassessed on an annual basis to gauge whether they should keep it, or, indeed, be awarded another) but also to meet the expectations of diners, which are also inevitably amped up. 'A stick to beat yourself with' While a Michelin star is meant to be a judgement of nothing else but a restaurant's food - the quality of ingredients, the skill and personality of the cooking, its consistency and, less believably these days, its value for money - invariably the kind of diners drawn to a Michelin starred place tend to want a certain formality in the setting and spectacle in the dishes. Conversely, as many people are also turned off by their notion of what a scary Michelin-starred restaurant must be like even when it isn't. No wonder Michael Deane, who held a single star for 30 years (eventually 'handing his back' when he decided he wanted to take his business in a new direction, effectively wiping his Michelin slate clean) would note how some chefs think of the award as "just a stick to beat yourself with". Certainly Michelin's reputation has at times faltered, such that many an aspiring chef might wonder if the whole scheme isn't more a kind of useful propaganda rather than a genuine reflection of greatness in the kitchen. Thanks to a handful of whistle blowers, Michelin has been beset with bad PR about its practices, with certain among its inspectors - who pay to eat at restaurants anonymously, and spend most of their year on the road, eating heavy meal after heavy meal - suggesting that actually it's a rare thing for a restaurant to undergo regular assessment. There just aren't enough inspectors to go around. They'd also claim that around a third of restaurants in Michelin's guide were deemed 'untouchable', something Michelin would deny. Michelin has also been accused of bias towards younger chefs, and male ones. Most newsletters are rubbish. Ours isn't. Get exclusive shortlists, celebrity interviews and the best deals on the products you care about, straight to your inbox.

Here are the truck tires lauded by Car and Driver magazine. September 21, 2026 04:42 PM EDT ANN ARBOR, Mich. - Car and Driver magazine has selected tires engineered by Apollo Tyres, Group Michelin and Radar Tyres as the best tires in the truck category. Hankook invited Tire Business to tour its main Korea facilities to learn how they are investing in innovation to achieve a place among the top 5 tire makers in the world.

Michelin automates tread regrooving. News stories are free to read. Click here for full access to all the features, articles and archive from only £18.99. Tyre manufacturer Michelin has unveiled its new NAZCA, an automated regrooving system that modernises a key element of vehicle maintenance, at the IAA Transportation trade fair in Hannover. As Michelin explains, although regrooving is a long-established part of truck, bus, and coach tyre maintenance, the process has remained manual, making it time-consuming and dependent on the skills of individual technicians. The company's new NAZCA tool automates the regrooving process in line with manufacturers' recommendations. Free account required to view. To protect its content from being scraped by bots, CBW Magazine is now asking users to create a free account to view it. It's fast, takes less than 30 seconds, and more importantly, is free. This helps CBW Magazine keep CBW Magazine secure and full of genuine users.