How do you prepare for the loss of a third Michelin star?
You never really expect it. I know everything that happens in my restaurant: I’m there every morning at 8:30 sharp. In 2022, we achieved our best revenue of all years combined, and there wasn’t a single negative comment about the restaurant in the last two years. Apparently, only Michelin inspectors don’t like my establishment. Then there’s La Liste, which has named me the best restaurant in the world for sixseparately, are subjective. But when synthesized, they become objective and inevitably hold weight.
