Top chefs are leaving Michelin starred restaurants and opening up brasserie. Brasserie is the French word for “brewery”. Top chefs are leaving the Michelin stars and opening up breweries, because they feel that Haute Cuisine or the contemporary French cuisine is getting restricted in the Michelin restaurants. The chefs work hard to create the haute cuisine and are lowly paid at the end of the day.
The Michelin stars, who are high in culinary merit, charge $165 per head, but the profits are quite low, therefore the top chefs feel that charging $45 for simpler food will get them a larger turnover. From a customer’s point of view, I would say that the unusual ingredients, foams, cheaper cuts from rare breeds and infusions, available at Michelin at higher costs are provided by the top chefs at a brasserie. Therefore, when both chefs and customers are sticking to economics, it is a better deal than the four star restaurants.
The top chefs have opened cheaper versions of Michelin as they will be able to keep a cool head, turning off from tough competition and judgments as they feel it is not worth the profits they get after putting 16 hours in the four-star kitchens. However, modern brasseries wonderfully balance exotic flavors and give exotic service to their customers. Briefly, the chefs are more comfortable without the Michelin tag and they have their own reasons for it.
Haughty Chefs at: North News
