On Demand
Rebels Without a Star
Tuesday, June 07, 2005
When the pressure of running a three-star Michelin restaurant becomes too great, what is a chef to do? Give up the stars! Top chefs in France are turning in their stars and opting to open chic low-key bistros instead. Is this a trend that could take off in top NYC restaurants as well? We’ll talk to Ruth Reichl, editor in chief of Gourmet magazine, Eric Ripert of Le Bernardin, and Jean-Luc Naret, Director of the Michelin Guide, about the future of the restaurant star system.
Music: Swingtime!, The Canadian Brass: “Blue Rondo a la Turk” / “I Found Love”
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