In response to French chef David Faure's (Aphrodite, Nice) claim that he lost his Michelin star this year because he serves bugs, a spokeswoman for Michelin says: "Decisions are based on five criteria: the quality of their ingredients - their foie gras and truffles etc, the personality of the chef, the cooking and flavours – is it well-cooked and at the right temperature... and regularity – is it of high quality all year round? – and the value for money." [Connexion]
A dish with mealworms at Aphrodite. [Photo]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?
