As anticipation builds up over the Michelin Guide’s debut in Singapore this year, there is no better authority to talk about it than the chef with the most Michelin stars. French chef Joel Robuchon, who has more than 25 Michelin stars to his name and about 20 establishments around the globe, expects a period of “destabilisation” in the food scene in Singapore, based on his experiences.
“Unknown restaurants could get a better ranking than those that are famous. Very often, this is not accepted well by restaurateurs. There may be a transition time when people may be a bit upset about their ranking. But it doesn’t leave you indifferent,” says the 70-year-old chef in French, translated by his right-hand man, group executive chef Philippe Braun.
Robuchon says the guide makes an impact, citing his experience at his eponymous restaurant at the MGM Grand in Las Vegas. “When I first opened the restaurant, it was almost empty,”he says. “As soon as I got three stars, three years after opening, the restaurant was full all the time.”
The straight-talking chef also confirms that the guide’s inspectors reveal themselves after meals and ask to check the restaurant’s premises – which many in the industry view as jeopardising Michelin’s claim of anonymity. But Robuchon says the inspectors who have visited will never return. He adds that overseas, the inspectors are local and “not all French”. However, he does note that the inspector who visited his fine- dining restaurant in Resorts World Sentosa (RWS) in December last year was “either French or Belgian”.
Read the full story at The Peak.