Actually it reminds me more of an asterisk, but trying not to be ironic, the Michelin star is undoubtedly one of the most wanted prizes for a restaurant, considering its international fame and the real capacity to attract customers, with effective economic advantage. A power that other Italian guides retain much less.
Of course, just after a chef can pin the red badge on his apron, customers have to be cautious about the dark side: it’s widely believed that in newly-starred eateries, you can see prices leaven just like the bread .
To be honest I’m not particularly scandalized. Obtaining and keeping the award requires considerable investments and, when the milestone has been reached, there’s nothing wrong with reaping the benefits of one’s labour. Too bad someone gets carried away sometime. Continue reading “The dark side @ I Tigli in Theoria – Como”