Features 1 minute 30 January 2019

Michelin Inspector Field Notes: January 2019

The latest thoughts from our Michelin inspectors.


We've already given you a glimpse of how the inspection process works, but now we want to peel back the curtain a little more to give you additional insight into what's going through the minds of our famously anonymous inspectors. The easiest way to do that? Following one of their Twitter accounts (Chicago, New York or San Francisco) or staying up to date with their latest Instagram posts. And yes, these are real inspectors sharing their personal thoughts.

That's one way to get the meal going.

FYI, bottarga is salted, cured fish roe.

This scenario sounds pretty ideal.

Restaurants with tasting menus should take note.

Time to schedule the movers.

Praise for Manhatta.

Wonder what it takes to earn a Michelin star? This:


Keep Exploring - Stories we think you will enjoy reading