ES Chats with the Michelin Man


Wednesday morning was the equivalent of Oscar nominations day for New York City chefs of a certain caliber, who woke up and found out whether they had won or lost a star from the esteemed French food critics at Michelin. (Yes, the same people who replace your tires are also the world’s most feared and respected food critics — go figure.) But it was also an interesting day for Jean-Luc Naret, Michelin’s directeur general, whose job is to personally call each chef and break the good (or bad) news. We caught up with the foodie world’s Santa Claus/Grinch to see how his big day went.

ES: So you actually call each of these chefs yourself? Are they expecting your call?
Jean-Luc Naret: Yes, I call each newly starred chef every year. You never know if they are expecting you. It’s sometimes really beautiful, such as with a chef like Cesar Ramirez at Brooklyn Fare [the first Brooklyn chef to ever receive two stars] who I called this morning and told him that he has two stars. That was a great call because he knows what it means. And it’s not two stars in Brooklyn — of course it is in Brooklyn, but it is two stars period. It means that his kitchen is becoming one of the best kitchens in the world. So he’s going to have a lot of focus on him now and hopefully he can keep it the same way.

But you also do the other call — when someone loses a star. Sounds awkward. How does that go?

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Fourteen Hours

Wow. As you’re reading this I will be on a 14 -hour flight to Toyko. Holy poop balls.

Instead of printing our itineraries, properly rolling clothes and desperately seeking out sleeping pills, 80 and I watched Andrew Zimmerman’s fucked-up eating show, Bizarre Foods. His Japan episode, of course.

And my lord I’m terrified. I know the whole point of his show is to eat the craziest shit possible, but it still made me really nervous, yet excited, for the very new animals I will be eating. Or try to eat. Or try not to puke up.

This clip is particularly interesting. (And Osaka is one of our stops!) At the very end of this segment you’ll see Andrew eating raw horse. It’s actually raw horse mane: the strip of tissue horse hair is attached to. He calls it buttery.

So dudes. Wish me luck, as 80 and I fuck shit up on the other side of the world. Or at least take pictures that make us look like we’re cool.