Cómo analiza la comida de un restaurante un inspector de la Guía Michelín

It’s not really a ‘like’ and a ‘not like,’ ” she said. “It’s an analysis. You’re eating it and you’re looking for the quality of the products. At this level, they have to be top quality. You’re looking at ‘Was every single element prepared exactly perfectly, technically correct?’ And then you’re looking at the creativity. Did it work? Did the balance of ingredients work? Was there good texture? Did everything come together? Did something overpower something else? Did something not work with something else? The pistachios—everything was perfect.

De una entrevista del New Yorker de hace años. Muy interesante para entender cómo funciona la Guía Michelín por dentro.