The story rings both sides of my chimes. I’m not a big fan of Michelin in Italy or outside France, but I do think it works well for French gastronomy in the country.
In that context, why wouldn’t they as legacy media apply their criteria to the most expensive and Frenchy of all wine zones?
Burgundy is complex,sure. But I think the French approach has long been to follow the producer in their journey through terroirs. (A reaction to the not-so-long-ago days of mediocre to poorly made reds in particular)
The story rings both sides of my chimes. I’m not a big fan of Michelin in Italy or outside France, but I do think it works well for French gastronomy in the country.
In that context, why wouldn’t they as legacy media apply their criteria to the most expensive and Frenchy of all wine zones?
Burgundy is complex,sure. But I think the French approach has long been to follow the producer in their journey through terroirs. (A reaction to the not-so-long-ago days of mediocre to poorly made reds in particular)
There’s a plausible rumor out there that William Kelley provided a lot of the info for the selections in the Michelin Burgundy ratings.
Interesting. He is an insider and, of course, and employee (by extension).