Guide Michelin: des inspecteurs sous couverture et un goût de l'opacité

Buzz Plus

"Payés pour manger dans les meilleurs restaurants du globe" mais surtout pour rester aussi anonyme qu'un agent des services secrets. - L'info en continu  https://buzzplus.fr/ Infos, news & actualités - L'information internationale en direct.

Transcript

00:00 paid to eat in the best restaurants in the world,

00:02 but above all to remain as anonymous as a secret service agent.

00:05 Here is what we know about the Michelin Guide's inspectors.

00:08 8,000 candidates, 25 nationalities.

00:12 The direction of the Guide, edited by the French multinational Michelin,

00:16 receives 8,000 spontaneous candidates each year,

00:18 learned the FP from its owner Gwendal Poulenek.

00:21 The recruitment criteria are professionalism

00:25 and openness to travel and world cultures,

00:27 as well as novelty, explains Mr Poulenek,

00:30 who promises that some of these spontaneous candidatures will succeed.

00:33 Michelin does not communicate on the number of its teams or its recruits

00:37 to guarantee total anonymity to its employees

00:39 and not to risk compromising the surprise dimension of its visits,

00:43 guaranteeing a meal without favor treatment and a reliable recommendation.

00:46 The inspectors are today of 25 nationalities,

00:49 men and women of all ages,

00:51 mobile throughout France,

00:52 Europe and the 45 destinations covered by the Red Guide.

00:56 Most of the employees, all in CDI,

00:59 and by team produced outside France,

01:01 are from the world of restaurant,

01:03 sommelier or hotel,

01:05 and must have at least 10 years of experience in the sector, according to the site.

01:08 Two years of training, zero clue.

01:12 A beginner inspector will be paired with more experienced inspectors

01:16 for a training period of up to two years,

01:19 or about 800 meals to assimilate the Michelin method,

01:22 learned the FP.

01:23 The inspector then lives under cover,

01:26 only his first family circle,

01:28 likely to accompany him to the restaurant to perfect the legend,

01:32 is usually aware of his activity.

01:34 To friends and circles further away,

01:36 the inspector will generally say that he is in consulting or near restaurants,

01:40 a good excuse to "suck up" the country and make a lot without having to justify himself.

01:44 They follow continuous training and can with old age become chief editor within the guide.

01:50 These employees regularly exchange means of payment and even phone numbers

01:54 to make sure they are not unmasked at the time of reservation,

01:58 always under the name of "borrow".

01:59 Platforms and applications have set up to track them, to detect the FP.

02:04 If these are spotted by the restaurant,

02:07 they must report the incident in their report.

02:10 Five criteria for evaluation, not one more.

02:13 The meal is held without taking notes,

02:16 even if the photos on the phone are now in use.

02:19 It is thus asked of the inspector to exercise his memory on the slightest detail of the plate,

02:24 of the service and of the place to the aspect of the toilets.

02:26 He also comes back to the inspector to investigate the environment of the restaurant,

02:31 its suppliers, its insertion into the local fabric, its economic structure.

02:35 The report is written later.

02:38 Five criteria are retained in fine for the recommendation,

02:41 quality of ingredients, analysis of cooking and culinary techniques,

02:45 harmony of flavors, perception of personality and emotion

02:48 that the chef wanted to convey in his dishes,

02:51 regularity of the cuisine through the menu and between different visits.

02:54 The inspector pays for his meal.

02:57 Addresses are visited several times before being recommended by the guide.

03:01 When it comes to promotions in the rank of a star restaurant,

03:05 it must be done unanimously at meetings called "star sessions"

03:08 bringing together the inspectors.

03:09 If a disagreement persists on the subject of an establishment,

03:13 new visits are organized until the consensus is reached.

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