Purky
Intermittent Member
- Time of past OR future Camino
- Reality is frequently inaccurate
Food for thought: a side-effect of the camino can be that you redefine what is essential to you, and rediscover just how important that is. This can lead to unexpected actions, especially when you are a renowned chef with three stars in the Michelin Guide.
Sébastien Bras, the French chef who owns and runs the acclaimed Le Suquet restaurant in Laguiole (on the Aubrac plateau in the Aveyron, France), announced last month (Sept. 20, 2017) that he wanted his three stars removed from the next 2018 edition of France’s restaurant bible.
In a Facebook-video he explains why he took this decision. He quotes Camille Belguise, "In silence and solitude, one only hears the essential" and also alludes to biking the Le Puy Way.
He wants to go back to basics, back to the essence and the heart of his craft. He wants to offer a cuisine, a welcome, that is in tune with his outlook on life and in harmony with the region where he lives.
No more rankings, no more pressure and tension about his three stars. In an interview with Agence France-Presse he states: "Maybe I will be less famous but I accept that." He wants to be free to cook and create "without wondering whether my creations will appeal to Michelin's inspectors."
I love this!
Sébastien Bras, the French chef who owns and runs the acclaimed Le Suquet restaurant in Laguiole (on the Aubrac plateau in the Aveyron, France), announced last month (Sept. 20, 2017) that he wanted his three stars removed from the next 2018 edition of France’s restaurant bible.
In a Facebook-video he explains why he took this decision. He quotes Camille Belguise, "In silence and solitude, one only hears the essential" and also alludes to biking the Le Puy Way.
He wants to go back to basics, back to the essence and the heart of his craft. He wants to offer a cuisine, a welcome, that is in tune with his outlook on life and in harmony with the region where he lives.
No more rankings, no more pressure and tension about his three stars. In an interview with Agence France-Presse he states: "Maybe I will be less famous but I accept that." He wants to be free to cook and create "without wondering whether my creations will appeal to Michelin's inspectors."
I love this!
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