Overview
Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind that apparently all-important description, âMichelin-starred chefâ. âIt elevates your average stove monkey to superior cheffy status; it puts you in a completely new culinary class. But how relevant is Michelin? Do we want poncey food? Or can you get a Michelin star for a good steak and chips? Is the Michelin Guide harmful in its influence? And does the path to Michelin-starred perfection lead to dangerous obsession?â
Production
BBC
Cast
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