2: Pardon my french - history of the michelin star
Episode description
What if I told you that a tire company was (allegedly) responsible for the death of a top-rated chef? In this episode, we'll cover the birth of the Michelin Star, discuss the reasons why restaurants are giving BACK their hard-earned Michelin stars, and finally, how lobsters went from being the lowly, 'cockroaches of the sea' of the past, to the lavish dish it is today.
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SOURCES:
guide.michelin.com/us/en/article/features/8-surprising-facts-about-the-michelin-man
www.eater.com/2017/9/21/16345242/chefs-give-back-michelin-stars
www.capeporpoiselobster.com/a-brief-history-of-lobsters-and-how-they-became-seafood-royalty/
www.capeporpoiselobster.com/a-brief-history-of-lobsters-and-how-they-became-seafood-royalty/
www.escoffier.edu/blog/world-food-drink/a-brief-history-of-the-michelin-guide/
www.mainelobsternow.com/blog/a-taste-of-lobster-history
www.history.com/news/a-taste-of-lobster-history
www.tastingtable.com/943231/everything-you-need-to-know-about-michelins-fork-and-spoon-rating/
www.thespruceeats.com/brief-history-of-canning-food-1327429
guide.michelin.com/th/en/about-us-th
guide.michelin.com/th/en/history-of-the-michelin-guide-th
guide.michelin.com/th/en/to-the-stars-and-beyond-th
www.newyorker.com/culture/culture-desk/michelin-and-the-deaths-of-two-french-chefs
www.sidechef.com/articles/1250/a-brief-history-of-eating-new-england-lobster/
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