Customer Reviews

Michelin Guide France 2010 (French): Hotels & Restaurants (Michelin Guide/Michelin)

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This is a weird guide (based on the 2008 edition). I do not think it is a translation of the original French guide. Often there is hardly a mention of the food. Instead, it focuses heavily on the décor and atmosphere.

The Paris section is outright weird. It maintains snippets of untranslated French (except, helpfully, dates) and little additions in English. The odd thing is that the French is about the food (mostly menu highlights, giving a clue of the type of food) and the English again mostly about the décor and atmosphere.

An random example of each:
"Spruce, early-20C building near the church. Elegant dining room in pastel shades with paintings and well-laid tables. Cuisine in keeping with current tastes." (p.705)

"Spec. Saint Jacques à la plancha, velouté de topinambour à la truffe noire (December to March). Merlu de Saint-Jean de Luz rôti au lard, caviar d'aubergine fumé, velouté de cèpes (September to December). Gâteau Basque.
Restaurant dedicated to seafood in a small low-key dining room (brown tones, velvet benches). Short, intelligent menu and a good wine list." (p. 1308)

Not what I buy a Michelin red guide for. For conclusion: see title. Unless the 2010 edition is entirely rewritten I'd give this a miss.