Originally Posted by
Peterpack
i was thinking because of the coveted nature of the stars, surely under the table deals must happen.
For a restaurant to lose a star would be a disaster
Actually a bunch of restaurants in Germany have returned their stars because they turned out to damage their bottom line. Top-notch food is not a hugely profitable business, and the stars were deterring regular customers.
From a customer point of view, I would certainly use the Michelin listing as an indicator. I don't even care so much about the stars - where the Guide Rouge is really useful is with the non-star, but listed, restaurants.