e eggplant braised with pomegranate, a little mushrooms, fingerlings with fennel. yes. he did say donkey meat. something wrong with that? the dishes continue, a sesame seed and green pepper curry, hangar steak, all beef scotched egg, a horse meat with tartare and authentic goat. wow. are you full? food for 12. we did good work here. in the end, perhaps a nod to the anglo tradition, there will be stilt. it s a genius meal. these princes of gastronomy never a suboptimal moment, nothing short of excellence accepted. beyond excellent. too much excellent, yes,
for decades many americans have relied on one popular source for restaurant advice. depending on where you live, it s either zagat or zagat. tomato, tomato, let s just eat. another group of food critics has been lurking in the shadows for a century. not as well known as zagat s but it s very influential overseas. the infamous michelin guide. reporter: in some glorious-smelling kitchen, in some buzz-worthy restaurant, in some bustling city tonight, a chef wonders. is it the guy having tartare at table five? or the woman in the corner? which of my diners has the power to change my life? who is the michelin inspector? well, if the last 100 years and this interview are any indication, that chef will never
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