While the list of chefs awarded in 2020 by the Michelin Guide is expected at the beginning of the afternoon, Europe 1 has set out to meet the big names in French cuisine who have decided to leave this rating system to renew with a simpler, but also more affordable cuisine.

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It is the most important time of the year for thousands of chefs in France.

The famous Michelin Guide publishes its selection, Monday at 1 p.m., and for the first time in more than 100 years of history when the restaurants are closed.

But this year, some great chefs have decided to give up the quest for the stars because this award, if it offers many advantages, also represents some disadvantages.

Many want in particular to return to a simpler and less expensive cuisine.

For the first time in 35 years, Gilles Tournadre is calm.

Six months ago, this Norman chef wrote to the Michelin guide to indicate that he no longer wanted his two stars.

According to him, the pressure had become too great.

"Each time I left the Guide, for eight days, I was stressed," he admits.

The Rouennais want a lot more simplicity in the operation of their establishment, a bit like a bistro.

"When we make appetizers, petits fours, a main course, it's staff. I want to reduce these costs in order to be able to offer the customer a fairer price."

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"Today we can have lunch for 16 euros"

Same spirit at Saquana in Honfleur.

The confinement has transformed the two-star restaurant of Alexandre Bourdas: "The gastronomic menu was 150 euros, today you can have lunch for 16 euros", he argues.

Bakery in the morning, tea room between midday and evening services, take-out sushi ... In short, the restaurant organization has distanced itself from the somewhat staid gastronomy.

“This place will be really successful when we see, at 6 pm, the little old people come to drink a blank and play cards. That there are no rules, no system, and that it is just a place where the 'we come back and where we profit! ", explains Alexandre Bourdas.

In Honfleur, Alexandre Bourdas' establishment is now a bakery and tea room.

© Pierre Herbulot

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