The famous red guide unveils its list of achievements in France on Monday under (almost) the same conditions as in previous years, despite the health crisis that has hit the restaurant sector hard.

Should we see in the 2021 edition a selection at a discount, or at least more arbitrary?

And how reliable is the unveiled prize list?

It's the big day for hundreds of restaurateurs.

Monday noon, the Michelin guide unveils its list of achievements in France as it does every year.

A list established from the inspections carried out in 2020, a black year for catering, which suffered the full brunt of the health crisis, marked by two lasting periods of closures.

The question then arises: does the 2021 red guide have the same value as its predecessors?

And on what criteria did the inspectors establish their announced classification, it's unprecedented, via Youtube from the Eiffel Tower?

Decryption in questions with Gwendal Poullennec, international director of the Michelin guide. 

The refusal of a blank year

Like every year, the Michelin guide wanted to publish its list, despite the crisis.

"More than ever, it was particularly important to us to honor this meeting that we have every year with the chefs, the teams and all lovers of good food", explains Gwendal Poullennec on Europe 1. The international director of guide rouge assures us: the criteria have not been modified and the usual method has been applied, "because this is what makes the recommendations of the guide so strong".

It is the only gastronomic guide to have kept the same methodology: the prestigious British ranking 50 Best has outright canceled its list, judging that the time was not to assess restaurateurs, while others, like the Gault and Millau or the aggregator La List, which distinguished the leaders who stand up to the pandemic, readjusted theirs by highlighting solidarity or innovative actions during the crisis.

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"Despite a dark year, there was no question for us of making a white vintage, without movement or promotion because a lot has happened on the French culinary scene this year, with many new projects, many openings, and a lot of talent that emerged. "

How valuable is this 2021 guide?

Listening to Gwendal Poullennec, the Guide has the same value as in previous years.

"Our inspectors have made the same number of meals this year as in previous years. Restaurants have been fighting relentlessly for months, to the rhythm of closings and openings," he says.

Almost nothing has changed for the mysterious inspectors.

"We have taken the example of the chefs, we have adapted to the situation and we have shown an exceptional investment to be on the ground each day the restaurants are open, by shifting the holidays to the periods of confinement, and also by benefiting from the reinforcement of their international colleagues, to make as many meals this year as in previous years ".

Nothing changes for the three stars, 57 new entrants

Concretely, a notable adjustment was made this year: the 29 three-star restaurants keep their buttons.

"It is an important decision to support the profession despite the context and perhaps because of the context", explained to AFP the director of the guide Gwendal Poullennec.

Downgrades have also taken place, concerning restaurants that have closed or changed concept, and 57 new stars were awarded this year, some of which undoubtedly arose from the crisis.

"We have a lot of talents to share, more than 57 new stars, with a lot of diversity throughout France. The French gastronomic scene is perhaps even more interesting than ever because certain movements are accelerating through the crisis we have just gone through, "commented Gwendal Poullennec on Europe 1.

"I want to talk about taking into account the sustainable, the responsible in gastronomy. During the period of confinement, the chefs, and perhaps for the first time in a long time, had time: time for reflection and time to take action. So by taking more care of their supply to producers, by being really attentive to this whole process with the local environment. "