Michelin Guide 2021, lots of questions

The hypothesis that the Italian edition of the Red Guide will only come out in a digital and reduced version and that the presentation - which is usually held in mid-November - can be totally revised in its participation mode is not peregrine. The Stars skip a round? Obviously in April is a bit early to say so. And this would be the worst-case scenario, but it's unrealistic to think of organizing everything as if nothing was happening. "All the hypotheses are being studied and it will be necessary to evaluate what will happen in the coming months. Of course, "if autumn were to be a season in which we can stay under protection as we are now or almost are, of course we won't be able to pretend nothing is happening," explain the Michelin press office.

 

Let's do the math. The guidebook usually closes at the end of the summer. And so it is true that the inspectors started working on the 2021 edition last September. So they're well on their way. But it's also true that restaurants have been closed for over a month. And you still can't see the date of the possible reopening. And then how to consider those restaurants open only in the summer, mainly linked to seasonal tourism, which could not reopen at all? Quite a dilemma. So much so that in the end one could envisage the release of a digital and reduced version of the Guide. A way, however, not to lose continuity. And will the Stars have new ones in such a context? Or just confirmations and demotions?

 

Obviously this is the Italian scenario. In the rest of the world we don't know what will happen. Of course, even abroad something has been stopped. A few weeks ago the first edition of Michelin dedicated to Slovenia, a country that from the tourist and gastronomic point of view is growing a lot. And instead, everything has been skipped to a date to be set.

 

On the other hand, the Guide is aimed at that sector, tourism, which will be the one most upset by this situation that affects the whole planet. Even the hotels. What's the point of consulting a guide if you can't leave? Perhaps it's premature, but let's imagine that a reflection on the gourmet world and on how high-end restaurants will change face as soon as all this upheaval is over, is being done by the elite Michelin guide supervisors, starting with its Italian manager Sergio Lovrinovich. It's a moment of waiting. On many aspects. But there's already a lot of talk about it among insiders. "If there are encouraging signs of a new start, we'll be there. We are agile in our organization and not elephantine. So if the autumn promises well, we will do our part. We will not give up our role. Let's hope that will happen. It would be a sign of a rapprochement to normality.

 

Source: Cronache di Gusto