Michelin gave tips to the gluttons, inspiring and driving countless chefs crazy, except for those who use waste oil. About the number of routes needed to open a good restaurant, the masters have already cleared the door. So after Cooper's return, he was able to get a lot of people to do it without saying a word. This is the chef-centered system.
So I wonder if this film is invested by Michelin. At this time, I admire those restaurants that refuse Michelin even more. Lao Tzu is awesome, and he doesn't need any authoritative certification.
The plot of the film is relatively old-fashioned. I still like the chef a few years ago, but it is still worth seeing. Maybe it evokes someone's dream of a chef. Well, I'm going to eat cookies.
I
went to Mathieu Pacaud’s restaurant today. His father is Bernard Pacaud, a three-star Michelin chef. He inherited his father’s business. He opened two restaurants at one go in May last year. topic. The speech is simple and neat, there is a sense of superiority in the bones, the staff is neat and the image is good. It was fortunate to enter the kitchen to see it, and it was like a movie, oooooooo, watching the chef do things, it was really cool. . .
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