I simply assert that if you are offering a travel guide, as Michelin is, it would be a mistake to overlook three restaurants operating at a level superior to their counterparts which can only be experienced in the place you are referencing. Sourcing local ingredients doesn't make you a destination restaurant (or Californian). Getting more out of local ingredients (who said vegetables?) than anyone else makes you a great restaurant. Limiting yourself to the ingredients of an area and elevating them beyond the abilities of your contemporaries makes you a unique destination spot, worthy of a note in a travel guide for that area.