I'm one of the last people to knock the Michelin guide but I'm geting very concerned at the number of 1 star and 'new' one star restaurants and the lack of 2 stars . Bib gourmands go down and 1 stars (supposedly harder to get) go up. Seems that it is getting far too easy to get a single star now. Are they dumbing down too much or are that many restaurants really producing food this great? I'm still at a loss as to why La Tante Claire lost a star when it moved and hasn't managed to get the full set back and as for Petrus, what does Marcus Waring have to do?
