Trends come and go in the restaurant industry. A few years ago, for instance, it was trendy for some restaurants in the United States to serve oversized or overloaded versions
A lot of people still mistake cafés for restaurants and restaurants for cafés. And it’s understandable: they’re both establishments that serve food and beverages, albeit with different concentrations for both.
It’s no secret that the Michelin Guide is perhaps one of, if not the, most important food guides out there, with nouvelle cuisine pioneer Chef Paul Bocuse calling it “the