The Michelin Guide announced Monday the shock decision to knock a star off the Paris restaurant of Guy Savoy, frequently named the best chef in the world.&nbsp;

The 69-year-old has held Michelin's top three-star status since 2002 for his Monnaie de Paris restaurant overlooking the Seine, which has a sister version in Caesars Palace, Las Vegas.&nbsp;

In November he was named best chef in the world for the sixth year running by La Liste, which aggregates thousands of reviews from around the world.&nbsp;

Savoy's fame goes beyond the kitchen as an ambassador for the French "art de vivre" -- he has pointedly rejected the fad for non-alcoholic drinks, for instance -- and he lent his voice to the French version of Pixar film "Ratatouille".&nbsp;

But that has not stopped Michelin from downgrading his establishment to two stars in its latest edition, published next Monday.&nbsp;

It did the same for the upmarket seafood eatery of Christopher Coutanceau in La Rochelle. 
These are exceptional restaurants, so you can imagine that these decisions are carefully considered, supported by numerous visits from our inspectors throughout the year," Gwendal Poullennec, head of the guide, told AFP.&nbsp;

The reasons are not made public, and communicated only to the chefs involved.

"For such important decisions, we include not just French inspectors but also some from other countries," said Poullennec.

The move to downgrade restaurants is always hugely controversial, especially since the suicide 20 years ago of Bernard Loiseau -- a close friend of Savoy -- after his restaurant lost a star.

One chef, Marc Veyrat, unsuccessfully took the guide to court in 2019 after being stripped of a star, and said he never again wanted to see a Michelin inspector in his restaurants.

Around 20 French restaurants have also been downgraded from two to one star in the latest edition of the guide.&nbsp;

It had not downgraded anyone since 2019, conscious of the difficulties caused by the Covid-19 pandemic.&nbsp; 
Those difficulties have continued with restaurants facing staffing shortages and, in the last year, soaring prices.&nbsp;

But the guide says downgrades are now necessary if it is to stay relevant.

"Yes, there are challenges, but they are challenges for everyone," said Poullennec.&nbsp;

Created in 1900 by tyre manufacturers Andre and Edouard Michelin as a guide for motorists, it now has editions across Europe, Asia, North and South America.

The Michelin Guide announced Monday the shock decision to knock a star off the Paris restaurant of Guy Savoy, frequently named the best chef in the world. The 69-year-old has held Michelin's top three-star status since 2002 for his Monnaie de Paris restaurant overlooking the Seine, which has a sister version in Caesars Palace, Las Vegas.

The Michelin Guide announced Monday the shock decision to knock a star off the Paris restaurant of Guy Savoy, frequently named the best chef in the world. The 69-year-old has held Michelin's top three-star status since 2002 for his Monnaie de Paris restaurant overlooking the Seine, which has a sister version in Caesars Palace, Las Vegas. In November he was named best chef in the world for the sixth year running by La Liste, which aggregates thousands of reviews from around the world. Savoy's fame goes beyond the kitchen as an ambassador for the French "art de vivre" -- he has pointedly rejected the fad for non-alcoholic drinks, for instance -- and he lent his voice to the French version of Pixar film "Ratatouille". But that has not stopped Michelin from downgrading his establishment to two stars in its latest edition, published next Monday. It did the same for the upmarket seafood eatery of Christopher Coutanceau in La Rochelle. These are exceptional restaurants, so you can imagine that these decisions are carefully considered, supported by numerous visits from our inspectors throughout the year," Gwendal Poullennec, head of the guide, told AFP. The reasons are not made public, and communicated only to the chefs involved. "For such important decisions, we include not just French inspectors but also some from other countries," said Poullennec. The move to downgrade restaurants is always hugely controversial, especially since the suicide 20 years ago of Bernard Loiseau -- a close friend of Savoy -- after his restaurant lost a star. One chef, Marc Veyrat, unsuccessfully took the guide to court in 2019 after being stripped of a star, and said he never again wanted to see a Michelin inspector in his restaurants. Around 20 French restaurants have also been downgraded from two to one star in the latest edition of the guide. It had not downgraded anyone since 2019, conscious of the difficulties caused by the Covid-19 pandemic. Those difficulties have continued with restaurants facing staffing shortages and, in the last year, soaring prices. But the guide says downgrades are now necessary if it is to stay relevant. "Yes, there are challenges, but they are challenges for everyone," said Poullennec. Created in 1900 by tyre manufacturers Andre and Edouard Michelin as a guide for motorists, it now has editions across Europe, Asia, North and South America.

'Best chef in the world' Guy Savoy stripped of Michelin star

In a business still dominated by men, French chef Helene Darroze credits a feminine, "emotional" touch for her unprecedented leap from three to five Michelin stars this year.&nbsp;

Darroze is already a household name in France thanks to her appearances on "Top Chef" -- famous enough even to have a Barbie doll in her image.

And when the latest Michelin guide was published last month, the 53-year-old became the first woman to pick up two stars at once: a third for her London restaurant at The Connaught hotel and a second for Marsan in Paris.&nbsp;

That puts her in a tiny club of just seven women worldwide who run a three-star kitchen.

She is adamant that her womanhood is the reason for her success: "Men and women are not made in the same way," she told AFP. "And it shows on the plate."

"A man primarily wants to show off what he can do, whereas a woman wants to please. It is more about emotion, to which technique is added, rather than technique with emotion added later," she said.&nbsp;

Darroze is careful to stress that she has "great respect" for male chefs.

But her message to the fast-growing generation of female chefs is "Live your passion as women... do not try to be someone else."

- 'Don't call me chef' - 
That attitude shows not only in her cooking, but in her approach to the workplace.&nbsp;

She says she has been fortunate to be spared the misogyny suffered by many female counterparts in this "male environment" and has tried to avoid the abrasive, military style of the typical kitchen with its ranks and barking orders.&nbsp;

"Problems aren't solved by yelling or throwing a spoon," she says.

Not all her efforts at creating an informal atmosphere have worked, however: "I never wanted to be called 'chef', just Helene. But though I keep telling my colleagues that you don't earn respect with a title, a few still don't call me by my name."&nbsp;

She now has more Michelin stars than any woman other than her compatriot Anne-Sophie Pic &nbsp;(who has eight) -- an achievement she still "can't quite believe."

But because of the pandemic, Darroze has not even been able to travel to Britain to celebrate with her team at The Connaught, or with her friend Clare Smyth of London's Core who also became a three-star chef last month.&nbsp;

- Comfort - 
Darroze is the fourth generation of her family to go into the business, and her restaurants are renowned for the Basque flavours of her home region in southwestern France.&nbsp;

She almost didn't follow in the family footsteps, opting for business school in the 1980s ("It was the done thing"), until famed chef Alain Ducasse encouraged her to launch herself into haute cuisine at his Louis XV restaurant of Monte Carlo.&nbsp;

Being a woman has imposed some difficult decisions throughout her career, not least delaying motherhood until the age of 40, when she adopted two Vietnamese girls. By then, she already had two Michelin stars.

Recipes such as poached lobster with tandoori butter, and grouse with foie gras and whiskey sauce, helped win her the title of "Best female chef in the world" in 2015 from Britain's "50 Best Restaurants".&nbsp;

Even someone of Darroze's skill has not escaped unsinged from the ravages of the past year, however: it has taken government support and a click-and-collect service at her other Paris restaurant Joia to stay afloat.&nbsp;

But overall she is optimistic.&nbsp;

"When all this is over, we will want a cuisine that comforts us."

In a business still dominated by men, French chef Helene Darroze credits a feminine, "emotional" touch for her unprecedented leap from three to five Michelin stars this year.

In a business still dominated by men, French chef Helene Darroze credits a feminine, "emotional" touch for her unprecedented leap from three to five Michelin stars this year. Darroze is already a household name in France thanks to her appearances on "Top Chef" -- famous enough even to have a Barbie doll in her image. And when the latest Michelin guide was published last month, the 53-year-old became the first woman to pick up two stars at once: a third for her London restaurant at The Connaught hotel and a second for Marsan in Paris. That puts her in a tiny club of just seven women worldwide who run a three-star kitchen. She is adamant that her womanhood is the reason for her success: "Men and women are not made in the same way," she told AFP. "And it shows on the plate." "A man primarily wants to show off what he can do, whereas a woman wants to please. It is more about emotion, to which technique is added, rather than technique with emotion added later," she said. Darroze is careful to stress that she has "great respect" for male chefs. But her message to the fast-growing generation of female chefs is "Live your passion as women... do not try to be someone else." - 'Don't call me chef' - That attitude shows not only in her cooking, but in her approach to the workplace. She says she has been fortunate to be spared the misogyny suffered by many female counterparts in this "male environment" and has tried to avoid the abrasive, military style of the typical kitchen with its ranks and barking orders. "Problems aren't solved by yelling or throwing a spoon," she says. Not all her efforts at creating an informal atmosphere have worked, however: "I never wanted to be called 'chef', just Helene. But though I keep telling my colleagues that you don't earn respect with a title, a few still don't call me by my name." She now has more Michelin stars than any woman other than her compatriot Anne-Sophie Pic (who has eight) -- an achievement she still "can't quite believe." But because of the pandemic, Darroze has not even been able to travel to Britain to celebrate with her team at The Connaught, or with her friend Clare Smyth of London's Core who also became a three-star chef last month. - Comfort - Darroze is the fourth generation of her family to go into the business, and her restaurants are renowned for the Basque flavours of her home region in southwestern France. She almost didn't follow in the family footsteps, opting for business school in the 1980s ("It was the done thing"), until famed chef Alain Ducasse encouraged her to launch herself into haute cuisine at his Louis XV restaurant of Monte Carlo. Being a woman has imposed some difficult decisions throughout her career, not least delaying motherhood until the age of 40, when she adopted two Vietnamese girls. By then, she already had two Michelin stars. Recipes such as poached lobster with tandoori butter, and grouse with foie gras and whiskey sauce, helped win her the title of "Best female chef in the world" in 2015 from Britain's "50 Best Restaurants". Even someone of Darroze's skill has not escaped unsinged from the ravages of the past year, however: it has taken government support and a click-and-collect service at her other Paris restaurant Joia to stay afloat. But overall she is optimistic. "When all this is over, we will want a cuisine that comforts us."

French chef Darroze credits femininity for her five Michelin stars

The restaurant of famed French chef Paul Bocuse, who died almost two years ago, has lost the coveted Michelin three-star rating it had held since 1965, the guide said on January 17. The restaurant will now have a two-star rating after the Michelin Guide said the food quality was "no longer at the level of three stars".

Pope of French cuisine loses three-star rating, Culinary community angered by Michelin

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'Best chef in the world' Guy Savoy stripped of Michelin star

French chef Darroze credits femininity for her five Michelin stars

Pope of French cuisine loses three-star rating, Culinary community angered by Michelin