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

ONA has become the first establishment in France&nbsp;serving only animal-free products to win a&nbsp;Michelin Guide star.

Claire Vallee runs the ONA restaurant in the city of Ares, near Bordeaux, which she launched in 2016 thanks to crowdfunding from supporters and a loan from a green bank.

"It felt like I got hit by a train," Vallee said&nbsp;about the moment she received a call from the Guide Michelin on Thursday informing her of its decision.

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In picture:&nbsp;Claire Vallee, the owner of&nbsp;the ONA restaurant in the city of Ares, near Bordeaux

In addition to the classic star award, Vallee also won a green star, which Michelin introduced only last year to reward establishments with a strong record for ethical practices.

ONA, which stands for "Origine Non Animale" ("Animal-free origin"), is "the first vegan restaurant in France to win a star", a Guide Michelin spokeswoman said.

Vallee offered seven dishes on her gourmet menu before she had to close ONA because of Covid-19 restrictions. Her favourite combinations involve pine, boletus mushroom and sake, or celery, tonka and amber ale.

Traditional French banks gave the young chef short shrift when she came to them looking for a loan to get started.

"They said the outlook for veganism and plant-based food was too uncertain," she said.

allee says she holds no grudge: "Everybody does their job."Confident "that I had a few things going for me", Vallee went on to secure financing through crowdfunding, without the need for collateral, and through Le Nef, a bank that specialises in lending for projects it considers to be ethical.

"This goes to show that nothing is impossible," she said.

Vallee admits to having wondered along the way "whether we were good enough because vegetable-based cooking is difficult and innovative".

But, she added: "The most important thing is to enjoy doing this."

Although now considered a pioneer for vegan cuisine in France, Vallee said she simply followed in the footsteps of others, singling out the late Jean-Christian Jury, who ran the Mano Verde restaurant in Berlin.

ONA has become the first establishment in France serving only animal-free products to win a Michelin Guide star. Claire Vallee runs the ONA restaurant in the city of Ares, near Bordeaux, which she launched in 2016 thanks to crowdfunding from supporters and a loan from a green bank.

ONA has become the first establishment in France serving only animal-free products to win a Michelin Guide star. Claire Vallee runs the ONA restaurant in the city of Ares, near Bordeaux, which she launched in 2016 thanks to crowdfunding from supporters and a loan from a green bank. "It felt like I got hit by a train," Vallee said about the moment she received a call from the Guide Michelin on Thursday informing her of its decision. In picture: Claire Vallee, the owner of the ONA restaurant in the city of Ares, near Bordeaux In addition to the classic star award, Vallee also won a green star, which Michelin introduced only last year to reward establishments with a strong record for ethical practices. ONA, which stands for "Origine Non Animale" ("Animal-free origin"), is "the first vegan restaurant in France to win a star", a Guide Michelin spokeswoman said. Vallee offered seven dishes on her gourmet menu before she had to close ONA because of Covid-19 restrictions. Her favourite combinations involve pine, boletus mushroom and sake, or celery, tonka and amber ale. Traditional French banks gave the young chef short shrift when she came to them looking for a loan to get started. "They said the outlook for veganism and plant-based food was too uncertain," she said. allee says she holds no grudge: "Everybody does their job."Confident "that I had a few things going for me", Vallee went on to secure financing through crowdfunding, without the need for collateral, and through Le Nef, a bank that specialises in lending for projects it considers to be ethical. "This goes to show that nothing is impossible," she said. Vallee admits to having wondered along the way "whether we were good enough because vegetable-based cooking is difficult and innovative". But, she added: "The most important thing is to enjoy doing this." Although now considered a pioneer for vegan cuisine in France, Vallee said she simply followed in the footsteps of others, singling out the late Jean-Christian Jury, who ran the Mano Verde restaurant in Berlin.

ONA becomes first vegan restaurant to win a Michelin Guide star

US President Donald Trump&nbsp;is known to be a fan of fast food, but the fare at one of his hotels is more refined -&nbsp;the sushi restaurant at the Trump International Hotel in Washington has won a coveted Michelin Star.

The 2020 Michelin Guide to Washington, released on Tuesday, awarded Sushi Nakazawa one star, meaning editors believe the restaurant is "worth a stop."

According to the guide, "this intimate and elegant restaurant offers a laser focus on quality, seasonality and technique."

Chef Daisuke Nakazawa offers a 20-course meal and an Edomae sushi-style tasting menu, according to the restaurant's website, which says reservations must be made 30 days in advance.

Sushi Nakazawa has a controversial location as Trump has been accused of using his presidency to make money by promoting the hotel, just blocks from the White House, to visiting foreign delegations.

Jose Andres, a Spanish chef who runs a US dining empire, declined to open an outlet at the hotel after then-candidate Trump made disparaging comments about immigrants during the 2016 election.

Michelin's new Washington guide, its fourth edition in the US capital, bestowed 22 stars on 18 different restaurants, including a repeat of a prestigious three stars for the Inn at Little Washington, run by chef Patrick O'Connell.

"Our inspectors are especially impressed by the range and diversity of cuisine in Washington, DC, which reflects Washington's culture as a global crossroads for governments and travellers," Gwendal Poullennec, international director of the Michelin Guide, said in a statement.

US President Donald Trump is known to be a fan of fast food, but the fare at one of his hotels is more refined - the sushi restaurant at the Trump International Hotel in Washington has won a coveted Michelin Star.

US President Donald Trump is known to be a fan of fast food, but the fare at one of his hotels is more refined - the sushi restaurant at the Trump International Hotel in Washington has won a coveted Michelin Star. The 2020 Michelin Guide to Washington, released on Tuesday, awarded Sushi Nakazawa one star, meaning editors believe the restaurant is "worth a stop." According to the guide, "this intimate and elegant restaurant offers a laser focus on quality, seasonality and technique." Chef Daisuke Nakazawa offers a 20-course meal and an Edomae sushi-style tasting menu, according to the restaurant's website, which says reservations must be made 30 days in advance. Sushi Nakazawa has a controversial location as Trump has been accused of using his presidency to make money by promoting the hotel, just blocks from the White House, to visiting foreign delegations. Jose Andres, a Spanish chef who runs a US dining empire, declined to open an outlet at the hotel after then-candidate Trump made disparaging comments about immigrants during the 2016 election. Michelin's new Washington guide, its fourth edition in the US capital, bestowed 22 stars on 18 different restaurants, including a repeat of a prestigious three stars for the Inn at Little Washington, run by chef Patrick O'Connell. "Our inspectors are especially impressed by the range and diversity of cuisine in Washington, DC, which reflects Washington's culture as a global crossroads for governments and travellers," Gwendal Poullennec, international director of the Michelin Guide, said in a statement.

Trump Hotel's sushi restaurant wins Michelin Star

A woman who died after eating at a Michelin-starred restaurant in Spain may have suffered food poisoning, a local court said on Friday.

The 46-year-old woman died on Sunday after dining with her family at the RiFF restaurant in the coastal city of Valencia.

The woman's husband and 12-year-old son suffered food poisoning after eating at the restaurant but "they have made a good recovery", the court said in a statement.

Another 29 people who ate at the restaurant in the three days before her death also developed food poisoning, it said.

But "their symptoms were very mild, including mostly vomiting" and they made a good recovery, it said.

"The investigating magistrate is waiting for a forensic report and test results from the autopsy."

A court spokesman told AFP nobody has been charged.

RiFF has been closed "until the causes of what happened are established", the restaurant's founder, German chef Bernd H. Knoller, said in a statement.

He said initial tests found the restaurant "complied with all health regulations" and that the restaurant was cooperating with authorities to carry out further tests.

RiFF was opened by Knoller in 2001 and awarded a Michelin star in 2009.

It features a 135 euro ($153) tasting menu including black truffle, imperial caviar and lobster.

A woman who died after eating at a Michelin-starred restaurant in Spain may have suffered food poisoning, a local court said on Friday. The 46-year-old woman died on Sunday after dining with her family at the RiFF restaurant in the coastal city of Valencia.

A woman who died after eating at a Michelin-starred restaurant in Spain may have suffered food poisoning, a local court said on Friday. The 46-year-old woman died on Sunday after dining with her family at the RiFF restaurant in the coastal city of Valencia. The woman's husband and 12-year-old son suffered food poisoning after eating at the restaurant but "they have made a good recovery", the court said in a statement. Another 29 people who ate at the restaurant in the three days before her death also developed food poisoning, it said. But "their symptoms were very mild, including mostly vomiting" and they made a good recovery, it said. "The investigating magistrate is waiting for a forensic report and test results from the autopsy." A court spokesman told AFP nobody has been charged. RiFF has been closed "until the causes of what happened are established", the restaurant's founder, German chef Bernd H. Knoller, said in a statement. He said initial tests found the restaurant "complied with all health regulations" and that the restaurant was cooperating with authorities to carry out further tests. RiFF was opened by Knoller in 2001 and awarded a Michelin star in 2009. It features a 135 euro ($153) tasting menu including black truffle, imperial caviar and lobster.

Woman dies, others fall sick after eating at Michelin-star restaurant in Spain

Thirty-two-year-old Indian chef Garima Arora's culinary trajectory has been the thing that most chefs dream of. She quit her journalism career, went to Paris to study, opened Gaa&nbsp;in Bankok in April 2017 — and won her first Michelin star in only 15 months.&nbsp;

Garima is the only Indian woman to have won a Michelin star.

She spoke to WION about her extraordinary journey, saying she draws from India's rich culinary heritage for her work.&nbsp;

"I am an Indian, it comes to me naturally that I draw from my rich heritage. We use a lot of techniques and flavour combinations, but what is more important to me is that why and how are we using these ingredients than just simply putting them for the sake of it," Garima told WION.&nbsp;

"I am not sure if I'm different from any other chef but the reason for GAA's success is that we have always stood by what we believe good food should be and never compromised on that," Garima added.&nbsp;

Garima's early experiments with food started in her own kitchen. Till then, Garima Arora was a full-time journalist. Arora grew up in Mumbai and drew inspiration early on from her Punjabi family, particularly her father who loved cooking exotic foods. She says her dad was her inspiration.&nbsp;

"It was my dad. He spent a lot of time cooking in the kitchen all these exotic dishes and I spent a lot of time with him while he cooked. I think that had a lasting impact on me, that's where I learned how to eat well and cook," Garima said.&nbsp;

Before opening GAA, Garima studied at Le Cordon Bleu in Paris and worked with several renowned chefs including the celebrity chefs Gordon Ramsay, Rene Redzepi and Gaggan Anand.

Arora's restaurant offers a wide range of dishes that are inspired by her Indian upbringing and her international perspective. The restaurant offers its guests different course meals using ingredients familiar to Indians, such as jackfruit, guavas, and pumpkins.&nbsp;

What is a Michelin star? &nbsp;

A Michelin Star is every chef's dream, it is one of the most important recognitions in the haute cuisine restaurant community. Michelin stars are awarded to restaurants to signify their excellence.&nbsp;

- It is a star-based review system started by the Michelin tyre company in 1926.&nbsp; 
- A Michelin star is a hallmark of fine dining quality. 
- Restaurants around the world aspire to Michelin star status.

How are Michelin stars earned?&nbsp;

- One star - a very good restaurant in its category 
- Two stars- excellent cooking, worth a detour&nbsp; 
- Three stars - exceptional cuisine worth a special journey

Garima's success mantra is very simple —&nbsp;make good food and make her customers feel like they have eaten something they have never tasted before.&nbsp;

While a Michelin star means she's got busier, Garima still hopes she can take her signature dishes to more people.

 
&nbsp;

Thirty-two-year-old Indian chef Garima Arora's culinary trajectory has been the thing that most chefs dream of. She quit her journalism career, went to Paris to study, opened Gaa in Bankok in April 2017 — and won her first Michelin star in only 15 months.

Thirty-two-year-old Indian chef Garima Arora's culinary trajectory has been the thing that most chefs dream of. She quit her journalism career, went to Paris to study, opened Gaa in Bankok in April 2017 — and won her first Michelin star in only 15 months. Garima is the only Indian woman to have won a Michelin star. She spoke to WION about her extraordinary journey, saying she draws from India's rich culinary heritage for her work. "I am an Indian, it comes to me naturally that I draw from my rich heritage. We use a lot of techniques and flavour combinations, but what is more important to me is that why and how are we using these ingredients than just simply putting them for the sake of it," Garima told WION. "I am not sure if I'm different from any other chef but the reason for GAA's success is that we have always stood by what we believe good food should be and never compromised on that," Garima added. Garima's early experiments with food started in her own kitchen. Till then, Garima Arora was a full-time journalist. Arora grew up in Mumbai and drew inspiration early on from her Punjabi family, particularly her father who loved cooking exotic foods. She says her dad was her inspiration. "It was my dad. He spent a lot of time cooking in the kitchen all these exotic dishes and I spent a lot of time with him while he cooked. I think that had a lasting impact on me, that's where I learned how to eat well and cook," Garima said. Before opening GAA, Garima studied at Le Cordon Bleu in Paris and worked with several renowned chefs including the celebrity chefs Gordon Ramsay, Rene Redzepi and Gaggan Anand. Arora's restaurant offers a wide range of dishes that are inspired by her Indian upbringing and her international perspective. The restaurant offers its guests different course meals using ingredients familiar to Indians, such as jackfruit, guavas, and pumpkins. What is a Michelin star? A Michelin Star is every chef's dream, it is one of the most important recognitions in the haute cuisine restaurant community. Michelin stars are awarded to restaurants to signify their excellence. - It is a star-based review system started by the Michelin tyre company in 1926. - A Michelin star is a hallmark of fine dining quality. - Restaurants around the world aspire to Michelin star status. How are Michelin stars earned? - One star - a very good restaurant in its category - Two stars- excellent cooking, worth a detour - Three stars - exceptional cuisine worth a special journey Garima's success mantra is very simple — make good food and make her customers feel like they have eaten something they have never tasted before. While a Michelin star means she's got busier, Garima still hopes she can take her signature dishes to more people.

Never compromised on good food: India's first woman Michelin star chef tells WION

Chef Garima Arora, owner of Gaa restaurant in Bangkok, became the first Indian woman to be awarded the prestigious Michelin star as it released its closely watched guide to Bangkok, Phuket and Phang-nga for 2019 this week.

Before Garima Arora, the list of Indian chefs whose restaurants have received a Michelin star include&nbsp;Vineet Bhatia, Vikas Khanna, <a href="http://www.wionews.com/world/gagan-anand-becomes-first-indian-chef-to-win-two-michelin-star-award-26050">Gaggan Anand</a>.

Also read: <a href="http://www.wionews.com/world/why-do-women-chefs-keep-missing-out-on-michelin-stars-32036">Why do women chefs keep missing out on Michelin stars?</a>

The former chef de partie&nbsp;at Copenhagen’s Noma, consistently ranked as one of the world’s best restaurants, Arora hails from Mumbai. She opened Gaa&nbsp;last year&nbsp;which is popular for its Indian-Thai menu.

Garima Arora is an alumni of Paris' popular culinary school, Le Cordon Bleu. During her career in culinary and cuisines, she has worked with many renowned international chefs namely&nbsp;<a href="http://www.wionews.com/world/entertainment-michelin-star-chef-gordon-ramsay-takes-a-u-turn-says-will-give-vegan-a-try-131135">Gordan Ramsay</a> and Rene Redzepi.

She has also briefly worked as a journalist in Mumbai before realising that being chef was her real call.

"Go Team Gaa!&nbsp;We couldn’t have done it without your hard work and commitment in the past one and a half year. Congratulations to our chef Garima, the first female Indian chef to ever get a star, you’re a force," the post on Gaa's official Facebook read.

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This was&nbsp;the second edition of the 'Michelin guide Bangkok, Phuket and Phang-Nga 2019 Selection'.&nbsp;It recognised 27 dining eateries with&nbsp;23&nbsp;restaurants being awarded one star each, four had the honour of gaining two Michelin stars.

Among the top four restaurants to get two Michelin stars were Gaa, Suhring, Le Normandie and Mezzaluna.&nbsp;

According to the guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey".

Chef Garima Arora, owner of Gaa restaurant in Bangkok, became the first Indian woman to be awarded the prestigious Michelin star as it released its closely watched guide to Bangkok, Phuket and Phang-nga for 2019 this week.

Chef Garima Arora, owner of Gaa restaurant in Bangkok, became the first Indian woman to be awarded the prestigious Michelin star as it released its closely watched guide to Bangkok, Phuket and Phang-nga for 2019 this week. Before Garima Arora, the list of Indian chefs whose restaurants have received a Michelin star include Vineet Bhatia, Vikas Khanna, Gaggan Anand. Also read: Why do women chefs keep missing out on Michelin stars? The former chef de partie at Copenhagen’s Noma, consistently ranked as one of the world’s best restaurants, Arora hails from Mumbai. She opened Gaa last year which is popular for its Indian-Thai menu. Garima Arora is an alumni of Paris' popular culinary school, Le Cordon Bleu. During her career in culinary and cuisines, she has worked with many renowned international chefs namely Gordan Ramsay and Rene Redzepi. She has also briefly worked as a journalist in Mumbai before realising that being chef was her real call. "Go Team Gaa! We couldn’t have done it without your hard work and commitment in the past one and a half year. Congratulations to our chef Garima, the first female Indian chef to ever get a star, you’re a force," the post on Gaa's official Facebook read. × This was the second edition of the 'Michelin guide Bangkok, Phuket and Phang-Nga 2019 Selection'. It recognised 27 dining eateries with 23 restaurants being awarded one star each, four had the honour of gaining two Michelin stars. Among the top four restaurants to get two Michelin stars were Gaa, Suhring, Le Normandie and Mezzaluna. According to the guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey".

Chef Garima Arora becomes first Indian woman to receive Michelin star

Wearing her trademark ski goggles for protection from flying sparks, Thai cook Jay Fai hunches over two sizzling woks as tourists from around the world line up in three-hour-long queues at her modest streetside eatery.

The 72-year-old&#39;s crab-stuffed omelettes have always been popular among local gourmands, but her eponymous restaurant shot to global fame overnight after it was awarded a Michelin star this month at the launch of Bangkok&#39;s first guide.

While she is proud of the achievement, former dressmaker Jay Fai is still adjusting to the media frenzy that has seized her open-air kitchen in Bangkok&#39;s old quarter.

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&quot;There are advantages and disadvantages,&quot; she told AFP as she flung ingredients into a wok, explaining she did not have time for a formal interview.

&quot;The downside is being exhausted ... Also, the government wants me to promote Thailand. I feel like I don&#39;t have a choice,&quot; she added.&nbsp;

She has been asked to appear at the seaside town of Hua Hin for an international tennis tournament this weekend, where she will teach top-ranked players to make her signature crab omelette and the Thai soup dish Tom Yum Kung.&nbsp;

&quot;I will not be selling for two days,&quot; she said ruefully, adding that she would even consider handing back the coveted star if it meant returning to her normal routine.&nbsp;

Any distraction from work means a loss of business for Jay Fai, whose spirited cooking style -- a flurry of activity from grabbing handfuls of raw seafood to dishing out plates of the finished product -- is one of the main attractions.

Her supersized portions of crab and jumbo prawns are also part of the draw, though the dishes are far pricier than the city&#39;s average street vendor at upwards of $20 a pop.

The unflashy eatery, which has partial indoor seating, was the only streetside venue among the 17 Bangkok restaurants awarded stars on December 6, when Michelin unveiled its first guide for the Thai capital.

Michelin only awards stars to establishments with fixed addresses, leaving many of Bangkok&#39;s famous roadside stalls out of the running at a time when the city is attempting to move them off the pavements and into organised markets.

Jay Fai had heard of the brand name Michelin but was not aware that the French tyre company had anything to do with cooking.

She is not the first chef to feel the heat over the flood of attention that comes with a Michelin star.

In September a chef in southern France with three stars said he wanted to be stripped of the award because of the &quot;huge pressure&quot; to meet its standards on a daily basis.

But Jay Fai&#39;s colleagues are not worried about her.

&quot;She&#39;s quite strong. She never gets ill,&quot; said Kung, an assistant who has worked there for 10 years.

Jay Fai is still adjusting to the media frenzy that has seized her open-air kitchen in Bangkok's old quarter

Wearing her trademark ski goggles for protection from flying sparks, Thai cook Jay Fai hunches over two sizzling woks as tourists from around the world line up in three-hour-long queues at her modest streetside eatery. The 72-year-old's crab-stuffed omelettes have always been popular among local gourmands, but her eponymous restaurant shot to global fame overnight after it was awarded a Michelin star this month at the launch of Bangkok's first guide. While she is proud of the achievement, former dressmaker Jay Fai is still adjusting to the media frenzy that has seized her open-air kitchen in Bangkok's old quarter. The downside is being exhausted ... Also, the government wants me to promote Thailand. I feel like I don't have a choice' × "There are advantages and disadvantages," she told AFP as she flung ingredients into a wok, explaining she did not have time for a formal interview. "The downside is being exhausted ... Also, the government wants me to promote Thailand. I feel like I don't have a choice," she added. She has been asked to appear at the seaside town of Hua Hin for an international tennis tournament this weekend, where she will teach top-ranked players to make her signature crab omelette and the Thai soup dish Tom Yum Kung. "I will not be selling for two days," she said ruefully, adding that she would even consider handing back the coveted star if it meant returning to her normal routine. Any distraction from work means a loss of business for Jay Fai, whose spirited cooking style -- a flurry of activity from grabbing handfuls of raw seafood to dishing out plates of the finished product -- is one of the main attractions. Her supersized portions of crab and jumbo prawns are also part of the draw, though the dishes are far pricier than the city's average street vendor at upwards of $20 a pop. The unflashy eatery, which has partial indoor seating, was the only streetside venue among the 17 Bangkok restaurants awarded stars on December 6, when Michelin unveiled its first guide for the Thai capital. Michelin only awards stars to establishments with fixed addresses, leaving many of Bangkok's famous roadside stalls out of the running at a time when the city is attempting to move them off the pavements and into organised markets. Jay Fai had heard of the brand name Michelin but was not aware that the French tyre company had anything to do with cooking. She is not the first chef to feel the heat over the flood of attention that comes with a Michelin star. In September a chef in southern France with three stars said he wanted to be stripped of the award because of the "huge pressure" to meet its standards on a daily basis. But Jay Fai's colleagues are not worried about her. "She's quite strong. She never gets ill," said Kung, an assistant who has worked there for 10 years.

Thai street food cook wins Michelin star, feels the heat

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