translated from Spanish: Michelin Guide: the surprise of the chef Sébastien Bras to see that your restaurant still in the prestigious guide gastronomic

Enter the Michelin Guide can give a huge financial boost to restaurants that achieve this recognition, among the most prestigious in world cuisine.
You can place on the map to chefs and food establishments. But it also makes for many a terrible source of pressure.
The renowned French chef Sébastien Bras became in 2017 in the first requested to remove from the selected list to its restaurant, Le Suquet, which held 3-star Michelin (the highest possible score).
Renowned French chef who became the first to renounce its 3 stars Michelin so was surprised when he returned to be placed in the guide of 2019, against their will.
The decision, said, left him with doubts.
Bras also told to Center Press Aveyron that with this step Michelin makes it clear that his restaurant has not forced to live under pressure.
Last year the chef explained that he wanted to move away from the competitive world of the Michelin stars and begin “a new chapter” in the history of its establishment.
Involuntary return Bras took control of Le Suquet in 2009. The business had been his father’s so far.
The restaurant is located in Laguiole, in the South of France, and one of the things that sets apart it is the use of natural ingredients and grown locally, often in the garden of the family.
The establishment had the highest distinction of Michelin for 18 years.
In 2018, only 27 restaurants in France belonged to the select group of three stars.
At the end of 2017, the chef told AFP news agency that these ratings had given him “much satisfaction” but feared that inspectors might appear at any time to check if your business maintained standards.
Le Suquet specializes in bringing to the table natural foods, grown locally. It was then when, for the first time in history, Michelin agreed to remove to a settlement at the request of its owner.
“You’re inspected two to three times per year and you never know when. Every meal that comes out can be assessed”, said Bras in 2017.
And he added: “That means that every day, any of the 500 dishes coming out of the kitchen can be judged”.
The surprise of Sébastien Bras also arrives with a change. His involuntary return to the list of the best restaurants makes it with a star less.
However, the chef showed no disagreement in this sense.
“Already we do not care or by the stars, nor by the strategies in the Guide”, said upon hearing the news.
“Famous” when he decided to leave the list said he was aware that could lose a bit of recognition.
“That I do perhaps less famous, but I accept it,” he admitted.
This year, Bras was not the only one unhappy with the new results of the company.
The Michelin Guide is considered the Bible of gastronomy throughout the world. The popular French restaurant Auberge de L’ill lost its third star after 51 years with this qualification.
“I don’t know how to explain this loss,” said chef Marc Haeberlin on French television.
While both, 2019 was a good year for the younger chefs and women, some of which managed to win its first star.
The Guide Michelin: how a tire firm revolutionized the Michelin restaurant industry emerged in 1889 in France as a tire company. Its first guide came to light in 1900 and was intended to nearly 3,000 motorists who bought its products.
Customers receiving the Compendium as a gift. This included maps, basic instructions for the maintenance of the car, a list of mechanics, gas stations, hotels and restaurants on the road tips.
This guide is currently a benchmark to judge the quality of food in our establishments.
According to your score, that restaurant that has two stars shows excellent “cuisine” and “worth a visit”. Those who attain three “worth a special journey” to meet them.