The thing that Michelin’s review process does, though, is it pushes very heavily towards “consistent excellence”. And if you’re charging well into 3 figures for

The thing that Michelin’s review process does, though, is it pushes very heavily towards “consistent excellence”. And if you’re charging well into 3 figures for a meal, that is a reasonable expectation. If the chef opened a place where he was willing to tolerate some dishes that didn’t quite work, timing that wasn’t perfect, etc, and you could eat for $50/head, I’d be willing to tolerate misses — after all, you can go there several times for the price of one go at a big prix fixe. But one go is all most guests will ever take at that 150/head meal, and at that price point, the flawless choreography and execution is part of the package.