Top Chef's Philip Frankland Lee on Receiving a Michelin Star

Episode Summary

Main Topics

This episode features Top Chef's Philip Frankland Lee, celebrating his recent attainment of Michelin Stars. The conversation delves into the unique and somewhat deceptive way Philip was informed of his two Michelin Stars for Sushi Bar Montecito and Pasta Bar, his emotional reaction, and the extensive dedication required to achieve such culinary recognition. It also explores the fascinating history of the Michelin Guide, tracing its origins from a simple travel and tire repair handbook to the world's most prestigious restaurant rating system. Furthermore, the discussion examines the world of three-star dining, referencing legendary establishments like The French Laundry and the pioneering molecular gastronomy of Spain's defunct El Bulli, contrasting these avant-garde experiences with personal preferences for more comforting, traditional foods.

Key Discussion Points

• Receiving Michelin Stars: Philip Frankland Lee recounts the surprising and emotional experience of learning his restaurants, Sushi Bar Montecito and Pasta Bar, had each received a Michelin Star. Michelin representatives intentionally misled him, stating he wouldn't get a star this year, then set up a fake Zoom interview about operating during COVID. He was on Zoom from Austin, while his wife (pastry chef/business partner) and brother (chef of Sushi Bar) were at the L.A. restaurant, where the surprise announcement was delivered, leading to his tearful reaction.
• The Unconventional History of the Michelin Guide: The hosts and Philip discuss how the Michelin Star system originated over a century ago as a practical travel guide by the Michelin tire company. Initially, it advised motorists on places for car repair, refueling, and eventually, where to eat. The star designations were meant to encourage travel: one star for a "stop," two for a "detour," and three for a "journey," highlighting how the system evolved far beyond its original intent to become the ultimate standard for fine dining.
• Exploring Three-Star Establishments: The conversation touches upon the pinnacle of the Michelin rating system, the elusive three-star restaurants, which are considered "worth a journey." The French Laundry in Yountville, California, an institution where Thomas Keller is the chef, is mentioned as a prominent example, along with its famous association with the Gavin Newsom controversy. The discussion also references the legendary El Bulli in Spain, highlighting its secluded mountain location as typical for some high-ranking restaurants and its pioneering role in molecular gastronomy under Ferran Adrià.
• Molecular Gastronomy and Experimental Cuisine: Philip and the host delve into the concept of molecular gastronomy, famously exemplified by El Bulli, which was named "best restaurant in the world" multiple times. This style of cooking is described as often producing food that doesn't visually resemble traditional dishes, appearing more like "abstract art." Examples include dishes where diners literally suck helium out of an edible balloon before consuming it, showcasing the extreme and innovative nature of this culinary movement.
• Fine Dining vs. Comfort Food Preferences: A humorous contrast is drawn between the world of avant-garde fine dining and the host's personal food preferences. While discussing challenging dishes like sea urchin or abstract presentations, the host expresses a clear preference for classic comfort foods such as macaroni and cheese and steak. This highlights the divide between the experiential, intellectual aspect of haute cuisine and the simple, satisfying appeal of familiar dishes, also touching upon the moral dilemma of eating intelligent creatures like octopus.

Notable Moments

• Surprising Star Announcement: A truly memorable moment occurred when Michelin "pranked" Philip Frankland Lee by first telling him he wouldn't get a star, then orchestrating a fake COVID interview during which they surprised him with news of two stars for Sushi Bar Montecito and Pasta Bar, leading to his emotional breakdown on a Zoom call.
• El Bulli's Iconic Balloon Dish: Philip vividly describes one of El Bulli's famous molecular gastronomy creations: an edible balloon from which diners inhale helium before consuming it. This example perfectly illustrates the groundbreaking, often whimsical, and sometimes bizarre nature of the restaurant's approach to food as an art form.
• Octopus Moral Dilemma: The host shares a personal anecdote about trying octopus, finding it "very good" but feeling immense guilt afterward upon realizing how intelligent these creatures are, humorously contrasting his enjoyment with the internal conflict of eating a "murderer."

Key Takeaways

Listeners will gain insight into the intense dedication and personal sacrifice required to reach the pinnacle of the culinary world, as exemplified by Philip Frankland Lee's two Michelin Stars and his emotional reaction. The episode offers a fascinating historical journey of the Michelin Guide, revealing its humble beginnings and surprising evolution into the most coveted restaurant rating. It also provides a glimpse into the cutting-edge of gastronomy through discussions of iconic three-star restaurants like The French Laundry and the revolutionary molecular cuisine of El Bulli. The conversation ultimately highlights the diverse perspectives on food, from the pursuit of avant-garde experiences to the simple pleasure of comfort food, underscored by an amusing ethical debate over eating intelligent animals.