Michelin Guide
SIR,—It is true, as Col. Gold says, that the Michelin Guide to Britain had a classification of hotels and restaurants, but this classification was based on appointments and comfort. It was an essentially English classification, which singled out the luxurious and well appointed restaurants. My point was that the Michelin Guides themselves did not have the courage to use in Britain the system of classification by stars of restaurants and hotels according to the excellence and value of the food and wine. It is the star-classification which is so valued by tourists and restaurateurs who use the Michelin Guide to France. Do we need more proof of this than the publicity given to the degrading of Le Tour d'Argent this year from three stars to two stars ? What we need in England is a classification of hotels and restaurants that has the frankness and impartiality of the French
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