Michelin Stars Aren't What They Used to Be
Is it just us or has the obsession with Michelin stars jumped the shark?
While dining at Mon Lapin in Montreal, our main course arrived and it was knockout.
Almost geometric in appearance, two crunchy strips of breaded fried chicken skin sat atop juicy cooked chicken meat. It was a delicious deconstruction that didn’t feel like a science experiment. Every element of the dish worked - including the small o…
