�Cu�ntos inspectores hay realmente en la Gu�a para la edici�n de Francia? �C�mo realizan sus inspecciones? �Salen a menudo de su inc�gnito? �Soportan presiones? �Hay mesas intocables? Los grandes chefs que aparecen en los medios, �no acaban por ser m�s poderosos que la misma Gu�a? Pascal Remy ha sido durante diecis�is a�os inspector de la Gu�a Michel�n. La ley del silencio ha contribuido al �xito y la leyenda de esta biblia gastron�mica. En este libro, por primera vez y como primicia mundial, un inspector de la Gu�a habla. En tono humor�stico, Remy describe y nos descubre el particular trabajo de los cr�ticos gastron�micos en restaurantes y hoteles, y en sus hojas de ruta nos cuenta su vida cotidiana, en un relato apasionante sobre el universo de la famosa Gu�a Michelin.

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