{"id":86313,"date":"2025-04-18T17:33:14","date_gmt":"2025-04-18T17:33:14","guid":{"rendered":"https:\/\/tv.guardian.ng\/?p=86313"},"modified":"2025-04-18T13:34:02","modified_gmt":"2025-04-18T13:34:02","slug":"red-bible-how-the-michelin-guide-rules-the-restaurant-scene","status":"publish","type":"post","link":"https:\/\/guardian.ng\/tv\/red-bible-how-the-michelin-guide-rules-the-restaurant-scene\/","title":{"rendered":"Red bible: How the Michelin Guide rules the restaurant scene"},"content":{"rendered":"<div class=\"dailymotion-player\"><script src=\"https:\/\/geo.dailymotion.com\/player\/x1ee8e.js\" data-video=\"k3IAV1wd2thES0CQlOO\"><\/script><\/div><br><br><p><\/p>\n"},"excerpt":{"rendered":"<p>Considered the standard bearer for haute cuisine, France&#8217;s Michelin Red Guide is the oldest hotel and restaurant guide in Europe. Its annual release is like the Oscars of gastronomy, sparking a major media frenzy and fierce debates about which chefs have won and lost the coveted &#8220;stars&#8221;. So how does the guide rate restaurants? And is it too competitive? We take a closer look in this edition of French Connections.<\/p>\n","protected":false},"author":2,"featured_media":86314,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"_gam_disable_ads":false,"footnotes":""},"categories":[1539],"tags":[29693,36734],"class_list":["post-86313","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-world","tag-bible","tag-restaurant-scene","post_format-post-format-video"],"_links":{"self":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/posts\/86313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/comments?post=86313"}],"version-history":[{"count":0,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/posts\/86313\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/media\/86314"}],"wp:attachment":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/media?parent=86313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/categories?post=86313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/tags?post=86313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}