At Least One Michelin Inspector Not Down With the Poultry-Aging Trend

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“[Had] aged duck and aged pigeon at two diff[erent] places recently. I say leave the aging to wine and cheese — poultry gets super gamey and leathery.” — One of our anonymous, Twitter-happy local Michelin inspectors, who may have recently dined at Saison. [MichelinGuideSF/Twitter, Earlier]

At Least One Michelin Inspector Not Down With the Poultry-Aging Trend