Chronicles several restaurants from NOMA to Arzak and discusses the stress and hard work that goes into attaining the coveted *** from Michelin as well as what it means to a restaurant if attained. It also cuts to interviews with Jean-Luc Naret the Directeur Général of the Michelin Guide and he tells us mostly what does NOT matter to Michelin. White table cloths? Nope. Fancy setting and silverware? Nope. According to him it’s all about the food and how it’s served. It’s an ok film but does not add much to anything really and we don’t learn much about Michelin by the end of the film than we did in the beginning.