The story of the suicidal chef Bernard Loiseau, who became the prototype of the cartoon character

Most of us have seen the American full-length cartoon "Ratatouille", released in 2007. Someone remembers such a character as the chef Auguste Gusteau, who was Alfredo's father. According to legend, a skilled cook died after his Michelin star was taken away from his restaurant. This story seems implausible, but, alas, it is based on real events. The prototype of the unfortunate chef — Bernard Loiseau (Bernard Loiseau), died for this reason. However, his story was even more tragic.

Bernard Loiseau was born in 1951 in the commune of Chemalier, in Central France. He was passionate about cooking from school years and devoted his whole life to his favorite business. Loiseau's high professionalism and dedication allowed him to receive the honorary title of the country's leading chef. He even became a knight of the Legion of Honor, for services to France.

Loiseau was a regular guest of cooking TV shows and festivals, conducted master classes and wrote books. But his main pride was the restaurant "La Cote d'Or", which received three Michelin stars in 1991. The cook was crazy about his brainchild and incredibly valued his high recognition.

Everything was fine until 2003, when the chef found out that one of the stars was going to be taken away from his restaurant. This news began to torment Loiseau and he fell into a severe depression. The tragic denouement came on the day when he was officially informed about the decrease in the rating of the institution by one point. In the evening, Bernard Loiseau finished work, said goodbye to the staff and went home, where he took his own life.

The unexpected death of the country's best chef shocked France. The tragedy was discussed in the press, on television and on the Internet. It was then that the question was raised about whether restaurant ratings are needed, destroying business and killing professionals obsessed with their business.

A lot of time has passed since then. Loiseau's fellow cooks realized how illusory Michelin stars are. They can deprive the status for no reason, relying only on the inflated demands of visitors and the opinion of critics, often biased. Until now, many restaurateurs are eager to get stars for their establishments. They are trying their best to bring restaurants under the "gold standards". Alas, they are often disappointed.

Critics' opinion, most often, the restaurant buys for a round sum. Honestly, it is almost impossible to get the coveted recommendation. According to Michelin requirements, one waiter should not serve more than 5-6 customers. Big restaurants simply can't afford to keep a whole army of staff. In addition, tables should be served with crystal and silver cutlery. As for the menu itself, it simply must contain original dishes, lobsters and truffles.

Due to excessive requirements, many restaurants refuse to race for the stars. Those who have them, part with them without regret. In recent years, more and more establishments are saying goodbye to the "star" status and moving into a more affordable price category.