# 133: Какво е да си Michelin инспектор?

Page: https://stenobird.com/podcast/podcast-1162653/133-michelin
Text version: https://stenobird.com/podcast/podcast-1162653/133-michelin.md
Podcast: [Дроб и чѝли](https://stenobird.com/podcast/podcast-1162653)
Published: 2025-09-26T08:00:00+00:00
Episode link: https://www.drob-chili.com/133
Audio file: https://dts.podtrac.com/redirect.mp3/aphid.fireside.fm/d/1437767933/cc8d8f9a-1a24-453d-a7d6-6c24b0224c72/d91ec757-6321-4f17-9ec1-00a64c7355b9.mp3
Processing state: not_requested
JSON: https://stenobird.com/v1/public/podcasts/podcast-1162653/episodes/133-michelin
Duration seconds: 4529

## Resource

Michelin, приятели. Колко пъти човек казва една дума и всички знаят за какво се говори. И не, не става въпрос за гуми. Имахме привилегията да говорим с вече-не-анонимен инспектор от гида Michelin с 32 години опит. Заедно с него беше друг испанец — собственик на верига ресторанти, познахте, някои от тях със звезди. И двамата са тук по покана на BiorestCup — ще чуете повече в епизода. Засега, да знаете, Miguel е лъгал приятелите си, че е тираджия, докато цамбурка аспержи и преглъща фамозни вина на красиви залези. Chilli Hills Fest '25 BiorestBest гала вечеря Support Дроб и чѝли

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## Transcript

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