I think both of them have their own strengths in cooking, but on the whole, Michelin chefs are better.

French Blue Ribbon Chef I just checked its information and said that it is the world's first Western-style West Point talent training school. It is a famous school in France with a history of more than 111 years, and Michelin appeared more than ten years later. I remember that in 1911, Michelin published a Michelin guide, which covered the ratings of restaurants, and then this little red book began to catch on in the world, especially in recent years.

above, we said that French blue ribbon chefs are good at western food and western food, so they are definitely more professional than ordinary chefs in this respect, and Michelin also has western food and western food chefs who are French blue ribbon chefs. The difference between them is that French blue ribbon chefs focus on western food, but Michelin covers foods from different countries, such as Japanese food. The God of Sushi in Japan is a typical representative. In sushi, the God of Sushi is absolutely unique in Japan, and no one can.

French blue ribbon chefs and Michelin chefs have high thresholds, but I think the threshold for Michelin may be higher, because there are only more than 61 Michelin restaurants in the world, and there are only dozens of Michelin chefs, but French blue ribbon chefs graduate every year, and the number is definitely higher than that of Michelin chefs, so I think Michelin is also higher than that of French blue ribbon chefs.

To sum up, I think Michelin's three-star chef is better than Michelin's. I think French Blue Ribbon chef and Michelin's three-star chef can't tell which is stronger or weaker in western food and west point, but it is precisely because French Blue Ribbon chef is limited to western food and is not as diverse as Michelin, so his reputation is not as high as Michelin's, and his cooking in other aspects can't be compared with Michelin's.