A1 Level – Elementary
1. Do you know famous restaurants?
2. What is a high price?
3. Do you like trying new food?
4. What is a secret shopper?
5. Do you think stars mean good food?
6. What is a perfect dish?
7. Do you worry about making mistakes?
8. What is a long wait?
9. Do you think the guide is fair?
10. What is a friendly chef?
11. Do you like simple reviews?
12. What is a hard job?
13. Do you like clear rules?
14. What are three reasons a restaurant gets a star?
15. Do you think all food should be perfect?
A2 Level – Pre-Intermediate
1. What is the difference between one and three stars?
2. Why are the guide inspectors kept secret?
3. What are the good things and bad things about high-cost dining?
4. How can a chef handle the pressure of being rated?
5. Should all food guides use secret inspectors?
6. Why is consistency important for a high rating?
7. Do you think the system promotes high standards?
8. What is the purpose of having a star system?
9. How does getting a star change a restaurant’s business?
10. What is the difference between the main star and a Bib Gourmand?
11. Do you think the focus should be more on service than food?
12. What are the problems when the staff knows an inspector is there?
13. When is the best time to try a new, highly rated restaurant?
14. What are two things that kill a perfect dining experience?
15. How does a lack of personality affect the food?
B1 Level – Intermediate
1. What are the simple ways to politely give a negative review?
2. How does the cost of high-quality ingredients affect menu prices?
3. Should the government provide resources to support culinary education?
4. What is the difference between a high-end plate and a simple comfort food?
5. Do you believe that the guide has too much power?
6. What are the challenges of maintaining creativity under great pressure?
7. How does focusing on presentation affect the focus on flavor?
8. What is the idea of “culinary excellence”?
9. Is it fair when a person is judged for never visiting high-end places?
10. How does a lack of clear feedback affect a chef’s improvement?
11. What are the basic steps for planning a special occasion meal?
12. What is the value of promoting high standards in an industry?
13. Should the news talk more about the pressure on famous chefs?
14. What are the simple reasons why some chefs refuse to be rated?
15. How does the history of the guide affect modern restaurant marketing?
“The Michelin Guide” – video-based ESL lesson plan for B2 students
B2 Level – Upper-Intermediate
1. What are the simple social problems caused by demanding perfect dining?
2. What are the ethical issues when companies use misleading reviews?
3. How does constant social media showing of fine dining affect expectations?
4. Should the guide be legally required to disclose its rating criteria?
5. How does the feeling of anxiety affect a chef’s performance?
6. Who is responsible for promoting diverse culinary traditions?
7. What is your simple view on the practice of high-cost tasting menus?
8. What is the role of technology in automating simple kitchen tasks?
9. How does the problem of high labor cost affect the price of the meal?
10. What are the clear problems with allowing people to hide their intent?
11. What are the legal differences between general rating and professional judgment?
12. Do you think the main purpose of the star is to promote tourism?
13. What steps can individual citizens take to support local chefs?
14. How does the lack of clear rules affect staff professionalism?
15. What are the simple psychological effects of a sense of perfection?
C1 Level – Advanced
1. Is it fair that high-end dining is often only accessible to the very wealthy?
2. What is the moral duty of a guide to promote ethical and sustainable food?
3. How do global trends affect the acceptance of non-Western culinary styles?
4. When should the government consider mandatory limits on food presentation to focus on flavor?
5. What are the simple ethical problems of companies prioritizing profit over worker well-being?
6. How does focusing on prestige affect the need for simple, delicious food?
7. Discuss the effects of long-term high-stress work on chefs and kitchen staff.
8. How should leaders use policy to promote diverse culinary talent?
9. What is the idea of “culinary colonialism”?
10. What are the long-term social effects when food culture is only defined by the elite?
11. What are the clear difficulties when courts try to decide if a rating was fair?
12. How does the desire for perfection affect the need for simplicity?
13. Do you think the most important thing is the preservation of culinary diversity?
14. What are the simple moral rules a person should follow when reviewing a famous restaurant?
15. Should the government set a clear standard for ethical food sourcing?
C2 Level – Proficiency
1. What is the true difference between manufactured luxury and authentic culinary art?
2. Should we eliminate the system that allows for massive pressure and high cost?
3. How does the idea of taste change when all food is technically perfect?
4. What laws are needed to prevent major corporate disregard for worker rights?
5. How do historical views of scarcity, status, and dining affect modern standards?
6. How can a society ensure that empathy is shown to the kitchen workers?
7. Do you think total removal of all guides would fix dining problems?
8. What simple rules should guide people when they encounter complex culinary techniques?
9. How can we stop people from using personal choice as an excuse for poor habits?
10. What did old thinkers say about pleasure, virtue, and the art of dining?
11. What will happen to the need for human chefs if AI designs all dishes perfectly?
12. How do people use the idea of “excellence” to avoid discussing cost?
13. How does the experience of a major failure change a chef’s view of success?
14. What is the power of a group to demand better worker treatment?
15. If scientists could create a perfect, subjective, and universal taste system, what would happen?
