While Michelin frequently claims that they rate on food quality and preparation, it is obvious that they pay at least as much currency for atmosphere, flowers, staff livery, etc, etc. Very early on in our travels I was warned that there was more hype and pretense in 1stars than in 2 or 3stars, who are more secure. I have found this to be true. Some if not most of our really disastrous meals have been at 1 star where the house was insecure, self-conscious and often riding on an archaic menu that had first brought them to Michelin attention.
I often put my tongue in a cavity by recalling a country 1 star we booked as a last minute replacement. The place was forbidding and stiff. We were attended by the FOH. My main course was if not inedible, at lease not worth eating. Venison 3 ways. I lamented that that deer died in vane. Our woman approached the table to see if everything was alright. I thanked her and told her it was just a very large plate. She told me to sit back, eat slowly and finish my meal. I bit my tongue to keep from telling her that my life was too short to accomplish that.