The story of the Michelin-star chef that killed himself

A classical Greek tragedy about hard work, big egos, and French culture.

His fanatical attention to detail, frenetic work ethic, and discerning palate, propelled him to the top of his profession, and earned him a knowledgeable and loyal, but unforgiving and demanding clientele.

In the late 1990s, a new form of Asian-inspired "fusion cuisine" swept France, catering to an international corporate class and pleasing trend-driven "foodies" (a neologism of the movement), which Loiseau resisted.

Loiseau was downgraded from 19/20 to 17/20 in the Gault et Millau guide and received a strong negative media review from the gastronomic critic François Simon in the newspaper Le Figaro, but he still had his three stars in the Michelin Guide. Criticism continued to pour in and the media speculated about a possible future loss of a Michelin star.

But on February 24, 2003, the chef finished his lunchtime service, rolled up his apron and drove home. Telling his ten-year old son – one of three children – to go and play outside, he went upstairs, locked the bedroom door and shot himself in the head with a hunting rifle, a present from his wife.

After his death, three-star chef Jacques Lameloise said Loiseau had once confided, "If I lose a star, I'll kill myself".

Derek Brown, Michelin director at the time, said: "The idea of telling him about the concerns we had about some of his cooking was in order to give him an opportunity to consider whether he wanted to do something about it, which he did, as it turned out."

All in all, a messy story sparking many debates about whether reviewers should really be brutally honest, and if they are unfairly harsh. Perhaps it inspired Ratatouille (2007)?