THE Michalin Restaurant Guide, affectionately referred to as the Bible of gastronomy, has come under attack from sone of the world's leading chefs and restaurateurs.

The 108-year-old "red book" is out of touch with modern cooking trends, a number of chefs claim in April's edition of Waitrose Food Illustrated.

Marco Pierre White, who in 1999 renounced the three Michelin stars he had won by the age of 33, leads the broadside. He claims Michelin fails to apply a uniform standard across the world.

"I've dined in Michelin-starred places in New York and I'm confused," he tells the magazine.

"There are at least 50 restaurants in England as good as the two-star restaurants over there - rather than the paltry 10 that currently hold that number."

Yves Camdeborde, restaurateur of the Parisian bistro Le Comptoir, tells the magazine his restaurant has been unfairly ignored.

"What we represent is popular culture, not cuisine de snob," he says.

"But despite our high standards and 12-month waiting list, we're of no interest to Micehlin."

Michelin director Jean-Luc Naret commented: "Let the readers be the judges - if they are buying, we are happy.

"Quite a few of these chefs have never received the distinction of being in the guide, so perhaps there is a little bitterness out there."

William Sitwell, editor of Waitrose Food Illustrated, said: "The fact some of the best-known chefs in the world have poured such derision on Michelin is extraordinary.

"Increasingly people are looking for fewer fancy menus and more normal food. The problem is there are too many chefs trying to get stars rather than customers."