I find it odd that he prefers losing all three stars over losing only one star. If he's willing to lose stars, can't he just ignore Michelin and simply cook the way he wants?
I'm reminded of Ron Blaauw, a Dutch 2-star chef who was also tired of the pressure of his 2-star fine-dining restaurant (not sure if it was Michelin or just the kind of restaurant), so he started his more informal "Gastrobar" for just a quick bite instead of Michelin-level dining, and was immediately awarded a star for it.
I'm reminded of Ron Blaauw, a Dutch 2-star chef who was also tired of the pressure of his 2-star fine-dining restaurant (not sure if it was Michelin or just the kind of restaurant), so he started his more informal "Gastrobar" for just a quick bite instead of Michelin-level dining, and was immediately awarded a star for it.