A Michelin star, which rewards excellence in cooking, is a huge deal in the restaurant world. Aside from the prestige the ratings convey, they drive significant business: In 2010, Eater reported that a Michelin star could result in up to a 25 percent increase in sales for a restaurant. But the honor isn’t always welcome.

In a rare move, a French restaurateur is asking to be stripped of his three Michelin stars. Chef Sébastien Bras, whose family restaurant in Laguiole, France, has appeared as a three-star eatery in the Guide Michelin France since 1999, has asked to be removed from future editions of the influential guide, The Guardian reports.

A Michelin star—or three, the guide's highest designation—can create a lot of anxiety for a restaurant. That increase in business isn’t always a good thing. In February 2017, a tiny, casual French restaurant that employed only four waiters was listed in the Guide Michelin France by mistake (another restaurant with the same name should have been included). It was unprepared for the sudden influx of customers who showed up expecting an award-winning meal.

In a Facebook video, Bras announced his decision to ask for his restaurant to be removed from the guide. He said that while the award had given him great satisfaction over the years, it also created a huge amount of pressure, since the restaurant could be inspected at any time without warning. Bras plans to continue cooking, just without the prestigious designation.

However, a representative from Michelin told AFP that the removal process isn’t automatic, and the decision would have to be considered by the executive committee that awards the stars.

He’s not the only one who has chafed at the honor of a Michelin star. In 2014, a Spanish chef returned the star awarded to his family restaurant outside of Valencia, saying being in a Michelin guide gave patrons specific expectations of what his food would be like, stifling his creativity. Other chefs have also chafed at the expectations a Michelin star creates around their food, including the owner of a French restaurant that wanted to transform into a more casual eatery and a Belgian chef who said that after his restaurant appeared in the restaurant guide, customers were no longer interested in the simple food he wanted to serve.

[h/t The Guardian]