Chef Michelin is the chef of Michelin restaurant. Michelin is an authoritative appraisal institution in France with a long history of commenting on the catering industry. 1900, the founder of Michelin Tire published a guide for tourists to choose restaurants during their travels, namely Michelin Red Guide. Since then, the Michelin Red Guide, which is renovated every year, has been regarded as a treasure by "gourmets" and regarded as a European gourmet bible. Later, I began to evaluate the star rating of French restaurants every year.

French cuisine is the most important dish in western food and a pearl of western culture. French cuisine is characterized by extensive selection of materials, fresh materials, delicious taste, attention to the coordination of color, aroma, taste and shape, and a wide variety of colors. Beef, vegetables, poultry, seafood and fruits are widely used, especially snails, black mushrooms, asparagus, lilies and lobsters. French food is usually eaten raw, and wine is the first choice for seasoning. There are strict rules for the collocation of dishes and wine, such as still wine for clear soup and champagne for turkey. Famous French dishes include foie gras, oyster cup, roasted snail, Malinggu chicken, Masini chicken, onion soup, sirloin steak and Marseille fish soup.