In response to the question "why are you chasing Michelin", Peri said that some people really do not know anything about Michelin, but this is not a problem, if you are really interested in doing some homework, to supplement their knowledge of the short board, this is not complicated, the worst thing is that some people are both ignorant and do not think about the progress, but also want to catch up with the fashion, this is the It's not complicated.
On one occasion, a friend of a friend came to Paris and asked Peri to help him book a three-star Michelin restaurant. It's important to realize that almost all Michelin-starred restaurants around the world have to be booked in advance, and some require months or more in advance to get a table because the heat is always on.
The friend of the friend has no such concept, basically is ready to go from China before the departure of a transatlantic phone call over to say "tomorrow and the day after tomorrow to Paris you help me to book a Michelin three-starred restaurant ah" so, because of a friend of a friend, Peri, although feel very suddenly, but also to find someone to help book, and also remind the other person "pay attention to Paris," the Michelin three-starred restaurant, and the other person is not a Michelin restaurant. At the same time, Peri reminded the other party to "pay attention to the dress code", but the other party said: "You still need to pay attention to the dress code? I thought it was a French fast food."
So the conceivable result was that Peri canceled the reservation and recommended a creative cuisine that was about to get a star rating for being a big hit in its day, without the basic common sense to appreciate it!
Similarly, when I went to a three-star Michelin restaurant with a friend in China, the same person didn't care at all about the dress code, and the embarrassment was unavoidable: the waiter and other guests were all dressed up, and suddenly there was a denim-skirted man in the restaurant, so could it be any more discordant?
This is not all, sit down on the crazy photo, the next table of desserts also enough to go to the camera, the other gentleman to her front to give her a shot, the face of the expression although the ancient wells do not wave, that the heart under the contempt can be taken off like a continuous river water gushing?
After so many times, and then have friends to go to Michelin-starred restaurant dining, Peri in addition to recommending restaurants, but also comes with a recommended restaurant website to the other side, so that they do their homework, to understand the chef's curriculum vitae and specialties, the dress is more must be reminded of your focus on their own image, in order to show respect for people in order to appreciate the people well-designed each link to the all-round feeling of Michelin-starred restaurant charm. The first thing you need to do is to get a good look at the restaurant.
What's more, almost every waiter in a Michelin-starred restaurant can communicate with you, explain to you, ask him to help hand Chef a thank-you card, and people will surely come out and thank you in person, so these etiquettes aren't their own reward!
Steps
Why Michelin? Isn't this a tire? Yes, this is the logo of Michelin tires. 1900, Mr. Michelin, the tire manufacturer, published a booklet to introduce hotels, restaurants, auto repair, etc., and to advertise tires, and the booklet was mainly for drivers and tourists, and the first issue of 35,000 copies was published. Since then, every year a book, I did not expect the influence of this book more and more influence, not many years on the issue of the whole of Europe, Europe and the United States almost the top of the restaurant hotels, not only is the world's food enthusiasts as a treasure trove, but also become a chef's lifelong pursuit of the restaurant's business performance, more than one less than one star will bring millions of dollars in turnover growth or decline.
Why is it so good?
Why is the Michelin Guide so great? Well, at the beginning, the Michelin Guide was free, but then Mr. Michelin saw that some people were using the booklet to pad their tables and got a little angry, so he started charging 7 francs a book, with no commercial ads, and no ads, so he had to make money to feed the editorial staff, and then he had to have excellent content, which meant that the restaurants you recommended had to be really good, and had to rely on rigorous, fair, and objective reviews.
How does Michelin evaluate restaurants? The Michelin Guide only lists the address, phone number, chef's name, and the basic cost of the restaurant, in addition to various "symbols". It wasn't until 2000 that they began to include simple text reviews, unlike other similar guides, which are full of words but full of mines.
▲Michelin's general rating is not all The Michelin guide is divided into two categories: general rating and star rating. Let's start with the general rating: it is marked with the symbols "fork and spoon", "BibGourmand" and "two copper plates". Forks and spoons: This refers to the comfort level of the dining environment. Five spoons means Luxury in the traditional style, four spoons means Top classcomfort, three spoons means Very comfo rtable
BibGourmand: It means that the restaurant is a local bistro, which is a bit of a speciality, and offers good food at the right price. and appropriately priced.
Two coins: known as piecettes (small coins), restaurants with this sign say they offer a simple meal for up to 16 euros.
▲Michelin's star ratings are different from the general ratings above, in that they focus on the food, which is of course the most important thing for a restaurant, so the star is much more important than the fork and spoon. In Paris, for example, the Michelin Guide includes nearly 600 restaurants, of which 60 have one star, 15 have two stars and 10 have three stars. Many of the restaurants with Michelin logos on their doors are simply included (or recommended) in the Michelin guide.
Star ratings are based on raw ingredients, culinary excellence and integration of flavors, innovation, value for money, and consistency of cooking standards. The highest honor a restaurant can receive is three stars. The Michelin star symbol is one star: Very good Cooking, a very good restaurant in its category, a good restaurant that is worth stopping to try. Two stars: Excellent Cooking, excellent cuisine, first class cooking, excellent food and wine pairings, worth the detour but not the cost. Three stars: Exceptional cuisine, worth the journey, worth making a special trip for. It also means "culinary perfection, access to superbly crafted food, a great selection of wines to accompany your meal, faultless service and a very elegant dining environment, but at a significant cost".
From the above, we can see that the first star is earned mainly by the quality of the product, and the second and third include much more, including the quality of the restaurant's service, décor, table settings, tableware, the order of serving, as well as the size of the wine cellar and the good and bad of it, which are all to be taken into account.
Stars are awarded to chefs as well as restaurants: three stars is the ultimate goal of many chefs, representing the highest level of recognition of their culinary skills, and having three stars attracts guests from far and wide, and allows them to earn even more with their three Michelin stars.
Additionally, a chef who earns one star can usually keep it as long as he or she maintains his or her existing level of performance. But the same cannot be said for two- or three-star chefs, who can be deleted if they are found to be negligent, especially if they have been awarded three stars, which symbolize not only "absolutely perfect food" but also "a chef or restaurant that doesn't make any mistakes".
How do you eat at a Michelin restaurant? The Michelin rating, however authoritative it may be, is still someone else's evaluation; whether it meets your own taste, you have to try it yourself. When you go to a Michelin-starred restaurant, first of all, you have to make a reservation, not when you want to eat can be eaten, as short as three to five days, or a few months in advance is possible. The situation is better during the off-season. What about the quality of the food? The above also said, a star by the food, two stars three stars to rely on food outside the things, so it, a star of the deliciousness of the degree of many times does not lose two stars three stars, but in addition to eating, you also want to experience the highest quality of food culture, that should go to the three stars, the higher the higher the star more elaborate.
Is there a Michelin restaurant in China? Since 2007, Michelin began to evaluate restaurants in Japan, Michelin has also entered Asia, and in 2008 Michelin included Hong Kong and Macau in the selection. As of now, Michelin has not recognized any restaurants in mainland China.
We often hear a restaurant in Beijing or Shanghai claiming to be a Michelin restaurant, which is supposed to be an advertising gimmick, or a branch of a Michelin restaurant, or a chef who used to work at a foreign Michelin restaurant, which is technically an impostor anyway.