The "food detectives" are all employees of Michelin Company. They are well-trained and experienced experts with good professional qualities and skills. They are responsible for observing the changes in the service quality of hotels or restaurants and making professional evaluations. In order to maintain independence and objectivity, these investigators all work anonymously, spend like ordinary customers, and only show their identity when it is necessary to make further investigation.
In France, chefs belong to the category of artists, and there is also a world-famous and long-standing organization in France that authenticates these artists and their creative places-restaurants: "Michelin".
in p>1911, the founder of Michelin Tire published a guide for travelers to choose restaurants on the road, namely Michelin RedGuide Series.
The restaurants appearing in Michelin Guide must at least get the mark of "a knife and fork", which is the basic evaluation standard for restaurants in the guide, ranging from "the highest 5 pairs to 1 pairs", indicating the comfort of restaurants.
On this basis, the Michelin star rating, from "one star to the highest three stars", is mainly aimed at the cooking level.
Michelin's star rating for restaurants * * * has three levels, and three stars is the highest honor in the catering industry. In the Red Guide, different stars are defined as follows:
A star ★: A restaurant with excellent food style of the same kind is a restaurant that is "worth visiting";
two stars ★★★: The restaurant's cooking is very clever, and it is a restaurant that is "worth taking a detour" to visit;
Three Stars ★★★★: It can provide outstanding dishes, and it is a restaurant that is "worth making a special trip" to visit. It is said that it is worth taking a special trip to eat.
This kind of restaurant has been observed by Michelin for at least several years. If the standard is kept at a high level, it will finally get three stars.
according to industry insiders, according to the price positioning of foreign Michelin three-star restaurant, the per capita consumption here is about 3,111 ~ 4,111 RMB.
Counting Michelin's "stars" to eat a big meal is a very high-level enjoyment in Europe. Even one Michelin star is already a high honor in the catering industry in Europe and America.
the award standard of the first star is determined by the quality of the food in the restaurant, while the extra stars are determined by the service quality, decoration, table setting, tableware, serving order, and the size and quality of the wine cellar. When a restaurant gets a star, it needs to invest considerable money in personnel training, decoration and various wine storage before it can get a second or third star. Of the thousands of restaurants in France, only 26 were selected as three stars in 2115, which shows the high difficulty and strict evaluation! Stars are awarded to chefs as well as restaurants. The chef of a star has to decide whether to stay at a safer star level or take risks to get a second star. Three stars is the ultimate goal of many chefs' lifelong struggle, which represents the highest affirmation of cooking. Besides, having Samsung can attract charming guests from afar and earn more income with the fame of Michelin Samsung. Chefs who get a star can usually keep it as long as they maintain their existing standards. However, two-star or three-star chefs will be delete as long as they are found to be negligent, especially chefs or restaurants that are evaluated as three-stars, which must be observed for several years (restaurants with one or two stars will be evaluated 15 times a year, and restaurants with three stars will be evaluated more times. Restaurants with only the fork spoon logo will only be evaluated again in one and a half to two years.) Only when the performance is above the standard year after year can it be evaluated by three stars. Therefore, the three stars not only symbolize "absolutely perfect food", but also refer to "a chef or restaurant who will not make any mistakes".
Michelin's first star was awarded in 1926; A few years later, a one-star to three-star evaluation system was introduced. Since then, the evaluation of stars represents the evaluation of reputation by the red guide and has become synonymous with truly high-quality food, which has been recognized all over the world. The number of stars reflects "the food on the plate, and only the food on the plate", which means only judging the quality of dishes. Michelin judges according to five criteria: the quality of raw materials, the skill level of preparing food and the fusion of tastes, the level of innovation, whether it is value for money and the consistency of cooking standards. Since 2115, these five standards have been published on the introduction page of every Michelin red guide. As for the decoration of the restaurant, the arrangement of the desktop, the number of waiters and the level of facilities are not considered in the star rating. The advantages and disadvantages of these details are represented by one to five pairs of fork keys. The Michelin star rating system for restaurants began in 1926, and Red Guide selected 46 outstanding restaurants and awarded them with one star (Very good Cooking). In 1931, Red Guide began to select two stars (Excellent Cooking) and the highest honor Samsung (worth the journey). Today, Michelin star rating has become the most authoritative food scoring system in the world. In 2115, only 51 restaurants in Europe were awarded Michelin 3 stars. For restaurants, gaining or losing a star may bring millions of euros in gains or losses to their turnover. In some three-star restaurants, it may cost 111 euros to enjoy a dinner.