Overview
In France, chefs belong to the category of artists, and there is also a globally renowned, long-established organization that does authoritative appraisal of these artists and their creative venues-restaurants: "Michelin".
Michelin is a long-established French accreditation agency specializing in reviewing the restaurant industry. In 1900, the founders of Michelin Tire published the Michelin Guide, a guide for travelers to choose a restaurant on the go. The Michelin Guide is a general term for gastronomic and travel guide books, of which the "Le Guide Rouge" (The Red Guide), which reviews restaurants and hotels and has a red book cover, is the most representative, so sometimes the term "Michelin Guide" refers to the "Red Guide" in particular. The term "Michelin Guide" is sometimes used to refer to the "Red Guide". In addition to the red guides for accommodation and food, there is also Le Guide Vert, a green guidebook for planning trips, recommending places to visit and guiding you on your way.
"Michelin Red Guide" MichelinRedGuide series (also known as "Michelin Red Guide") Since then, the Michelin Red Guide, which is updated annually, has been regarded as a treasure by "gourmets", and has been regarded as the bible of European cuisine. It later began rating French restaurants annually.
Rating Criteria
Restaurants appearing in the Michelin Guide are given at least one "pair of knives and forks," which is the guide's basic criteria for evaluating a restaurant, ranging from a "maximum of five pairs to one," indicating the restaurant's comfort level. The mark is the guide's base rating for restaurants, which ranges from a "maximum of five to one," indicating a comfort level.
At the top of the scale is the Michelin star rating, which ranges from one to a maximum of three stars and focuses on culinary standards.
Michelin's judging is rigorous and fair, even harsh, and once an inspection is complete, the inspector is not allowed to return to the restaurant for a number of years to ensure that the next inspection is fair. And the inspector must pay out of his own pocket. There are only 68 Michelin three-star restaurants in the world today, and their star ratings are divided into three levels:
One star ★: a restaurant that is "worth" visiting, and one that is particularly good at similar styles of eating;
Two stars ★★★: the restaurant's cooking is very good, and it is "worth the detour. "
Three stars ★★★★★: It is a restaurant that is "worth arranging a special trip" to visit, with unforgettable flavors that are said to be worth a "flight" to visit. "It is said to be worth the flight.
Star ratings, especially three stars, are a source of glory and honor for a restaurant and its chef, and can bring in a lot of money.
According to our Chinese thinking, it's hard for us to imagine a tire manufacturer rating a restaurant, because it feels like two completely unrelated industries. In fact, if you look at Michelin's history and incorporate French romanticism, the problem is easy to understand.
Michelin has a history of more than one hundred and twenty years, in the era of Michelin just established, cars and tires are still relatively new things, as a pioneer of the industry, the development of the company naturally need to have a long term intention. 1900 during the Universal Exposition, when Michelin's founders, the Michelin brothers optimistic about the development of the future of automobile travel. They believed that if automobile travel prospered, their tires would sell better, so they gathered together information on restaurants, maps, gas stations, hotels, auto repair shops, and other information that would help automobile travel and published the Michelin Guide, a handbook-sized book, which has been out of control ever since. 1926, the Michelin Guide began to mark the excellence of a restaurant with an asterisk, "Michelin starred". In 1926, the Michelin Guide began to use asterisks to mark restaurants as excellent, and that's when the Michelin-starred restaurant officially began.
Price
According to industry insiders, according to the price positioning of foreign Michelin three-star restaurants, the average per capita consumption here is about 3,000 yuan to 4,000 yuan.
Counting Michelin "stars" to eat a meal, in Europe is a very high level of enjoyment, even if it is a Michelin star, in Europe and the United States in the dining world has been a very high honor.
China's only
Michelin's three-star rating is the highest level of its restaurant rating, and because of its extreme rigor, there are only 68 Michelin three-star restaurants in the world so far.
There are no Michelin restaurants in mainland China in the strict sense of the word, as there is no red book for them.
There is one in Hong Kong, China, called "New Tong Lok Shark's Fin Restaurant", which was downgraded to 2 stars in 2012
Address: Shop 4, 4/F, Miramar Shopping Center, 132 Nathan Road, Tsim Sha Tsui, Kowloon (near Observatory Road)