Michelin Guide will award one, two or three stars to the best restaurants, and the star rating is only related to the food on the plate. The dining environment and service level of restaurants are represented by fork icons.
One star mainly depends on the quality of dishes, while two stars and three stars contain more content. The service quality, decoration design, tableware quality, serving order and the collocation of food and wine should all be considered. But as a restaurant, the quality of dishes is the most important, so the level of chefs is the most important.
About Michelin's food detective:
Michelin stars are judged by a group of screened "food spies", who are called "inspectors". Michelin's food inspector kept a low profile. The book doesn't say how many food inspectors there are in the world, nor does it tell the public how they evaluate the star rating of restaurants. It is said that food inspectors should keep their work confidential, and it is said that even family members can't disclose it.
Every time the inspector goes to the restaurant to judge, he will order, eat and pay the bill like ordinary diners, and he will eat in the restaurant many times to check whether the cooking level of the restaurant is consistent, so as to judge the quality and service of the dishes. Of course, the headquarters will also send judges to taste and observe according to the stars of the inspectors, and then write a report.
These detectives all have hotel management resumes and senior industry experience, and they are eye-catching in details. For example, Paris water and St. Lupe's are both soda water, but the former is used in bars and the latter is table water. If you don't know which restaurant it is, it's hard to make the list!