Michelin has a long history, and it is an authoritative appraisal institution in France that specializes in 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 Collection. Since then, the annual renovation of Michelin red series has been regarded as a treasure by "gourmets" and known as the European gourmet Bible. Later, I began to select the stars of French restaurants and chefs every year.
Michelin's evaluation is so rigorous, fair and even harsh that there are only 45 Michelin three-star restaurants in the world today, and their star rating is divided into three levels: one-star restaurants are "worth visiting" and are particularly excellent in the same food style; The cooking of Erxing Restaurant is very good, and it is a restaurant that is "worth coming from afar"; Samsung is a restaurant worth visiting. There are unforgettable foods here, and it is said that it is worth flying for a meal.
Star rating, especially three-star restaurants, is a matter of infinite scenery, infinite glory and rolling financial resources for a restaurant and chef.
According to industry sources, according to the price positioning of foreign Michelin-starred restaurants, the per capita consumption of dining here is about 3000 ~ 4000 RMB.
Counting Michelin's "stars" to eat a big meal is a very advanced enjoyment in Europe. Even a Michelin star is already a high honor in the catering industry in Europe and America.
Michelin chefs are divided into three grades, 1 star is the lowest and 3 stars is the highest. But even if you become the Michelin chef of 1, you are already a world-class chef. There is also a three-star chef, who is the top chef in the world. It is a world-class and authoritative evaluation!