In 900, Michelin Tire Company introduced a simple and convenient manual. At first, it mainly provided drivers with some practical information, such as vehicle maintenance suggestions, driving route recommendations and the addresses of hotels and restaurants. Later, this pamphlet with a red cover began to evaluate the stars of French restaurants, which won the trust of readers and became famous in one fell swoop because of its rigorous evaluation system.

history

1900, the founder of Michelin Tire published Michelin Red Treasure Collection, which rated French restaurants as stars, and later rated global restaurants as stars.

Michelin star, the highest rating of restaurants, due to extremely strict, there are only 68 Michelin star restaurants in the world.

The three stars are unforgettable and are said to be worth flying to have a meal. It is worth arranging a special trip to visit.

2 Michelin features

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Stiehler said: "Restaurants appearing in Michelin Guide must obtain at least one knife and fork symbol, which is the basic evaluation standard of restaurants in the guide, ranging from the highest five pairs to 1 pair, indicating the comfort of restaurants. This is based on the restaurant's hardware facilities, furniture, services, cleanliness and the maintenance of the surrounding environment. Michelin stars, from one star to the highest three stars, are mainly aimed at cooking standards. "

The star rating is "worth a visit", which is particularly excellent in similar food styles; 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. Counting Michelin's "stars" to eat a big meal is a very advanced enjoyment in Europe.

Three-star standard

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Every year or1August, Michelin will re-rate the restaurants that have won the star rating. Stiehler said, "Every year, some restaurants or chefs are downgraded from three-star to two-star, or they may be taken away directly."

The star rating of restaurants or chefs is infinite scenery. If, like many restaurants, it has never been rated as a star, it is really a very bad thing to be downgraded. 1966 and in 2006, it was reported that two Michelin chefs committed suicide by falling from a star. It can be seen how much work pressure Michelin restaurants and chefs are evaluated. Restaurants and chefs who are interested in obtaining or maintaining Michelin stars will open their doors every day, and they will be very serious and dare not neglect them at all, for fear of inadvertently leaving a bad impression on a spy.

Stiehler told reporters that there is no shortcut to becoming a Michelin-starred chef. Be sure to use the best and freshest ingredients, cook with seasonal vegetables, and try not to use frozen or canned ingredients. Chefs should have superb cooking skills, rich cooking experience, high-quality cooking tools and innovative spirit. In addition, we must maintain the service level of the restaurant.