In France, there is a world-famous and long-established institution "Michelin" to make authoritative appraisal for these artists and their creative places-restaurants.

Michelin has a long history and is an authoritative appraisal institution in France, which specializes in evaluating 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 Michelin red series, which is renovated every year, has been regarded as a treasure by "gourmets" and known as the European gourmet Bible. Later, I began to evaluate the star rating of French restaurants every year.

Michelin rating standard

Michelin-starred restaurant is a particularly excellent restaurant in this food style; The cooking in Erxing Restaurant is very good, so it's worth a detour. The restaurant that won three stars has unforgettable food and is worth eating by plane. Such restaurants have usually been observed by Michelin for at least a few years. If the standards are kept at a high level, they will eventually get three stars.

The star factor is the quality of raw materials used in the restaurant, the cooking technology, whether different flavors are well blended, the consistency and innovation of cooking, and whether it is worth the money. Asterisks are sparse in a guide, and restaurants with more than two stars also have particularly strict requirements on decoration and service. This level of restaurant has at least four pairs of knife and fork signs.