Michelin is an authoritative appraisal institution in France, which specializes in evaluating the catering industry and has a long history. 1900, the founder of Michelin Tire published a guide for tourists to choose restaurants during their travels, namely Michelin Red Guide. Since then, the Michelin Red Mirror, 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.

Mi Zhilian's guide is divided into red and green, red is to introduce the restaurant rating of a country or region, and green mainly provides tourist information and a small amount of restaurant information.

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Michelin Guide has 70 full-time inspectors. Their identity is kept secret, and the only thing they are famous for is tradition and harshness. Take the restaurant star rating as an example. From the moment you enter the door, you will show your observation ability in six ways: the taste of decoration, the quality of tableware, whether the waiter's attitude is supercilious or too enthusiastic? Even the attitude of service is seen by them, and then they make a series of judgments on cooking and plate loading skills.

Each inspector cooks an average of 240 meals a year, 130 accommodation inspections, and completes about 800 visits and inspections. For star-rated restaurants or hotels, they will patronize more frequently, and if necessary, they will have 12 inferior meals in the same restaurant within one year.

In the 2004 edition of Michelin Guide, * * * 49 restaurants were rated as Samsung, of which 27 were in France and 22 were in other European countries.

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