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'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 insiders, according to the price positioning of foreign Michelin three-star restaurants, the per capita consumption is about 3000 ~4000 yuan.
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.
The French are famous for their exquisite diet, and even lunch and dinner on weekdays are very rich.
Lunch is generally divided into cold cuts or appetizers, usually some appetizing bacon, with olives, fruits and various lettuce, most of which are distributed with bread, sometimes with cold sauce (mustard is soaked in sauce mixed with egg yolk, olive oil, gravy and spices), and there will also be crepes, crepes and some seafood with cream sauce and various gravy and fish sauce.
The main courses are meat and steak, such as black pepper steak, fried chicken legs, lamb chops, veal, fried fish chops and assorted seafood. Generally speaking, every Friday, French people mainly eat seafood. These main courses are served with various vegetables, potatoes, a little pasta, and red wine juice and gravy mixed with a little spice to make juice. The taste and color are good. It's better to add a dessert and tea and coffee.
Except for soup instead of cold dishes, most main courses are similar to lunch. Soup is an essential part of dinner.
There are many kinds of soups in France. The most famous ones are beef clear soup, French onion soup, vegetable thick soup, cream soup and seafood soup. Soup should be eaten with two or three kinds of toast.
Desserts for dinner are more abundant than lunch, such as Mu Si and foie gras. Wine and drinks for dinner are also an indispensable part of French dinner. French a la carte can be divided into Meun and a.la carte. Packages can be divided into lunch, lunch and dinner packages.
France seems to be the embodiment of romance and taste. Speaking of France, we can't help thinking of the fragrant clothes on the Champs Elysé es, the dim lights on the banks of the Seine, the romantic love on the new bridge, and of course, French food like works of art.
French people love pasta, and there are many kinds of bread. Most of them like cheese, and beef, duck, caviar and foie gras are also French favorite foods. However, the French do not eat animal offal, scaleless fish and biting fish other than liver. French cuisine pays attention to atmosphere and etiquette, and pays more attention to the collocation of dishes and wine. Different dishes go with different wines. The right wine will add to the delicacy of meat. Eating a bite of meat and drinking a sip of wine will make you more aware of the delicious meat.
This is a traditional French dish. Delicious with black cherry, fine red wine, gravy, onion and vegetable sauce. It fully embodies the juicy and rich characteristics of French cuisine.