In France, chefs belong to the category of artists, and there is also a world-famous and long-standing organization in France that authenticates these artists and their creative places-restaurants: "Michelin".

Michelin has a long history and is an authoritative appraisal institution in France that specializes in commenting on the catering industry. In 19, the founder of Michelin Tire published a guide for tourists to choose restaurants during their travels, namely "Michelin Red Collection". Since then, Michelin Red Collection, which has been renovated every year, has been regarded as a treasure by "gourmets" and praised as a European gourmet bible. Later, it began to evaluate the stars of French restaurants every year.

Michelin's evaluation is so rigorous, fair and even harsh that there are only 45 Michelin-starred restaurants in the world today, and their star evaluation is divided into three levels: one star is a restaurant that is "worth visiting" and is particularly excellent in the same kind of food style; The cooking skills of the two-star restaurant are very good, and it is a restaurant that is "worth visiting by a long way"; Sanxing is a restaurant that is "worth making a special trip" to visit. It has unforgettable delicious food and is said to be worth flying to have a meal.

rating a star, especially a three-star restaurant, is a matter of infinite scenery, infinite glory and endless financial resources for a restaurant and chef.

According to industry insiders, according to the price positioning of foreign Michelin three-star restaurants, the per capita consumption here is about 3,-4, RMB.

Counting Michelin's "stars" to eat a big meal is a very high-level enjoyment in Europe. Even one Michelin star is already a high honor in the catering industry in Europe and America.

French people are world-famous for their exquisite diet, and even lunch and dinner on weekdays are very rich.

Lunch is generally divided into cold cuts or Horsdoeuver. Usually, some appetizing smoked meat is served with olives, fruits and all kinds of lettuce, most of which are accompanied by bread, sometimes with cold dish sauce (mustard is soaked in the sauce mixed with egg yolk, olive oil, marinade and spices), and there will also be crepe, crepe and some seafood rolled with cream sauce, and served with all kinds of gravy and fish sauce.

The main course is meat, steak, such as black pepper steak (method), fried chicken legs, lamb chops, veal, fried fish chops, and assorted seafood. Generally speaking, every Friday, French people mainly eat seafood, and these main courses are served with various vegetables, potatoes, a little spaghetti, and red wine juice boiled gravy mixed with a little spices to make juice. Good taste and color, it is best to add a dessert and tea 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 baked bread.

Desserts for dinner are more abundant than lunch, such as Mousse,Sonffle. Wine and drinks for dinner are also an indispensable part of French dinner. French ordering can be divided into set menu (Meun) and A.LaCarte. Set menu can be divided into Lunchste, lunch menu and Dinnerset dinner menu.

France seems to be the embodiment of romance and taste. When we talk about France, we can't help but think 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, the French food like works of art.

French people love pasta, and there are many kinds of bread. Most of them love cheese, and beef, duck, caviar and foie gras are also French favorite foods. However, the French do not eat animal viscera, scaleless fish and biting fish other than the liver. French cuisine pays attention to atmosphere and etiquette, and pays more attention to the collocation of dishes and wine. Different dishes are matched with different wines. The right wine will add to the delicacy of meat. Eating a mouthful of meat and drinking a mouthful of wine will make you more aware of the delicious meat.

This is a traditional French cuisine. It is delicious when served with black cherry, high-grade red wine, gravy, onion and vegetable sauce. It fully embodies the juicy and rich characteristics of French cuisine.