Yes, in France, chefs belong to the category of artists. France also has a world-famous and long-standing institution that authoritatively identifies these artists and their creative places - restaurants: "Michelin".

Michelin is an authoritative French appraisal organization with a long history that specializes in evaluating the catering industry. In 1900, the founder of Michelin Tire published a guide for travelers to choose restaurants during their travels, the "Michelin Red Book". The "Michelin Red Book", which is updated every year, is regarded as a treasure by "gourmets" and is known as the European food bible. Later, it began to rate French restaurants every year.

Michelin’s review is so rigorous and fair that it is almost harsh, so much so that there are currently only 68 Michelin three-star restaurants in the world, and its star rating is divided into three levels: one star is “worth” visiting. A restaurant with two stars is a particularly outstanding restaurant with similar food style; a restaurant with two stars is a restaurant with excellent cooking skills and is "worth taking a long way" to visit; a restaurant with three stars is a restaurant that is "worth making a special trip" to visit , with unforgettable deliciousness, it is said that it is worth taking a special trip to dine there.

Receiving a star rating, especially a three-star restaurant, is a matter of unlimited glory and glory for a restaurant and a chef, and can bring huge financial resources.

According to industry insiders According to the price positioning of foreign Michelin three-star restaurants, the per capita consumption of dining here is about 3,000 to 4,000 yuan.

Eating a meal while counting Michelin "stars" is a high-level enjoyment in Europe. Even one Michelin star is already a high honor in the European and American catering circles.

The chefs in these restaurants are the Michelin three-star chefs you often call