It was founded 118 years ago. At that time, it had a full range of tourism, services and catering.

The predecessor of Michelin restaurants was the Michelin Red Guide, which annually rates all Michelin restaurants worldwide.

To put it bluntly, the restaurant rating is mainly equal to the chef, because whether a restaurant can be long-lasting, prominent, distinctive and stylish mainly depends on the level of the chef.

There are several levels of Michelin chefs.

For a Michelin chef to make a mark as a chef, he or she has to understand the specialties of a variety of different countries, and not only that, but also the role of every available ingredient in the clinker.