Gourmet cuisine is increasingly associated with environmental friendliness, balance and author's style. Chefs of restaurants have been working on creating unique dishes for many years, because real gastronomic masterpieces do not appear in one day. Michelin experts know this. Traveling around the world, they highlight the best places by awarding them stars.
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Michelin Rating: A Little History
There is an opinion that it was France who invented gastronomy, and a Michelin rating registered it. It would seem that the founders of a tire manufacturer cannot have anything to do with haute cuisine, but this is far from the case. In 1900, when the brothers decided to publish a guidebook, which marked the places where you can eat and relax, a rating appeared that was rapidly gaining popularity around the world.
In 1926, the Michelin brothers decided to revise the concept of the guidebook, during which it acquired only a gastronomic character. Experts visiting the institution evaluate it by 14 parameters, but the key remains the kitchen, which is given maximum attention. The level of service, price category, interior are secondary. The owners of the institutions consider it a great honor to be in the Red Guide, even if the star was not awarded.
Unlike hotels where a five-star rating is provided, a kitchen can only be awarded three stars:
- 1 star - excellent cuisine, including dishes prepared at the highest level;
- 2 stars - a kitchen, which must be visited if a person passes by;
- 3 stars - the best cuisine, the perfect work of the chef, for the sake of which you can overcome a long distance.
It is noteworthy that the institutions themselves do not award Michelin stars, but the chefs. If in the future the employee changes the restaurant, the former will lose his rating. It turns out that the stars belong to the skill of the cooks, so everything that does not relate to the quality of the dishes is considered last in the evaluation.
Rating Algorithm
Typically, the owner of an institution does not even suspect that a Michelin expert is sitting at one of the tables, who evaluates the restaurant according to various parameters. It takes into account the quality of the dish, the speed of its preparation, the ability to park the car, the atmosphere as a whole and much more. All data is collected, a report is formulated.
Before being awarded a Michelin rating, an anonymous visitor makes at least four visits. Initially, you can’t get more than 1 star, the second is given only after the tenth visit, and the third - upon inspection of the institution by an international delegation of experts. The status can not only be obtained, but also easily lost, if during an extraordinary check anonymous visitor awarding the stars, something does not like.
The Michelin rating is important not so much for visitors as for chefs, because it reflects the level of their skill. Michelin system allows you to evaluate the institutions of different countries of the world, choosing the best. Not all restaurants where famous chefs work earn even one star.
Despite the fact that times are rapidly changing, there are many other projects aimed at assessing haute cuisine, only the Michelin rating remains the most significant and accurate. Over the years, experts have not been seen in overstatement - they can be arranged by preparing a really tasty and healthy dish. Visitors themselves can appreciate the author's cuisine, visiting the world famous Michelin-starred restaurants.