16/11/2016 by Martine Lessault

The Michelin Guide, also known as “Red Guide” Michelin, the tire manufacturer, began his Michelin Guide in France in 1900 by publishing maps to help drivers locate mechanics, gas stations, and places to eat and sleep during their trip. Gradually, the guide has become a benchmark restaurant accessory throughout Europe. Today, it also assesses the restaurants in some cities in the United States, Japan and of course in Britain.

The Michelin Guide awards up to three stars to the best institutions. A Star means that the food in the restaurant is of excellent quality in its class; two stars means that the food is excellent and the restaurant is worth the trip; and three stars mean that the restaurant serves exceptional cuisine and deserves a special visit.

A Michelin Star is the most coveted by professional chefs. Although Michelin stars are awarded to a restaurant, honor is accredited to the chef in charge of the kitchen of this restaurant.

How to become a Michelin Star chef? Of course, the first step is to become a chef. You start by taking courses in a culinary school in a renowned establishment and learn the basic techniques; then move up the ladder until you can run a professional kitchen. Once you are a chef, it is your passion and your creativity must speak for you. How to blend flavors, how to present each dish, and how to clean your kitchen are all factors that are important for the Michelin inspector.

The most important factor to which all Michelin inspectors pay huge value is consistency. Inspectors are anonymous and visit restaurants a few times before making their decision. Their experience should be flawless every time.

The freshness and quality of the ingredients are dominant for the Michelin’s inspectors of course, along with the cooking, the presentation of the dish and harmony of flavors in the dish, which decide the solvency of an institution. Of course, the hygiene compliance is also considered. Then they attach importance to distinguish dishes that claim originality. The way the vegetables, meat and fish are cooked is scrutinized. They seek above all the boldness and creativity of a flat or a person’s kitchen. The decoration of the room, comfort, service and clarity of the menu are also considered. The value is also studied, as is the consistency of menus and complementarity between courses.

Inspectors in this guide published information and assessments on more than 34,000 restaurants, cottages, hotels …

Happy Cooking, Happy Kitchen, Happy Life!

Show Buttons
Hide Buttons
ib