The maximum number of Michelin stars for a restaurant. What is a "Michelin Star"
Listen! After all, if the stars are lit, it means that someone needs it? So - someone wants them to be?
Rumors around the Michelin stars have not subsided for a long time. Who are these "stargazers"? How do they do it? Are Michelin car tires and the Michelin Red Guide from the same company? And many other questions that may immediately arise. Let's try to put everything on the shelves and answer each question. So…
Rating criteria
From the guide's point of view, the atmosphere, service, interior and price range are all secondary to the food served. The guide does not cover "trendy" establishments and restaurants without author's cuisine (that is, without a chef).
It is known that often stars are awarded to chefs, not restaurants, so the chef can go and "grab" his star in another restaurant.
How Michelin Stars Are Awarded
First, the company observes and investigates. Michelin has been studying regions, countries or cities for many years, how they change, what new things open up in them, what is fashionable. The company also analyzes places - restaurants that cannot be on the lists of popular or visited establishments, however, it may decide that these places are worthy of being included in the guide.
observation consists of detailed study. For the most part, blogs give great amount information. It comes from both ordinary visitors and well-known critics. The company's specialists review culinary publications on the Internet and daily look through the newspapers of major cities in various regions. All this helps to keep abreast of restaurant news, gastronomic trends, key restaurants and fresh views critics.
The company also receives letters from the most readers of the guides. All, without exception, readers - the first and main customers, can express their opinion - they also listen to it.
How it all goes
The restaurant is visited by anonymous Michelin inspectors, as a rule, without notice, usually during lunch or dinner, when the attendance is highest. This makes it possible to evaluate the work of the staff and the dish itself: from serving, serving size, taste, etc.
Critics pay attention to everything, even to the musical accompaniment, they also take into account the visual assessment of the satisfaction of other visitors to the restaurant. But the first and most important thing is the dishes from the chef of the researched restaurant.
The key here is the cuisine: the quality of the ingredients, the high technique of preparation, the very preparation of the restaurant menu and the drinks list.
Anonymity is essential element. Usually the inspector reserves a table under a pseudonym. No one guesses about its appearance in order to get the clearest honest impressions of the kitchen in this way.
At the end of the meal, the Michelin Inspector, like all visitors, pays for the meal: no bonuses, no revealing of the person, and so on.
A detailed report is prepared after each trip. in init details reflections: on the quality of products, cooking time, aesthetic appearance of the dish, taste sensations, as well as the general atmosphere of the establishment.
The full report consists of a classification table, with an explanation of all items: products, dishes, comfort and other characteristics based on international standards. All factual data is also checked, such as: address, exact public transport / subway stop, or other specific amenities and even parking.
From the history
The Michelin Red Guide (fr. Michelin, Le Guide Rouge), sometimes also referred to as the "Red Guide" is the most famous and influential of the restaurant ratings at the moment. The guide has been published since 1900. The first guide was produced by André Michelin, one of the founders of the Michelin Company.
The guide was originally a list of various places that could be useful to the traveler: hotels, repair shops, eateries, or paid and free car parks.
Initially, the "red guide" was distributed free of charge and had a very moderate demand. In 1920, the guide began to be sold for a moderate fee, and at the same time, a rating of restaurants was added to it - according to their prices. Thus, restaurants with high prices were marked with one star - reminiscent of a flower. In 1926, the rating criteria changed, and since then, an asterisk next to the name of the restaurant has come to mean excellent cuisine.
If a restaurant has one Michelin star, this is a very serious award.
Two stars - restaurant dishes can already be considered as works of art.
MICHELIN STARS
- Very good restaurant in its category (meaning the type of cuisine).
The guide is issued for the following European countries: France, Austria, Benelux (one guide), Italy, Germany, Spain and Portugal (one guide), Switzerland, Great Britain and Ireland (one guide).
There are separate guides for New York, Los Angeles, Las Vegas, Chicago, San Francisco, Tokyo, Kyoto and Osaka (one guide), Hong Kong and Macau (one guide), Paris (however, the same restaurants as in the French guide), London and the main cities of Europe (Main Cities of Europe).
A guide to Tokyo, which began to be published in 2008, immediately put the capital of Japan in first place among the “gourmet cities” according to Michelin. Tokyo took this title from Paris, ahead of the latter in terms of the number of total stars by 93 (191 versus 98).
The first three-star restaurant in the UK was Gordon Ramsay, owned and run by Scottish-born Gordon Ramsay.
In 2003, the book “L’inspecteur se met à table” by Remy Pascal, who worked for many years as a Michelin inspector, was published, in which he lifted the veil of secrecy and told how, for example, stars are awarded and how they are taken away. Remy admitted that he would advise gourmets to eat in restaurants with one or two stars, and not in three stars, as "true talent is revealed in the struggle." The book caused outrage from the company, and Pascal was fired immediately.
The mere fact of mentioning a restaurant in the Red Guide, even without awarding a star, is a recognition of the mastery of the chef and can serve as a powerful impetus to commercial success.
At the same time, restaurants are not allowed to indicate or somehow mention the number of Michelin stars awarded to them.
The policy of the company is that the client can learn about the number of stars only from the guide himself; in case of neglecting this rule, the company reserves the right to exclude the restaurant from the rating.
The incident with the French chef Bernard Loiseau, who committed suicide amid rumors about a possible reduction in the rating of his restaurant from three to two stars, received particular publicity in society. After the fact, it turned out that Michelin had no plans to change the rating of the restaurant, as well as the fact that Loiseau suffered from manic-depressive psychosis.
Michelin Green Guide
There is also the Michelin Green Guide, which is a throwback to the original 1900 guide. In these Michelin guides, you can find many sights of cities, plan your vacation correctly so as not to miss a single cultural, and most importantly, gastronomic value.
About Michelin Stars been spoken for over a hundred years. They give rise to many questions.
Michelin is a manufacturer of car tires, and what about restaurants here then? What is it needed for "Red Guide"? And most importantly, what are Michelin stars for?
The appearance of a star at a restaurant is a significant event, comparable to the ascension to gastronomic Olympus. What is so special about these legendary stars?
About a hundred years ago, there lived André Michelin, who headed a tire company. He decided to help motorists and in the 1900s he published a directory listing car parks, maintenance services, hotels and cafes. You can find it at gas stations. Then the first stars appeared near the names of the institution. True, they meant only that the prices there are high.
The directory became popular, so after 30 years its idea has changed a bit. The star began to be assigned not only to the institution, but also to the cook.
To date, a three-star gradation has been adopted. One star marks the restaurant as good in its category, two stars mark the cuisine as worth a visit, and three stars indicate the chef's excellent work and recommend the establishment as worth a visit.
It is not known exactly how Michelin stars are awarded - this is a trade secret.
Once one of the inspectors - Rami Pascal - lifted the veil of secrecy by releasing his book. After that, he was fired. And from the text of the publication, it probably became known that the main criterion is the kitchen. Such secondary factors as the atmosphere of the establishment, interior, service and prices are also taken into account.
It is said that careful research is carried out when issuing a star. Reviews of visitors and critics are viewed. The inspector visits the establishment anonymously and without notice. He comes in during peak hours as a regular customer and evaluates the work of the staff, the presentation of the dish, the taste and the portion. Musical arrangement and visual design are also judged. In the kitchen, the key is the quality of the dish, the ingredients and cooking technique, as well as the restaurant menu as a whole.
An asterisk can be awarded to both a restaurant and a chef. At the same time, if the chef changes his job, he takes the stars assigned to him with him, which makes him a valuable employee for any restaurant.
For a chef, the reward or loss of a star is of the utmost importance. Stories are known and sad cases. For example, when chef Alan Zick's Parisian restaurant lost one star, he committed suicide (1966). And Bernard Loizeau was led to the same ending only by rumors of a possible loss. Pixar was criticized for the cynicism of the producers of the famous cartoon "Ratatouille", in which the character Auguste Gusteau allegedly acted as such chefs.
Today it is considered that the award with a star or entering an institution in "Red Guide" bring commercial success. However, not all restaurants are unequivocally happy with such a prestigious mark. More than once there were cases when the winners refused the award or closed. The owners explain this by the fact that after receiving a star, they have to increase the cost of the dish, and reduce portions.
The most awarded restaurants are in France, and Tokyo is the leader in the number of establishments with 3 stars.
The first "Ukrainian" restaurant to receive the award was Prague's La Veranda. It was opened by Yuri Kolesnik and Savely Libkin from Odessa.
Source: bit.ua
01.12.2014 15:41:20
Restaurants among our population are associated with good food, friendly service, chic wardrobe and high prices. Do you know what Michelin restaurants are? How are they different from ordinary ones? And anyway, where did the prefix "Michelin" come from?
History of Michelin Stars
And it all started back in 1900. It was in that year that the Michelin company, engaged in the production and sale of tires, created a guide for motorists. Andre Michelin led the company, and he became the author of the collection, which was supposed to become a kind of guide to France. The booklet contained, in addition to the roads of the country, also parking lots, hotels, service stations and places where a motorist could have a bite to eat. Atlas could be taken for free at almost any gas station in the country. At first, no one could have imagined that the list of restaurants, which was unobtrusively attached to the map, would crowd out all other information and turn into an independent accomplice. This is how the Michelin Guide became the world's guide to restaurants.
Michelin stars - the highest rating for a restaurant
Today, all the restaurants in the world dream of getting into this catalog. According to the Michelin rating, an institution can be assigned one, two or three stars. By the way, at the very start, the star at the name of the restaurant indicated only high prices. Now each of the three stars is worth its weight in gold, it speaks without pointers and unnecessary words about the status of the place and its level.
All chefs in the world today are behind the scenes competing for a place in this guide.
One star indicates good food. Two - for high-class chefs with famous names and unrivaled service. Michelin himself noted that two stars are a sign that a tourist can make a detour for the sake of this restaurant. And the highest praise is three stars, they are a symbol of the high status of the restaurant. The Michelin guide writes that a three-star establishment is worth a purposeful long trip.
For reference: It is not recommended to take children to Michelin-starred restaurants.
Chefs even give their lives for Michelin stars!
This is not an exaggeration, but a reality. For example, chef Zeke shot himself when he received the news that his restaurant had lost one star. And Bernard Loizeau, the author of many famous dishes, committed suicide only because of the rumors (which subsequently did not even come true) that his cuisine fell in the rating by one star.
In Ukraine and Russia there is not a single restaurant with Michelin stars
Stars are distributed every year. The most ordinary visitor to a restaurant can suddenly turn out to be an expert. And no one knows when he will come and what he will order. For him, the interior, prices and service are not important, first of all, he will evaluate culinary masterpieces.
There are no restaurants with Michelin stars in Ukraine or Russia. At the time of 2014, Japan collected the most (191) stars, but the progenitor of the directory - France - accumulated only 98 Michelin stars.
In post-Soviet countries, in particular in Ukraine and Russia, haute cuisine so far of little interest. Our people prefer more familiar dishes, let them be not so refined, but certainly very satisfying. However, it is worth noting that not only the sophistication of dishes can achieve these signs of attention. The restaurant should be perfect and the quality of service, and behavior and appearance waiters, and interior design, the general style of the institution.
Michelin-starred restaurants can be counted on the fingers. After all, to receive even one of the three is a great honor and great work. Michelin critics sneak into establishments and evaluate literally every little thing. This is not only the quality of the cuisine, but also the level of service, atmosphere, comfort and even the atmosphere that reigns in the institution itself.
What Michelin restaurants look like, which still managed to be at the top of such a prestigious rating - read in our article.
1. Restaurant "Noma" (Denmark, Copenhagen)
At first glance, it's hard to believe that this place, located on the pier in a former warehouse, tops the list of Michelin restaurants. Noma Chef René Redzepi creates recipes exclusively from local, Scandinavian products, with particular attention to their sustainability and high quality.
But the food here is completely unconventional. Instead of the usual methods, cutting-edge molecular technologies are used. Interestingly, in this Michelin restaurant, anyone can look at the sacrament of cooking - chefs work behind a transparent glass wall.
special attention deserves the service: if you can't decide on the choice of dishes and wines, they will give right amount attention and advise what to order, taking into account your preferences.
Despite the simplicity of the interior, the atmosphere at Noma is simply amazing: the classic Nordic style with its restraint, wooden furniture and animal skins as decor creates a truly unique and very cozy environment.
True, to dine here, you have to think in advance: in the best Michelin restaurant, places are reserved for 3 months.
2. El Celler de Can Roca (Spain, Girona)
For many years it has been in the TOP the best restaurants with Michelin stars. The owners of this wonderful place are three brothers: chef Joan, pastry chef Jordi and sommelier Josep.
The "zest" of El Celler de Can Roca is that every little thing in the design of the institution is symbolic. There are three beautiful gardens on the territory of the restaurant, the dining room has the shape of a triangle, and there are three stones on each table.
In the menu of the institution there are both traditional recipes Catalonia, and the brothers' own creative solutions.
Thanks to unusual combinations ingredients, each dish is able to give a completely unique experience.
3. Nihonryori RyuGin (Japan, Tokyo)
Located in one of the busiest and most expensive areas of the country's capital rising sun, this institution, like all Michelin restaurants, attracts thousands of guests from all over the world.
The colorful interior enchants anyone who crosses the threshold of Nihonryori RyuGin.
The real "pearl" of the institution is the collection of exclusive plates self made depicting dragons.
Chef Seiji Yamamoto has an incredible talent for combining the best of classic traditions with crazy experiments in his dishes. For example, would you like to try wild duck grilled with straw flavor"?
4. Le Calandre (Italy, Rubano)
For his ingenious, albeit eccentric ideas, the chef of the establishment, Massimiliano Alagmo, was honored to be called the "Mozart of Culinary".
When compiling recipes, Alazhmo listens only to his imagination. That is why diners can see exclusive items on the menu such as “black cuttlefish cappuccino” or “saffron risotto sprinkled with cinnamon”.
The minimalistic interior and subdued lighting allow you to create a special atmosphere in which nothing will distract you from enjoying your food.
5. Steirereck (Austria, Vienna)
The most fashionable restaurant in the Austrian capital is located in the City Park on the site of a dairy farm. And the interior of the institution seems to remind of these pages of history: snow-white tables and chairs, white walls, white menu- when you cross the threshold, you get the feeling that you have entered the world of impeccable cleanliness.
Friendly waiters will offer you an impressive menu with a huge selection of meat dishes, salads and dozens of types of cheese.
And in the cafe Meierei, which belongs to the restaurant, you can order the most amazing breakfasts: for example, warm curd strudel “Viennese Forest” or natural muesli with fresh fruit.
Michelin stars and street food
Although Michelin-starred restaurants are few in number themselves, the real sensation was the awarding of a prestigious award to the owners of two kiosks. street food in Singapore.
Who would have thought that the critics of the world's most prestigious culinary rating would even dare to taste food from a stall?
One of the lucky ones, Jang Hoi Myung, left school at the age of 16 for the sake of his dream of becoming a chef. In his little diner he sells amazing rice and noodles with chicken, and works until the last visitor.
This proves that everyone can earn Michelin stars. The main thing is to sincerely love the culinary business and put your whole soul into it.
Why are there no Michelin restaurants in Russia?
Unfortunately, despite the rapid development restaurant business and a huge number of establishments that deserve attention, Michelin restaurants in Russia have not yet appeared.
At the moment the guide covers 24 countries. It is worth remembering that the rating was originally created for those traveling by car - and therefore it is quite natural that among them are states with a long-standing and well-developed transport infrastructure. Yes, and this method of travel is not very popular with us.
Now Russian cuisine is being revived, it is actively interested in different corners planets. And therefore, most likely, in the coming years we will hear about Michelin stars in Russian restaurants.
The best of the best win Olympic gold medals, Nobel Prizes, Oscars and Grammys, and among chefs and restaurateurs, the coveted Michelin star is the highest honor. Even one star is a great honor for the chef, because in fact, the main criterion for receiving the coveted award is not the atmosphere and luxury, not the most expensive views from the window next to the table, but the quality of the kitchen, which is in charge of this god of cooking and taste.
Michelin restaurant critics are real secret agents. They secretly visit popular establishments and evaluate them on a special scale. The Michelin Guide covers only 24 countries of the world. Russia is not yet on this list, although Russian cuisine is of great interest. (Take at least a “poached egg”: did you know that an “egg in a bag” is an ancient national Udmurt dish?)
However, the fact that our restaurants began to appear in foreign ratings inspires hope for the arrival of a guide in Russia. For example, last year the San Pellegrino World's Best Restaurants ranking included the White Rabbit restaurant (Chef - Vladimir Mukhin), which took 71st place. In other years, restaurants such as " Cafe Pushkin”, “Seagull”, “Semifreddo”, “Barbarians” and “Turandot”. And chef Sergey Berezutsky (“As Is”) was recognized as the best young chef according to the same San Pellegrino.
“The main base for the Michelin guide is roads and tourism. When the quality of Russian roads is of a decent level, and foreign tourism becomes a serious budget item, then the guide will definitely pay attention to us. After all, the Red Guide was originally designed to help those traveling by car,” says Adrian Quetglas, Brand Chef at AQ Kitchen.
Therefore, for now, we suggest that you familiarize yourself with those restaurants that have already received a Michelin star and are hospitably waiting in different parts of the world.
You will probably be surprised, but "star" restaurants are by no means the most expensive in the world. If you do not order a century-old champagne or cognac from the time of Louis XIV, then you can dine in an institution shaded by three Michelin stars for about 100 euros per person.
Here is a list of 10 Michelin-starred restaurants where you can dine for less than 55 €. In the most inexpensive one, you will be fed for only 6 €. You can order set menu for lunch or dinner - it will be a ready-made set of 3-7 dishes. Or you can dine according to the a la carte system, choosing from the list only what you like.
1. Krizman, Bib Gourmand Michelin
Monrupino, Italy
Cost: Menu: 18-40 €. A La Carte: 19-45 €
The rustic restaurant Krizman awaits you in the picturesque Italian town of Monrupino, a 20-minute drive from the Adriatic coast. Sitting on a cozy terrace, blown by a fresh breeze, you will try ricotta strudel with spinach, beef fillet, lamb chops, loin with pomegranate salad, horseradish ice cream and even fried flowers.
2. Il Luogo di Aimo e Nadia, 2*
Milan, Italy
Cost: A La Carte: 30-88 €
Il Luogo di Aimo e Nadia is off the beaten track of Milan, but you won't regret making the detour for it. In this oasis of Tuscan cuisine in Lombardy, you will understand what a leisurely italian dinner like four hours amazing delicacies out deliberately simple products. The ingredients are traditional, but the magic hands of the chefs turn them into unexpected dishes: the products are thinly sliced and mixed in such a way as to reveal each other's tastes. Let your evening begin with bread sticks from the chef, and will end with stewed veal legs with porcini mushrooms and sorrento lemon cream and almond milk.
3. Ze Kitchen Galerie, 1*
Paris, France
Cost: Lunch: 40-72 €
Just two minutes from Notre Dame Cathedral on the left bank of the Seine, there is an unusual gallery - Ze Kitchen Galerie: masterpieces are exhibited here culinary arts. For more than 10 years, the restaurant has been competing in the most popular gastronomy district in Paris. It serves fusion-style food with Asian influences. Bright colors dishes echo the artsy paintings on the walls, as if trying to argue with each other. Eat your order with your eyes first to bring out the flavors to the fullest. And finally, treat yourself to the signature dessert from the chef - mousse from white chocolate with wasabi.
4. Tickets, 1*
Barcelona, Spain
Cost: Tapas: 5-27 €. A La Carte: 2-45€
The creators of Tickets modestly call their star establishment a tapas bar. The restaurant has three separate rooms with bar counters. In the first bar you will be offered classic Mediterranean snacks, the second is given over to molecular cuisine and creativity, and in the third bar you can enjoy sweets. Portions are small: to eat, you have to take 6-10 tapas. Life hack: drinks are cheaper at the bar than at the table.
5. Hand and Flowers, 2*
Marlow, UK
Cost: Lunch: 19-25 €. A La Carte: 6-49 €
Spend a weekend in the small town of Marlow, 55 km from the capital, in the cozy Hand and Flowers, and you will find the world's first pub to receive two Michelin stars! The chef of the establishment has a rare gift to create masterpieces from simple ingredients. Enjoy beer fried chicken with caramelized cauliflower, sweet garlic puree and gravy with mushroom crunches. It would be a crime on your part to refuse white chocolate pudding with lime in chocolate icing.
6. Lafleur, 2*
Frankfurt am Main, Germany
Cost: Business lunch: 43-48 €. A La Carte: 22-62 €
Get to the city center - to the prestigious Palmengarten hotel complex with the Lafleur restaurant. Two-star Michelin chef Andreas Krolik is famous for his special handling of seafood. He turns fish and shellfish into extravagant spices to classic meat dishes. You will bite your elbows if you miss the chance to taste his beef with anchovies and organic goose liver.
7 Alcron, 1*
Prague, Czech Republic
Cost: Lunch: 41-55 €
At Prague's Alcron, you can dine in a Michelin-starred restaurant without feeling like you're abroad. You will not only be served Russian menu, but also in their native language they will tell the story of each dish. The local chef Roman Paulus is especially successful with an appetizer from goat cheese, lobster soup and pumpkin cheesecake. Taste oxtail with rosemary in an art deco interior and feel why the atmosphere of Prague is called mystical.
8 Cheval Blanc, 3*
Basel, Switzerland
Cost: A La Carte: 14-63 €
Bavarian chef Peter Knoll has worked hard to win 3 Michelin stars for the Swiss restaurant Cheval Blanc. Sit on the terrace overlooking the Rhine and try mediterranean dishes in author's performance. People come here from Canada and Australia to enjoy langoustine carpaccio and chicken breast with Moroccan sauce and carrot puree. A green apple dessert with ginger in yogurt will be the perfect finishing touch to dinner.
9. Jean-Georges, 3*
New York, USA
Cost: Lunch: 34 (terrace)/52 (restaurant) €. A La Carte (terrace): 4-121 €
Jean-Georges Restaurant, located one block from New York's Central Park, is the brainchild of Chef Jean-Georges Fongerichten. The menu includes American, French and Asian cuisine. Lunch on the terrace for only 34€ is what you least expect from a 3 star Michelin restaurant. Order for dinner sea trout and oyster tartare with horseradish or Maine-caught lobster, with fried pasta Chile.
10. Tim Ho Wan, 1*
Hong Kong, China
Cost: A La Carte: 3.5-6 €
In 2009, Tim Ho Wan Dim Sum in Hong Kong (Samseipou and North Point) was headed by Mak Pui Gore - former boss 3-star restaurant Lung King Heen. In just four years, he led the franchise to Michelin star, and Tim Ho Wan eateries became the cheapest restaurants in the world to be included in the Red Guide. There are no dishes on the menu more expensive than 6 euros - this amount in another institution is not even enough for a tip. The restaurant has only 20 seats, and it is not possible to book a table in advance. It is not surprising that even before the opening, queues line up at the door. What you should definitely try here is the wontons - a traditional dish the Chinese province of Guangdong - and branded pies with baked pork. In total, Tim Ho Wan offers more than 20 sets and changes the menu every month.
