What Is A Michelin-Star Restaurant?
One Michelin star represents the pinnacle of achievement in the world of gastronomy. Restaurants that are regarded as being of an exceptionally high standard can earn one or more Michelin stars.
A one, two, or even three-star rating is bestowed upon restaurants deemed worthy of receiving it; this honor is highly sought after by chefs worldwide.
In 1926, when the star system was first implemented, one star denoted "a very good restaurant." Today, a single star continues to carry that meaning.
In 1933, second and third stars were awarded, with two stars denoting "excellent cooking that is worth a detour" and three stars denoting "exceptional food culture that is worth a special journey." Both of these stars were added to the Michelin guide.
Since 1900, the Michelin Guide has been issued on an annual basis. Its primary purpose was to provide travelers with information that would assist them in locating hotels, mechanics, and, of course, quality dining establishments.
In the decades that followed, the prominence of the scheme spread across the globe, and guides were published for major cities in various countries.
The company also solicited the assistance of the illustrious Michelin Inspectors. It developed the stringent system of testing that has helped establish the Michelin Guide as the undisputed authority on the world's finest dining establishments.
What are the criteria for awarding Michelin stars?
In contrast to those awarded by other rating systems, Michelin stars are determined not by customers' opinions but rather by confidential evaluations carried out by masked food critics known as the Michelin Inspectors.
Inspectors must go through official Michelin Guide training in France while maintaining their anonymity to prevent being given preferential treatment.
Although they are not permitted to speak to the press, it is generally believed that the majority of them will have at least some prior experience working in the restaurant industry. They are even encouraged not to tell their friends and family about what they do, which is a very unusual practice.
Anyone who aspires to become a Michelin Inspector must have a strong interest in and extensive knowledge of food, excellent attention to detail, and the ability to pass themselves off as regular customers.
Most of them are seasoned professionals in the hospitality industry, and after their stay, they are required to complete a detailed report.
The criteria for judging are uniform across all of the restaurants, and they center on the quality of the ingredients, the techniques used in cooking, and, most importantly, the taste.
Although the contentment and quality are regarded from 1 to 5 using a crossed fork and spoon symbol, Michelin stars are only awarded based on the standard of the cuisine served at a restaurant. This means inspectors do not consider factors such as the restaurant's decor or atmosphere when awarding stars.
The owners of restaurants should be informed when the inspection will take place, and an inspector may visit the establishment anywhere from three to six times before reporting their findings to their colleagues, who then decide whether or not to award stars.
A restaurant can be rated anywhere from 0 to 3 stars, and there is also an award called the "Bib Gourmand" given to restaurants that serve good food at affordable prices.
Since Michelin stars are bestowed upon establishments rather than specific chefs, a chef can have more than three stars if they are the proprietor of more than one restaurant.
The late Jol Robuchon held an incredible 32 Michelin stars at one point in his career, making him the record holder for the most Michelin stars ever awarded. However, the vast majority of restaurants will not be able to meet the standards set by Michelin. As a result, most inspected restaurants are given no stars.
Those who do cut are subject to frequent follow-up reviews, and they risk having their star ratings lowered if the inspectors believe that the quality of their work has declined. Even well chefs risk failing to meet the rigorous requirements of the Michelin inspectors.
According to reports, Gordon Ramsay broke down in tears after learning that his New York restaurant had lost its Michelin stars and compared the experience to “losing a girlfriend.”
Restaurants can try to regain lost stars in the Guide for the following year; however, because the precise criteria for judging are kept a secret, this can be challenging.
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