This is the annual directory of the best restaurants. It is produced since 1900. And it was founded by those very same brothers, who produce tires! Originally it was a directory of useful places in the city. Refueling, workshops, attractions, etc. It was distributed free of charge and made a good advertisement for the company Michelin. And later turned into a guide to restaurants. The Michelin brothers have developed criteria for evaluating the restaurant, which are kept secret. Each year these ratings in the form of 1,2 and 3 stars excite all gourmets and chiefs of Europe.
The restaurant can get into the Michelin guide and without awarding a star. And this already promises a huge success to the institution. And also the star can be awarded not to the restaurant, but personally to the Chef.
WHO PROTECT MICHLENE STARS?
The most important criterion is the taste and discovery in the gastronomy. Everything else - the situation and service and even the supply are considered secondary. Because the star can be awarded not only to an expensive restaurant, but also to any snack at the gas station, if the local chef is a genius.
Star selection can be trite for the deterioration of quality. If the restaurant has more than 1 star, then the loss of one of them threatens to lose reputation for a whole year.
DINNER FOR 300 EURO: WHAT DO YOU FEED IN MISHLENOV RESTAURANT AND DO YOU HAVE IT OF YOUR MONEY?
As a rule, Michelin stars award restaurants with high cuisine. And I'm considering a trip there, as in a gastronomic theater. Each dish is an art object with its own history. He and take out with some idea and story. High cuisine is the most fleeting art of all. That's why it's expensive. Very expensive!
Why such small portions in gourmet restaurants? Nobody saves on the guest, not at all. Small portions are needed for the guest to try several different dishes. In Michelin restaurants for dinner, most often ordered from a chef of 3.4.5 dishes. And before that the guest gets 3 more compliments from the restaurant. And sweet complement after dinner. The guest does not roll out with a kolobok, but remains full and satisfied.
In addition, the taste of some dishes is so concentrated that it is impossible to eat them in large numbers, and it is not necessary. After all, the taste buds should be ready for the next dish.
The dishes of haute cuisine are very specific. Unprepared eater is unlikely to appreciate such a kitchen. It's like giving the baby a raw oyster. What they do not do with food: ferment, smoked, dried, ground, gets essence, frozen with nitrogen. In order to discover new tastes of gourmets, which are difficult to surprise.
For restaurants with a Michelin star you need to mature. Gastronomically and financially. In order not to evaluate the food through the price and even more so, through the size of the portion.
WHO IS VISITING MICHELENIAN RESTAURANTS?
Most Michelin-starred restaurants are located in Europe. Towards a hike in such a restaurant Europeans have a special relationship. Many restaurants are located outside the city, have a private farm and a vegetable garden. And this is an excellent reason to devote to the restaurant all weekend, spending the night at a local hotel.
Europeans are going on a trip with the whole family. During dinner, get acquainted with the Chef, and in the morning the guests are guided by a tour of the farm.
If you come to a suburban restaurant - outfits in the floor, sequins and feathers in it will be inappropriate. In Russia, going to a restaurant is often perceived as a way out. In Europe, this is not so long ago. The main purpose of the visit is food. Observe the usual dress code, by the time of day. The restaurant in the Alpine village can be turned right from the mountains, in ski suits. You will be happy and no one will judge for appearance.
Similarly, the knowledge of table etiquette will not be necessary. Relax and let the waiter do everything for you and for you. Let put a chair, put a napkin on your knees, ask why this or that fork, do not hesitate to ask what is a sovid or say morels. No one will shame you. This performance was put in order to entertain the guest, and not to examine him.
Interesting fact. Menu for the ladies can bring without prices. To choose not according to calculation, but for love.
Trekking in a Michelin restaurant is an occasion to have a good time with friends and a delicious meal. Guests of such restaurants are ordinary people, couples, families with children, for whom food is a kind of leisure and cultural enlightenment. However, not all restaurants with a Michelin star are expensive and are engaged in high cuisine. Eating starry chefs and not going broke you can at gastronomic festivals, for example Ikra in Sochi. At the Timeout market in Lisbon. And the cheapest diner was the point of Tim Ho Wan in Hong Kong. Dim sama, who deserved the Michelin star, cost only 7 euros. The point was closed, but dim sama remained in its eponymous branch.
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