Food has always been an important part of human life. And if in primitive society the fact of its presence was the main criterion, then over time the beautiful presentation of dishes and their taste qualities became no less important. Today around the world, chefs compete in these skills. And, of course, there were those who are ready to judge their work - restaurant critics. They evaluate the institution primarily on its menu. And one of the most widely known rating systems is Michelin stars. But how are they appropriated and what should a real Michelin restaurant be like?
A bit of history
But to understand what criteria underlie this system, it’s worth recalling the history of the creation of the “Michelin Red Guide.” It was first published more than a hundred years ago, back in 1900. And the idea of creating such a guide to France did not belong to the chefs or connoisseurs of exquisite It was released as a free app for buyers of the Michelin tires that are known today, and its only goal was to make the life of the traveler easier.
And the current three-star system, as well as the very concept of "Michelin restaurant", appeared a little later - in the 30s of the 20th century. No further changes have been made to this day. So who are these stars awarded to? One can get a restaurant that has a good, noteworthy kitchen. Two stars are already awarded if the cuisine of the establishment is worth it to deviate slightly from the route. And only the restaurant for which it is worth taking a separate trip will have three stars.
What stars give and take away
However, no one knows the exact criteria of how to get on the list of Michelin-starred restaurants. Of course, first of all, restaurant critics evaluate the cuisine and the skill of the chef. But the atmosphere in the restaurant and the beautiful presentation of dishes are no less important. According to the Michelin guide, all this should create a holistic picture and help the dish open in all its glory. True, often the star gets not even the institution itself, but the chef working in it. And there have been cases when, when quitting, such an employee of the star "took" with him.
Because of the title of "Michelin-starred restaurant" sometimes serious passions flared up. In 2003, the famous restaurateur and chef Frenchman Bernard Loisot committed suicide, unable to bear the shame. The Michelin critic wanted to take the star from his restaurant because, in their opinion, Luazo stopped looking for new culinary ideas and developed. This sad story was, by the way, partially transferred to the screen in the popular cartoon "Ratatouille."
Today, the Michelin Red Guide is published worldwide, and its rating includes several hundred restaurants. And in many countries it comes out as a separate publication. It is interesting that Paris has long been a leader in the number of stars assigned. Today in Tokyo It’s much easier to find a Michelin-starred restaurant than in the homeland of the famous “Guide.” There are 191 similar establishments in this city, and there are only 93 in Paris.
True, not all countries can boast of such institutions. So, finding Michelin-starred restaurants in Moscow is simply impossible. Today, even the best domestic institution will not be able to boast of this title. But the fact is that in modern conditions, not a single Russian restaurant can satisfy the exacting taste of critics of the Michelin Red Guide.