2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Everyone has heard of Michelin and everyone has something to say about it. Very often, however, the popular guide to culinary cuisine around the world is claimed to be great nonsense. Here are 5 of the most common misconceptions that need to be dispelled.
Myth: Michelin gives stars to the best chefs in the world
Photo: Twitter
We'll tell you about something that not everyone realizes: There is no such thing as a Michelin-starred chef. Working in a Michelin-starred restaurant or even owning a bunch of three-star restaurants doesn't make you a Michelin-starred chef. Simply because such a term technically does not exist.
Michelin stars restaurants because of the quality of the food they serve, but not people. This is because world-class meals are often the product of a collective effort, of the whole team, not of one man or one woman.
The chefs can't leave with the stars, and the stars don't move from one restaurant to another because of the chef. If a chef works in a Michelin star restaurant in Spain and goes to work in Hong Kong, it doesn't make the restaurant in Hong Kong stellar.
Myth: Michelin only values the quality of food, not the service
Michelin ratings are not just about coveted stars. A team of inspectors working for the guide monitors the atmosphere in the restaurant, the friendly atmosphere and the attitude of the staff and whether they contribute to good nutrition, as well as the quality of the dishes.
These inspectors give a category for comfort and quality of the assessed sites. They are marked with a sign with a knife and fork for restaurants and a house for hotels. The symbols can be red or black - black means that the place is basic, and red means that it is extremely luxurious.
Myth: Michelin prefers French cuisine
Michelin's management has full-time inspectors available who are responsible for evaluating around 40,000 restaurants and hotels in around 24 countries on three continents. Many of them have studied in some of the best hospitality schools in the world, lived on different continents and are familiar with the cuisine of every culture.
The guide shows the local food diversity. In Spain, the remarkable tapas bars are marked with wine and a toothpick, while the quality bars in the United Kingdom and Ireland are marked with a mug of beer.
Meanwhile, restaurants with impressive wines, sake and cocktails are recognized with grapes, a bottle of sake and a cocktail glass.
Myth: Michelin is only for fine dinners and amazing restaurants
The guide Michelin not just for white tablecloths and crystal glasses. The stars have been given to a wide range of restaurants around the world, from Tim Ho Wan’s in Hong Kong in 2010 to a noodle bar in Japan.
In the latest edition of the guide, 2016 Paris Michelin, a brand new category debuted in the guidebook, L'Assiette, which recognizes restaurants that serve just good and ordinary food. They were also given stars.
Myth: Michelin inspectors are not always anonymous
The anonymity of Michelin inspectors is necessary to ensure their independence and freedom so that they can express their views without compromise.
However, some team members may identify themselves to conduct technical visits to obtain information materials and photos from restaurants and hotels.
When a member of the team has already identified himself for a technical visit, he is no longer allowed to give assessments of the same site.
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