What should be a Michelin restaurant?

Food has always been an important part of a person's life. And if in the primitive society the main criterion was the very fact of its availability, then over time, the beautiful presentation of dishes and their taste qualities became equally important. Today, throughout the world, chefs compete in these skills. And, of course, there are 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 are Michelin stars. But how are they appropriated and what should be the real Michelin restaurant?

A bit of history

But in order to understand what criteria are the basis of this system, it is worth remembering the history of the creation of the "Red Guide" Michelin. "It was first published more than a hundred years ago, back in 1900. And the idea of creating such a guidebook for France by no means belonged to chefs or connoisseurs of exquisite It came out as a free application for buyers of today's Michelin tires, whose only goal was to make the traveler's life easier.

And the current three-star system, like the very concept of "Michelin restaurant", appeared a little later - in the 30s of the 20th century. No more changes have been made to this day. So, who are awarded these stars? One can get a restaurant in which is a good, worthwhile kitchen. Two stars already award, if the kitchen of the establishment is worth a little deviation from the route. And three stars will be only at that restaurant, for which it is worth taking a separate trip.

For what give and take away the stars

However, no one knows the exact criteria for how to get on the list of Michelin restaurants. Of course, in the first place restaurant critics assess the cuisine and skill of the chef. But no less important is the atmosphere in the restaurant, and a beautiful serving of dishes. According to the guide "Michelin" all this should create a holistic picture and help open the dish in all its glory. True, often the star receives not even the institution itself, but the chef working in it. And there were cases when, having quit, such employee of the star "took" with him.

Due to the title "Michelin restaurant", serious passions flared up at times. In 2003, the famous restaurateur and chef Frenchman Bernard Loiseau committed suicide, unable to withstand shame. At his restaurant critics, "Michelin" wanted to take away the star, because, in their opinion, Loiseau stopped looking for new culinary ideas and develop. This sad story was, incidentally, partially transferred to the screen in the popular cartoon "Ratatouille."

Today, the Michelin Red Guide is being produced around the world, and its rating includes several hundred restaurants, and in many countries it is published in a separate edition .It is interesting that Paris has not been the leader by the number of stars awarded for a long time.Today in Tokyo Find a Michelin restaurant is much easier than in the homeland of the famous "Guide." There are 191 such establishments in this city, and in Paris there are only 93 of them.

True, not all countries can boast of such institutions. So, it's simply impossible to find Michelin restaurants in Moscow. For today, this title can not boast even the best domestic institution. And the fact is that in modern conditions, no Russian restaurant simply can not satisfy the exacting taste of the critics of the "Red Guide" Michelin. "