michelin guide

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Michelin Red Guide

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Page 1: Michelin guide

Michelin Red Guide

Page 2: Michelin guide

• This report’s purpose is to familiarize you with the Michelin Red Guide

• We have chosen this topic because of the notoriety that the French gastronomy has all

over the world

INTRODUCTION

Page 3: Michelin guide

What is the Michelin Guide?

Awards one to three stars for the restaurants outstanding quality.

Red guide help traveler find the nice place to eat and stay out.

Update every years The guide is not a directory-only the best

make the cut There are also other Michelin Guides, like

Rising Stars the most trustworthy and known guide still

remains the Red Guide as it ranks only haute-cuisine restaurants where one can find the most fine dishes and the best service.

Page 4: Michelin guide

The History of Michelin Guide

First published in France by Andre Michelin.

In 1990, the first michelin made for the motorists, for find the place.

In 1920, the dinnig part in the michelin became very popular.

Today, Michelin Stars are awarded sparingly to a small number of restaurants of outstanding quality

Page 5: Michelin guide

Michelin Star Ranking System

The guide has a ranking system based on three stars:

• One star indicates “a very good cuisine in its category” • Two-stars represents “excellent cuisine, worth a detour” • Three-stars are awarded to restaurants offering “exceptional cuisine, worth a special journey”. three-star Michelin ranking is rare.

Page 6: Michelin guide

Michelin Inspectors

around 80 full-time inspectors. The personalities who judge the restaurants

are not known to wide public. An inspector must have as studies a culinary

school. The inspectors, the editor of the Michelin

guide and the director Michelin, all meet several times a year. They discuss the restaurants and compare reports, and decide whether to award stars.

Page 7: Michelin guide

Michelin Criteria

• The quality of products, the attention paid to hygiene and the authenticity of the dish• The chef’s knowledge of different cooking modes and ingredients and the ability to prove his culinary capacities • The chef’s special skills to prepare the dishes which make the establishment’s cuisine particular and unique• The value for money, the quality/price ratio so that the business side could remain relative and subjective• The regularity of dishes which proves that the owner is aware of the importance of his brand and that he must take care of this

Page 8: Michelin guide

Is the Michelin Guide trustworthy?

Michelin Red Guides is nothing but the most competent and authoritative rating of restaurants made annually

The book was not the rating that time but the mere list of cafes and restaurants which are located in France

The star was put opposite the institution with the perfect kitchen proved by many customers.

When considering the matter at a simple view, one star is provided for the very good kitchen, two stars are given for ideal kitchen which is perfect to cause reproaches, and the third star is provided to the kitchen where the chief is the real genius of culinary art.

Page 9: Michelin guide

La Grande Cascade

Founded in 1900 for the World Fair on Napoleon’s the 3rd former hunting lodge

The chef is Frederic Robert. macaroni stuffed with celery root, foie gras

and black truffles, and blue lobster glazed with honey. The desert arises also to the high expectations with dishes like hot and cold Brazilian chocolat or the famous Mango in its all states.

Page 10: Michelin guide

La grande cascade

Page 11: Michelin guide

Taillevent

Opened in 1946 by André Vrinat, Taillevent Alain Solivérès a restaurant meant for the well-behaved and well-healed,

speaking to each other with a soft voice. In this BCBG (Bon Chic, Bon Genre approximately translatable to Good Tastes, Good Manners) establishment, chef Alain Solivérès proceeds with a stealthy tread.

la carte menu or preferably from the dégustation menu---€190 is good value for such a place and its across-the-board quality (€80 at lunch).

Page 12: Michelin guide

Taillevent

Page 13: Michelin guide

Guy Savoy – 3 stars

north of the Arc de Triomphe à la carte can run $200 to $225 a person When you arrive at the restaurant, you will

obtain the full service. Guy Savoy distills the essence of each

ingredient, matching it with complementary and sometimes surprising tastes and combinations

Page 14: Michelin guide

Guy Savoy – 3 stars

Page 15: Michelin guide

The impact that Michelin classification has on restaurants

one positive thing that can be mentioned is that this star ranking forces restaurants to keep their level and to try to get better and better, otherwise they will lose their stars.

Another negative impact regards the fact that restaurants can lose credibility because of the guide’s origins, meaning that it appeared in France

it can attract new clients or increase the frequency of the old clients of the restaurant

Michelin ratings affect most of all the prices that are applied in the starred restaurants.

Page 16: Michelin guide

THANK YOU FOR YOUR ATTENTION!