For a restaurant there is no recognition greater than that awarded by the prestigious Michelin star. But what is the difference between one, two and three stars?
The assignment of the prestigious star of the Michelin Guide it is the maximum recognition that a restaurant can get. This historical guide represents, in fact, a fundamental point of reference for those looking for excellence in the catering sector, as well as an ambitious goal that many chefs in the world desire to achieve or increase. Getting or losing a star can really decree the fate of a restaurant, as well as a great responsibility.
Starting from the history of this hallmark of internationally recognized culinary quality, let's find out what the evaluation process consists of, based on what criteria these awards are established and above all the difference between one or more Michelin stars.
The Guide and the Michelin stars, a bit of history
The refined Michelin guide he looked very different when it was launched in the 1900 from the well-known tire company; at the time, in fact, it was created as a paperback for French drivers to find, among other things, decent places to stay and eat while they were traveling. The manual arrives in Italy in 1956, while the first national stars appear in 1959.
At the beginning the Italian restaurants with one star were only 81, while in the edition number 64 of 2019 there are 367, out of almost 3000 in the world. Michelin has always used the appeals for the awarding of stars and the evaluation of restaurants anonymous inspectors visits, kitchen experts, catering and hospitality.
Classification criteria: stars and forks
We can not know exactly what the inspectors are looking for and what the inspectors evaluate, but Michelin claims to observe five criteria bases in the judgment:
1) Product quality
2) Mastery of flavors and cooking techniques
3) The personality of the chef
4) Value for money
5) Consistency between visits
The "stellar" system is also flanked by a less known, albeit important, yardstick, ie the one represented by a fork.
With this symbol, which ranges from 1 to 5, the service, environment, comfort, furnishings, wine list, or, in short, the quality of the experience provided, are evaluated; Michelin has specified, therefore, that all these factors are not considered in the awarding with the stars.
Difference between 1, 2 and 3 stars
Then we come to a crucial aspect for the restaurant and for the customers, that is the meaning of the Michelin stars.
With a star indicates a high quality kitchen where you can feel the hand of the chef, the restaurant deserves a break. Two stars they reward an excellent and high-level cuisine in which the personal touch and skill of the chef are clearly evident, in this case the restaurant deserves a detour. Three stars Finally, they symbolize an exceptional cuisine and impeccable details, which deserves a special trip.
Although a star is a great achievement for a chef, Michelin is keen to point out that the premiums are primarily designed to benefit consumers rather than cooks. Furthermore, in 1997, the guide introduced a prize called "Bib Gourmand" which describes as "not really a star" but a sign of approval for all "friendly facilities that serve good food at moderate prices". However, this it does not mean that a restaurant should be expensive to win a Michelin star, just think of the famous starry dish of Singapore (soy sauce chicken with rice or noodle) that costs less than 2 euros.
Photo: Dessert of the starred restaurant Vertig'O in Genoa_Wikimedia Commons_Hotel de la Paix Genève