The Michelin Star restaurants. They always sound classy and pricey, and have the common similarities eg.located at a creme de la creme areas, serving molecular gastromoy meals, and comes in tiny portions.
There are so many Michelin Stars restaurants throughout 23 countries all over the world, which vary from 1-Star to 3-Star Restaurant. The star symbols judge only what's on the plate, meaning the quality of products, the mastering of flavors, mastering of cooking, personality of the cuisine, value for the money and the consistency of what the restaurant offers to its customers both throughout the menu and the year.
One star indicates a very good restaurant in its category, offering cuisine prepared to a consistently high standard.
Two stars denote excellent cuisine, skillfully and carefully crafted dishes of outstanding quality.
Three stars reward exceptional cuisine where diners eat extremely well. Distinctive dishes are precisely executed, using superlative ingredients.
Michelin restaurants whose name I regularly heard are those as of Alain Ducasse, Peter Luger, The Fat Duck, Joel Robuchon, Gordon Ramsay, Ryugin, Mastro's and Nobu but I have no idea of the exact number of stars they earned.
I heard that the restaurant inspector from michelin star has been working endlessly to check their stability in maintaining or even if they want to upgrade their rank, for example from one star to two stars or from two stars to three Michelin Stars. Some of the restaurants unfortunately have been downgraded or even closed because of the difficulties in maintaining the high standard of Michelin Stars. Such a prestige and full of pressure award at the same time it is.
I experienced eating at a very few of the Michelin Star restaurants. Looking forward for the chance to experience more of them.
SP
There are so many Michelin Stars restaurants throughout 23 countries all over the world, which vary from 1-Star to 3-Star Restaurant. The star symbols judge only what's on the plate, meaning the quality of products, the mastering of flavors, mastering of cooking, personality of the cuisine, value for the money and the consistency of what the restaurant offers to its customers both throughout the menu and the year.
One star indicates a very good restaurant in its category, offering cuisine prepared to a consistently high standard.
Two stars denote excellent cuisine, skillfully and carefully crafted dishes of outstanding quality.
Three stars reward exceptional cuisine where diners eat extremely well. Distinctive dishes are precisely executed, using superlative ingredients.
Michelin restaurants whose name I regularly heard are those as of Alain Ducasse, Peter Luger, The Fat Duck, Joel Robuchon, Gordon Ramsay, Ryugin, Mastro's and Nobu but I have no idea of the exact number of stars they earned.
I heard that the restaurant inspector from michelin star has been working endlessly to check their stability in maintaining or even if they want to upgrade their rank, for example from one star to two stars or from two stars to three Michelin Stars. Some of the restaurants unfortunately have been downgraded or even closed because of the difficulties in maintaining the high standard of Michelin Stars. Such a prestige and full of pressure award at the same time it is.
I experienced eating at a very few of the Michelin Star restaurants. Looking forward for the chance to experience more of them.
SP
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