#Michelin Star restaurants

[missamerican-pie]

[miracuyes]

The way I’d cook if I could write fanfics using these

[bastionofbibliophiles]

The Michelin Guides started in 1900 (124 years ago!) as a way to encourage people to drive places.

In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars (more specifically, car tires), the car-tire-manufacturing brothers Édouard and André Michelin published a free guide for French motorists. It provided maps and information on car mechanics, hotels, and petrol stations throughout France. Over the next two decades they began offering guides to other European countries, publishing updated versions of old guides, and in 1922 started charging money for them instead of giving them away for free.

As the restaurant sections of the guides were the most popular, the Michelin company began hiring inspectors to review restaurants, and the first Michelin Stars were introduced in 1926. Originally there was only a single star, highlighting the best restaurant in each category. In 1931, the hierarchy of zero, one, two, and three stars was introduced:

Zero stars: 'Good enough to be included in the guide'

One star (🞷): "A very good restaurant in its category"

Two stars (🞷🞷): "Excellent cooking, worth a detour"

Three stars (🞷🞷🞷): "Exceptional cuisine, worth a special journey"

More fun facts: the Michelin Man, introduced in 1894, is one of the oldest trademarks still in active use. Made of stacked tires, he's white because, at the time of his creation, tires were all white! But white, pure-rubber tires show dirt and grime very clearly, and also are vulnerable to UV damage from sunlight while not being very durable. To fix these problems, a mix of other ingredients are now added to the rubber — including carbon black, which gives modern tires their familiar dark color.

The Michelin Man's official name is Bibendum, nicknamed Bib or Bibelobis.

[goldenwayconcierge]

[hans-echo]

The original Michelin Man from 1894.⁣ The Michelin Man is white because rubber tires are naturally white. It was not until 1912, that carbon chemicals were mixed into the white tires, which turned them black. The change was structural, not aesthetic. By adding carbon, tires became more durable.⁣

Michelin also began reviewing restaurants so that more people would travel further distances in their cars to eat at these restaurants. This in turn would wear down their tires faster, and force them to buy more.⁣

The star system that Michelin uses goes up to three and is broken down by whether or not it's worth driving to the restaurant.

One star: "A very good restaurant in its category"

Two star: "Excellent cooking, worth a detour"

Three star: "Exceptional cuisine, worth a special journey...

[neil-gaiman]

The Michelin stars for fancy restaurants are handed out by Michelin reviewers. In order that the restaurant does not know that they have a Michelin reviewer dining with them that night the traditional French way of covering this up is for the Michelin reviewers to become anonymous.

Three Michelin reviewers (above) unmasked. Note the cigars in the mouths of the heads. These were removable while dining, but the cigars allowed the reviewers to blend in in fine dining establishments all over France, in the days when people smoked in restaurants.

Six top reviewers setting out to dine anonymously.

Differences of opinion between Michelin reviewers were always settled the old fashioned way.

[butterbourbonandothersins]

Michelin Star, Dry Creek Kitchen

As a Michelin Star restaurant, Dry Creek Kitchen truly has a unique, high end ambiance, but the lovely staff gives off a very kind-hearted feeling, which brings the comfort of a family run business. R

In the heart of Sonoma County’s wine industry lies the beautiful town of Healdsburg. Healdsburg has quickly become a tourist destination, not only for its scenery and famous wines, but also its amazing food scene. Within the town, Michelin has recognized seven restaurants for their uniqueness and culinary expertise. The recognized restaurants range from the Michelin Recommended list, all the way…

[sunlit-mess]

How do you calle your Hazbin Hotel au? The one with the chef

[hyunpic]

HYUNJIN | SKZ’S MAGIC SCHOOL BEHIND EP.1

[madlori]

General PSA - Michelin stars

Because this came up in a conversation I had last week.

The context was someone talking about being excited to visit a restaurant with one Michelin star in Chicago (the closest city to my city to find a starred restaurant). Someone else said "One star? So it's terrible?"

Pause, rewind.

The Michelin star system is ascending, not descending (as a five-star rating system is). You can have either zero Michelin stars (99% of of the world' restaurants), ONE star (currently about 2900 restaurants worldwide), TWO stars (about 500) or THREE stars (currently 145).

There are 6 three-star restaurants in London. Four in New York. This is the highest distinction a restaurant can achieve.

This is why you hear about chefs "earning their star," when you go from the rank and file to having a star. And once you have one, you can earn more...or you can lose it. Restaurants are re-evaluated to ensure they're maintaining their standards.

The Michelin guide does not review only fancy restaurants. Many of the starred restaurants are very high-end, but lots aren't. I ate a one-starred restaurant in San Francisco called State Bird Provisions which you'd be fine to go to in jeans and a tee. It was great. There's a food truck that has a Michelin star.

Michelin also only covers certain cities. They're continually expanding, but right now in the US they cover New York, DC, Chicago, California, central Florida (Miami/Tampa/Orlando), Colorado, Atlanta, and just recently added the five major Texas cities (Dallas/San Antonio/Austin/Houston/Fort Worth) although those results haven't been released yet. They cover a lot more in Europe and Asia (the Michelin guide is French).

And yes, it's the same company as the tire manufacturer. Early in their history they wanted people to travel more by car, and use their tires, so they started writing and printing guidebooks for travel. This evolved into restaurant ratings, and somehow along the way it became the ne plus ultra of restaurant hierarchies.

This has been your infodump post for the evening, brought to you by MadLori, Inc.

[hiimcanadia]

Obviously I want Stede and Ed to get married and have a gigantic wedding where the whole crew is invited and both of them cry while reading their vows but ALSO I kinda want Ed to keep calling him and Stede boyfriends at least sometimes forever. "Yeah, I love my boyfriend, we've been married for 10 years, look at this beautiful wedding ring he stole for me 😍"

[sleepy-bebby]

[mapsontheweb]

Number of Michelin Star restaurants per 100,000 people in each European country

by u/Autistic-Inquisitive

[suguwu]

line cook dabi.

[sejarcus-archive]

Modern AU in which Sejanus is a famous Michelin star chef, and one of Marcus’s friends manages to book a reservation/somehow wins a dinner for two at his restaurant, and they invite Marcus to go with them.

Marcus kinda really doesn’t wanna go, cause he finds high end restaurants pretentious and not actually worth the price they make you pay (“Have you seen those portions? I gotta go there and pay like $400 or more, just to come out hungrier than I walked in? Hell no. And I gotta dress up like I’m going to a wedding to eat a single meal? No, thanks”).

In the end, though, his friend manages to convince him to go with them. Before going, the friend researches a bunch of stuff having to do with Sejanus’s personal life, the type of cuisine he does, ethics he abides by, etc, and tries to tell Marcus about it, but Marcus really doesn’t care to hear it.

Then the time comes, everyone is seated at their table, and right before they begin serving the dishes, the chef walks out to introduce himself and his cuisine, and “oh, he’s really young”, “shit, he’s cute as fuck”, and suddenly Marcus’s interest is peaked and now he cares to hear more about the chef.

Turns out the stuff his friend had also tried to tell him about is actually very interesting (especially the stuff the chef talked about the couple of times they locked eyes for a second longer than normal). And you know what? Maybe high end cuisine isn’t that much of a scam, now that he thinks about it.

(*months later* “How the fuck did you manage to get a date with a Michelin star chef, Marcus?!”)

[woman-respecter]

if yes, feel free to say the restaurant in the tags!