#michelin star restaurant

[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.

[suchananewsblog]

Cooking Beyond Boundaries: Chef Gaggan Anand's Most Honest Interview Yet

The moment you meet chef Gaggan Anand, you realise he is a force to reckon with in the culinary world. A breezy and welcoming spot of calm amidst hubris of activity, Chef Anand is known to showcase Indian food in an all-new avatar at the global level. The Michelin-starred chef has come to Delhi for a 20-day special residency at the Hyatt Regency, where he will be curating an exclusive 25-course…

[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.

[twistedlovelines]

“What, can't take the heat?"

You were always like this. Shamelessly blunt with your flirtations, making sure that there's no mistaking your interest for anything platonic.Tracing the layers of propriety he had held close to his chest before sinking in your teeth to bite.

It was enough to drive a man mad.

Still, Riddle couldn’t help but give in to your insistence. Especially when you have him like this, pressed up against the kitchen counter, your nimble fingers undoing the tie of his apron. He sighs as your lips brush his jaw, eyes meeting his with nothing short of affection.

“Or are you finally ready to admit how much you like me?”

[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!

[mensministry]

"3110NZ," Nakameguro, Tokyo, Japan,

By day, 3110NZ operates as an outpost of Nanzuka, one of Tokyo’s leading contemporary art galleries run by Shinji Nanzuka.

In the evening, the space transforms into a highly regarded omakase restaurant by Takashi Saito of Sushi Saito, recipient of three Michelin stars.

Courtesy: LDH Kitchen Art & Snarkitecture

[bearsinpotatosacks]

Fic idea where Richie fully tries to reconnect with life

First chapter is Richie being invited to go dress shopping with Frank and Tiff as she's their flower girl. He gets along with them and thinks he could be friends

Second chapter is him reaching out to his parents, who he cut off contact with since he left home. He tells them what they missed, how they were partially right by their suspicion of the Berzattos because Richie feels like he keeps getting drawn in only to be pushed out when things get tough, he feels like their caretaker and the one putting them back together. It's rocky but it's a start. His dad apologises for the hard, neglectful way he treated him, and that he missed having him in his life a lot more than he cared about the rules he put in place. He shows them the Bear and his mother apologises then.

Third chapter is Richie applying for jobs. He's realised how this is another sinking ship and he can't go down with another Berzatto. I think it would be interesting if Carmy started to improve, he talks with Sydney and she ends up staying but Richie ends up leaving. He's spent most of his career in the same place and he's grown more than that. I think it would be a nice end to his character arc to have him leave the Bear, and in some ways the Berzatto family or at least him putting boundaries in place, while Sydney gets accepted in and let's herself be accepted.

This could also have him having some interviews that don't go well. Him being rejected, perhaps mirror Tina's episode with him putting so much time in at the Beef that's now the Bear but not being good enough for the same role elsewhere as he's not educated and doesn't have enough experience.

Fifth chapter is him getting a job. I can see him working somewhere not Michelin star as he doesn't care for them, but somewhere that cares about the food and the people. I can also see him working in a hotel, or, controversially (?) leaving the hospitality industry as a whole and taking his passion for people and working somewhere else.

Can anyone else see Richie as a good nurse or is it just me? Him seeing the same faces, having a rapour with them, making them smile and helping them, I can see him flirting with elderly ladies to make them smile (yes I'm thinking of him being a palliative care/geriatric nurse

He hands in his notice at the Bear and when asked why he goes into how it's heartless. He's trying so hard to improve himself but how can he when there's so much tension and he's not respected, he's earning the same wage as he did at the Beef but is working so much harder and longer and is still relying on tips even though people pay $175 a head. He also tells them, trying to be respectful, how they've all collectively failed at making the Beef better by wrapping their dysfunctions in a different jacket, so to speak. Syd wanted things to be better, for people not to feel and act shitty but now it's even worse because there's no fun. They've got more debt and everyone's unhappy and he can't put another Berzatto back together, he can't go down with another sinking ship and he respects himself more than that.

Sixth chapter could be a time skip. Think 2 years later, Richie’s finished his associates degree in nursing and is starting as a nurse for a carer company. He goes out to celebrate, someone books the Bear, he's heard that things are better, not Michelin star but not shitty quality like the Beef, somewhere in the middle.

It's strange for everyone else, seeing Richie as the customer. He kept in touch, but life's busy, he became more like a true cousin, one you see more at family functions than day in day out. He’s on good terms with his parents, good friends with Tiff and Frank, Eva’s growing up, turning 8 now. They stay close to closing, he leaves a big tip but waves through the window before going.

[gardenofearthlydelightss]

misty would be an accidental sugar mommy! date a 19 year old who doesn't speak english and not even notice the age gap. buy him everything he asks for without batting an eye because she has no idea what she's doing

[useless-catalanfacts]

Carme Ruscalleda is the female cook in the world who has been awarded the most Michelin stars: a total of 7.

Born in 1952 in Sant Pol de Mar (a small coastal town in Barcelona Metropolitan Ambit, Catalonia), she came from a family of farmers and started working in her family's shop, which was a butcher's. There, she started preparing ready food for take away, and developed her passion for cooking.

In 1988, she and her husband opened their restaurant Sant Pau in their hometown Sant Pol de Mar. Their mix of traditional Catalan and Mediterranean cuisine with avantguarde and creative cooking brought them great success and recognition. In 2004, she opened a Sant Pau restaurant in Tokyo (Japan). She has also written many recipe books for both professionals and non-professionals.

Nowadays, she is considered one of the most innovative cooks in the world and is the woman who has been awarded the most Michelin stars. Last week, the University of Barcelona made her Doctor honoris causa in recognition of her work.