Michelin Guide: the bible of foodies
In the era where the dishes are lighter, where the chefs tend towards a lighter cuisine, to return to tradition with a focus of excellence, in each area, everyone is eager to reach the stars of the famous guide, which keeps the status of the bible of industry, often called from the Michelin fans, just the red.
Last December was ready, like every year, to be decorated with bows and put under the tree, the new Michelin guide Italy 2016. The revolutionary idea of the brothers André and Edouard Michelin dating back to 1900, when has been distributed a free guide with a street guide and many other useful information for travelers. This guide will soon become a reference point for lovers of good food who like to pamper themselves.
On 1944 it expands in Europe with detailed maps, while on 1955 forks, spoons, coins and clusters take the place of the main symbol, the stars, with the new category Bib Gourmand.
The inspectors incognito visit restaurants and if in their table test have the feeling of having had a top meal, they alert colleagues to repeat the visits over the years, enriching the dossier.
The evaluation criterion of the Michelin guide is simple: three stars, three forks, three glasses. The rating based on stars can be a star if a chef is considered talented and worthy of attention. So you can stamp the famous star on the white jackets Bragard and as a result of new diners will start to look around the restaurant. The two stars are quite a milestone, which means to welcome several gourmets who will come from all over the world. The restaurant will be definitely under pressure and will look with the coveted third star anxiety. For this we expect excellence and are not allowed falling tone. The three stars represent the fame achieved and the restaurant will only be a place of pilgrimage.
It is necessary to have a fair number of the table tests to be assured that you have a consistency to the customer. They observe everything from the service to the timing, up to the dishes course in which one considers the quality of the product, the technique, the personality of the chef, the value for money and the regularity.
The restaurants included in the Michelin Guide Italy in 2016 are 334. The restaurants with three Michelin stars are eight. Lombardy leads the standings with 52 restaurants in the standings, followed by Piedmont with 38 and at third place there’s the Campania with 33 starred structures.
Italy is the first country in the world with more women in charge of Michelin-starred restaurants; about 110 restaurants led by women in the guide, 47 are on Italian territory.
The Guide is a cost factor for chefs and restaurants in terms of sponsors and public image, a little less than revenues. The costs for maintaining high levels of the famous stars are high, so the higher revenues will come from consulting and advertising and not on the kitchen.