Restaurant Guide's

Michelin Guide’s list of five criteria which includes quality of products, mastery of flavor and cooking, “personality” of cuisine, value for the money and consistency between visits.

Every year at this time, Michelin puts out its Red Guide, the Frenchman's food Red Bible, in heft, volume and reverence and every yea foodless snatch the guides up like hotcakes. Readers compare annual ratings of their favorite restaurants, or look to see if a chef has been elevated into the hallowed rare air of the three-star ranking. Then they check to see if anyone has lost their grip.

For the last three years, however, something has happened each year to cause the Red Michelin stars Guide itself to appear to be losing its grip. So far, the thick skin of is doing an impressive job of protecting the brand.

Of all the restaurant guides Michelin is the best known, most reliable and oldest. Andre Michelin created the guide Michelin, in 1900, to assist gastronomically oriented wealth individuals in their restaurant choices while traveling. He was the cofounder of the factory that is now one of the best tire manufacturers of the world.

In this red-cover book, all the “worthy” restaurants in France, Italy, Spain, Germany U K, U.S.A and Japan are evaluated and listed. Restaurants are rated on a scale of three stars.

GaultMillau Gault Millau Guide's one of the most significant French restaurant and hotels guides, gives points strictly based on the quality of the food served. The next guide that comes close to the scope of Michelin in France is the GaultMillau guide, GaultMillau evolved into a guide that takes more chances, for instance by rating a restaurant that might disappear before a diner arrives.

Style in international haute cuisine developed during the 1960s and '70s that stressed freshness, lightness, and clarity of flavour. In reaction to some of the richer and more calorie-laden extravagances of classic French haute cuisine, nouvelle cuisine sought to emphasize the natural flavours, textures, and colours of foodstuffs. Acknowledging the unhealthiness

Michelin Guide's: exercises the influence it does because restaurants matter in France and because the guide, with its army of anonymous inspectors, has proven itself over the years to be a rigorous, honest, and generally excellent judge of them. The "Red Bible," as it is known, is a symbol of French culinary achievement and a guarantor of French culinary standards. It has long been a springboard to fame and riches for chefs, and the importance they attach to Michelin stars has only magnified the guide's importance to restaurant-goers. Nowadays, when top-flight cooking is increasingly homogenized and the French no longer boast a monopoly on gastronomic genius, what mystique French fare and French chefs retain is chiefly attributable to Michelin.

French gastronomy is in crisis. "And crisis is just what they need."

Anyone who follows the French Cousin Food News knows that French cuisine is in a state of unprecedented upheaval that seems to mirror the country's current social turmoil. Stars are flying back in Michelin's face while celebrity chefs jet around the world chasing profits from satellite ventures. Rumors abound that le grand table is on its last legs, threatened by chefs who open bargain bistros instead of investing in extravagant cheese carts. Experts' opinions play an important role in the gastronomic market for the following reasons: information is imperfect and very costly to acquire and quality is, in large part, subjective and consumers need experts to define it. And the strong level of correlation generally obtained between prices and ratings or rankings for this class of activity illustrate this influence. Without experts, supply and demand would find it difficult to meet. Therefore, identifying the determinants of these evaluations of quality and then estimating their respective impact become relevant. According to the experts, the art of cooking is the only determinant that they take into account when selecting and then evaluating the chefs. For the chefs, the setting also appears to be a determinant and not the least important one. What is the best strategy to become a ``first rate'' chef? To answer This questions, a quality equation is estimated using an original database concerning 185 leading French chefs who have been selected in one of the most famous French Guide GaultMillau The results show that there are two strategies to become a ``first rate'' chef but that the art of cooking prevails over setting. This is in line with the observation that some gourmet restaurants tend to over-invest in luxurious surroundings.

Chef Batali

Famous chefs in the past and even today tried to open Restaurants in France, USA and Japan, hoping to be able to control and manage all operations by “remote” control.
It did not work! Quality and presentation fluctuations other than those beyond the control of the chef are unacceptable because the charges remain constant. Restaurateurs seeking perfection constantly and striving to reach that elusive goal of three stars, but then they must redouble their efforts to deliver the level commensurate to the rating expected.