{"id":31542,"date":"2023-01-12T15:54:50","date_gmt":"2023-01-12T14:54:50","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=31542"},"modified":"2023-01-17T13:27:00","modified_gmt":"2023-01-17T12:27:00","slug":"michelin-csillag-titkai","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/michelin-csillag-titkai\/","title":{"rendered":"The mysterious Michelin star and the secrets of the inspectors"},"content":{"rendered":"
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Michelin has also reached our country, and our top restaurants are worthy of this prestigious recognition. Within the professional circles, most of us know what it is all about, but there are still misunderstandings and question marks. What we do know is that an inspector comes, tastes, weighs and either awards a star or takes it away. But how does it work and what does a Michelin inspector do? Now you can find out. In a piece published by Michelin Guide, the inspectors themselves answer the questions.<\/strong><\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

What is a Michelin star?<\/strong><\/h3>\n\n\n\n

Michelin stars are awarded to restaurants that present excellent food. Among them, only those that meet the standards in every respect can receive this recognition. Five basic criteria are taken into account. The quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef as expressed through his or her food and the consistent, consistently maintained standards. Every year, we check the restaurants that have already been awarded a star and, if necessary, revise them. Contrary to popular belief, it's the food on the plate that counts, and what gets the accolade. The style and interior of the restaurant does not influence the award. In the meantime, we are constantly researching and monitoring the market in search of new, deserving restaurants. Any style and type of restaurant can be eligible for a star. Restaurants can ask us to consider their inclusion in the MICHELIN Guide, but we are also happy to follow up on recommendations from our readers.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Are there other awards in the MICHELIN Guide system?  <\/strong><\/h3>\n\n\n\n

One of the Bib Gourmand recognition<\/strong>. Many people see this as a precursor to a Michelin star, and rightly so, because these places are being given more attention. The award is for excellent value for money and excellent food. It is important that it is simple, accessible and of high quality. Here again, we look for high quality and highly recommend it to our guests.<\/p>\n\n\n\n

In 2020, the MICHELIN Guide introduced the Green Star<\/strong>. Initially in France, but now operating in all countries covered by the Guide. The idea is to award restaurants that set an example, represent quality and pay particular attention to creating sustainable gastronomy.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Who are the Michelin inspectors? <\/strong><\/h3>\n\n\n\n

These are the people who, in most cases, work in the shadows of familiarity. They are all full-time employees who were previously restaurant and catering professionals. They have a wealth of knowledge and make the decisions to award or take away Michelin stars. Because it is still subjective, the way it works is that after several inspectors have eaten at a particular restaurant, they discuss their experiences as a team to make the final decision.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

How many times does an inspector visit a restaurant before he\/she can get a star?<\/strong><\/h3>\n\n\n\n

There is no specific rule on this. You go to a restaurant as many times as you need to get the full picture. Consistency is very important when awarding Michelin stars, so we need to be sure that they are of consistently unshakeable quality. Different inspectors visit at different times of the day. We check the place for lunch and dinner, both at weekends and on weekdays. The number of people eating out also varies. Sometimes we visit alone, sometimes in pairs, and sometimes even in groups. The inspectors try to get to know as many dishes as possible during the year and to taste as many of the chef's creations as possible. We need to be sure that all the food that comes out of the kitchen is of a consistently high standard. But we always make the final decisions together.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

It is also very important that all inspectors are sent all over the world. At least in the countries where we currently produce MICHELIN guides. This ensures that all inspectors are judged to the same standards and have the same reference points - a Michelin star should mean the same thing and have the same value, no matter where in the world you are.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Are there criteria that restaurants are obliged to respect?<\/strong><\/h3>\n\n\n\n

There is no \u201esecret ingredient\u201d. We are looking for unique solutions and quality. Some Michelin-starred places are innovative, some bring traditional cuisine, some offer a menu, others excel in \u00e0 la carte. Some of them are completely ordinary, and some are of a high standard. Since not everyone can like every Michelin-starred restaurant, it can't be otherwise. There is no limit to the number of stars awarded, often we have many candidates throughout the year, but those who are not consistent enough are eliminated.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

What happens when a chef leaves a restaurant? <\/strong><\/h3>\n\n\n\n

Nothing! Because the Michelin star is awarded to the restaurant, not the chef. In such cases, what usually happens is that the sous chef steps up, or a similar talent from another restaurant is employed. They are largely exactly the same genius as the former chef. We simply go back to the restaurant and see if they can deliver the standard we expect. To put it a little more bluntly, we don't care who cooks, as long as the food is prepared to the same standard as always. Because our guides are written for our readers, if we feel that a restaurant's cooking is not up to the standard it once was, we won't give it a star again the following year.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

What is the difference between 1, 2 and 3 Michelin stars? <\/strong><\/h3>\n\n\n\n

A Michelin star<\/strong> is given to restaurants that use high quality ingredients, where special flavours are consistently prepared to a high standard.<\/p>\n\n\n\n

Two Michelin stars<\/strong> are awarded if the personality and talent of the chef is evident in the professionally prepared dishes; their food is delicious, unique and inspiring.<\/p>\n\n\n\n

Three Michelin stars<\/strong> is the highest honour awarded to chefs for excellence in cooking at the top of their profession. This level is more of an art form, an innovation, a masterpiece. With this recognition, they can write themselves into the history of gastronomy.<\/p>\n\n\n\n

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Photo by Flickr<\/figcaption><\/figure>\n\n\n\n

Any chef who does not cook exclusively for guests is clearly lost. They may not prepare food for critics, tour guides or any other reason. A restaurant exists to make people happy with the finest culinary experiences. And one of the most important virtues of chefs and cooks is professional humility. A Michelin star is all about that.<\/p>\n\n\n\n

Source : https:\/\/guide.michelin.com\/en\/article\/features\/what-is-a-michelin-star<\/a><\/p>\n\n\n\n

MICHELIN Guide UK Editorial Team<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Haz\u00e1nkba is el\u00e9rt a Michelin, cs\u00facs\u00e9ttermeink m\u00e9lt\u00f3n viselik ezt a rangos elismer\u00e9st. A szakmai berkeken bel\u00fcl t\u00f6bbnyire tudj\u00e1k mir\u0151l is van sz\u00f3, de m\u00e9g mindig vannak ezen a t\u00e9ren is f\u00e9lre\u00e9rt\u00e9sek \u00e9s k\u00e9rd\u0151jelek. Annyit tudunk az\u00e9rt, hogy j\u00f6n egy ellen\u0151r, k\u00f3stol, m\u00e9rlegel, \u00e9s vagy kiosztja a csillagot, vagy \u00e9ppen elveszi. De hogyan is m\u0171k\u00f6dik ez<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":31582,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[2,10,209,216,1182,1184,1183,19,211,231,15],"class_list":["post-31542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","tag-blog","tag-etterem","tag-gasztronomia","tag-konyhafonok","tag-michelin-csillag","tag-michelin-guide","tag-michelin-star","tag-receptek","tag-sef","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nA rejt\u00e9lyes Michelin-csillag \u00e9s ez ellen\u0151r\u00f6k titkai - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Michelni! 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