How does a restaurant get into the Michelin guide?
The ever coveted Michelin Star: the gold standard of many restaurants the world over. Image by Ricochet64 (via Shutterstock).
Le Frog is an event catering company par excellence. In order to keep abreast of the competition, continuous improvement is how we thrive. It is good for continued custom and, throughout the West Country, we offer a wealth of dishes that any chef at a Michelin starred restaurant may be proud of.
There is one question that enters the lips of many diners and contemporaries in our industry: what does it take to get a Michelin star rating? Also, as to why it is important?
The Michelin Star rating is the epicurean's answer to the Oscars. It is a global standard for best practice in eateries from Aberdeen to Zennor. People are paid by the tyre company to find the best eateries with many of its reviewers having had more hot dinners than Rick Stein or Antony Worrall-Thompson.
Their criteria is very exacting. Each reviewer goes to 250 restaurants a year. Or they spend three weeks of each month at a restaurant. They also look at consistency, value for money, flair, and the technical skills of the chefs. They are advised to eat three meals a day at a variety of eateries. Not only top class venues but also notable inns.
A Michelin Star (or the lack of one) can make or break a restaurant. It is seen by some commentators as a barometer of a city’s dining scene. Some restaurant critics cite regional bias as one possibility (Manchester’s eateries haven’t had a Michelin Star rating since 1974).
Le Frog Catering, 09 May 2017.