Good Research Paper About Michelin-Starred Restaurants In Europe

Type of paper: Research Paper

Topic: Food, Restaurants, Cooking, Chef, Quality, Stars, Dining, Europe

Pages: 7

Words: 1925

Published: 2020/11/30

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Introduction

The ultimate standard of an exceptional dining service and food quality restaurants all over the world is marked by the Michelin Star they received. The Michelin Guide covers the publication of the Michelin Starred Restaurants. The Michelin Starred Restaurants have the prominence that the stars served as the medal of recommendations to all diners everywhere. One of the greatest honors a restaurant can receive is a Michelin Star. Every star has a corresponding level of reputation. One star in its category is for a very good restaurant, two stars for excellent cooking that is worth a detour, and three stars for an exceptional cuisine that is worth a very special journey . In addition, the starred-dishes or starred-meals mean that the food is served in Michelin-graded restaurants. The most popular cuisine in Michelin-starred restaurant in Europe is the French cuisine (Bouty). In addition, the other cuisines are the Indian and Cantonese cuisine. Apparently, the Michelin-graded food is expensive but the quality of its taste is excellent. However, some food enthusiasts argued that the best food does not have to be the most expensive . When it comes to Michelin-starred dishes, diners get what they pay for. It is worthy to know the exceptional things about the rare experience of eating meals or dishes of the finest quality ingredients with best-kept traditional secrets or the latest cooking innovations by the outstanding and popular chefs and cooks.

Michelin Stars in Restaurants

A well-respected source of information for the stars awarded to restaurants and chefs as powerful signs of culinary achievements is the Michelin Guide (Harrington et al.). The Michelin awards the restaurant from zero to three stars that are based on the anonymous reviews. The concentration of the reviewers in making the reviews is on the quality, personality and consistency of the food and mastery of the techniques (Ottenbacher and Harrington). In awarding the stars, the reviewers of Michelin do not look at the interior decor, the table setting, or the service quality. The restaurants that received a one star, it implies that it has a good reputation that diners stop on a journey, indicating a very good restaurant in its category, and offering cuisine that is consistently has a high standard. The two stars signifies that the restaurants are worth a detour, indicating an excellent cuisine and it is skillfully and carefully crafted meals or dishes of outstanding qualities. The three stars signifies that the restaurants are worth a very special journey, indicating an exceptional cuisine wherein diners eat extremely well or superbly. In addition, the distinctive meals or dishes are precisely executed using the best of a kind ingredients.

Majority Types of Michelin-starred Restaurants

In Europe, majority types of Michelin-starred Restaurants have renowned chefs or cooks who personally received awards or stars and dishes that are made for the best impression given by the diners (Aubke). The majority types of Michelin-starred Restaurants are French restaurants. The portrait of the successful chefs is not complete without any reference to the previous workplaces. The career path is one of the defining factors of the chefs, young or veteran. The younger talents are usually characterized by their chef masters who trained them. While the veteran chefs are characterized by the creative footsteps they have in the culinary world. The Michelin-starred restaurants served the best quality of dishes that satisfy the diners who travel to Europe from different places of the world. Innovation has its benefits, however, in the context of hospitality and restaurants, competitiveness is the main benefit of a successful innovation (Ottenbacher and Harrington). Generally, the food and restaurant innovation can be imitated easily. A continuous innovation process heightens the barriers to imitation to the competition. The innovation aids restaurants to have a competitive portfolio to achieve the long-term advantages.

Cuisine and its Reviews

Many Michelin-starred restaurants in Europe have recognized the significance of innovation, but it is not clear how to create and design new dishes and menus successfully (Aubke). The evaluation of culinary experiences is a personal phenomenon driven by the complexity such as the dining experience. The diners tend to refer to the reviews of the restaurants for guidance and their dependency on the reviews made by Michelin tend to increase the perceived risks that are involved in the purchase made. The well-established and well-respected Michelin-starred restaurants guide function as authoritative figures and quality evaluations (Bessière). The cuisine included in the Michelin-starred restaurants is the Classic and Modern French cuisine, for example, the restaurant Gordon Ramsay. Since 2001, the three-starred restaurant boasts the culinary talent of Chef Patron Clare Smyth (Feloni). Chef Clare is always been responsible for the kitchen as a head chef since 2008. The menus or dishes feature Chef Clare’s mastery of the techniques and the quality, personality and consistency of the food. Chef Clare with her style in modern French cuisine uses the most finest seasonal ingredients and employs both the classic and modern techniques in every menu or dish served in the restaurant. In addition, Chef Clare has created loyal and adoring customers who always dine based on her award-winning cuisine. It is ideal for every Michelin-starred restaurant that the chef aims to look for products that are not available to the other Michelin-starred restaurants (Bouty). This kind of technique will give the operation the competitive advantages and it is the most challenging task of the chefs in today’s culinary world. The main reason with respect to the innovative new dishes, the differentiator is not plainly the products itself, it is the quality of the products that matter the most (Harrington et al.).

Other Types of Cuisine

Most chefs play with the excellent ideas in their heads about what and which food items fit together or combinations of ingredients that will harmonize with flavorful results. Some chefs focus on classic dishes with the idea of a new and modern interpretation of the dish (Ottenbacher and Harrington). It is a challenge of every chef to harmonize or contrast combinations that relate to three main aspects; taste, texture, and color. Chefs search more ideas in which regional products are combined with exotic spices or extravagant products. The harmony or contrast combinations are needed to create what the chefs describe the brilliant moments during the dining experience of the diners in the restaurant. Most chefs emphasize that fine dining food or dish includes the taste experience in the mouth and the surprise that they call a dining delight. Particularly, the chefs who studied different cuisines or chefs from other countries who venture culinary career in Europe; the Indian and Chinese cuisines are few of the cuisines available in the country (Bouty). The Indian cuisine in Benares Restaurant and Bar situated in the heart of Mayfair with Chef Atul Kochhar; a Michelin-starred modern Indian restaurant. Chef Atul acclaimed menu explores the dishes from all over India and delivers at Benares fresh, contemporary, and halal. While the Cantonese cuisine in Hakkasan Hanway Place, the original Hakkasan restaurant with Michelin-starred Chinese restaurant and Chef Tong Chee Hwee brings the contemporary take on Cantonese cuisine combining tradition and history.

Most Popular Cuisine in Europe

French cuisine is the most popular cuisine with Michelin-starred awards (Harrington et al.). The Restaurant Gordon Ramsay is the flagship of the Gordon Ramsay Group of Culinary companies; it combines the intimate ambiance and the exquisite cuisine (Feloni). In addition, the Restaurant Gordon Ramsay remains the only female chef in the United Kingdom to hold the accolade, their pride, Chef Clare with a true excellence. The excellent menus in Restaurant Gordon Ramsay to name a few in their A la Carte menu: Ravioli of lobster, langoustine and salmon poached in a light bisque with oscietra caviar and sorrel velouté; Pan-fried sea scallops from the Isle of Skye with heritage apples, walnuts, celery and cider emulsion; Baked Cheltenham beetroot with clementine, pink grapefruit, thyme, hazelnuts and smoked goat’s curd; and Fillet of sea bass with shellfish and sea vegetable minestrone, coco de paimpol, fennel and lovage. In their Seasonal Inspiration Menu: Winter vegetables braised en cocotte with Périgord truffle, aged balsamic and Xeres vinegar; Roasted roe deer loin with Jerusalem artichoke, young kale and Périgord truffle; and Poached Yorkshire rhubarb with Tahitian vanilla parfait, lemon balm and olive oil. Another three-starred French restaurants in Europe with exceptional chefs are La Bouitte Restaurant with Chef Maxime Meilleur and La Pavilon Restaurant with Chef Yannick Alleno (Mulholland). For the first time, the Michelin Guide launched its annual listing of the top Restaurants in France. Among the Michelin-starred French restaurants are the Alain Ducasse at the Dorchester, Chez Bruce, Club Gascon, Hélène Darroze at the Connaught, and Hibiscus.

Food and Cuisine

Food is part of the social and symbolic environment with symbolic characteristics. The food symbolism shows in many appearances; food as a symbol, as signs of communion, as class markers, and emblems (Bessière). Some foodstuffs are the basis of concentrate symbolic virtues and fantasy such as wine, cereals, and bread. Food is shared and eaten with others and fundamental social links such as business meals, daily meals, and family celebrations. It is the summation and transmission of different situations with information and meaning; a true sign of a functional unit of structured communication. The markers and distinctive signs allow the different social actions to identify one another and the mark of lifestyles such as caviar, champagne, and wine or whiskey for daily consumptions. In the culinary heritage, food as an emblem has a given geographical area or a community; a banner beneath the tradition that the inhabitants have recognized clearly. Consequently, people feed on food and favorite cuisine; however, people feed on symbols, signs, imaginations, and dreams. Dining in the favorite restaurant especially a Michelin-starred restaurant with excellent cuisine reveals a diner’s belief and fundamental imaginary structures that show the principle of culinary cravings. The cuisine from different countries is a tradition and practices; every cuisine such as a French cuisine, classic or contemporary involves distinct styles (Bessière). The skills and culinary practices of most chefs in the Michelin-starred restaurant in Europe differentiate one area from another. All chefs are the integral part of individuals collectively and its identity. The promotion of specific gastronomic products is associated with the conversation of skills and techniques that lead to re-enact history, re-appropriate what has been lost, and to help create, innovate, and accept changes.

Conclusion

The Michelin star received by the respective restaurant is the ultimate standard of an exceptional dining service and food quality worldwide. The Michelin Starred Restaurants have the good reputation; the stars served as the medal of recommendations to all diners to dine in the restaurant. The Michelin Guide is the well-respected source of information for the stars awarded to restaurants and chefs as powerful signs of culinary achievements. The review is based on the concentration on the quality, personality and consistency of the food and mastery of the techniques. The majority types of Michelin-starred Restaurants have their renowned chefs who received awards and their dishes with exceptional taste. The Michelin-starred restaurants in Europe have recognized the significance of innovation and the evaluation of culinary experiences as a personal incident driven by the complexity of the dining experience of the diners. Diners tend to refer to the reviews of the restaurants for guidance and their dependency on the reviews made by Michelin. Every chef plays an integral part in every cuisine they made; chefs harmonized and contrasted with flavorful results. They challenged themselves to harmonize or contrast different combinations related to taste, texture, and color. Indeed, the French cuisine is the most popular cuisine with Michelin-starred awards. The exceptional things about the rare experience of dining in the finest quality restaurant with the ingredients of the best-kept traditional secrets or the latest cooking innovations by the outstanding chefs are remarkable facts globally.

Works Cited

Aubke, Florian. "Creative Hot Spots: A Network Analysis of German Michelin-Starred Chefs." Creative Hot Spots 23.1 (2014): 1-12.
Bessière, Jacinthe. "Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas." European Society for Rural Sociology Sociologia Ruralis 38.1 (1998): 21-34.
Bouty, Isabelle and Marie-Leandre Gomez. "Creativity In Haute Cuisine: Strategic Knowledge And Practice In Gourmet Kitchens." Journal Of Culinary Science & Technology 11.1 (2013): 80-95. Academic Search Complete. Web. 24 Feb. 2015.
Feloni, Richard. How The Michelin Guide Made A Tire Company The World's Fine Dining Authority. New York City, 2014. http://www.businessinsider.com/history-of-the-michelin-guide-2014-10 October 2014.
Harrington, Robert J., et al. "Key Information Sources Impacting Michelin Restaurant Choice." Journal Of Foodservice Business Research (n.d.): 219-234. Academic Search Complete. Web. 24 Feb. 2015.
Mulholland, Rory. French ministry gives Michelin Guide high-profile launch in bid to defend
haute cuisine from "Anglo-Saxon plot". Paris, 2015. http://www.telegraph.co.uk/news/worldnews/europe/france/11384590/French-ministry-gives-Michelin-Guide-high-profile-launch-in-bid-to-defend-haute-cuisine-from-Anglo-Saxon-plot.html
Ottenbacher, Michael, and Robert J. Harrington. "The Culinary Innovation Process: A Study Of Michelin-Starred Chefs." Journal Of Culinary Science & Technology 5.4 (2006): 9-35. Academic Search Complete. Web. 24 Feb. 2015.

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