People have been in Europe for so long, have eaten countless times from street stalls to specialty restaurants, stepped on pits and planted grass, and never entered a Michelin restaurant. I always feel that life is a little bit incomplete. Foodies have a Michelin dream. The Michelin company, which sold tires, felt that self-driving tours would increase tire consumption and increase sales, so it published a Michelin gourmet guide. Until now, this guide has taken the world by storm and has become the vane of world cuisine. A 2,000+ Michelin three-star meal per capita, the chef is occasionally eccentric to "only use sea bass caught by a fisherman named Bernard in Brittany, France", or hand-held sushi that needs to be felt by mind. Let this sign be blown and spread to its gods. Let me introduce it today. With the dining experience accumulated by more than a dozen Michelin stars, I will talk about how to eat Michelin. Although the rules of Michelin star ratings have always been kept secret, and always emphasized that only looking at the taste, most of the diners feel that Michelin will still consider the dining environment, service and the level of wine matching.
[Wine Pairing] (Wine Pairing) is a very important part that is easily overlooked by Chinese foodies. With a wine list of 500 RMB+ per capita, sometimes the wine may be more expensive than the food. Besides, you can't drink good or bad, and you always exclude it first when considering your budget. As everyone knows, this is the invisible boundary between the aristocracy and the middle class. It is true that only the rich and tasteful "superior people" will consider the demand for wine. My personal suggestion is, "I'm here anyway", just eat a full set before leaving. Michelin's wine pairing is not bad. Many Tibetan wines are hard to find. You can experience it, otherwise the meal will be incomplete.
[Menu] Considering the high price of a Michelin restaurant starting at 30 Euros for a dish (not the improved version of Michelin that eats 100 dumplings per Michelin star in Hong Kong), many people are only willing to bite their teeth and order a main course, and feel like eating. It's not full and can't pay. It's actually because of the wrong way of eating. Michelin’s set meal pays attention to the overall collocation. A set meal called "Italian Journey". From the beginning of the salad to the mountains in northern Italy, the fish to the starter is from the Amalfi Coast, and the veal for the main course is from Tuscany. Its dishes echo each other, and you will miss a lot if you order just one dish. Continuing to return to the cost, it is rumored that the Michelin per capita of 2000+ meals may not be so expensive. The restaurants described below provide a three-course business lunch (including wine pairing) on weekdays for only 55 Euros. In Italy, which costs 300 per meal, this price is actually very friendly. Each restaurant will have 2-3 Tasting Menus, which are the overall set menu recommended by the chef. The main set includes the restaurant’s signature dishes, usually 7-course or 10-course, which is convenient for customers who do not want to order. For novices, the Tasting Menu is most suitable at the beginning, because this set meal best reflects the chef's characteristics.
[Some proper nouns] Usually, Michelin or some meals of the same grade without star ratings are called Fine Dining. If you have a memorable meal with foreign friends, you can directly use Fine Dining to introduce it. Before the formal 3/5/7/10 course is served, there will usually be a complimentary appetizer, similar to the cold dishes in Chinese food. These bite-to-swallow snacks are called finger foods, because they usually don’t use knives and forks, but eat with hands. After the dessert session, there will be some small snacks, called Petit fours, which means fancy cakes. There are often four or five types, and dessert control's favorite small surprise session.
[Dress Code] Some restaurants will prompt Dress Code, usually business style or simple style for cocktail dinners. Men’s shirts must not be wrong. Hiking shoes and jeans depend on their personal appearance. In short, since a big meal is planned in the itinerary, prepare an extra formal dress. Girls usually don't wear it wrong, just light makeup + skirts, don't be too formal, this is not a red carpet, just a meal. Sometimes I see Asian girls wearing a full set of jewellery with heavy oil-grade make-up, and I feel a little overstretched. Of course, there is a need to take photos and print pictures.
[Order] These restaurants often require reservations. Fortunately, the restaurant's English level is very good. Calling to make an appointment only needs to indicate the arrival time + number of people + name. Or send an email to the restaurant to make an appointment, which is much more formal, and often confirms in advance whether there is any allergies and jet lag. I have compiled my phone numbers and reservation mailboxes for each restaurant introduced below, please call me Lei Feng! High-end three-star restaurants often make reservations 2-3 months in advance, and sometimes they are declined due to lack of sincerity. Therefore, sending an email to praise the restaurant reservation is more likely to succeed. After all, it is a restaurant that is worth visiting. It really feels like buying a ticket as soon as the schedule is confirmed. I have been ignored or turned down many times by several favorite restaurants, and I am still working hard. [Expense] Starting from 55 Euros for a three-course business lunch to 300 Euros + Tasting Menu with wine list, the consumption is about 500-3000 RMB/person. Life is alive, experience once, after all, all come. For a domestic three-star restaurant, a lobster costs 1,500 excluding tax and service charge. If you want to eat Michelin, it is authentic and cost-effective in Europe, and it is too high.
Unforgettable for a lifetime-Milan's first restaurant with two Michelin stars
Milan's first restaurant with two Michelin stars-Il Luogo Di Aimo e Nadia under the Relais & Châteaux Group. Il Luogo Di Aimo e Nadia is an old husband-and-wife store. The translation of the store name is The places of Aimo and Nadia. Aimo and Nadia are the names of the founding couple. Translated directly into Chinese, it is probably "Wang Dahui and Li Xiaohua's shop". They improved and innovated the cuisine of Tuscany and moved to the metropolis Milan, like a Sichuan restaurant in Shanghai. The store is very small, can only accommodate less than 20 tables of guests, but the environment is carefully arranged. Michelin star rating, the restaurant environment must account for points, so in the depths of the hutong, Maza's shirtless eaten Flies Xiaoguan Chuanchuanxiang can not be included. This shop actually has its own designer, Paolo Ferrari, also from Italy. From tables, chairs and tableware to paintings and sculptures, they are all modern design styles from Paul Ferrari. Every pair of silver knives, forks and glassware matched with the dining room is specially designed for this restaurant, and there is no similarity.
This shows the difference between Chinese and Western food judgments: Chinese food emphasizes "authentic" and "authentic", while Western foods headed by Michelin emphasize "innovation" and "unique". In the chef's recommended menu, a set called "Grand Tour in Italy" is probably the first choice for all foreign diners. Using high-quality ingredients from different regions of Italy to mix and match, let our taste buds travel all over Italy in the time of a meal, it must be said that it is an interesting experience. The wine list to match the menu is expensive, and the wine that the sommelier will match with each dish varies from person to person. It's like eating a box of chocolates. You never know what surprise he will present for you.
【Appetizers】
The traditional five-course meal includes salad, soup, starter, main course and dessert. In addition, appetizers such as bread and biscuits are provided before the meal. This restaurant has painstakingly provided four appetizers, which are raw ham slices, octopus buns, tomato beet salad and mussels.
The dried and crisp strawberry pepper slices resemble a rose flower, covered with a slice of raw Italian ham, the entrance is smooth and not greasy. The manager especially emphasized that this octopus bag does not provide cheese like regular appetizers. Instead, it uses octopus. The shape is more compact. After biting it, it is found that although the outer skin is slightly crispy, the filling is soft. This feeling is a bit like Chinese pops. Pulp meatballs will have a different taste after one bite. It’s also difficult for the chef. There were only two guests at noon that day, so three or five octopus buns had to be made one by one according to the ingredients, and the temperature was just right when the guests made their appointment. The dishes are exquisite, and the wine pairing with each dish is also carefully selected. The sommelier introduced that there are more than 800 wines in the restaurant, all of which are collected from wineries around the world, and there are many flagship wines. Starting from the sparkling wine paired with appetizers, from light to heavy, 6 wines are also presented slowly. The iced sparkling wine tastes light and the aroma is relatively light. As a non-professional who does not taste wine often, he cannot taste the more complicated so-called "mineral", "leather" and "secondary aroma". The small and exquisite appetizers are not overwhelming or perfunctory. When I was taking the photo, the sommelier couldn't help but remind me to hurry up while the dishes were not cold. It can be seen that the "eating temperature" is an important detail like the legendary "wine vintage".
The transparent glass bowl presented a vegetarian salad, crispy bread base, fresh tomato sauce, beetroot, garnished with basil leaves, white, red, purple and green in four colors. You can see the layers through the container, as the manager said, The food utensils are matched for food surprises.
A mussel sprinkled with lemon juice, this kind of fresh food at the seaside of my hometown for two yuan a catty, is worth several times here. The mussels freshened with lemon juice seem to have a stronger taste, or good wine and good dishes gradually awaken the taste buds and increase the sensitivity to taste. After all, I will take a habit of taking a deep breath before taking a mouthful of two or three hundred things, and the psychological effect will also make the food more delicious.
Appetizers only have one bite per dish, and they have a rich taste in the mouth, some are crispy, some are chewy, and some are soft. If you want to taste it, you can still eat it. Even the olive oil paired with pre-dinner bread will specifically emphasize that it is extra virgin olive oil from Sicily.
[Salad] The process of eating one and removing the tableware and wine vessel is here, the warm-up exercise is over, and the first salad is officially on the table. "Burrata" cheese from Treviso is paired with black truffles and red long chicory. The side dishes are Milanese chicory, beetroot and horseradish.
It’s not like every restaurant in China has "Kung Pao Chicken" or "Old Kitchen Cabbage". The steaks and salads of every western restaurant are different. The mix and match of ingredients makes the names of too fancy dishes meaningless, so the menu The names of dishes are often straightforward to list the ingredients. However, the taste cannot be predicted based on the name of the dish alone. After all, every ingredient with a place of origin is carefully selected and exquisite. Paired with Malvisa white wine produced in the "Italian Wine Country" (the sommelier specially emphasized that this is a wine from the Slavic region in northeastern Italy), the cheese mixed with black truffle has a delicate and long taste. How should I put it, if this piece of cheese is bought in an unlimited supply for one or two euros in the supermarket, I would feel more at ease by boasting that it is delicious, otherwise I always feel a sense of embarrassment of "It is so expensive and must be praised to death". Based on my superficial knowledge of food to judge whether cheese is good or bad, it can be said that there is a little "not qualified".
【Cod Dumplings】Sweet and sour white radish on the bottom, a deep-fried to light yellow triangular tortellini, cod filling, a clear salad decorated with several kinds of flowers, drenched in yogurt, apple cider vinegar and olive oil. The matching wine is German noble rot wine Riesling, which is golden yellow liquid, which echoes the dishes. When the silver fork was skewed into the dumpling skin, it was obvious that I heard the crisp cracking sound. I was curious about how to control the heat so well, so that the fish and the skin ensure the best taste. If the last dish presents the northern Italian style, then this Mediterranean-style salad dressing dish has the feeling of South Island. The seasoning uses fruit vinegar and olive oil. A handful of flowers and herbs are counted randomly, and there are actually 10 Planting + plants, I feel that the restaurant's daily purchase is a big project.
Nice post, nice photo
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