10 rules for a restaurant to get a Michelin star

“There is a star inside you… Let it shine if you wish…”. The well-remembered chorus from ‘Lluvia de estrellas’ comes to say that you can do it if you want. But speaking of the stars and focusing on the kitchen, is it as easy as Bertin Osborne announcing a microphone in hand? Next Tuesday, 22nd premiere Michelin Guide from Spain and Portugal: A night of nerves and bets. Of smiles and tears. The hard work of a whole year is rewarded, and at this point all the fish are sold. Cooks waking up on the 23rd without success may have a question, how do I get one? Is there a secret formula?

Marcos Granda and team from Clos restaurant (Madrid).


Let’s see what the Red Guide says for those who deserve a Michelin star: “Superior quality product, marked delicacy in preparation, distinctive flavors and remarkable regularity in the preparation of dishes.” Underestimating this (you have to eat well for a Michelin star), from star(s) chefs and concept creatorsputting himself in the shoes of a gourmet Moses, Give us the 10 commandments that any promising star must follow. However, let’s not forget that the last word belongs to the Bibendum doll and its inspectors.

You will be regular (constant, not regular mediocre). As stated in the previous paragraph of the guide, this is an issue on which everyone consulted agrees. It is useless to be Ferran Adrià one day and the next day the chef of a nightmarish restaurant (in the kitchen). “You should be fine today, you should be fine tomorrow, and you should be fine the day after tomorrow,” he explains. paco perezIt has four Michelin stars, two for Enoteca restaurant (Barcelona) and two for Miramar (Llança, Girona).

Enoteca de Paco Pérez has two Michelin stars in Barcelona.


You will be a good host. “Personally, I like to be treated well at the drugstore, Apple store, or restaurant,” she says. marcos granda, ideologue—not chef—of five-star restaurants: Skina (two) in Marbella, Clos (one) in Madrid, Nintai (one) in Marbella, and Ayalga (one) in Ribadesella. For this chef, who plans to open two new restaurants in 2023, “It is very important to thank the customer when leaving.” And “we all like to be loved,” she adds.

You will make the customer feel comfortable. Literally. The chefs interviewed for this report agree that it is absurd that the furnishings are not comfortable, considering that a Michelin-starred experience takes several hours. “It’s important to have good separation between tables and adequate ambient temperature… These are factors to keep in mind,” Granada says.

The room of the Atrio restaurant (Cáceres).


Be honest. Paco Pérez is frank about this requirement, which he understands across the whole experience: “Honesty and ethics in a restaurant seem fundamental to me. Which must always be treated with the utmost respect, both with the customer and with the product. Granda extends this to account as well: “This honesty should be reflected in what you put on the plate and what you demand for it.”

It includes a tasting menu (yes or yes). Ricardo SotresThe Michelin star holder at El Retiro (Beets, Llanes, Asturias) believes that “if you want this recognition, you need to prepare a tasting menu so that the customer gets an overall impression of the offer”. Yes, the menu is very good, but if you’re craving to be rewarded by the red guide, the menu is non-negotiable.

Pension (Beets, Llanes, Asturias).


Check your project. Especially at the beginning, we are faced with one of the cornerstones of every promising restaurant where size is important. El rincón de Juan Carlos is an example (Michelin star at the Royal Hideaway Corales hotel in Tenerife). Before this location, they were in a more modest place. Juan Carlos Padron maintained a solid and unified team: “We were my brother, wife, sister-in-law and mother cooking with me,” he explains. He also argues that “a chef should spend a lot of time in his restaurant’s kitchen”. Surrounded by a reliable team “small in winter, slightly larger in summer,” Sotres agrees. For Granda, who creates restaurant formats with few tables, it is also “must have” that everything is under control at all times.

Two Michelin stars in El Rincón de Juan Carlos, Tenerife.


Bet on local delicacies. Long ago Relais & Châteaux Atrio (Cáceres) received its first Michelin star. There are currently two, and he is always one of those who voice the third. For Toño Pérez, a core part of his project with José Polo is the use of materials connected to his terrain. “This always adds to the guide. All our lives we have done it without prejudice, assuming what comes from the outside and can be completed. “Given the excellence of the Iberian ham, it would be “impossible” for the Atrio chef not to do so. Our restaurant is tied to a meadow-like region: they are inseparable”.

have personality. No one can do this advice better than me. javi estevez From La Tasquería (a Michelin star in Madrid), it achieved this with an offal-focused project. “We are a star that meets almost none of the so-called requirements: no tablecloths, no bathrooms on the same floor as the dining room… I think the guide to our business values ​​is the unique personality of our offering. I think that adds up.”

Javi Estévez has a Michelin star in La Tasquería (Madrid).


Pay attention to small details. Marcos Granda describes himself as the “maniac” of every detail the restaurant can find on the table, and he believes they always help reach the star. “For example, I like that the glasses are made by Zalto, the tablecloths are made of linen… I think these factors help to further enhance the customer’s perception of a perfect meal.”

Think about the customer (not the star). All participants in this article agree that obsessing over achieving the distinction is not the best (and shortest) way to get there. “The real victory for a restaurant is customer loyalty,” says Granda. Sotres agrees: “A Michelin Guide inspector is nothing more than a customer coming to dine alone. If you treat your customers to the best of your ability, success is more than guaranteed”. To take note.

Source: Informacion

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