To appear in the gastronomic bibles, restaurateurs must take care of the most sought-after aspects. The Michelin guide takes into account: the freshness of the products, the mastery of cooking and flavors, the provision of long-term services, the consistency between the dishes, the creativity of the chef in his dishes, the value for money. The decor, the service, the dressage, the hygiene of the premises, are also part of the criteria when awarding the stars. In recent years, investigators have paid particular attention to the origin of products and to organic farming.
Criteria that Marc Declercq, director of Gault&Millau shares. The aim is to reward the quality of the cuisine, the level of service and the value for money: ” As soon as we taste something, we use the five senses and we watch everything “. From the cooking of the meat to the finesse of the sauce, every detail is extremely important for the food critic. Each ingredient must be linked to the others.
These chefs are artists
But to be eligible, it’s not just the plate. A restaurant must fulfill other conditions, among which a minimum of 18 months of operation, good service, a varied wine list but also a unique atmosphere in the restaurant. An atmosphere, essential to the identity of the establishment, just like the personality of the chef, as confirmed by Marc Declercq: ” The leader’s personality must be distinct. The leader must not pretend, he must follow his truth. What matters is spontaneity. These leaders are artists.”
Because these restaurants aspire to offer a universe to their customers. For one evening, the world of high gastronomy tries to offer perfection. This may seem artificial when in reality it hides imperfections specific to human nature. This seemingly impeccable, almost theatrical waiter hides a hesitation in his voice. Behind the kitchen doors, he makes jokes to his colleagues; he blames himself for negligence.
