Michelin Star
Michelin
stars are awarded for food excellence in restaurants. The first Michelin star
guide was published in France by Andre Michelin in 1900 and was aimed at
motorists that needed to find meals and accommodation in France. Michelin stars
are awarded to few restaurants and in 2004 in the UK and Ireland only three
restaurants were awarded a three star rating.
Michelin
inspectors visit the establishment anonymously and rate them on a three
category basis known as Michelin stars. A 3 star rating means ‘Exceptional
cuisine worth a special journey’. A 2 star rating means ‘excellent cooking,
worth a detour’. A 1 star rating means ‘a very good restaurant in its
category’. An additional fourth category ‘Forks and Knifes’ gives a rating to
all the other restaurants listed in the Michelin Guide. One fork and knife
meaning ‘quite comfortable restaurant’ five fork and knife meaning ‘luxurious
restaurant’.
Michelin
inspectors rate the restaurant on five different categories: Quality of the
products, mastery of flavour and cooking, and the ‘personality’ of the cuisine,
value for money and the consistency between visits.
The British Tourist Authority
The English tourist board, AA and the RAC team up to inspect and
rate the quality of hotels and rate them on star and diamond ratings. The
ratings are then presented by the British tourist authority. The star rating is
used with hotels with restaurants and the diamond rating is used to rate
accommodation without a restaurant such as small hotels, B&BS and
guesthouses.
A one star rating means ‘practical accommodation with a limited
range of facilities and service but high standards of cleanliness throughout,
it will have a restaurant or eating area. 75% of all rooms will have en-suite
or private facilities. On the other end of the scale a five star rating means
‘A spacious, luxurious establishment offering the highest international quality
of accommodation, facilities, services and cuisine. There will be a range of
extra facilities. Staff will be professional, attentive and provide flawless
guest services.
Egon Ronay
Egon Ronay was a Hungarian born food critic, he immigrated to London after World War 2 where he started to manage Princes restaurant in Piccadilly. There he built up contact with The Daily Telegraph where he later wrote a food column. In 1957 he published the first edition of Egon Ronay’s Guide to British Eateries and from then they became very popular making it a mark of distinction to be included in the guide. Restaurants now display blue sign that mentions the year they were mentioned in the guide. They are given a rating from one to five stars on the overall visit to the restaurant.
Gault
Millau
The guide was
founded by two restaurant critics, Henri Gault and Christian Millau. They rates
restaurants on a scale from 1 to 20, and this was purely on the quality of food
and all comments about the atmosphere and service were separate. Restaurants
that were below 10 hardly ever got listed in the guide and while the two
critics were the authors of the guides no restaurant was awarded 20 points as
the critics believed that perfection was impossible. Gault Millau does not
accept payment for listing any restaurant as they believed if they did they
would be biased.
Thank you.
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ReplyDeletewhere are the actuall ratings
ReplyDeleteegon ronay ratings where are they how and why they are rated like that.
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ReplyDeletethank you very helpful
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