"I'm going to take a stake. Pen, fun, pavilion www. biquge。 info" Song Qi said softly.

"Stake?"

"I want 30% of the shares of your restaurant, but it's not for nothing, I will provide a good location, and provide management talents, etc., that is, you only need to cook," Song Qi said with a smile in her eyes.

Zhang Shan thought to himself: "Sounds good, I open a restaurant from time to time to make money, and I don't know anything about it, she solves all the little things, I just need to cook, which is exactly what I need." ”

Zhang Shan really doesn't believe it, and 30 percent of the shares are a little less. I'm still a shareholder in this restaurant!

But it's a bit stupid not to accept this, such good trading conditions, and Zhang Shan urgently needs this good location.

"Yes." Zhang Shan Road.

"Okay, I'll go to the magic capital soon, let's talk about the details when we meet." Song Qi was also relieved to hear Zhang Shan's promise.

"Okay." After Zhang Shan finished speaking, the other side also hung up the phone.

Knowing the concerns in his heart, Zhang Shan suddenly became relaxed. But I really can't figure out why Song Qi did this, could it be that Song Hai begged?

At this time, Song Hai was saying to another person: "Zhang Shan is really a fool, he can't open a restaurant, and he is worried about that person, you say that Yang Chen is not stupid." ”

"Damn, no, he won't find someone to help, and no one should refuse him if he pulls out a name now." Yang Chen took a sip of wine and said.

After Song Qi hung up the phone, she clasped her hands tightly on her chest, and thought to herself, "This should be considered the boss lady......

But there is a restaurant in the magic capital, which is the only Michelin-starred restaurant in the mainland.

The selection criteria for a Michelin-starred restaurant are difficult, and this restaurant is still a one-star rating.

Michelin restaurants rely on the Michelin Guide, which is the general name of the food and travel guide books published by Michelin, a well-known French tire manufacturer, among which the "Red Guide" is the most representative of the "Red Guide" with red covers for restaurants and hotels, so sometimes the term "Michelin Guide" refers specifically to the "Red Guide".

But Michelin is a tire manufacturer, and it's hard to imagine that a tire manufacturer would go and rate a restaurant, and it feels like two completely different industries.

Michelin has a history of more than 120 years, in the era of Michelin's establishment, cars and tires are still relatively new, as a pioneer in the industry, it is natural to have a long-term plan for the development of the company. During the Universal Exposition in 1900, the Michelin brothers, the founders of the Michelin company at the time, were optimistic about the prospects of car travel. They believed that if car travel was booming, their tires would sell better, so they gathered together restaurants, maps, gas stations, hotels, car repair shops, and more to help with car travel and published the Michelin Guide in the size of a personal booklet, and it has been out of control ever since. In 1926, the Michelin Guide began to mark restaurants with asterisks, and it was from that that time that the "Michelin star" was officially launched.

Restaurants that appear in the MICHELIN Guide must at least receive a "pair of knives and forks" mark, which is the guide's basic rating criteria for restaurants, ranging from "the highest 5 pairs to 1 pair", indicating the comfort level of the restaurant.

The selection above this is the Michelin star, which ranges from one star to the highest three, and is mainly based on the culinary level.

Michelin's judging is rigorous and impartial, even to the point of being harsh, and once the inspection is complete, the inspector is not allowed to appear at the restaurant for several years to ensure the fairness of the next inspection. And the Ombudsman has to pay out of his own pocket. There are only 68 three-Michelin-starred restaurants in the world, and their star ratings are divided into three levels:

One star ★: It is a restaurant that is "worth visiting", and it is a particularly excellent restaurant in its same style of eating;

Two stars ★★: the restaurant's cooking skills are very high, and it is a restaurant that is "worth a long detour" to visit;

Three stars ★★★: It is a restaurant that is "worth a special trip" to visit, and it is said that it is worth a special trip to dine with a delicious taste that will never be forgotten.

Rating a star, especially a three-star restaurant, is an infinite beauty, infinite glory and a lot of money for a restaurant and a chef.

By definition, the first star is given to the quality of the restaurant, and the extra stars are determined by the quality of the service, the décor, the table setting, the finesse of the tableware, the order in which the dishes are served, and the size of the cellar and the quality of storage. Once a restaurant has earned one star, it has to invest a considerable amount of money in staff training, utensils and various wine breweries to get a second or third star. In a nutshell, the award is based on five criteria: the quality of the ingredients used, the techniques used in cooking, whether the different flavors blend well, the consistency and innovation of the cooking, and whether it is worth the money. So although there are thousands of restaurants in France, until 2005, only 26 restaurants received three stars.

In addition to awarding stars to restaurants, they can also be used to reward chefs, and chefs who get one star can keep it for almost a lifetime as long as they can maintain the same quality, but almost all chefs will be puzzled about whether to risk a second star, and becoming a three-star chef is a lifelong goal of a good chef.

The appearance of the star is to delineate the high-quality catering service, so the evaluation process is very strict, usually decided by a number of inspectors, if an inspector finds a good store, often have to visit several times, before daring to submit a report to the next level, and then there will be other inspectors to certify again, if the opinions are not unanimous, then everything has to start over, a restaurant with one to two stars often has to go through 15 repeated inspections a year to have an answer, three stars are more. Michelin is re-selected every year or 18 months, so the production of a three-star Michelin hotel often takes several years to be determined. Even so, restaurants or chefs who have already received two or three stars can be demoted at the slightest negligence, so a Michelin star is not only a symbol of "absolutely perfect food", but also a symbol of "no mistakes".

And Michelin rated it as a person who works "to eat and enjoy".

Their work follows four principles: concealing their identities to dine or stay in restaurants or hotels, and grading them; Guarantee that any of the restaurants and hotels featured in the guide have been carefully selected; Pay the bill yourself; The guidelines are updated annually to ensure the accuracy of the information. Regarding scoring, the food in the restaurant is of course the most important, accounting for 60 points, and other dining environments, services, wine pairings, etc. will be referred to in the scoring criteria.

No matter which restaurant they enter, as soon as they enter the door, they look around like a detector equipped with radar, how the restaurant is decorated, how the tableware is arranged, whether the service attitude is appropriate, etc.

Zhang Shan wants to open a restaurant is like opening the best, and the three-star Michelin restaurant is exactly the standard he requires of the restaurant!