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    Home > Food News > Food Articles > Eat this for a table of 3,000 yuan?

    Eat this for a table of 3,000 yuan?

    • Last Update: 2021-07-26
    • Source: Internet
    • Author: User
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    ▲ Screenshot of Weibo


    A few days ago, a Michelin restaurant, which specializes in private cuisine, has been "sprayed" on hot searches for its "precise selection of ingredients, fine workmanship, and whatever the owner does


    A group of Weibo veterans went to the restaurant where the family had spent more than 1,000 yuan, only to find that a table of dishes was ugly, the knife was rough, and there was no color or fragrance at all


    According to the Beijing News, the restaurant in question responded that the restaurant implements a set menu and there is no a la carte menu


    Customers who are no longer foolish have debunked some old "myths"

    In addition to pointing to the restaurant involved, the Michelin Food Guide was also ridiculed by the crowd


    Questions about Michelin's "unacceptable nature" have long been questioned


    But Michelin is not without reference.


    The restaurant that has been ridiculed by the crowd just fails to meet this set of standards.


    For example, whether it is Michelin or court cuisine, exquisite presentation is essential, and "value is justice" when it comes to food is also the truth


    ▲The picture is from a review platform


    In addition to the "plating", the photos posted by many diners also pierced the myth of "precise selection of materials and meticulous workmanship" claimed by this restaurant


    The Internet has memories


    If you are afraid, you will be afraid.


    Whether it's the palace restaurant that was ridiculed by the crowd this time, or the old brand that caused the turmoil last time, it points to one point: customers are no longer easy to fool


    The response of the restaurant in question saying that the other party "ordered the lowest price set meal" was also difficult to describe



    This is obviously untenable
    .
    The restaurant provides different grades of dishes according to different sets of standards, which is in line with economic laws, but this does not mean that the restaurant can "look at the dishes" and reduce the quality and aesthetic standards of the dishes
    .


    ▲Video screenshots
    .

    Don't let the lack of aesthetics smash the old restaurant signs

    The aesthetics of food lies not only in taste, but also in the choice of ingredients, seasonal considerations, the coordination of cooking skills and ingredients, and the presentation of dishes
    .
    The restaurant being mocked by the crowd is an aesthetic negative textbook.
    As can be seen from the pictures, the ingredients are not necessarily fresh, and the season is not considered.
    Many dishes are too greasy and not the best way to deal with it.
    As for the dishes, the dishes are simply too spicy.
    The signboard of "court cuisine"
    .

    The world-recognized art of arranging dishes, Western and Japanese cuisines are both good at winning
    .
    Both are limited reference and modification of tradition, and most of them are the crystallization of modern culture
    .

    The art of arranging French food is the result of the establishment of the foundation of French food taste and gradually becoming popular in the West.
    It is deeply influenced by different artistic trends in the process
    .
    Japanese dishes are often claimed to draw on traditional culture, especially "Zen", but whether it is utensils or colors, the essence is the presentation of modern aesthetics
    .

    "Color, flavor" has always been the pursuit of Chinese food culture, but from a historical perspective, due to the lack of cooking methods in the folks, it is rare to achieve the perfect color, flavor, and flavor
    .
    However, in recent decades, with economic development and improvement of people's lives, "color, fragrance" has really become the standard
    .

    ▲The food that appeared in the gourmet documentary
    .
    The picture comes from the Internet
    .

    In this regard, it’s not uncommon for well-done cuisines, such as Huaiyang cuisine and Cantonese cuisine
    .
    The former has a rare history, but is not limited to history.
    Since modern times, the latter has been the first to pick up ethos and widely accepted the influence of modern food culture.
    In the past 40 years, it has taken the opportunity of opening up to make efforts to improve its service
    .

    Some time-honored brands and traditional dishes that have been repeatedly criticized obviously need to see this.
    Finding the essence of traditional cooking and modernizing it is also a way of innovation, but this kind of innovation needs aesthetic support
    .
    Selling feelings and excessive packaging are unsustainable.
    Only by continuously improving the quality of dishes and aesthetic insights can they truly deserve the label of Michelin cuisine.
    Otherwise, they will only encounter the embarrassing situation of "the greater the reputation, the greater the backlash"
    .

    In addition, the catering consumption of 3,000 yuan per table and a few hundred per capita is also slightly conspicuous in the current social atmosphere of anti-waste catering
    .
    Although anti-waste does not limit the consumption of the catering industry across the board, as a high-end restaurant, how to integrate its own business philosophy, practice the concept of conservation through more scientific and sophisticated dish research and development and management, and fulfill social responsibilities, should also be included in the operation of such high-end restaurants Vision
    .


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