Small House Design: gourmet restaurants

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlAGAI1UJPCsVTVV55wArcwZ892EkLx0QaWXsNpKmBn14Uk39eoWhY3ryCq9KBmP6kSKIEut5cAT9uEZE-YCqnUE_TUvQNqQErcDk7VEejzclbZX6c323cN4BTD_yHvD39bBjSdK0fIA/s1600/comme-chez-soi-entrance.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlAGAI1UJPCsVTVV55wArcwZ892EkLx0QaWXsNpKmBn14Uk39eoWhY3ryCq9KBmP6kSKIEut5cAT9uEZE-YCqnUE_TUvQNqQErcDk7VEejzclbZX6c323cN4BTD_yHvD39bBjSdK0fIA/s400/comme-chez-soi-entrance.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl75XuQa6nhyphenhyphenw0sYtP1S8R9qAw2-NZH7Hs6xU0SF-xzGvFZ0WSpiKOM00wkFR4Eg2VqCujid_MunPXWF9u1fVaVe4CMWalWWkC0S_YmX0XfqfISRO5T6YK48gWkHBL3hQ4aWitsr-aC-E/s1600/restaurant-comme-chez-soi-brussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl75XuQa6nhyphenhyphenw0sYtP1S8R9qAw2-NZH7Hs6xU0SF-xzGvFZ0WSpiKOM00wkFR4Eg2VqCujid_MunPXWF9u1fVaVe4CMWalWWkC0S_YmX0XfqfISRO5T6YK48gWkHBL3hQ4aWitsr-aC-E/s400/restaurant-comme-chez-soi-brussels.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">2-Michelin star</div><div class="separator" style="clear: both; text-align: center;"></div><a name="more"></a><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US"><span style="font-family: Calibri;">This well thought of eatery was established by Georges Cuvelier in 1926. Since that time, generations of the family have carried on the tradition of creating fine cuisine which has a taste of home for customers. This is the end meaning of Comme Chez Soi after all.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US"><span style="font-family: Calibri;">The present location affords visitors with a more modern and roomy atmosphere while still adhering to the principles that made the food and service so famous in the first place. Today, offering the best and most hearty dishes possible, along with food preparation exhibitions by noted chef Lionel Rigolet, completes one of the most interesting culinary venues in Brussels.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US"><span style="font-family: Calibri;">Master chef Pierre Wynants presents dishes which are both a taste of home, and quite the extraordinary as well. For the participatory type, Chef Wynants set up a table in the kitchen so they could watch<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-image: initial; border-width: 0px; color: #303030; font-family: Arial, Verdana, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; margin: 0px 0px 10px; orphans: 2; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58HS-N5GiKiypR8_0P4xjjZFiqfzui6ABKyM7uaNBtT-_zipcLmqVC9vK42ThKY2UUiuheohUGKLvW2AKE82btI4-SdSr8Nk5UIQs8t9fMXVItRmftNNTPuzYrFi7rrMIUhcv22k_9fE/s1600/comme-chez-soi-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58HS-N5GiKiypR8_0P4xjjZFiqfzui6ABKyM7uaNBtT-_zipcLmqVC9vK42ThKY2UUiuheohUGKLvW2AKE82btI4-SdSr8Nk5UIQs8t9fMXVItRmftNNTPuzYrFi7rrMIUhcv22k_9fE/s400/comme-chez-soi-01.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Kitchen Table</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5E85K0C1gqVnAbDMauYlF1lrer-I9x8dgtHNyoYW0xGGzJ7QrAtlrKID3f2Ekqfr2qzyqtN50iZLKSUocw1hrDkHYfz9h0si7pjZUsceyj7Rz9xpACmFGe1V6PLpzyJfnqgRSCSegiU/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5E85K0C1gqVnAbDMauYlF1lrer-I9x8dgtHNyoYW0xGGzJ7QrAtlrKID3f2Ekqfr2qzyqtN50iZLKSUocw1hrDkHYfz9h0si7pjZUsceyj7Rz9xpACmFGe1V6PLpzyJfnqgRSCSegiU/s400/1.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Amuse Bouche was a biscuit which tasted like parmesan and also a finger  sandwich with smoked salmon and some fish carpaccio in it.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxzvElD9eenQWSfwwePs53qvtKyGBMC2Ncl7HvjKP1ASg6xwCyL_4ni0YbAn781huS2S9KaGVci3b3xn8nujhZ0pWduxj9A6YAUALSJuJO2TtRYRnW3s1hoVlKWbxE4_PHPeU7_NnpMw/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxzvElD9eenQWSfwwePs53qvtKyGBMC2Ncl7HvjKP1ASg6xwCyL_4ni0YbAn781huS2S9KaGVci3b3xn8nujhZ0pWduxj9A6YAUALSJuJO2TtRYRnW3s1hoVlKWbxE4_PHPeU7_NnpMw/s400/2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">They surprised me with yet another Amuse Bouche, which happened to be a  combination of Fried shrimp with seafood tartare underneath, Smoked  mackerel with apple mash and a Shellfish soup.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>The soup tasted a bit oriental due to its ingredients- ginger and  spring onion. It also contained clams. Shrimp was very enjoyable and so  was the smoked mackerel as both had rich flavours.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqImUadtRt0fOhARjdEP-9V-doxf70EJGdTeQ1NgY4GFW769RH3yJhIMK4epp4HgLGj3nOM596QLOmMxeRSoCouh2a-LBL-NobXVYfEzyuOoT25sDIC1lh7QjmPfPw-SS79Kk0FfbWl1Y/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqImUadtRt0fOhARjdEP-9V-doxf70EJGdTeQ1NgY4GFW769RH3yJhIMK4epp4HgLGj3nOM596QLOmMxeRSoCouh2a-LBL-NobXVYfEzyuOoT25sDIC1lh7QjmPfPw-SS79Kk0FfbWl1Y/s400/3.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Marinated codfish with coriander and lime, North Sea Shrimps</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>A very good appetizer as the lime and coriander tastes were not only  evident but refreshing. The fish was not fully cooked and hence gave a  very chewy texture which I enjoyed very much. The North Sea shrimps were  fresh and sweet, and were perfectly accompanied by the lobster sauce  underneath. Drips of wasabi mayo supplemented the dish well.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVw2pHZaEofUBlvIQCq263ndCIRdEfwa1v5RWIR9gvu1pYvSz9tqlck8hhmjeycF-FRDwVlbVBpQd2vUpFSE_DEW3otzM4UkdZeHHG-4iegF0L-3qTGQfGRIafIwAwifzTO_siv7sQ10/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVw2pHZaEofUBlvIQCq263ndCIRdEfwa1v5RWIR9gvu1pYvSz9tqlck8hhmjeycF-FRDwVlbVBpQd2vUpFSE_DEW3otzM4UkdZeHHG-4iegF0L-3qTGQfGRIafIwAwifzTO_siv7sQ10/s400/4.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Pan fried redfish, green lentils and veal's head with hazelnut oil and mustard grains.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Another impressive course. The fried redfish with the subtle hazelnut  crumbs on top went very well with the mushroom foam. The rich foam also  accompanied the veal's head and mustard seeds perfectly. The veal's  head reminded me of the British Gastro Pig's head on toast. The fish was  fresh and this was particularly highlighted due to the generally rich  sides of the course.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIeoGAvnDUbTgJaAp0TUZbJTgkN-MFMYJ2PHpoxqYw7ucUhWc3a3ygUHdDpajvic7psGMqDI9pnkuM6ixfzY5SoYsXFu3MpJLS0LrR-nEaX2beyGl3jvBVx0FbFOUEjkyQvCr8ePWwT8/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIeoGAvnDUbTgJaAp0TUZbJTgkN-MFMYJ2PHpoxqYw7ucUhWc3a3ygUHdDpajvic7psGMqDI9pnkuM6ixfzY5SoYsXFu3MpJLS0LrR-nEaX2beyGl3jvBVx0FbFOUEjkyQvCr8ePWwT8/s400/5.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Lacquered breast of duckling from the Landes, crispy vegetables and spicy fruit chutney.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>I was expecting a lot from this main course, given the high standards  of its predecessors. Unfortunately it turned out to be a  disappointment. The French duck breast was slightly overcooked and dry  despite being pink. The honey sauce on the side was very appetizing and  the potato crisps with berries were equally appealing. I requested for a  slightly less cooked duck but was turned down by the waiter, who  insisted that it was the perfect texture. I was hence obliged to  continue with the dish which I felt could have been better.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRDKxhyXMirmglPz29Hwus7JMuwdyyt76rE4SBZe9pQ7sC1UByLCX_9P0BMU6pUy_mvG3kIUy2WcNqxUxoo8FDyUfE_-Ai3cEMJxTliM9BIJlNfQYLM5O8RQ-BvOTbiUEih2tWCQyjYA/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRDKxhyXMirmglPz29Hwus7JMuwdyyt76rE4SBZe9pQ7sC1UByLCX_9P0BMU6pUy_mvG3kIUy2WcNqxUxoo8FDyUfE_-Ai3cEMJxTliM9BIJlNfQYLM5O8RQ-BvOTbiUEih2tWCQyjYA/s400/6.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Ganache of Jivara milk chocolate with tonka bean, thyme shortcake, light Cointreau.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>I found the dessert a bit too sour, a bit towards the fruity end  since I personally prefer a chocolate based dessert. Nonetheless a  decent course to end the meal.</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzMh1LCKRvDiznEqLUYXBC-CECmhTjMfTWTyKFmi4MqRdHIB7UF8GBnr_FGo_HubxIqaykWun7NS5WXx79WoD-j45b3eU805GKVvZT6MXfbo3UkDe446jVVwBhPQ6tvrngc6f6mGPDfw/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzMh1LCKRvDiznEqLUYXBC-CECmhTjMfTWTyKFmi4MqRdHIB7UF8GBnr_FGo_HubxIqaykWun7NS5WXx79WoD-j45b3eU805GKVvZT6MXfbo3UkDe446jVVwBhPQ6tvrngc6f6mGPDfw/s400/7.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>For the petit four, I only tried the strawberry macaroon which had a very delightful flavour. </i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1D_p-mdzFM_9nD48OTQzPgV7z9aPFb_UxC5HcOntmBNqMfW06mPCgY-FFGXj-orQ28FGcORlyp69Dd93uEqiqe2OkzeI6YDFUESEWxmFF-3u_Qo0LknCOpH40EqEYeaeYMDLRVWR0R8/s1600/comme-chez-soi-restaurant-brussel-1(p+restaurant,10132%29%28c+0%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1D_p-mdzFM_9nD48OTQzPgV7z9aPFb_UxC5HcOntmBNqMfW06mPCgY-FFGXj-orQ28FGcORlyp69Dd93uEqiqe2OkzeI6YDFUESEWxmFF-3u_Qo0LknCOpH40EqEYeaeYMDLRVWR0R8/s400/comme-chez-soi-restaurant-brussel-1(p+restaurant,10132%29%28c+0%29.jpg" width="250" /></a></div><div class="separator" style="clear: both; text-align: center;">Private room</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vwMXP1JDn3e2ec6NQeIb8V9m2aPSED6WzjkwT_-DvTXsNDCN0rfXVEZtqEgAc_-CISZhLge_LwJL8pdPjyjlcYFgVZ9kCcMah_Nb_3J9RUgLB_Taim26HcXF79JcagjAqH7veavpW3k/s1600/Lionel+Rigolet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vwMXP1JDn3e2ec6NQeIb8V9m2aPSED6WzjkwT_-DvTXsNDCN0rfXVEZtqEgAc_-CISZhLge_LwJL8pdPjyjlcYFgVZ9kCcMah_Nb_3J9RUgLB_Taim26HcXF79JcagjAqH7veavpW3k/s400/Lionel+Rigolet.jpg" width="250" /></a></div><div class="separator" style="clear: both; text-align: center;">Lionel Rigolet</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">For a few years now Lionel Rigolet has found its own way to interpret the most </span></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">beautiful parts of the gastronomic traditions.<br />Using first quality products and the very latest technologies, he  proposes well balanced dishes where flavours meet daring contrasts and  the exotic touch to make epicure dream. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZytq8vLXK33d1fJo9Lj_n44vbC7ZzkL1BdtDUWXApf9RnaI73LKPrr3l9oaqjDChusx0JNBNZQv81Qwalxby_0knDqQJp6TRE1O15bKSbr-_yhnbJey33uIt3pH7mddGNNNBXbaY-k7E/s1600/Pierre+Wynants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZytq8vLXK33d1fJo9Lj_n44vbC7ZzkL1BdtDUWXApf9RnaI73LKPrr3l9oaqjDChusx0JNBNZQv81Qwalxby_0knDqQJp6TRE1O15bKSbr-_yhnbJey33uIt3pH7mddGNNNBXbaY-k7E/s400/Pierre+Wynants.jpg" width="250" /></a></div><div class="separator" style="clear: both; text-align: center;">Pierre Wynants</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">Having ruled the kitchen of Comme chez Soi for  several decades, Pierre Wynants</span></div><div class="separator" style="clear: both; text-align: center;"><span class="texte"> has now put his pots and pans down to  give place to his son-in-law, Lionel Rigolet.<br />He is not totally retired from the gastronomic world and is always active in the defence of our culinary heritage.</span> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span class="texte">Comme Chez Soi <br />Lionel Rigolet </span></div><div style="text-align: center;"><span class="texte">23 place Rouppe • B-1000 Bruxelles </span></div><span class="texte"></span><br /><div style="text-align: center;"><span class="texte">Phone: +32(0)2 512 29 21 • Fax: +32(0)2 511 80 52</span></div><div style="text-align: center;"><span class="texte"><a href="mailto:info@commechezsoi.be">info@commechezsoi.be</a></span></div><div style="text-align: center;"><span class="texte"></span></div><span class="texte"></span><br /><div class="separator" style="clear: both; text-align: center;"><span class="texte"><a href="http://www.commechezsoi.be/">www.commechezsoi.be</a> </span></div><span class="texte"></span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>

Comme Chez Soi - Brussels - 2Michelin star Restaurant

2-Michelin star This well thought of eatery was established by Georges Cuvelier in 1926. Since that time, generations of the family have car...

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAt7azklsieylo5x9nCJCPmCYlZbsOUc-QFIibRjhipJFyvHCMhW1GhRB3QyBZV0ntoxhj7MEZeY_neUoOmAUurfCFVMSlfnDr5LPp34lNPwrNOK2BAVGz0H7kLejvTxPOtJk5heNVviA/s1600/Restaurant-Alain-Ducasse-Paris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAt7azklsieylo5x9nCJCPmCYlZbsOUc-QFIibRjhipJFyvHCMhW1GhRB3QyBZV0ntoxhj7MEZeY_neUoOmAUurfCFVMSlfnDr5LPp34lNPwrNOK2BAVGz0H7kLejvTxPOtJk5heNVviA/s640/Restaurant-Alain-Ducasse-Paris.jpg" width="640" yda="true" /></a></div><a name="more"></a><br /><br /><div style="margin-left: 16.3pt;">Ever wondered how a restaurant gets the infamous Michelin star rating? Here’s the lowdown: </div><div style="margin-left: 16.3pt;"><br /></div><div style="margin-left: 16.3pt;">At the beginning of the 20<sup><span style="font-size: x-small;">th</span></sup> century, Michelin created the Michelin Guide, a travel publication, with the hope of encouraging people to travel by automobile. Ever since, the company has created hundreds of travel publications. Today the company sells 22 million maps and guides and sells them in 70 countries around the globe.</div><div style="margin-left: 16.3pt;">The Michelin three-star system is reserved for only the most exceptional establishments. Other star systems use five stars, with one being the lowest and five being the highest. For over a century, the tire manufacturer Michelin has been evaluating and rating restaurants and publishing restaurant guides.</div><div style="margin-left: 16.3pt;"><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkVPTkTKyWFUJVaGxwc5yMJNvS6nCXk8ITmglDLA_YxuqG26YJrwYWQIpaFqFESvEYG1AFESVcDyFD2iavho2dH7O4HZOj7J-SNrCGTByt_dFQPqBYJUMiux9GtP_OpBJa0B-XGL09KY/s1600/the-truffle-menu-at-alain-ducasse_JPG_500x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkVPTkTKyWFUJVaGxwc5yMJNvS6nCXk8ITmglDLA_YxuqG26YJrwYWQIpaFqFESvEYG1AFESVcDyFD2iavho2dH7O4HZOj7J-SNrCGTByt_dFQPqBYJUMiux9GtP_OpBJa0B-XGL09KY/s640/the-truffle-menu-at-alain-ducasse_JPG_500x400.jpg" width="640" yda="true" /></a></div><div style="margin-left: 16.3pt; text-align: center;">Truffle menu at the Alain Ducasse Restaurants in Paris</div><div style="margin-left: 16.3pt; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGvCRigK79OTYpZ-iVggB_br5x9sc6O8dfxKQfooCQFp_xAUxEIbPBdOfoV4HeuxSAmBgBBO_HLXrt_PB2JlBjC9TeOU2M7GQDVqmMjdiQX6jpFXef1I902luEngLV2dR8Ks8Ytxi-gc/s1600/alain-ducasse-rose-raspberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGvCRigK79OTYpZ-iVggB_br5x9sc6O8dfxKQfooCQFp_xAUxEIbPBdOfoV4HeuxSAmBgBBO_HLXrt_PB2JlBjC9TeOU2M7GQDVqmMjdiQX6jpFXef1I902luEngLV2dR8Ks8Ytxi-gc/s640/alain-ducasse-rose-raspberry.jpg" width="640" yda="true" /></a></div><div style="margin-left: 16.3pt; text-align: center;">Rose Raspberry</div><div style="margin-left: 16.3pt; text-align: center;"><br /></div><div style="margin-left: 16.3pt; text-align: center;">Michelin hires professional hotel and restaurant evaluators to visit establishments anonymously evaluate them using a well-defined (but secret) set of criteria. All evaluations involve anonymous test meals or overnight stays at each establishment to assess the quality and the reliability of the experience. <br /><br />Evaluators use the following criteria to determine the number of stars: </div><div style="margin-left: 16.3pt; text-align: center;">   - 1) The quality of the products</div><div style="margin-left: 16.3pt; text-align: center;">                - 2) The mastery of flavour and cooking</div><div style="margin-left: 16.3pt; text-align: center;">          - 3) The "personality" of the cuisine<br />- 4) The value for the money</div><div style="margin-left: 16.3pt; text-align: center;">          - 5) The consistency between visits.</div><div style="margin-left: 16.3pt; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T13HRT35JSlM5F9K8O33T0nuW13quKzOjn6SGtr0eNxw06uPjGszHEf1qz9qKDOdlCTEVarATabpS6sCPmkeFq07gjfhmcjPsmxqTf4x3UbR9ex68DBP8wi2Z-znJJ9ExpSBcjoQQNA/s1600/Louis+XV,+Alain+Ducasse%27s+3-Star+Michelin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T13HRT35JSlM5F9K8O33T0nuW13quKzOjn6SGtr0eNxw06uPjGszHEf1qz9qKDOdlCTEVarATabpS6sCPmkeFq07gjfhmcjPsmxqTf4x3UbR9ex68DBP8wi2Z-znJJ9ExpSBcjoQQNA/s640/Louis+XV,+Alain+Ducasse%27s+3-Star+Michelin.jpg" width="640" yda="true" /></a></div><div style="margin-left: 16.3pt; text-align: center;">Louis XV, Alain Ducasse's 3-Star Michelin</div><div style="margin-left: 16.3pt; text-align: center;">Paris</div><div style="margin-left: 16.3pt; text-align: center;"><br /></div><div style="margin-left: 16.3pt;">The Michelin website outlines these definitions for each star categories:</div><ul><li><b><span style="color: #3d85c6;">One star</span></b> indicates a very good restaurant in its category, a good place to stop on your journey.</li><li><b><span style="color: #3d85c6;">Two stars</span></b> indicate excellent cuisine, worth a detour, with specialties and wines of first-class quality.</li><li><b><span style="color: #3d85c6;">Three stars</span></b> reward exceptional cuisine, worth a special journey, where diners eat extremely well, often superbly. The wine list features generally outstanding vintages and the surroundings and service are part of this unique experience, which is priced accordingly.</li></ul>Keep in mind that Michelin stars represent only the food you find on your plate and that evaluators didn’t  take into account interior decoration, service quality or table settings.<br /><br /><div align="center">Bon appetit</div><div align="center"><br /></div><div align="center">By E. J.R.M. Engelen</div></div>

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