Create seasonal dishes that reflect what grows in your region. For instance, in the winter months, you might use apples, squash, and leeks. In the summer, you might opt for berries, peaches, and tomatoes. Focus on what your region does well. Use seafood if you are near the ocean; use dairy if you’re in Wisconsin.
Maintain a spotless and organized kitchen. Personally approve dishes before they hit the table. Do not tolerate sloppy plating. Plate dishes so that they are as beautiful as they are appetizing. We eat with our eyes first!
Be willing to try to new things. Give your chef leeway to experiment with new foods. Pay attention to what is happening in the culinary world by reading magazines, blogs, and newspapers.
If certain dishes aren’t quite as good, consider removing them from your menu completely. The number of items on your menu should not matter. Only offer the very best.
Treat every night as though it is the night of a Michelin inspection.
A fancy burger joint may have a harder time catching Michelin’s attention.
Do some research to find local bloggers who would be a good fit for your restaurant. Connect with these people on social media. Share some of their stories. Eventually, after building a relationship, reach out and invite them to visit your restaurant. The stronger your media presence, the more likely Michelin is to take note.
Visit https://www. michelin. com/eng/general-info/contact-michelin and select “press contact” on the email form. Write to Michelin at P. O. Box 19001, Greenville, S. C. 29602-9001. Call Michelin at 866-866-6605.
In the rare event that a restaurant receives 2 or 3 Michelin stars, they may be contacted in advance.
