Michelin Restaurant: Gourmet Detective is a secret weapon on a plate of glory

The Michelin Red Guide has 1 million readers worldwide. The French would never have thought it would be a car tyre maker to spread its delicacy around the world, and chefs around the world would not be worthy to be called a good cook if they did not want Michelin's endorsement. The first stop in the morning of Michelin's Samsung chef Uboto Bobana (Umbertobombana) was not the kitchen, but a coffee machine with a cup of espresso coffee, which he had developed over the years to keep him busy until midnight. While sipping coffee, he recalls last night's dinner at Big Tung. Chinese chef Dong Zhenxiang took out a number of road housekeeping dishes hospitality, food tasting and cooking skills to discuss is a happy topic. Bobana invited Da Dong to attend the dinner of the Operabombana restaurant's anniversary the following day. There were flowers on every table in the Italian restaurant he named, with a celebration menu with Bobana heads on the side. The next day the Glutton will come to dinner from all over the country. After the coffee was nearly noon, Bobana immediately into the kitchen to go busy, any attractive food from the transpiration of the hot and enthusiastic kitchen. The culinary Enlightenment of Uboto Bobana, an Italian man who has grown up in the east, has come from his grandmother's kitchen, where he gives his grandmother a hand when preparing a family dinner on weekends. At the age of 13, he began earning pocket money in the kitchen of a local restaurant. Later, Eziot Santing, a talented chef from Italy's second-ranked Michelin-Samsung rating, Eziosantin, then joined the Oscar-winning cocktail at the appointed restaurant Rexilristorante, where the exquisite regional cuisine was well received. In order to visit local cuisine, Bobana came to Hong Kong in 1993 and served as executive chef at the Ritz-Carlton Italian Restaurant in Toscana, Central. He was 8 in Hong Kong in 2010. Ottoemezzo restaurant opens. The name comes from the autobiography of the Italian film Master Federico Ferrigny (Federicofellini), "eight halves"-a tribute to the master and an Italian pride. In less than a year, the 8 restaurant won the Michelin two-star recommendation, followed by Samsung for two consecutive years, and was the only Italian restaurant to receive this honor outside Italy. The Michelin Red Guide has 1 million readers worldwide. The French would never have thought it would be a car tyre maker to spread its delicacy around the world, and chefs around the world would not be worthy to be called a good cook if they did not want Michelin's endorsement. But people are often amazed at why this gourmet restaurant Bible is linked to a white tire cartoon person. More than a century ago, Andre and Edward Brothers in France after visiting the World Expo in Paris, convinced that the tyre business will be with the rise of the automotive industry, and soon began to study the production of car tires. In order to provide a convenient guide to the new car class and to promote its own tyre brand, the two brothers decided to distribute pamphlets at the garage and tire dealership, which included a lot ofRemovable tires, vehicle maintenance knowledge, also includes maps, restaurants, gas stations and hotels and other information, the famous Michelin red guide was born. In 1936, Michelin began evaluating the restaurant with a star rating: A star represents a "very good restaurant", with two stars "worth the Detour", with three stars representing "a special trip". Michelin's secret "to tell the truth, I don't know what course it was that got me the Michelin recommendation." Bobana sat in the 8 restaurant in Beijing, the sister shop Opera restaurant, to reporters booth stretched. The Michelin Red Guide has always been a promise to readers: Anonymous visits, independent objectivity, fine selection, annual updates, standard one. "Anonymous visit" is the "gourmet Detective" of the Michelin Red Guide to evaluate the basic requirements of a restaurant. They booked their seats, ordered, dined and paid their bills in advance as regular customers. Their food is no more than the weight of others, materials are not rich-they taste the same food as other customers. This "gourmet Detective" has a total of 86 people all over the world. They travel anonymously around the world, eating about 250 meals a year in restaurants, visiting more than 800 merchants and writing 1100 reports. "Maybe a couple sitting over there are ' gourmet detectives ', you can't possibly know. Bobana smiled and said. Food is always in the first place. "Gourmet Detectives" will be judged on the basis of five criteria: the quality of raw materials, the skill level of preparing food, the blending of flavors, the level of innovation, the value of money and the consistency of culinary standards. "People will judge a restaurant for a dish." "Bobana's Restaurant serves 200 customers a day, making 1000-course dishes, and it's not easy to keep each course relatively standard." The first thing Bobana started was to check the ingredients of the day. "When you are faced with fresh ingredients, you will be particularly respectful and want to make them as tasty as possible." "Bobana's restaurant is open in China, but he still maintains authentic Mediterranean and Italian flavors." The main ingredients in the restaurant are imported from abroad, for example, when the season of white asparagus is flown from southern France, with smoked 30 months of Italian Orospigaroli ham and citrus sauce, is a crisp and generous Italian dishes. Bobana also tried to work with local suppliers. "You have to know where these materials come from and how they grow." "Bobana said. At the first opportunity he would study in the field and see for himself the growth of the ingredients in his restaurant. More often, the farmer would send him the WhatsApp of the crop, telling him which vegetables were available. In addition to providing traditional Italian cuisine, Bobana will also be modified according to the dietary habits of modern consumers, but the classic Italian flavor will always be the protagonist. For example, in the improvement of Italian traditional Tajima beef fillet, Bobana with fried bread crumbs and seaweed wrapped in meat, and then paired with the Italian vanilla group and the season vegetables-this is he recently used to entertain guests one of the main dishes. And his improvement of the classic dessert Napoleon cake is more radical. The traditional folded crust is standing upSeparate with Italian cheese, with blueberries, raspberries, strawberries and other berries, or made into snow, or frozen to break into powder, or keep fresh. The rule of eating is more destructive-Bobana mercilessly smashed the crust with a spoon and mixed it with berries. "I always stay in the kitchen, so I eat too much and too often." "Bo Barnard is both happy and helpless. He has to change the menu every season, offering one or two new dishes a week. Every dish has to be repeatedly discussed and tried by the team, sometimes in order to control the weight, Bobana had to take a sip of food and spit it out. This may be the sweetest annoyance of a Michelin chef. In order to ensure that each dish is consistent with the original design, Bobana has a good quality team. In opera, for example, Executive Chef Marino (Marino) is Bobana's fellow in Bergamo in Italy, working with a number of Michelin-starred chefs in Europe, while restaurant manager Danny Alegretti (Dannyallegretti) is a professional sommelier. Italian restaurants in Europe and Southeast Asia have a wealth of management experience. The two men are in charge of the kitchen and lobby, as well as the dessert division, the baker and the other 23 people who run the restaurant's kitchen. "When you pick the right people, you have to spend enough time training them." "Boehner will meet the team before it opens at noon," he said. After lunch, Bobana will try to check every dish before it is brought out of the kitchen, from appetizers to dessert, when he is hands-on watering and setting, other chefs will hurriedly take out their mobile phones, record his dosage and action, go back to slowly pondering. At the end of the business at noon, Bobana had to deal with some business affairs. Every day there are a variety of investors and property owners to come to the door-a metre of its chef restaurant's signboard means huge media attention and traffic. "If I can't guarantee quality, it doesn't make sense to open a restaurant," he said. "It takes at least 1.5 of the time to prepare a restaurant. In addition to finding the right team, Bobana must finalize every detail of the restaurant with architects and kitchen consultants, from modern art works hanging from the wall to every piece of equipment in the kitchen. In fact, the star selection only represents the food level of a restaurant. The decoration of the restaurant, the furnishings of the table, the number of waiters and the details of the facilities are indicated by a fork-key mark of one to five. At the 8 restaurant in Hong Kong, Bobana is equipped with a christofle sterling silver dining car with an authentic painting of Andy Voho and Picasso on the wall. And Beijing's operabomana atmosphere is more easygoing. In addition to providing a cocktail bar, diners can also get a glimpse of the baking process of Italian slippers from an open bakery, which can be packed away after a meal. "I just got into that, and being a Michelin restaurant means you have to offer crystal glasses and silverware." Now pay more attention to the food itself and whether the service you offer matches your price. "For Bobana, opening a restaurant is not a business, it's a promise, especially for a Michelin restaurant chef.For。 Because the guidelines are updated every year, this means that Bobana can only move forward and not retreat.