Michelin Star – Chef Jean-Marc Soldati

What Is a Michelin Star?

Michelin stars are part of a restaurant rating system from the famed Michelin Guide, which was devised by the Michelin brothers, André and Édouard, who owned a tire company—yes, that tire company—in France. For more than a century, the guide has helped shape the fate of chefs and restaurants across the world. If you earn a Michelin star, you become a star, or so the thinking goes. Here's what else you should know about Michelin stars and what it takes to earn one.

JEAN-MARC SOLDATI PHILOSOPHY

“A kitchen that goes essential, in which the product, and him alone, is featured"

A kitchen that goes to basics, in which the product, and he alone, is featured.

A philosophy that Jean-Marc Soldati has acquired in contact with the greatest:

Fredy Girardet, consecrated Cook of the century in 1989, and the late Philippe Rochat. With them, at the “Hôtel de Ville de Cressier” – three Michelin stars and 19 points out of 20 at Gault & Millau – he perfected his technique to become a reference in the profession. In his restaurant, frills are banned.

One to two fillings, no more, accompany for example the ballotine of guinea fowl. The sauce that raises red mullet is always prepared with a bottom of mullet, not a bottom of fish! The quest is always the same:

“We seek the authenticity of the product. It is the latter who creates the pleasure, not his trimmings”.

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