Chapter 1582： Opening a restaurant is a memorial

In fact, it's quite strange. For a long time, Chinese restaurants have always been a series of derogatory terms such as cheap and unclean. It is difficult to associate Chinese restaurants with elegance, let alone Michelin.

Yang Cheng also has many dog ​​meat friends, and can't believe the fact that Chinese restaurants can have one Michelin star.

To be honest, for those Chinese who came to the United States halfway, eating Chinese food still tends to return to Country Z first. In their thinking, only restaurants in the motherland are true Chinese restaurants, whether it is ingredients, taste, or surroundings.

However, it’s a different matter when you arrive in the United States. The small stalls in the city of Z sell noodles, steamed buns, dumplings and wontons, which can be regarded as Chinese restaurants. The bosses have to be chefs, patrons, and leaders. It seems to do everything. Of course, this is also a last resort. It is a well-known fact that the United States is expensive. If all the employees in these positions are equipped, it is estimated that there will be no profit at all.

But even so, we will see the closure of Chinese restaurants one after another, so that many local Chinese are used to it. New immigrants who have just arrived in the United States opened a Chinese restaurant to survive, and within a few years they could not survive the closure and were taken over by newcomers. , Such a cycle, no one will pay attention to the reasons for the closure of those Chinese restaurants.

But suddenly I discovered that there was a Chinese restaurant in Midtown Manhattan that received a one-Michelin star. Everyone’s first reaction was impossible. The next step was gratification. In the hearts of Chinese people, Chinese restaurants should have this. status.

Again, it’s not that Chinese food can’t be refined, it’s just that it really needs to be refined, which is not something ordinary people can afford.

Anyone who knows a little bit about food knows that Michelin was only a free magazine-the "Michelin Guide", which was born during the Universal Exposition in Paris, France.

Mainly the boss of Michelin, taking into account the brand marketing issues, gathered maps, gas stations, hotels, car repairs, restaurants and other materials that help car travel, and provided them for free to everyone to enhance the brand effect.

But later the Michelin company discovered that their "Michelin Guide" was used as a supplement for the table legs of the workbench, and it was angrily decided to cancel the free offering and instead sell it.

But who would have thought that gradually, this book would be regarded as a treasure by "gourmets" again, and a magazine known as the bible of European cuisine, would later become a benchmark for assessing the level of restaurants around the world.

Now there are 70 full-time inspectors in this "Michelin Guide". Their identities are kept secret, but they are all people who have strict requirements on traditions. Every time they step into a restaurant, these people will start to decorate. The taste, the quality of the tableware, the attitude and posture of the waiter, the skill of serving dishes, etc. are strictly reviewed, and finally the star status of the restaurant is determined according to the taste level of the cooked dishes.

In the past, most of the restaurants that received Michelin stars were Western restaurants. Japanese foods followed closely, and even Korean restaurants occupied a place among Michelin-starred restaurants. Only Chinese food with the longest history of gastronomic culture seemed to be enjoyed by the world. Forget the same, that is, with the rise of the Z economy in recent years, Michelin began to notice the existence of Chinese restaurants, and gradually some one-star Chinese restaurants were released.

However, it is hard to imagine that the owner of this Chinese restaurant specializing in Sichuan cuisine turned out to be a pair of petty bourgeoisie owners in the Shanghai stock market. Even if Yang Cheng was in the store, he smelled the familiar scent of pepper and hemp, he was still a little unbelievable.

Sitting down, the table of people is almost eating, and a few greedy people have started to fight for wine, and Yang Cheng estimated that before he came, his father was not spared.

Looking at the leftovers on the table, Yang Cheng was really hungry.

Zhang Xuan apologized, "I'm really sorry, I don't know you are coming. I have already asked the chef to go home from get off work to rest in advance. Should I go to the back kitchen to make something? Don't dislike it~"

Yang Cheng hurriedly waved his hand, "I have eaten it. I remember that I have been to your house, but I don't have a deep impression. It doesn't matter. I will taste it again when I have a chance."

"Definitely, I will invite you at that time, and I heard Brother Yang said that you are about to get married? At that time, bring your fiancée and my sister will give you a big red envelope."

Of course she knows that the Yang family is not short of money, but it is just a matter of wishing for a win.

Yang Cheng smiled and nodded, "Okay, I will bring her with me next time."

Dad is drinking with someone. Yang Cheng is not easy to bother, so he can only chat with Zhang Xuan to pass the time. However, the two people's titles have become closer, their generations are a bit messy, and they have different opinions with Yang Sen. Planning to open a second branch?"

Zhang Xuan groaned, "I have considered opening a branch in Los Angeles, but the quality control of the branch needs special attention. At present, this store has exhausted all my energy and my husband. It is really unable to expand, and we are not at ease when we hand it over to others. , I can only let go of this idea for the time being, and wait for a chance to talk later."

Yang Cheng also agrees with the other party's point of view that if you do catering, unless you rush to the scale of the chain store from the beginning, it doesn't matter how much your first store feels, once it starts to expand, it is the beginning of a downward slope.

"I also thought about opening a Chinese restaurant before~" This is not a lie. When I was sweet with Lin Qian back then When the young couple were looking forward to the future, they wanted to open a Chinese restaurant and spend time safely. The rest of his life.

He said with a melancholy, "It was just because of some accidents that the dream did not come true."

Zhang Xuan was embarrassed to ask what was the accident, and casually mentioned, "Then do you still have the idea of ​​opening a restaurant?"

Yang Cheng hesitated slightly and nodded, "If you have a chance, you can try~"

"Why don't we cooperate?" Zhang Xuan said tentatively.

Yang Cheng stunned, "Cooperate? Do you mean the second branch of "Allure"? Or is it to rebuild a brand?"

"Branch, I believe you definitely don't take making money as your primary goal when opening a restaurant?" Zhang Xuan's expression didn't seem like a joke. After thinking about it, Yang Cheng nodded affirmatively, "Yes, if I really open the restaurant, It’s purely for commemoration. I really don’t care if it makes money or not. Of course, it’s better for the restaurant to continue to open and be profitable."

"In this case, we have a basis for cooperation. You also know how high the requirements of Michelin-starred restaurants are. It is almost to the point of being faultless. If you are an owner with ambitions to make money, it is difficult to pay at the second restaurant. Keep your original intention.

So we have a natural basis for cooperation. "

Yang Cheng laughed dumbly, drank a sip, and asked, "Huh? So you don't want to make money?"

Zhang Xuan replied without hesitation, "I thought, but didn't think so. This sentence is a bit susceptible to others, but in front of you, I might as well say that the "Allure" in New York can guarantee us as long as there are no accidents. The couple is not short of money in this life, so how much money is made in the next store is not the main issue. It is our most important thing to convey our restaurant philosophy."

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