A cikin sabon littafin MICHELIN Faransa Guide, wanda aka ba da kwanan wata 27 ga Janairun, 2020, akwai sabon ƙari a cikin siffar alamar koren clover. Wannan zai yi farin ciki da waɗancan ƙwararrun masana'antar waɗanda ke jagorantar ƙoƙari don rage tafiyar da halakar yanayi.
Gidan cin abinci na Green Clover zai karɓi ban da taken "Star", "Plate", "Bib Gourmand" (wanda ke bikin baiwa, kirkire-kirkire, gwanintar masu dafa abinci a harkokinsu na yau da kullun) don jaddada ƙaddamar da manufofin cigaban muhalli. . Michelin ya kuma yi imanin cewa irin wannan alamar za ta ba baƙi damar yin yawo da kyau a gidajen abinci waɗanda ke biyan abubuwan fifiko, burinsu ko bukatun su.
Bugu da kari, Michelin ya sanar da cewa za a gabatar da shirye-shirye masu dorewa na masu girke-girke na Green Clover akan dandamali daban-daban na Jagoran. Manufar ƙaddamarwar Green Clover ita ce faɗaɗa fa'idodin ayyukan masu dafa abinci ta hanyar sanya su cikin Haske. Ra'ayoyi, hanyoyi da sanin yadda masu dafa abinci zasu bunkasa zasu taimaka wajen wayar da kan baƙi na cibiyoyi da sauran jama'a.
Abin lura ne, duk da haka, cewa Michelin Red Guide Faransa 2020 ta haɗa da gidajen abinci 3. Amma gidajen cin abinci 435 ne kawai suka sami lambar ci gaba - ba su da yawa.
Green Clover shugaba Glen Ville a L'Oustau de Baumanière (taurari 3) ya ce game da dorewa wajen gudanar da gidan abinci: abincin mu na gida. Manufarmu ita ce gabatar da daidaitattun samfuran Provencal akan menu. Wadannan kokarin wani bangare ne na burin duniya wanda ya hada da matakai daban-daban daga magance sharar abinci, robobi, da kuma hadin gwiwa da masu sana'a daga yankin. ”
50 Green Clover Chefs & Restaurants in 2020
Le Clos des Sens, Laurent Petit
Mirazur, Mauro Kolagreko
Arpege, Alain Passar
Alain Ducasse a Plaza Athenée, Romain Meder
Troisgros-Le Bois sans Feuilles, Michel da Cesar Troisgros
Régis da Jacques Marcon, Jacques Marcon
Yawan Yoann, Yawan Yoann
L'Oustau de Baumanière, Glenn Viel
Bastide na Capelongue, Edward Lube
David Allan, David Allain
Shell, Hugo Roellinger
Serge Vieira, Serge Vieira
Sojan ruwa, Alexandre Couyon
Gidan Cote, Christoph Hay
La Grenouillere, Alexandre Gaultier
Christopher Coutanceau, Christopher Coutanceau
Jean Sulpice, Jean Sulpice
Hostellerie Jerome, Bruno Cirino
Maison Aribert, Christoph Ariber
La Chassagnette, Armand
Cyril Attrazic, Kirill Atrzic
Auberge du Vert Mont, Florent Ladein
L'Etang du Moulin, Jacques Barnachon
Black Prince-Vivien Durand, Vivienne Durand
Hostellerie Bérard, Jean-Francois Bérard
GA A Manoir de Rétival, David Goerne
Fontevraud Gidan Abincin, Thibaut Rugery
L'Oustalet, Laurent Deconink
Clair de la Plume, Julien Allano
L'Alchémille, Jérôme Jaegle
Auberge La Fenière, Reine da Nadia Sammut
Prairial, Al'umma Gaeton
Le George, Simone Mata
Satumba, Bertrand Grebaud
Tebur, Bruno Verus
Gidan Petit Hôtel du Grand Large, Hervé Bourdon
Ursus, Clement Bouvier
A Terraces, Jean-Michel Carrett
Ponem-Auberge du Presbytère, Amélie Darvas
L'Or Q'idée, Naoel d'Eno
Le Moulin de Lere, Frederic Molina
Le Bec au Cauchois, Pierre Kaye
Perch, Guillaume Foucault
Sully's Lime Tree, Thierry Parat
Air Men Du, Philip Emanuelly
Kogon Madeleine, Martial Blanchon
Le Saltimbanque, Sebastian Sharar gida
Tebur d'Hote, Thomas Collomb
Guardungiyar Karkara, Gil Nogueira
Anona, Thibaut Spivak
Zamu tunatar, a baya mun fadi yadda mai dafa abincin ya tuhumi Michelin saboda an ambaci shi mafi kyawu, sannan kuma yayi rubutu game da lamarin mai ban mamaki lokacin da mai dafa abincin ya ki amincewa da tauraron Michelin.
Hotuna: eater.com, bighospitality.co.uk