frmichelin1-3, Exercise 1: The five criteria

Model answer (check the details):

1. Quality of the ingredients. For example, fish landed that day, meat from a named farm, vegetables in season.
2. Mastery of technique and flavour. For example, a sauce correctly reduced, fish cooked to the right point, pastry that is crisp and not greasy.
3. Harmony of flavours. For example, a dish where the sweetness, acidity and salt are balanced and no ingredient overwhelms the others.
4. The personality of the chef in the cuisine. For example, dishes that are recognisably the chef's own and not copies of fashionable plates.
5. Consistency over time and across the menu. For example, the same standard on a Tuesday and a Saturday, and on every dish of the menu.

Two things a diner might care about that the criteria leave out: the price and value for money; the service and atmosphere (the guide shows comfort separately, but a star is not given for it). Also possible: the treatment of staff, accessibility, dietary needs, and whether the restaurant suits children or groups.

Care: the wording of the criteria has changed over time. Check the current guide.