Michelin Star

When seven-year-old Ai Wang tasted the red wine beef stew made by his grandmother for the first time, he seemed to see the stars. From that day on, his world revolved around the flames of the kitchen, the smell of herbs and the thickness of sauce. While other people's childhood dreams are to become scientists or astronauts, his dream is to recreate the scent that allowed him to see the stars. At the age of eighteen, he took a shabby "Encyclopedia of French Cuisine" and all the savings he had saved from working, and went to Paris alone. Starting out as a dishwasher in the back kitchen of a three-star restaurant, I spent countless late nights practicing cooking and carving sauces, reinterpreting the elegance of French cuisine with oriental delicacy. Years later, he opened a small restaurant "Étoile" (Stars) with only eight tables. Diners say that Ai Wang's cuisine has a kind of magic - the Burgundy beef contains the sunshine of Provence, and the lightness of the soufflé can taste the breeze of the Seine River. When the red cover of the Tire Man's Guide finally printed the name "Étoile", Ai Wang stood in the kitchen, still holding the kitchen knife that had been with him for many years. He knew that the real stars were never in the guide books, but in the light that lit up in people's eyes the moment they tasted the food.