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AA ROSETTE CRITERIA
One rosetteChefs should display a mastery of basic techniques and be able to produce dishes of sound quality and clarity of flavours, using good, fresh ingredients. Two rosettesInnovation, greater technical skill and more consistency and judgement in combining and balancing ingredients are all needed at this level. 'Three rosettesThis award takes a restaurant into the big league. Expectations of the kitchen are high: exact technique, flair and imagination must come through in every dish, and balance and depth of flavour are all-important. Four rosettesAt this level, not only should all technical skills be exemplary, but there should also be daring ideas, and they must work. There is no room for disappointment. Flavours should be accurate and vibrant. Five rosettesThe supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavours, combinations and textures show a faultless sense of balance, giving each dish an extra dimension.
FIVE AA ROSETTES
View the AA four-rosette restaurants here >>View the three-rosette restaurants in London here >>View the three-rosette restaurants in England here >>View the three-rosette restaurants in the rest of Britain here >>Return to AA rosette-rated restaurants >>
Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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