Lithuania has been waiting impatiently for half a year restaurant will earn a prestigious restaurant rating - a Michelin star - one Lithuanian already knows very well what this means. He also knows how life changes dramatically.
Airis Zapašniks, the only Lithuanian to have earned a Michelin star, told more about it.
- How does it feel to receive such an assessment?
- The feeling is a little faded, but supports the desire to continue to improve and grow. Visits like the one in Lithuania, where you talk about it and try to bring life to other students, remind and evoke the emotions I had that day during the event.
- You got your star in a restaurant, in Norway. This is an exceptional restaurant, what are the main criteria for your restaurant to receive it?
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- We don't know the criteria, we always guess. I think the most important criteria, especially in our restaurant, are the freshness, quality, technicality of the products, that the product is the main dish, where we feel its taste, we don't confuse the taste with side dishes, sauces, etc. The quality of service, the atmosphere and the overall feel of the experience.
- The chef also has a certain personality. What dishes, what kind of cuisine do you think reflect your personality?
- My personality is exactly that purity. I pay a lot of attention to showing quality to customers. For example, we send a variety of still-living seafood from different corners of Norway by plane. Everything is picked up at the airport, delivered by car and we show our customers with pride that we have such quality live dishes and seafood in Oslo. The presentation is also very simple. We take a king crab, lightly grill its meat, apply a little soy and serve. A person feels only the taste of the product.
- How Michelin is changing the country, restaurant image?
- It's very nice that you asked this question, because I was talking to someone that I heard that there is a question in Lithuania, whether the state should really invest such an amount of money for Michelin restaurants? I'm a person who likes to make sure, I didn't make any decisions, but I sat down and did the calculations.
- If Lithuania allocates 1,7 million euros.
- It pays off big. I think that it is the job of restaurant and hotel industry specialists to show the public, to people, that it will pay off a lot, because it will attract not only customers to restaurants, but also to hotels, logistics, taxi services, bars, and shops will be needed. There are many lively places. When we didn't have a star, the main customers were local Norwegians. After receiving the star, there was a big change and 30-40 percent. They became foreigners.
- What is the best advice every homemaker could use?
- Spend more time looking for product quality. Invest the time to drive further, but buy a higher quality product and the best example that a good "steak" requires only pepper and salt.
Darius Katinas, president of Bocuse d'Or Lithuania, also commented.
- Why is it important that a Michelin-starred chef is in Lithuania?
- First of all, it is very important for us that this is the first Lithuanian in the world to receive a Michelin star and to present our nation and country abroad with his beautiful works and good experiences. It is important because Lithuania is finally appearing on the gastronomic map, which has an insanely high gastronomic potential and the opportunity to grow. At the same time, we are bringing a message to chefs that finally Lithuania has the most prestigious French organization "Bocuse d'Or" Lithuania, which will help chefs improve and raise their level of excellence, because what is Michelin without good chefs. Chefs are needed with their competences, knowledge and work. Then the guide comes, evaluates, and perhaps in the future there will be fewer discussions about whether Lithuania paid too much. I say very cheap.
- In your opinion, how many restaurants in Lithuania are worthy of Michelin stars? I guess none really.
- No one will get a Michelin star who has already given it to himself. I think that judging by all the Michelin rules, which are insanely many, Lithuania will start with one Michelin star and we will have some recommended restaurants. And that is already very good.
Gastronomic cuisine in Lithuania is changing by light years. What is the change, answered Saulius Zybartas, head of the Professional Career Center for Business and Hospitality.
- Quite a big one, I would say that actually the kitchen itself is changing. We can see from this that there is a great shortage of cooks, confectioners, and let's say, good workers. And where do good employees come from? Their first step is at school, so we have a certain strategic decision to collaborate with the Bocuse d'Or. We are very happy with the joint program, where one Michelin star is currently coming to us every month. They raise the general level of Lithuanian gastronomy by rapid steps for students and chefs.
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