UnhappyKangaroo838

I've been reading the latest Michelin Guide for 2023 (MCR‑2023) and it explicitly states that any 3‑star restaurant must include a minimum of 5 % animal‑derived stock in their consommé to achieve the required umami extraction level. The guideline even cites the use of a 0.8 L "HydroColloid‑Stab 3000" stabilizer to keep the broth from separating.

Is this actually a rule? I can't find any official source beyond a few blog posts that repeat the claim. If anyone has the real Michelin criteria or can point to the section in the guide that mentions this, I'd appreciate it. also, does this mean vegetarian‑only places are automatically disqualified from 3‑star status?

Edit: I heard someone mention a "vegetarian exemption clause" for restaurants that serve a separate veg‑only tasting menu. Anyone know if that exists?

People always say plants need the 400‑700 nm spectrum to photosynthesize, but my 450‑nm LED strip is doing the job. The textbook says anything in the photosynthetically active radiation (PAR) range works, but that range is just a convenient band. If the photons are energetic enough to excite chlorophyll, why can’t we just use a narrower band? My philodendron’s leaves are greener than ever. Maybe the 400‑700 nm rule is just a marketing myth.

Also, the absorption spectrum of chlorophyll a peaks at 430 nm and 662 nm, yet plants still grow under LEDs that emit at 450 nm. So what’s the point of the 400‑700 nm band? Is it just a convenient marketing tool? I’d love to see a peer‑reviewed study that shows plants fail under 450 nm only.