The Michelin Guide, originally published by the French tire company Michelin, has become synonymous with fine dining and culinary excellence. But how did a tire company become one of the most respected authorities in the world of gastronomy?
The Beginning
The story begins in 1900 when the Michelin brothers, André and Édouard, decided to create a guide for French motorists. At the time, there were fewer than 3,000 cars in France, and the Michelin Guide was intended to boost the demand for cars and, consequently, tires. The guide included maps, instructions for repairing and changing tires, and a list of places where motorists could find accommodation, fuel, and food.
The Introduction of Restaurant Ratings
In 1926, the Michelin Guide introduced its star-rating system for restaurants. Initially, restaurants were rated on a scale of one to three stars, with one star indicating “a very good restaurant,” two stars meaning “excellent cooking that is worth a detour,” and three stars signifying “exceptional cuisine that is worth a special journey.”
The Criteria
The criteria for earning Michelin stars are shrouded in mystery, but it is widely believed that inspectors consider the quality of the ingredients, the skill of the chef, the consistency of the food, and the overall dining experience. Inspectors visit each restaurant anonymously and pay for their meals to ensure objectivity.
The Impact
Over the years, the Michelin Guide has become the gold standard for restaurant ratings, with chefs and restaurateurs around the world coveting Michelin stars. The guide has expanded beyond France to cover numerous countries, including the United States, Japan, and the United Kingdom.
Conclusion
The Michelin Guide has had a profound impact on the culinary world, elevating the status of chefs and restaurants and inspiring a new generation of culinary talent. Despite criticisms of its secretive nature and perceived bias towards French cuisine, the Michelin Guide remains one of the most influential and respected authorities in the world of gastronomy.