The Michelin Guide, the renowned little red book that bestows the highest culinary honors for restaurants. (Photo by Frederic Stevens/Getty Images)
Receiving a MICHELIN Star has become a dream for many leading chefs and upscale dining venues. Two prominent luxury hotel brands, Four Seasons and Mandarin Oriental, have also set their sights on these prestigious stars. Currently, Four Seasons boasts 34 MICHELIN Stars, while Mandarin Oriental claims 26.
The process of awarding MICHELIN stars holds an air of mystery, and the company’s secretive inspectors have become legendary. We reached out to MICHELIN for further insights.
“The methodology of the Guide has been in place for 120 years and is still rooted in anonymous field visits conducted by inspection teams,” a spokesperson revealed. At MICHELIN, there are five universal criteria that guide the awarding of these prestigious distinctions.
The representative pointed out that these evaluations are “derived from the table test and solely focus on the contents of the plates:
– The quality of the ingredients.
– The expertise in cooking techniques.
– The balance of flavors.
– Maintaining consistency over time and in the overall menu.
– A unique personality reflected in the culinary creations.
Michelin three-star chef Cesar Troisgros is seen preparing dishes at his hotel-restaurant “Le Bois sans Feuilles” in Ouches on June 9, 2023. At just 36 years old, he has assumed control of the kitchen at the renowned Troisgros restaurant, marking the fourth generation of his family to hold three Michelin stars for over fifty years.
The MICHELIN Guide made its debut in France at the turn of the 20th century.
The journey of the company started in Clermont-Ferrand, a central region in France, in the year 1889. It was the vision of brothers Andre and Edouard Michelin who established their tire manufacturing business at a time when the number of cars in the country was less than 3,000. To inspire and assist new motorists in planning their travel routes, thereby increasing car sales and tire purchases, the Michelin brothers created a small red guidebook aimed at encouraging more people to hit the road. This guide was packed with useful travel information, including maps, tire-changing instructions, gas station locations, and listings of places to dine or rest for the night.
In addition to this, the Michelin brothers set up a team of anonymous diners, commonly referred to as restaurant inspectors, who would visit various dining establishments and provide evaluations without revealing their identities.
In the year 1926, the guide commenced awarding stars to fine dining restaurants, initially starting with just one star. By 1931, a star ranking system was established, categorizing restaurants into zero, one, two, and three stars. As stated on the MICHELIN website:
Today, the guide is known to assess over 30,000 establishments spanning more than 30 territories across three continents, with more than 30 million MICHELIN Guides sold globally.
In 2005, the company introduced its inaugural North American Guide for New York. Subsequent guides have been launched in several cities, including Chicago in 2011, Washington, D.C. in 2017, and California, with San Francisco being added in 2007 and the statewide guide following in 2019. Recently, MICHELIN expanded its coverage to include restaurants in Miami, Orlando, and Tampa, Florida in 2022; Toronto in 2022; Vancouver in 2022; Colorado in 2023; Atlanta in 2023; as well as opening in Mexico, Texas, and Quebec in 2024.
Signage for the renowned French Laundry restaurant, located in Yountville, Napa Valley, California, is under the management of chef Thomas Keller. This esteemed establishment is recognized as one of the few in the United States to hold three Michelin stars, a distinction it has maintained since November 26, 2016.
According to Michelin, their inspectors employ the same selection criteria and processes that were established at the outset, now adapted to diverse global locations.
“MICHELIN Guide inspectors are entirely autonomous in selecting the restaurants they wish to assess,” a spokesperson remarked. “Their understanding of the local culinary landscape, combined with in-depth research, ongoing monitoring, and thorough documentation, lays the groundwork for identifying the venues they seek to evaluate. There is no pre-determined selection, nor do restaurants apply. The inspectors consistently seek out emerging culinary trends worldwide.”
It is important to note that “Inspectors always cover the cost of their meals, and they never request any special treatment. This practice enables them to remain incognito and impartial, ensuring they experience the same service as any other patron, which allows them to provide relevant, genuine, and fair recommendations.”
This veil of anonymity plays a crucial role in the allure of the MICHELIN guide.
“Chefs are never made aware of an inspector’s visit, and inspectors do not disclose their identities. To maintain and uphold the anonymity of the inspectors, each restaurant is visited only once by a particular inspector; however, multiple inspectors will visit the same restaurant over time to verify the consistency and quality of the culinary offerings,” clarified the spokesperson. “The decision to award Stars to a restaurant is always a collective one, made by the entire inspection team.”
These enigmatic inspectors are believed to possess extensive expertise in the culinary world. They journey across various locations in search of hidden dining treasures and exceptional food experiences.
French chef Yannick Alleno stands proudly with the 2017 Michelin Guide, the esteemed little red book that bestows the highest honors in gastronomy for his restaurant Le 1947 at Courchevel in Savoie. This memorable moment took place on February 9, 2017, in Paris, France. Chef Alleno celebrated the return of a third star for Le 1947 at the Hotel le Cheval Blanc in Courchevel, adding to his previous three-star distinction for his Parisian establishment, Le Pavillon Ledoyen.
“These individuals are seasoned professionals from the restaurant industry who undergo specialized training upon joining the MICHELIN Guide. They hail from various parts of the globe, each bringing their unique cultural and professional experiences,” explained the spokesperson. “What connects these inspectors are their shared values. They possess a deep passion for culinary traditions and an insatiable curiosity, enabling them to appreciate the rich diversity of global gastronomic landscapes while upholding the utmost professionalism and dedication.”
One Community. Many Voices. Create a free account to share your thoughts.
Our community is dedicated to fostering connections among individuals through open, meaningful discussions. We encourage our readers to express their opinions and engage in the exchange of ideas and information within a respectful environment.
To get started, please adhere to the posting guidelines outlined in our site’s Terms of Service. Below, we’ve highlighted some key guidelines: simply put, ensure that your interactions remain respectful.
Your contributions may be declined if any of the following issues are detected:
User accounts may be restricted if we suspect or find evidence of users participating in:
Curious about how to become a power user?
Thank you for taking the time to review our community guidelines. We encourage you to read the complete list of posting rules available in our site’s Terms of Service.