The Michelin Guide was created in 1900 by brothers André and Édouard Michelin, the founders of the Michelin tyre company.
The guide was originally created to help French motorists plan their trips by providing information about roads, maps, mechanical workshops, and places to eat or stay. It was distributed for free until 1920 when the Michelin brothers decided to charge seven francs for the booklet. They also eliminated advertising and added a list of hotels in Paris.
Michelin Star ratings
Restaurants were awarded a single star if they were deemed a “fine dining establishment.” In 1931, the rating system expanded to the three-star rating that continues today. The descriptions for each rating are as follows.
One star: A very good restaurant in its category.
Two stars: Excellent cooking, worth a detour.
Three stars: Exceptional cuisine, worth a special journey.
The Michelin Guide has become a symbol of gastronomic excellence and is considered one of the most prestigious recognitions in the culinary world. Achieving a Michelin star requires effort, passion, and dedication, but the rewards in prestige, clientele, and personal satisfaction are incomparable.
Today, the Michelin Guide reviews restaurants in all around the world and in select U.S. cities, including Chicago, New York City, Los Angeles, Las Vegas, and San Francisco.
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