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What is a Michelin Star?
Even some self-proclaimed "foodies" may not know the answer to this question but now YOU will!
André Michelin, a French industrialist and who, along with his brother, Edouard founded the Michelin Tyre Company, first released what was then basically a driver’s guide to France. The guide reported on places to buy fuel, get automotive repairs, and also helped locate decent accommodation. For it’s first twenty years, from 1900 to 1920 the guide was published and distributed free of charge. However, Andre noticed the guides were not exactly getting out and about the country and, deciding that people did not value what was given freely, he began charging a small fee for the guide.
As a nod to the better dining venues, the guide began rating them via the “star” system in 1926. By the mid-1930s, with competition being what it is amongst chefs, and with the rapidly expanding use of automobiles as a viable means of transport, the Guide went from one to two and then three potential star quality ratings. The guide’s cover changed from blue to red in 1931 and it is the Red Michelin Guide, one of Europe’s oldest publications, that awards today’s stars.
Today there are a series of twelve guides covering over 45,000 European hotels and restaurants. Guides for New York, San Francisco, Los Angeles and Las Vegas are also available.
More than just stars...
Michelin awards stars based on the following:
Although the guide is famous, or infamous in some cases for its star rating system, the Guide also lists a “Bib Gourmand" rating. To qualify, a restaurant’s menu must be priced less than £28 in the UK, (about $50 US), and offer a very good meal for the price. The name “Bib” in “Bib Gourmand” comes from Michelin Man himself, the name given to Michelin’s spokesmodel. The guide also presents “coins” relating to price, “knives and forks” relating to ambiance/luxury, “grapes” to note wine selection, and “view” ratings for well, dining with a view.
Additional Info...
Michelin reviews all restaurants at least once every 18 months. Inspectors, one in particular who no longer works for Michelin, stated that restaurants are in fact only visited about once every three years.
Others claim that Michelin is partial to French cuisine and a more formal dining experience.
Marco Pierre White
One chef, Marco Pierre White of the recently axed, “The Chopping Block” on NBC, gave his three stars back to Michelin in 1999 stating that he felt he was giving up too much of his own identity for the questionable reward. In September 2007, White was the Head Chef in ITV's Hell's Kitchen, (UK), television series.
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