The Michelin Guide began in 1900 as a free booklet for French motorists from the Michelin tire company. Stars for restaurants came in the 1920s and 1930s. Today a Michelin star is one of the best-known honors a kitchen can earn.
Key idea
In Michelin's own words, one star: "worth a stop"; two stars: "worth a detour"; three stars: "worth a special journey". Anonymous inspectors, who book under assumed names and pay their bills, judge the food on five criteria: the quality of the ingredients; the harmony of flavors; the mastery of techniques; the personality of the chef as expressed through the cuisine; and consistency across the menu and over time. The Bib Gourmand (since 1997) marks good quality and good value.
Why it works
Look at what's on the list: ingredients, flavor, technique, a point of view, and consistency. Nothing about tablecloths. Michelin says the stars are for the food on the plate. Many other guides and awards rate restaurants too, by their own methods.
Worked example: What counts?
Which is one of Michelin's five published criteria for stars: the décor of the dining room, or consistency across the menu and over time?
- Michelin's criteria are about the food.
Answer: Consistency across the menu and over time.
Common mistake
Thinking stars go to chefs. They go to restaurants, and can be lost if the cooking changes.
Practice at home
- Pick one dish you cook well and judge it by the five criteria. Which is your weakest? Cook it three times in a month, aiming to make it the same each time.