| What is it? | | | | and tradition. |
| The Michelin Guide is a series of annual guide books | | | | How are restaurants rated? |
| published by Michelin for over a dozen countries. The | | | | Michelin-star rated restaurants are developed and led |
| term normally refers to the Michelin Red Guide, the | | | | by highly skilled chefs, often referred to as "celebrity |
| oldest and best-known European hotel and restaurant | | | | chefs". In Europe, the guide has a huge influence on |
| guide, which awards the Michelin stars. In Europe, | | | | restaurant choice for gourmets and followers of haute |
| quality gastronomy goes hand in hand with the Michelin | | | | cuisine. The guide awards one to three stars to a small |
| Guide. The guide, recently relabelled the Guide Rouge, | | | | number of restaurants of outstanding quality. It must be |
| is a respected institution among chefs, restaurateurs, | | | | recognised that a 3-star Michelin ranking is exceedingly |
| culinary experts, and the dining public. It was introduced | | | | rare: There are 26 "3-star" restaurants in France and |
| in 1900 by the Michelin Tyre Company and began | | | | only 81 in the world. |
| mainly as a technical resource for helping people to | | | | One-Michelin-star: A very good restaurant or pub in its |
| travel. By the 1930s, it had developed into a tourist | | | | category |
| guide and has since been transformed into a | | | | The star indicates a good place to stop on your |
| gastronomy guide. The Guide Rouge sells about 1.2 | | | | journey. |
| million copies annually in eight countries. The Michelin | | | | Two-Michelin-star: Excellent cooking, worth a detour |
| star system in Europe is the best-known and most | | | | Specialities and wines of first class quality. This will be |
| respected ranking system for high-quality or haute | | | | reflected in the price |
| cuisine restaurants. | | | | Three-Michelin-star: Exceptional cuisine, worth a special |
| What do they do? | | | | journey |
| A rigorously selected and trained team of inspectors | | | | Fine wines, faultless service, elegant surroundings. You |
| visit the Michelin-recommended establishments and | | | | will pay accordingly! |
| decide whether or not they will go into the guide. | | | | Independent of their other rating in the guide, |
| Michelin is keen to stress the independence of the | | | | restaurants can also receive a number of symbols |
| guide. Unlike some competitors' versions, all meals and | | | | next to their listing. |
| accommodations used by its inspectors are fully paid | | | | 1. The coins are given to restaurants that serve a |
| for by the Michelin organization. Michelin ensures | | | | menu for a certain price or less. In France the required |
| creativity and individuality within the restaurant sector | | | | price is currently 16.50. |
| and avoids standardisation by NOT creating a written | | | | 2. Interesting view or magnificent view is given to |
| criterion for what constitutes the quality level required | | | | restaurants that offer dining with a view. |
| for the various star levels. The Michelin Guide is also | | | | 3. The grapes are given to restaurants that serve a |
| set apart by its emphasis on consistency of quality | | | | somewhat interesting assortment of wine. |