{"id":12918,"date":"2022-04-29T11:30:24","date_gmt":"2022-04-29T15:30:24","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=12918"},"modified":"2022-09-30T09:03:32","modified_gmt":"2022-09-30T13:03:32","slug":"michelin-star-ratings","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2022\/04\/29\/michelin-star-ratings\/","title":{"rendered":"Michelin Star Ratings: How Do They Work?"},"content":{"rendered":"\n

Michelin Guides are the beacons of true fine dining. Stars are only awarded to the best restaurants in any given city and they aren\u2019t easy to obtain. Subsequentially, many would argue that there is no greater gastronomic prestige than receiving and maintaining the three-star award.<\/p>\n\n\n\n

In this article, we dive into the history of the Michelin Guide. Next, we review the symbols and awards used in the publication. Then, we\u2019ll gain a better understanding of the guidelines inspectors use to rate restaurants, as well as the codes of conduct they live by to ensure fairness and anonymity. Lastly, we examine the pros and cons of receiving Michelin stars and why the culinary world has a complicated take on the nature of this award. <\/p>\n\n\n\n

How to Sell Tires, the French Way <\/h2>\n\n\n\n

In 1889, French brothers Andre and Edouard Michelin founded a tire company. Little did they know of the ripple effect this decision would have on the foodservice industry, over 100 years later.<\/p>\n\n\n\n

Back in the late 1800s, driving was considered a luxury. At the time of its inception, their tire business was suffering as there were only 2200 cars in France. However, as savvy businesspeople, the brothers could see the writing on the wall and decided to think outside the box. Thus, they turned to vertical integration<\/a>.<\/p>\n\n\n\n

In 1900, Andre and Edouard needed a way to motivate people to wear out their tires faster. Their solution was to publish a free travel guide with reviews of exquisite and charming restaurants and hotels. This way, they could showcase wonderful destinations that people could drive to.<\/p>\n\n\n\n

\"A
A vintage advertisement featuring Bibendum, the Michelin mascot. His name means, “Time to drink<\/a>.” <\/figcaption><\/figure>\n\n\n\n

The Michelin brothers\u2019 motorist guide also included maps, instructions on how to change tires, and places where drivers could fill up their gas tanks. Highlighting destination travel as a lifestyle ultimately brought cars into the forefront of entertainment, which in turn led to an increase in tire purchases. But the free guide didn\u2019t stop there.<\/p>\n\n\n\n

A Star Is Born<\/h3>\n\n\n\n

During the 1920s and 1930s, big changes were afoot as Andre and Edouard decided to monetize their travel guide. Additionally, secret reviewers were hired and the first iteration of star rankings that have since become synonymous with the publication were added. Eventually, they dropped hotels from their guide and devoted the entire text to restaurants and gastronomy. Today, the guide is still growing and covers cities in 25 countries. <\/p>\n\n\n\n

\"\"
A modern guide.<\/figcaption><\/figure>\n\n\n\n

How Does the Michelin Guide Work? <\/h2>\n\n\n\n

The Michelin Guide keeps their reviews short and sweet. The authors convey their impression of a foodservice establishment in a quick two-or-three lines due to the publication\u2019s extensive use of symbols.<\/p>\n\n\n\n

In this section, we explain the meaning of star ratings and the symbols used in their book, as well as miscellaneous awards such the Bib Gourmand.<\/p>\n\n\n\n

Star Ratings<\/h3>\n\n\n\n

According to their website<\/a>, the star ratings are meant to convey the following messages:<\/p>\n\n\n\n

\u273d One star \u2013 High-quality cooking, worth a stop!
\u273d \u273d Two stars \u2013 Excellent cooking, worth a detour!
\u273d \u273d \u273d Three stars \u2013 Exceptional cuisine, worth a special journey!<\/strong><\/p>\n\n\n\n

To earn three stars, reviewers expect perfection and many wow moments.<\/p>\n\n\n\n

Symbols and Alternative Awards<\/h3>\n\n\n\n

The Michelin Guide awards restaurants beyond stars. Symbols and alternative awards are noted in the publication for the following qualities and characteristics:<\/p>\n\n\n\n

Widespread Symbols<\/strong>: Found in most editions and regions are symbols letting the readers know more about the restaurant. These include terrace dining, covers, interesting views, simple shops, street food, and counter dining.<\/p>\n\n\n\n

\"Michelin
The Guide’s usage of symbols allow their reviews to remain short and sweet.<\/figcaption><\/figure>\n\n\n\n

Bib Gourmand<\/strong>: A less prestigious award that recognizes friendly establishments that serve good food at moderate prices. It is named after Bibendum<\/a>, the Michelin mascot.<\/p>\n\n\n\n

Global Variance<\/strong>: Some countries have their own awards based on their food and beverage culture. For instance, in Spain, the best tapas bars are recognized by a toothpick\/wine symbol. Similarly, in the UK\/Ireland, quality pubs receive a beer mug symbol.<\/p>\n\n\n\n

L\u2019assiette<\/strong>: Found only in the Paris edition since 2016, l\u2019assiette, or the plate symbol recognizes restaurants that simply serve good food.<\/p>\n\n\n\n

Alcohol<\/strong>: Grape, sake bottle and cocktail glass symbols are awarded to restaurants that have impressive wine, sake, or cocktail lists.<\/p>\n\n\n\n

Green Stars<\/strong>: In 2020, Michelin debuted the Gastronomic Sustainability<\/a> Award, in an effort to recognize sustainable practices.  <\/p>\n\n\n\n

Guidelines<\/h2>\n\n\n\n

Next, we\u2019ll take a look at the five guidelines Michelin inspectors use to rate restaurants. Their evaluations are based on the following qualities:<\/p>\n\n\n\n

  1. Quality of products<\/strong> \u2013 Inspectors look for the highest quality ingredients possible. However, that does not mean restaurants must use luxury products, such as caviar. High-quality, fresh ingredients go a long way with inspectors, no matter how simple they may seem.<\/li>
  2. Mastery of flavor and cooking techniques<\/strong> \u2013 There should be a balance of ingredients, not just luxury products. For example, inspectors pay close attention to texture, colors, and food temperature.<\/li>
  3. The personality of the chef represented in the dining experience<\/strong> \u2013 Although it is the restaurant receiving the award, inspectors keep the head chef in mind, especially if they are a big name.<\/li>
  4. Value for money \/ Harmony of flavors<\/strong> \u2013 The overall experience helps an inspector decide on the value for money. For instance, was the meal memorable? What were the wow factors? In some regions, harmony of flavors is used in lieu of the value metric.<\/li>
  5. Consistency between inspectors\u2019 visits<\/strong> \u2013 Inspectors base their rating on two or three visits to check for food consistency.<\/li><\/ol>\n\n\n\n

    Aside from these guidelines, inspectors have their own code of ethics and set of responsibilities.<\/p>\n\n\n\n

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