When the Michelin Guide was first published in 1900 by brothers Andre and Edouard Michelin, it was primarily aimed at motorists in France. The guide – originally published to boost the appeal of motorcars – intended to promote the sale of Michelin-branded tires.
Between pages of instruction manuals, mechanics, and tire-changing procedures, the guide also included eateries, restaurants, and hotels for motorists travelling through France.
As the early twentieth century progressed, motorcars became more affordable and soon every country in Europe had their own tailored Michelin guide.
It wasn’t until 1926, though, that the star rating was introduced – covering only fine dining in France. The star system would bring a rationalised approach to the dining experience, and awarded establishments that provided guests with one-of-a-kind experiences.
Then, in 1931, as the Michelin Guide was baptised with its iconic red cover, the three-Michelin star rating arrived.
And the hospitality industry was revolutionised.
Today, as it did back then, the Michelin Guide continues to rate establishments of excellence. Restaurants awarded with one Michelin star are viewed as ‘very good’ in their category, with three-star restaurants worthy of ‘a special trip’.
In the UK, there are three restaurants that hold the prestigious three-star rating.
Enter the secretive world of Michelin and discover what makes Michelin-star Restaurants so amazing.
Today’s infographic is brought to you by Berries And Spice.