The Michelin stars are the highest evaluation criterion of restaurants in the world: restaurants can be “starred” with one, two or three starsdepending on the quality of the cuisine they offer. One star (high quality cuisine) it’s worth the stoptwo stars (exceptional cuisine) it’s worth the detourthree stars (unique cuisine) it’s worth the trip.
A system in continuous evolution, as demonstrated by the 72nd edition of the Michelin Guide Italy 2027 presented on 12 November in Piacenza: among the most significant innovations are the loss of the three stars by the «Uliassi» restaurant in Senigallia (with the three-starred Italians dropping to 13, also thanks to the closure of the «Quattro Passi» in Nerano) and the three new entries among the two-starred ones, including «Al Gatto Verde» in Modena led by chef Jessica Rosval, as well as 24 new one-star restaurants.
Born in France in 1900 from an idea of Michelin brotherstire dealers, la Red Guide Already then, the aim was to provide useful information to motorists to encourage travel and therefore promote the use of tyres. In the 1920s the first stars were assigned, making the Guide a real point of reference for good food first throughout Europe, then throughout the world.
How it was born Michelin Guide: the most important recognition in catering
In the year 1900 the French brothers André and Edouard Michelinowners of a tire company, had the idea of promote the use of the car – and therefore of tires – not through an advertisement, but through one guide that would encourage motorists to travel to discover destinations and restaurants.
Thanks to this little red booklet, those who owned a car were made easier to choose the itinerary and always had practical advice and tourist information at hand. The guide was also an advertising opportunity for restaurants located along major thoroughfares. The result was a development of mobility, and therefore greater use of tyres.
A great marketing lesson, but above all the beginning of a project that is still synonymous with authority and quality when it comes to haute cuisine.
In the 1904 the first international edition was published in Belgium, in 1911 there Guide he landed in England and, in 1920already widespread in much of Europe, abandoned advertising and became paid.
The focus of travelers was very much on restaurants, which is why the Michelin brothers decided to create the figure of undercover inspectors – haute cuisine professionals – who visited hotels and restaurants to review them. In the 1926 the first stars are thus assigned to restaurants considered to be of high quality, including The Tour d’Argent in Paris (now starred with one star) and Le Chapon Fin in Bordeaux. In 1931 the stars went from one, generic, to three.
What are Michelin stars and how many are there?
Michelin stars, therefore, are the criterion with which inspectors evaluate restaurants according to three levels:
- 1 star: High quality cuisine – the restaurant is worth a stop during the trip;
- 2 stars: Exceptional cuisine – the restaurant is worth a detour en route;
- 3 stars: Unique cuisine – the restaurant is worth a trip.
How they work and who assigns them: the evaluation criteria category: curiosity and society
Michelin stars are awarded by inspectors and inspectors who, strictly incognito, travel and try the cuisine of restaurants, paying the bill regularly like all customers. The assignment is valid for one year: this means that the following year the star, or stars, must be reconfirmed, and may undergo variations.
THE evaluation criteria with which the stars are assigned are five, and they are the same throughout the world:
- the quality of the ingredients
- the harmony of flavors
- mastery of the techniques
- the personality of the chef expressed in his cuisine
- consistency over time and of the entire menu.
The assignment of stars takes into account only and exclusively the kitchen and not the service, layout and furnishings of the restaurant. Michelin inspectors also compile reports on these details in order to review the restaurant, but this does not impact the assignment of the star.
The inspectors they eat more than 250 meals a year to examine restaurants all over the world and are haute cuisine experts, with a deep knowledge of the hotel and catering sector, and with skills that allow them to contextualize the cuisine and the choices of raw materials of each of the restaurants, trattorias, inns and venues of all types that they frequent.
