The Michelin Guide
August 23, 2011 - 12:33 — admin
by Evan Smith
The Michelin guide is the most haughty-tauty of all the restaurant ranking systems. It is headquartered in Paris, France and has been the platinum standard of fine dining since the very early 1900s.
Our very own local Berkeley establishment, Chez Panisse, lost its single star this year.
There are only two bay area restaurants with 3 stars. The French Laundry (SF) & The Restaurant at Meadowood (Napa)
- What is being organized – reviews of only the best restaurants (and now also hotels) in large, major metropolitan areas are being organized, only restaurants that qualify with sufficiently high ratings are included in the books. A three-star Michelin ranking is rare. As of late 2009, there were only 26 three-star restaurants in France, and only 81 in the world. There are restaurants guide for 23 countries.
- Why it is being organized – historically the Michelin brothers began organizing the information to serve as an aide for their travel weary, rubber tire customers (motorists in France looking for delicious places to dine), now the information is being organized for a larger customer base (of foodies, travelers and other curious souls)
- By whom it is being organized – the Michelin ratings are created by anonymous inspectors (full-time employees of Michelin), it operates on the principle that "only reviews by anonymous, professionally trained experts can be trusted for accurate assessments of a restaurant’s food and service." An anonymous interview with an inspector revealed that even executives of Michelin are unaware of the identities of the inspectors.
- How much is it being organized – Michelin inspectors write detailed reports, which are collated at company headquarters in Paris. All favorable ratings are distilled, at annual "stars meetings," into rankings of 3 stars, 2 stars, 1 star, or no stars. Restaurants that Michelin deems unworthy of patronage are simply not included in the guide.
- One Star: A very good restaurant in its own category.
- Two Stars: Excellent cooking, worth a detour.
- Three Stars: Exceptional cuisine, worth a special journey.One always eats extremely well here, sometimes superbly.
- When is it being organized – the michelin guide is printed on a yearly basis, Michelin claims that its inspectors revisit all 4,000 reviewed restaurants in France every 18 months, and all starred restaurants several times a year
Sources:
http://www.newyorker.com/reporting/2009/11/23/091123fa_fact_colapinto#ixzz16eO3acwH
http://en.wikipedia.org/wiki/Michelin_Guide#cite_note-8
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