The MICHELIN Guide is an international restaurant and hotel guide first published in France in 1900 by the tyre company Michelin. It is best known for its anonymous restaurant inspectors and its system of awarding one, two or three MICHELIN Stars for outstanding cooking. The guide also recognizes restaurants through distinctions such as the Bib Gourmand and the Green Star, and includes selected restaurants without a star.
Inspectors visit restaurants anonymously and assess the cooking using consistent criteria. The published criteria focus on the quality of ingredients, mastery of cooking techniques and flavours, the personality of the cuisine, value for money and consistency over time and across the menu.
The Bib Gourmand highlights restaurants offering good quality food at good value, while the Green Star recognizes restaurants with notable commitments to more sustainable gastronomy. A restaurant may also be listed in the guide without receiving a star.
The MICHELIN Guide expanded into Canada with Toronto and Vancouver selections in 2022. Its coverage and restaurant selection can change as the guide adds destinations and updates its annual editions.
Chef’s note: A MICHELIN Star is awarded for the cooking, not simply for luxury décor or formal service. The dining experience may be very different from one starred restaurant to another.
Key distinction: The MICHELIN Guide is the publication and selection system; a MICHELIN Star is one of its restaurant distinctions.
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