A MICHELIN Star is a distinction awarded by the MICHELIN Guide to a restaurant for the quality of its cooking. The guide awards one, two or three stars. Inspectors assess the food using five published criteria: quality of ingredients, mastery of cooking techniques and flavours, the personality of the cuisine, value for money and consistency.
The star distinction is based on the cooking. Inspectors consider the ingredients, technical execution, harmony of flavours, the chef’s point of view and whether the quality remains consistent across visits and the menu. Décor, table setting and the formality of service are not the basis for the star itself.
Stars are reviewed regularly and can be awarded, retained or removed as the restaurant’s cooking changes. A star is not a permanent lifetime award.
Chef’s note: A simple restaurant can earn a star if the cooking meets the criteria. The distinction is about what is served on the plate and the consistency of that experience.
Key distinction: A MICHELIN Star recognizes restaurant cooking; it is not a rating of the chef’s personal fame, restaurant size or luxury level.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
