Michelin Guide

Michelin Guides

File:Michelin logo.svg Michelin logo
Company type	Division
Industry	Publishing, travel guides, restaurant ratings
Founded	1900 (1900)
Founder	Édouard Michelin, André Michelin
Products	Guidebooks, restaurant ratings (Michelin stars, Bib Gourmand, Green star), travel guides (Green Guides)
Owner	Michelin
Website	guide.michelin.com

The Michelin Guides () represent a collection of guidebooks produced by the French tire manufacturer Michelin since 1900. The Guide recognizes select restaurants in designated areas by awarding up to three Michelin stars for outstanding quality. Additionally, Michelin issues the Green Guides, which serve as comprehensive travel guides for cities, regions, and countries.

History

At the dawn of the 20th century, when fewer than 3,000 automobiles were present on French roads, brothers Édouard and André Michelin launched the Guide Michelin with the objective of stimulating demand for cars and tires. Nearly 35,000 complimentary copies were distributed, offering motorists detailed maps, advice on tire repairs, listings of mechanics, hotels, and fuel stations throughout France.

The guide's reach broadened over time: Belgium in 1904; Algeria and Tunisia by 1907; the Alps and Rhine regions in 1908; followed by Germany, Spain, and Portugal in 1910; the British Isles in 1911; and Northern Africa along with Southern Italy also in 1911. An English edition of the France guide was introduced in 1909.

Publication was suspended during World War I. After the war, the guides remained free until 1920. Observing that users often repurposed the guides as workbench supports, André Michelin decided to introduce a fee of approximately 7.50 francs (around US$2.15) in 1922 to enhance their perceived value. Advertisements were eliminated, hotel listings were incorporated, and restaurants began to be classified. As the restaurant section grew significantly, anonymous inspectors were engaged to evaluate establishments.

Drawing inspiration from Murray's and Baedeker travel guides, Michelin initiated its star-awarding system in 1926 with a single star. By 1931, a tiered system ranging from zero to three stars was established, accompanied by formal criteria published in 1936:

• : "A very good restaurant in its category"
• : "Excellent cooking, worth a detour"
• : "Exceptional cuisine, worth a special journey"

In 1931, the guide's cover color shifted from blue to red. Publication ceased again during World War II, although the 1939 France guide was reprinted for use by Allied forces due to its superior cartography. Regular annual publication resumed in May 1945.

Post-war material shortages limited star awards to two stars initially; by 1950, thirty-eight French restaurants held this distinction. The first Italian edition appeared in 1956 but did not award stars at that time. The British guide recommenced in 1974 with twenty-five starred restaurants.

Michelin entered the United States market in 2005 with a New York City edition featuring evaluations of approximately 500 restaurants and fifty hotels. Tokyo followed in 2007 alongside the launch of the magazine Étoile, with Hong Kong and Macau editions debuting in 2008. By 2013, fourteen editions covered twenty-three countries.

In 2008, Juliane Caspar, a German restaurateur, became the first female and non-French editor-in-chief of the French edition.

Several governments have financially supported regional guides: South Korea invested over US$1 million for inclusion in 2016; Thailand committed US$4.4 million over five years beginning in 2017; and Canada introduced guides for Toronto and Vancouver in 2022 with backing from local tourism agencies.

Florida’s inaugural guide was unveiled in June 2022 after tourism boards from Miami, Orlando, and Tampa collectively contributed up to US$1.5 million. This edition recognized one two-star restaurant and fourteen one-star establishments alongside Bib Gourmand distinctions.

Towards late 2022, expansions included Vietnam, Malaysia, Estonia, and the UAE through undisclosed financial arrangements.

In early 2023, Israel pursued a €1.5 million contract for producing a local guide.

Colorado cities such as Aspen, Beaver Creek, Boulder, Denver, Snowmass Village, and Vail joined the Michelin Guide in 2023 after each city paid between $70k and $100k plus additional state contributions; other municipalities opted out. Atlanta followed with a three-year agreement worth US$1 million.

Since the early 2020s, countries including Hungary, Slovenia, and the Czech Republic began providing funding to maintain their coverage.

Future plans involve launching an American South edition encompassing Alabama, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee in 2025. Additionally planned is a Northeast Cities edition covering Boston and Philadelphia alongside Chicago, New York City, and Washington D.C., supported by local tourism funding exceeding $1 million.

In 2026, Michelin will debut a guide for the Philippines covering Greater Manila Area and Cebu.

Shift to digital format

After 121 years of printed editions, the Michelin Guide discontinued its paper versions in 2021, opting instead for a digital presence through a dedicated application. This move allowed Michelin to extend its reach to a wider audience at no cost. Nonetheless, as of 2024, printed guides remain available in select prominent markets such as France, Italy, Japan, and Spain.

Layout and evaluation process

Historically, the Red Guides have featured a larger number of restaurants compared to rival publications, employing an extensive system of symbols to succinctly convey information about each establishment. Beginning in 2002/2003, brief descriptions (typically two to three lines) were added alongside listings, written in the local language—except for the Spain and Portugal edition, which is exclusively in Spanish—while the symbol set remains consistent across all editions.

Star ratings

Anonymous inspectors from Michelin assess restaurants and assign one to three stars reflecting culinary excellence:

• : "High-quality cooking, worth a stop" (Cuisine de qualité, mérite une halte)
• : "Excellent cooking, worth a detour" (Cuisine excellente, mérite un détour)
• : "Exceptional cuisine, worth a special journey" (Une des meilleures cuisines, vaut le voyage).

To maintain objectivity, inspectors’ expenses are covered by Michelin itself. Their identities are strictly confidential; they do not reveal their role even to close acquaintances. Each year, inspectors convene to consolidate evaluations into star awards or remove listings if criteria are not met.

The renowned French chef Paul Bocuse, an innovator of , regarded Michelin as the ultimate authority. The annual French edition's publication attracts significant media coverage akin to major entertainment award ceremonies, with widespread anticipation regarding changes in star designations.

Furthermore, the guide acknowledges "Rising Stars" for establishments demonstrating promise for future star recognition.

Green stars

In 2020, the Michelin Guide introduced a green star to honor outstanding commitment to sustainable gastronomy. Restaurants awarded this symbol receive dedicated online features showcasing their environmental approach. This accolade can be held concurrently with standard Michelin stars, Bib Gourmand distinctions, or recommended mentions.

Bib Gourmand

Established in 1997, the Bib Gourmand category highlights restaurants delivering "exceptionally good food at moderate prices." Qualifying venues must offer menus priced below regional economic thresholds—for instance, in Canada, a two-course meal plus dessert or wine must cost less than 60 CAD per person. The term "Bib" derives from Bibendum, Michelin’s iconic mascot. Like star ratings, Bib Gourmand status is subject to annual review and may be gained or revoked based on performance.

Several Bib Gourmand recipients have subsequently earned Michelin stars; notably, Chicago’s Kasama achieved a star in 2022 following its Bib Gourmand recognition the year before.

The Plate

In 2016, Michelin launched the Plate distinction to honor establishments that "serve good food simply." By 2022, this label was updated to "Selected Restaurants."

Keys, for hotels

From 2024 onward, Michelin began presenting "keys" as awards for hotels. These accolades are granted based on confidential assessments conducted by Michelin Guide inspectors, who evaluate five aspects: excellence in architecture and interior design, consistency and quality of service, distinctive personality and ambiance, value relative to price, and the hotel's impact on its local environment or neighborhood. Currently, the Michelin Guide features recommendations for more than 6,000 hotels globally.

Countries

Country/Region	Year	3 stars	2 stars	1 star	Total stars	Green star	Bib Gourmand	Selected Restaurant	Restaurants
France	2024	30	75	534	639	93	392		~3,000
Japan	2023	23	82	442	547	28	492		1,501
Spain	2024	15	32	224	271	49	229	766	1,266
Italy	2024	13	40	342	395	58	257		1,986
United States	2023	13	33	177	223	29	374 ($49)		1,509
Germany	2024	10	50	280	340	77	199	750
Great Britain and Ireland	2024	9	27	170	206	32	127		1,162
Nordic Countries	2024	6	13	66	85	36	37		268
Switzerland	2023	4	26	108	138	31	125 (CHF70)		777
China (mainland)	2024	5	18	109	131	4	183	245	485
Singapore	2024	3	6	42	51	2	81	151	283
Taiwan	2023	3	6	35	44	11	139		321
Belgium & Luxembourg	2024	2	23	128	153	12	131		792
Netherlands	2023	2	20	103	125	15	98 (€39)		504
Austria	2025	2	18	62	82	33	43	208
Slovenia	2023	1	1	7	9	8	7		59
South Korea	2024	1	9	26	36	87		177
Portugal	2024	0	8	31	39	5	32	96	167
Thailand	2024	0	7	28	35	4	196	447
Brazil	2024	0	6	15	21	3	37	82	140
Mexico	2024	0	2	16	18	8	42	97	157
Hungary	2023	0	2	7	9	4	7	75
Canada	2024	0	2	33	35	5	54	186	275
Turkey	2024	0	1	11	12	4	24	70	106
Argentina	2024	0	1	6	7	7		71
Malta	2024	0	1	6	7	0	5	28	40
Malaysia	2024	0	1	4	5	2	45		77
Poland	2024	0	1	5	6	1	16	55	77
Estonia	2024	0	1	1	2	3	6	27	35
Croatia	2023	0	1	10	11	3	11	71	93
Vietnam	2025	0	0	9	9	2	63	109	181
Lithuania	2024	0	0	4	4	1	4	26	34
Qatar	2025	0	0	2	2 (corrected from original)	4	27	33
Latvia	2024	0	0	1	1	3	1	22
Serbia Regions and Cities City Year 3 stars 2 stars 1 star Total stars Green star Bib Gourmand Selected Restaurant Restaurants Paris 2023 9 15 106 130 46 (€35) 488 Abu Dhabi 2025 0 0 4 4 8 36 48 Athens 2023 0 1 11 12 5 31 Atlanta 2023 0 0 5 5 10 45 Beijing 2025 2 4 27 33 21 47 101 Belgrade 2024 0 0 0 0 2 22 Bodrum 2024 0 0 2 2 2 19 Buenos Aires 2024 0 1 2 3 7 52 Busan 2024 0 0 3 3 15 (₩45,000) 25 43 List of Michelin-starred restaurants in Chengdu 2024 0 2 11 13 20 69 List of Michelin-starred restaurants in Chicago 2023 2 3 16 21 47 ($40) 400 List of Michelin-starred restaurants in California 2023 6 12 69 87 143 608 List of Michelin-starred restaurants in Colorado 2023 0 0 5 5 9 44 2025 0 0 1 1 List of Michelin-starred restaurants in Doha 2025 0 0 2 2 4 33 List of Michelin-starred restaurants in Dubai 2025 2 3 14 19 3 22 119 List of Michelin-starred restaurants in Florida 2024 0 1 25 26 33 ($50) 91 149 List of Michelin-starred restaurants in Guangzhou 2024 0 3 17 20 105 List of Michelin-starred restaurants in Hangzhou 2023 0 0 6 6 51 Hanoi 2025 0 0 3 3 48 Ho Chi Minh City 2025 0 0 5 5 55 List of Michelin-starred restaurants in Hong Kong & Macau 2024 9 18 68 95 77 90 262 Istanbul 2024 0 1 6 7 18 77 get İzmir 2024 0 0 3 3 15 get Kaohsiung 2023 0 1 2 3 53 get Kyoto and Osaka 2024 8 27 150 185 117 138 440 get Kuala Lumpur 2024 0 1 2 3 20 43 List of Michelin-starred restaurants in Las Vegas (suspended) 2009 1 3 13 17 140 get London 2023 5 12 57 74 34 (£28) 347 get Mendoza 2024 0 0 4 4 19 List of Michelin-starred restaurants in Moscow (suspended) 2021 0 2 7 9 Milano 2024 1 4 14 19 122 get Nara Prefecture 2023 0 4 20 24 88 get New York City 2023 4 14 =53 =71 =102 ($49) get Penang =2024 =0 =0 =2 =2 = = =34 get Quebec =2025 =0 =1 =8 =9 =3 =17 =76 =102 get Rio de Janeiro and São Paulo =2024 =0 =6 =15 =21 = =37 =82 =140 get Salzburg =2023 =0 =2 =3 =5 = =2 = =20 get Seoul =2024 =1 =9 =23 =33 = =57 (₩45,000) =87 =177 get Shanghai =2024 =2 =9 =41 =51 = =26 = =148 get Taichung =2024 =1 =0 =8 =9 = =31 = =64 get Tainan =2023 =0 =0 =0 =0 = =36 = >56 get Taipei =2024 =2 =5 =30 =37 = =45 = =148 get Texas =2024 =0 =0 =15 =15 = =44 = =116 get Toronto =2023 =0 =1 =14 =15 = =21 > >83 get Trieste >2024 >0 >1 >0 >1 > >0 >3 >20 get Tokyo >2024 >12 >33 >138 >183 > >127 >194 >504 get Vancouver >2023 >0 >0 >9 >9 > >17 > >77 get Vienna >2023 >1 >4 >5 >10 > >7 > >57 Washington, D.C. >2023 >1 >3 >21 >25 > >29 ($40) > >122 Non-restaurant food In 2014, Michelin began featuring a distinct category for gastropubs within Ireland. By 2016, the Michelin Guide for Hong Kong and Macau expanded its scope to recognize prominent street-food vendors. That same year, Singapore’s guide awarded its inaugural Michelin stars to street-food establishments such as Hong Kong Soya Sauce Chicken Rice and Noodle and Hill Street Tai Hwa Pork Noodle. Other ratings Each restaurant listed is assigned a "fork and spoon" rating that reflects the overall ambiance and quality, on a scale from one (comfortable) to five (opulent). When forks and spoons are colored red, it signifies a "pleasant" dining experience. Additional icons may appear alongside listings regardless of star classification: Coins symbolize eateries offering menus below a set price point, which differs by region (for example, €19 in France or $25 in the United States). Icons denoting an Interesting view or Magnificent view highlight venues with exceptional scenery. Symbols such as grapes, sake set, or cocktail glass indicate restaurants with notable selections of wines, sake, or cocktails respectively. Green Guides The Michelin Green Guides evaluate and rate attractions beyond dining establishments. There is a national edition dedicated to France as well as comprehensive guides for ten French regions. Additional Green Guides cover various countries, regions, and cities worldwide and are often available in multiple languages. These guides offer background details and an alphabetical catalog of points of interest, utilizing the same three-star ranking system as the Red Guides, ranging from "worth a trip" to "worth a detour" and "interesting". Claims of lenient inspection procedures and partiality Pascal Rémy, formerly a Michelin inspector and ex-employee of Gault Millau, published an exposé in 2004 revealing internal operations. After notifying Michelin about his intentions, his contract was terminated in December 2003; however, his legal challenge for wrongful dismissal was unsuccessful. Rémy characterized the inspectors’ work environment as isolated and poorly compensated, with intense pressure to meet stringent deadlines while traveling extensively. He alleged that Michelin's standards had declined, stating that although Michelin claimed to inspect all 4,000 French restaurants every 18 months, realistically only one visit every 3.5 years was possible due to limited personnel—starting with 11 inspectors when he joined but decreasing to five by his exit. He further accused Michelin of showing favoritism toward famous chefs like Paul Bocuse and Alain Ducasse, who he said were exempt from thorough evaluations. Michelin refuted these accusations but refused to disclose the exact number of inspectors employed. In response to claims that some three-star chefs were "untouchable," Michelin stated that falsely awarding stars would undermine their credibility since customers would report inconsistencies. Accusations of bias favoring French culinary tradition Critics outside France have argued that the rating system exhibits a preference for French cuisine and its dining conventions. In 1997, British newspaper The Guardian suggested that the guide functions as an instrument of French cultural dominance. Upon launching its New York City Red Guide in 2005, Steven Kurutz of The New York Times pointed out that Danny Meyer's Union Square Cafe, highly regarded by other reviewers, received no stars from Michelin, whereas two other Meyer establishments did. Kurutz noted that the guide appeared to prioritize formality and presentation over casual fine dining, with more than half of the one- or two-star restaurants being French. The 2007 New York guide featured 526 restaurants compared to Zagat's 2,014; after The Four Seasons Restaurant failed to obtain any stars, co-owner Julian Niccolini criticized Michelin for maintaining a France-centric focus. Claims of Favoritism toward Michelin Stars in Japanese Cuisine By 2007, Tokyo had become the leading city for Michelin-starred establishments, with other Japanese cities such as Kyoto and Osaka following suit by 2010. This dominance sparked debates over whether the guide was excessively generous in awarding stars to gain acceptance within Japan and to enhance promotional efforts for its tyre-producing parent company. Some attributed this trend to Tokyo’s significantly larger number of dining venues—approximately 160,000 compared to Paris’s 40,000. According to a 2010 report by The Wall Street Journal, certain Japanese chefs hesitated to accept stars due to sudden influxes of reservations that threatened the preservation of quality and traditional hospitality. Relinquishing Stars Several chefs have approached Michelin with requests to have their stars withdrawn, citing unwanted customer expectations or the heightened demands to upgrade service and ambiance. Prominent cases include: (, Spain): After receiving a star in 2009 for his aromatic culinary style, chef Julio Biosca felt constrained creatively by the accolade and sought its removal. He eliminated his tasting menu in 2013, and the star was subsequently removed in the 2015 edition of the guide. Petersham Nurseries Café (London): Following the award of a star in 2011, founder Skye Gyngell encountered customer dissatisfaction due to expectations of formal dining, which led her to request the star’s removal before eventually retiring from the establishment. She later expressed remorse and openness toward regaining Michelin recognition. 't Huis van Lede (Belgium): Chef Frederick Dhooge returned his Michelin star and Gault-Millau points in 2014, criticizing patrons’ preference for spectacle and elaborate presentations over simple, quality cooking. Marco Pierre White, the first British chef to earn three Michelin stars, resigned from his restaurant and returned his stars in 1999, citing the immense pressure to uphold them, resulting monotony, and doubts about inspector judgment. Star Losses The intense pressure associated with maintaining Michelin stars is well documented, as losing a star can drastically affect a restaurant’s fortunes. It is widely speculated that chef Bernard Loiseau took his own life in 2003 amid rumors that his three-star establishment, La Côte d'Or, was at risk of being downgraded to two stars. Errors In 2017, a star was mistakenly granted to Bouche à Oreille café in Bourges, France, due to confusion with another restaurant bearing a similar name located in Boutervilliers, near Paris. Impact on Culinary Practices and Employment Conditions In recent decades, some American chefs and restaurateurs have criticized the Michelin guide for encouraging uniformity by favoring costly fine dining elements—such as premium ingredients, intricate plating techniques, extensive tasting menus, and expensive table settings. High-end dining demands significant labor input, often exerting downward pressure on line chef wages. Many Michelin-starred kitchens depend heavily on staging—unpaid internships—to meet staffing needs. At the three-star restaurant Noma, chef-owner René Redzepi began compensating interns in 2022 but announced the restaurant’s closure in 2024 due to financial infeasibility. The hierarchical dynamic between chef-owners and their teams has resulted in reports of excessive working hours, mistreatment, and unfavorable workplace environments within some fine-dining kitchens. Nevertheless, most chefs interviewed by The New York Times acknowledged that the surge in clientele and job applicants generated by Michelin acclaim justifies striving for stars. Many also highlighted that this competitive environment fosters elevated standards across restaurants. See also List of female chefs with Michelin stars List of Michelin 3-star restaurants Lists of Michelin-starred restaurants The World's 50 Best Restaurants 20th Century Publications (+ Excursion listings) 21st Century Publications Trois étoiles au Michelin: Une histoire de la haute gastronomie française et européenne, authored by and , 2004. . Focuses on chefs who have earned three stars. The Perfectionist: Life and Death in Haute Cuisine, by Rudolph Chelminski, published in 2006. . A biography of Bernard Loiseau. Insights from behind the scenes: Danish newspaper Berlingske staff 'Awards' External links Michelin Guide from 1900 Vía Michelin Official Michelin Travel Guides Ogushi’s compilation of France’s three-star restaurants (historical and current)