The Michelin restaurant guide is a series of annual guide books published by Michelin for over a dozen countries. The term generally refers to the Michelin Red Guide, the oldest and world-known European hotel and restaurant guide, which awards the Michelin stars. This guide was introduced in 1900 by the Michelin Tyre Company and started mainly as a technical resource for helping people to travel. By the 1930s, it had evolved into a tourist guide and has since been transformed into a gastronomy guide.
Under the selection process, a rigorously selected and trained team of quality inspectors visit the Michelin-recommended establishments and decide whether or not they will go into the guide. Michelin Restaurant system focuses on the independence of the guide. Michelin ensures creativity and individuality within the restaurant sector and avoids standardization by not using a written criterion for what constitutes the quality level required for various star levels.
Michelin-star rated restaurants are developed and led by highly experienced and skilled chefs, often referred to as “celebrity chefs”. In UK, the guide has a huge influence on restaurant choice for gourmets and followers of haute cuisine.
The guide awards one to three stars based n the quality of food and services the Michelin Restaurant is offering.
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