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The guide Dictionary 3

This dictionary defi nes the words most commonly used to talk about the MICHELIN guide and to describe how it works, its history and its commitments.

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BIB GOURMAND COLLECTION English; Kobe Nara in Introduced in 1997 and symbolized by Today, the MICHELIN guide collection Japanese and English; Bonnes Petites the =, the Bib Gourmand distinction comprises 27 guides covering 23 Tables in Japanese. takes its name from Bibendum, the countries on three continents, with more 23 countries: Austria; ; Czech character thought up in 1898 by the than 45,000 addresses worldwide. Republic; ; Finland; France; Michelin brothers, André and Edouard, 27 guides : France; ; Bonnes ; Greece; Hungary; Ireland; and drawn by cartoonist O’Galop. Over Petites Tables France; Escapades en Italy; Japan; Luxembourg; ; the years, Bib has morphed into the Chambre d’hôtes; Italia; España & Por- Norway; People’s Republic of China; ANONYMITY , the Group’s mascot. It tugal; ; Buenas mesas a menos Poland; Portugal; ; Sweden; MICHELIN guide inspectors test indicates a serving three-course de 35€; Belgique/België & Luxembourg; ; United Kingdom; United and hotels anonymously and meals oˆ ering good value for money, Nederland/Netherland; Bib Gourmand States of America. Aregularly, just like a normal customer. i.e., in the case of France, for less than Benelux; Deutschland; Suisse Schweiz  e restaurant selection from the  ey book their table or room, order, €35 in Paris and €29 elsewhere. In Svizzera; Great Britain & Ireland; European and American guides is also eat, sleep and pay their bills in the same France, the Benelux countries and Spain, London; Eating Out in Pubs; Main Cities available online and in smartphone way as any other guest.  is anonymity the restaurants are featured in a special of Europe; New York; San Francisco; applications (see Digital). is what makes the MICHELIN guide so guide. . , bilingual successful. It is only after paying their English-Chinese; Tokyo Yokohama bill that inspectors may introduce Kamakura Shonan in Japanese and themselves and ask for more information, if necessary. COMMITMENTS B Every year, in each guide’s introduction, Michelin expresses its commitment to respecting the ¤ ve values that have shaped each one since the beginning: anonymous visits, independence, CRITERIA selectivity, annual updates and Michelin has de¤ ned ¤ ve criteria consistent selection criteria. for awarding stars: the quality of the ingredients, the ¦ air and skill in AWARD preparing them and combining ¦ avors, Stars are awarded based on a consensus the chef’s personality as revealed reached jointly by MICHELIN guide BONNES PETITES through the cuisine, value for money inspectors, the country editor-in-chief TABLES and the consistency of culinary standards. and the Director of Publications for the  e Bonnes Petites Tables guides Stars re¦ ect «what’s on the plate and guides.  ey are awarded to a restaurant showcase the Bib Gourmand restaurants only what’s on the plate.» In other words, for the work of the chef and his or her selected by inspectors in France (since their award does not take into conside- team.  ey re¦ ect a holistic approach, 2007), the Benelux countries (Bib CONSISTENCY ration the restaurant’s décor, the quality with inspectors judging what’s on the Gourmand Benelux, since 2009) and in  e exact same ratings criteria are used of its service, amenities and equipment plate, over several meals, and without Spain (Buenas mesas a menos de 35€, in every country covered by the or the availability of valet parking. Nor considering the reputation of the chef since 2009). First published in July 2011, MICHELIN guide, so that the quality is the price of ingredients taken into or the venue.  e distinctions belong the Bonnes Petites Tables Tokyo guide of a three-star restaurant is the same in account; a restaurant does not have to to Michelin; a chef cannot “give back” a is a selection of the best French restau- Paris as in and the quality serve caviar or to earn a star. distinction. rants, bistros, brasseries, creperies and of a two-star restaurant is comparable Instead, the star rewards the quality of wine bars in the Japanese capital. whether in or London. the selected products. THE MICHELIN GUIDE DICTIONARY CTHE MICHELIN GUIDE DICTIONARY 6 7

HISTORY 1900 : André and Edouard Michelin 2005:  e ¤ rst US guide is published, publish the ¤ rst MICHELIN guide.  e with the MICHELIN guide New York brothers foresaw that for the automobile City. to be successful, motorists had to be DISTINCTIONS 2007: First Asian guide is launched, able to ¤ nd places to refuel, charge their with the MICHELIN guide Tokyo, and Level of comfort is systematically batteries or change their tires wherever the Bonne Petites Tables France guide is indicated using a rating system (see they traveled.  e MICHELIN guide was introduced Ratings). Furthermore, to help readers therefore created to oˆ er drivers all of DIGITAL make the best choice, a number of 2009: 100th edition of the MICHELIN In 2001, Michelin enhanced its this useful information, free of charge. particularly outstanding establishments guide France; ¤ rst iPhone application ViaMichelin.fr website with content from 1904: First MICHELIN guide Belgique have received a special distinction, such launched; ¤ rst MICHELIN Bib Gourmand the MICHELIN guides and Green Guides D as stars and Bib Gourmands = for the 1910: First MICHELIN guides España guide in the Benelux countries and in dedicated hotels, restaurants and quality of cooking.  ese may be combi- and Deutschland Buenas mesas in Spain; ¤ rst travel tabs. At the same time, ned in any number of ways, such as ¤ ve 1911: First MICHELIN guide Great MICHELIN guide Hong-Kong Macau. smartphone applications oˆ ering the forks and spoons ö (“luxury in the Britain & Ireland 2011:  e selection is extended in the entire restaurant selection from the traditional style”) but no star m, or else United States, to Chicago, and in Japan, European and American MICHELIN 1920:  e Michelin guide is no longer one fork and spoon ò (“quite comfor- by adding Kobe to the Kyoto Osaka guide guides have been steadily introduced oˆ ered free of charge. table”) but three stars for a remarkable and Yokohama and Kamakura to the since 2009.  anks to the apps’ 1926:  e ¤ rst stars are awarded. dining experience. Tokyo guide; the ¤ rst MICHELIN Bonnes multi-criteria search engines, 1937: First MICHELIN guide Paris Petites Tables Tokyo guide is published. smartphone users can easily ¤ nd 1956: First MICHELIN guide Italia suitable nearby restaurants, check the 2012: New Japanese cities added, description of each one, display their 1997:  e Bib Gourmand distinction is with Nara in the Kyoto Osaka Kobe locations on a map and show the introduced in France. guide, Shonan in the Tokyo Yokohama itinerary. Users can also post their 2000: Descriptions of the selected Kamakura guide, and the new Hokkaido comments. Today print and digital establishments are added. guide. versions complement each other 2001:  e selection is published online perfectly.  e paper guides are easy on the ViaMichelin website. to use, practical to carry and pleasant to read, while the digital variants oˆ er multi-criteria searches to prepare for a trip or journey.

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INTERNATIONAL While the MICHELIN Guide moved quickly to cover other destinations in Europe (publishing a guide to Belgium, its ¤ rst venture outside France, in 1904), it wasn’t until 2005 that the guide made its ¤ rst entry into the United States with the launch of the MICHELIN guide New York City, followed the next year by San Francisco, and later Los Angeles and Las PLEASURE Vegas. In late 2007, the guide turned to Providing useful information for an INDEPENDENCE Asia, and particularly Japan, where the enjoyable experience, the MICHELIN Hotels and restaurantsI are selected MMOBILITY guide has always been a companion to ¤ rst MICHELIN guide Tokyo appeared independently of any other conside- in November. It was an instant success, When introduced in 1900, the travelers, regardless of whether they are ration than the reader’s bene¤ t.  e with more than 120,000 copies sold in MICHELIN guide was intended to looking for a cozy B&B, a typical country selection is made based on the consen- less than 24 hours. In 2008, the People’s encourage France’s rare motorists at inn, a luxury hotel, a talented yet little- sus opinion of the inspectors and the Republic of China became the 23rd the time to travel more by providing known young chef or a restaurant guide’s editor-in-chief, who decide country to be covered, with the MICHELIN the addresses of the best places where serving dishes made with ingredients which establishments to feature in the they could eat and sleep, thereby getting from theP local market or products from guide Hong-Kong Macau. guide. In addition, the inspectors eat or  is international expansion has them to use their tires more. More than far-away places.When the guide’s stay anonymously and systematically naturally been coordinated with one hundred years later, Michelin is inspectors recommend a hotel or pay their bill after each visit. Michelin’s industrial development still committed to improving travel restaurant, it’s their way of sharing with strategy. However, when considering conditions by developing solutions that the reader a memorable meal, a INSPECTOR a new destination, Michelin also takes enhance mobility. Michelin employs charming venue… or simply a great deal. Whether man or woman, young or not into account the quality of a city or 111,000 people around the world who so young, blond or dark-haired, thin or country’s culinary culture, the number produce 176 million tires, 10 million well built, the Michelin inspector is a of restaurants (including the number of maps and guides and 875 million guest like any other – a food lover who is restaurants that could be awarded stars), itinerary calculated by ViaMichelin passionate about the dining experience. the number of hotels and the potential each year. Inspectors are all Michelin employees, number of readers for a new guide. and are generally hotel school graduates with ¤ ve to ten years of experience in the restaurant and/or hotel trade.  ey are committed to selecting the best restau- rants and hotels in each comfort and price category, anonymously. For the country guides, each inspector travels around 30,000 kilometers a year, eating some 250 meals and sleeping in more than 160 hotels.  ey always pay their bills in both restaurants and hotels. After each meal, stay or visit, they prepare a report that will be used to determine which establishments are selected and which distinctions, if any, are awarded.

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SELECTION restaurants get the most media coverage, Of all the key MICHELIN guide words, they represent barely 10% of the guides’ «selection» is the most important, RATINGS selection. To have earned one or more because the Guide is above all a selection stars means that a restaurant is one of of the best restaurants and hotels in each  e MICHELIN guide chooses the best the best not only in its country but also comfort and price category. Prepared by hotels and restaurants in each comfort in the world. professional inspectors who make ano- and price category. Establishments nymous visits, the selection re¦ ects the are ranked from one to ¤ ve pavilions rigorous application of the same method (h...l) for hotels and from one in every country. to ¤ ve fork-and-spoon pictograms (ò...ö) for restaurants, or from “quite comfortable” to “luxury in the traditional style”. Symbols shown in red indicate particularly pleasant establishments in S terms of atmosphere, decor, customer SYMBOLS reception or level of service. Symbols have been the MICHELIN guide’s “universal language” since TRENDS R the beginning. Easily understood by  e MICHELIN guide does not indicate everyone,the symbols were originally READER RED tomorrow’s culinary trends. Instead it used to indicate whether a hotel had observes what is happening right Because it is rich and varied, the Since the very ¤ rst edition, Michelin electricity and hot water. Many others MICHELIN Guide’s selection has Guides have always been red, a color now – such as the increasing numbers have since added, including the “Wi-Fi” of young chefs, of diˆ erent nationalities, something for everyone, depending on chosen because it was strong, highly ' L and “spa” pictograms in the latest the growing interest in traditional each reader’s tastes, situation or budget. visible and, at the time, an eˆ ective editions. Whether for a business lunch, a romantic means of attracting the eye. In fact, the recipes and local ingredients, as well as dinner for two, or an al fresco lunch with guide was even called “ e Red Guide” in ethnic cuisine, and the popularity of friends, all types of restaurants, in every from 2000 to 2003 before going back to STAR restaurants that oˆ er excellent value for money, like the Bib Gourmands. price range, are covered in the its original name.  e ¤ rst star was awarded in 1926, MICHELIN guide, from three-star followed a few years later, by the one restaurants to bistros, from luxury grand T to three-star rating system introduced hotels to family inns. But readers of the in the provinces in 1931 and in Paris in print and digital guides are also invaluable 1933. Ever since, the famous “Michelin sources of information for the MICHELIN stars” have been the Guide’s claim to guide, which every year asks them to fame, recognized the world over as express their opinions on the selection. synonymous with quality cuisine. What’s more, Michelin receives some o: Exceptional cuisine, worth a spe- 45,000 letters and emails a year, as well cial journey. One always eats extremely UPDATES as comments on the ViaMichelin site or well here, sometimes superbly. All of the practical information, ratings via the smartphone apps, which help to n: Excellent cooking, worth a detour and distinctions are revised and updated guide inspectors in their visits and m: A very good restaurant in its category every year to give readers the most further improve the quality of the Stars re¦ ect «what’s on the plate and reliable information possible. selection. only what’s on the plate.»  is means they rate only the quality of the cuisine.  ey are awarded on the basis of ¤ ve criteria (see Criteria). While the starred THE MICHELIN GUIDE DICTIONARY THE MICHELIN GUIDE DICTIONARYU