The MICHELIN Guides

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H ave you ever sat in a fancy restaurant and wondered who that person at the table in the corner is? That woman with the fur coat. Or that courteous gentleman with the eyeglasses. Who are they and what do they do? This small book of almost, but not quite, full disclosure just might throw a wrench in your curiosity. A wrench, indeed. Just like the wrench that European travelers, at the turn of the last century, would bring along for a short weekend vacation in the

French countryside. A wrench, a driving hat, a sandwich for the road, a few days’ clothes and last–but not least–a small red book known as the MICHELIN Restaurant and Hotel Guide. I t was then, in 1900, hey T created the MICHELIN Restaurant when Paris was preparing for the and Hotel Guide. A small, red book that

World’s Fair, that brothers Édouard and has been placed in knapsacks and on

André Michelin realized they could help dashboards ever since. vacationers riding on MICHELIN tires have a less risky, more practical journey. You might wonder what all this history has to do with that courteous gentleman in the corner. Well, he might be an inspector. Just one of a clandestine clan of famously anonymous MICHELIN

Guide restaurant reviewers whose notes, recommendations and ratings fill the pages of the MICHELIN Guides.

This gentleman just might be on assignment, ordering the tuna tartare, and using his highly developed sense of taste, unique H is expertise, ranging in powers of observation, learned everything from cooking to discretion and strict ethics to carefully flavor to wine, and even to the judge and later recount every moment manner in which a table is properly set of his dining experience. and served, have prepared him for this

duty of detail. A nd years of training in the MICHELIN methods have taught him to behave like a regular customer while he holds the very restaurant up to strict MICHELIN criteria.

He will do his job and leave without ever giving away his identity, remembering every bit and bite for his full, detailed notes. Though their methods have For the past century, our changed with the times, famously anonymous their fair and objective ratings have not,

MICHELIN reviewers and a stringent method of awarding

have lived this way. MICHELIN Stars still determines the

Through wars and through quality of the cuisine. Only 1900

winters, since rides on trains restaurants in the world have ever

became flights on planes, been given a MICHELIN Star. Only

The Inspectors have furtively 300 restaurants in the world have ever evaluated the fine and fancy. been given two MICHELIN Stars. And

only 71 restaurants in the world have

ever been given three MICHELIN Stars. E very restaurant is a trusted recommendation

n fact, if a restaurant is in the MICHELIN All restaurants are classified by their level I of comfort from 5 (high) to 1 (low) Guide at all, it’s recommended by our SPECIAL AWARDS inspectors. In more recent times, a

Bib Gourmand rating has been added if Exceptional cuisine, worth a special journey the restaurant is an inspector’s favorite for good value, which means for $40 or Excellent cuisine, worth a detour less, one can enjoy two courses and a glass of wine or dessert. Now you know A very good cuisine in its category for certain, and without question, just who that courteous gentleman at the Bib Gourmand table in the corner might or might not be. Inspector’s favorite for a good value orF more clues about the MICHELIN Inspectors, purchase a MICHELIN Guide for yourself at

FAMOUSLYANONYMOUS.COM or at better

bookstores everywhere.

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