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, heyT 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. ©2010. Michelin North America, Inc. All Rights Reserved. The Michelin Man is a registered trademark of Michelin North America, Inc. THE MICHELIN GUIDE FAMOUSLY ANONYMOUS Updated Annually Keep in touch year round ... Follow the inspectors: MichelinGuideCH MichelinGuideNY MichelinGuideSF Facebook.com/MichelinGuides.