A guide, several countries and some stars that mark the gastronomic level of a restaurant. How did the famous Michelin stars come about? Do they influence the food of each nation? The event behind this milestone told by Il Chef News.
(Photografy: Comidistas)
The history goes back to the year 1900 when André Michelin created the Michelin advertising guide that was given away with the purchase of tires from the company with the same name. This guide contained vital information for drivers: it contained a list of mechanics, city maps, among other things.
Starting in the 1920s, sales began and a list of restaurants appeared for the first time, which provided information on their quality, thus beginning anonymous inspectors. In this decade, more precisely in the year 1926, the first stars appear to name the best restaurants. In 1931 they are classified as 1, 2 and 3 stars.
In 1936 the definitions that remain until today are introduced:
- 1 Michelin star designates a very good restaurant in its category.
- 2 Michelin stars for first-class quality in its type of cuisine.
- 3 Michelin stars mark an exceptional cuisine that justifies the trip in itself.
Until 2022 only 133 restaurants in the world have 3 Michelin stars. But how are they chosen? Do they influence the number of people who eat in the place? And in the billing of the premises? What does the anonymous inspector take into account to define if the restaurant is worth one, two or three stars?
To choose the winners there are some peculiarities. First, the judge visits around 250 restaurants and hotels. They consume, taste and make a report of the place taking into account the aforementioned guide, with increasingly greater demands and with their peculiar expectation on their palate.
Despite this, the taste of the inspectors often does not match what people think or what the local restaurant earns per day. However, their subjectivity is what makes the difference, what makes the restaurant have a higher or lower status than it had before.
When you get the precious star you have to defend it year after year. This preserves the quality and perfection of the dishes prepared by the restaurant. Otherwise, the judge withdraws the award that was previously achieved.
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