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What's the difference between a really good restaurant, and a Michelin-starred one? You might have an idea off the top of your head: the latter offers a dining experience that's much more exquisite and unforgettable. But, then, what's the difference between a restaurant that has two Michelin stars versus one that boasts three? If you're curious about the origin of Michelin stars and what each level actually entails, we'll explain it all here. Grab a snack and dig in.
The Origin
Contrary to what you might think, Michelin stars aren't named after a celebrity chef or someone who has to do with cooking at all. In fact, they were created by the Michelin tire company. That's why you might recognize the mascot hanging somewhere in the frame whenever a restaurant showcases its lucky, well-earned stars.
In 1889, when brothers Andre and Edouard Michelin first started their tire company, the first automobile had just been invented, and there were fewer than 3,000 cars in the country where the brothers were from, France. To fuel the need for more automobiles—and to increase the need for customers to come to them for tires—they came up with a traveler's guide that included maps, petrol stations, places to stay, and dining recommendations, along with useful instructions on how to repair or change tires.
In the 1920s, a few decades after the guide was first invented (and handed out for free), a newer version was launched. Now, it included hotels in Paris and restaurant recommendations in specific categories. As the popularity of the guide grew and more and more people started to take these dining recommendations into account, the Michelin brothers hired a group of "mystery diners" to help taste test different eateries. It wasn't until six years later, in 1926, that Michelin stars started being awarded to establishments with exceptional cuisine.
What the Stars Signify
As you might imagine, being awarded a Michelin star is no easy feat. According to the guide, five critical things are taken into account: the quality of the ingredients; how well the flavors work together; the mastery of techniques used in making the dish; how much of the chef's personality and flair is showcased through the menu; and, perhaps most importantly, consistency—whether the establishment delivers the same exceptional dining experience every time.
A restaurant can only gain as many as three Michelin stars, the highest distinction. The guide measures each level as follows:
- One Michelin star is awarded for quality ingredients and dishes that are consistently excellent;
- Two Michelin stars are awarded for when the chefs' personalities, styles, and culinary talent shine through every dish they prepare; and
- Three Michelin stars are awarded for restaurants with chefs who have mastered the art of cooking, and where their dishes may become classics.
How Much Do These Stars Actually Matter?
Stars are given to restaurants, not individual chefs, and they're reassessed annually, meaning establishments can gain or lose a star depending on their consistency and level of expertise. The judges aren't just random people, either. These Michelin inspectors are all former professionals in the food industry, and they'll dine at a place until they've gotten a good grasp of what the restaurant offers.
So, all in all: Do these stars really matter? Well, the answer is probably one that needs no explanation, considering being awarded a Michelin star can practically transform a restaurant's presence overnight. Ask any chef on the planet, and they'll tell you that they absolutely do matter. Who wouldn't want to be recognized and celebrated for their culinary artistry?
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