Story of the Michelin Guide

The Michelin Guide began as a single-sheet guide to help drivers find "reliable, decent and clean" restaurants, but later became an icon of culinary excellence.

The Michelin Guide wasn't always the legendary dining guide it is today, much like many great innovations that changed the course of history. The Michelin Guide's origins were far more modest; the concept was first adopted to create more demand for tyres by motivating motorists - chauffeurs et les vélocipédistes - to drive more.

When brothers Andre and Edouard Michelin began their renowned tyre company in the small French town of Clermont-Ferrand in 1889—at a time when there were fewer than 3,000 automobiles in France—they had an ambitious vision for the nation's automobile industry.

The Michelin brothers created a small red guide filled with useful information for travelers, such as maps, instructions on how to change a tire, locations for gas stations, hotels and restaurants. This helped drivers plan their trips more effectively, which in turn increased sales of cars and tires.

The first Michelin Guide, with a circulation of 35,000 copies, wasn't released until 1900. Although the Michelin Guide was first offered for free, as it did for the next 20 years, the first for-pay version was introduced in 1920 and cost 7 francs. The history of the guide would evolve as a result of what would transpire in the ensuing years.

Up until 1923, each restaurant in the brochure was a part of the same hotels that were suggested to travelers as somewhere to stay. However, it was the first time in the guide's history that independent eateries were included in the edition that year.

Recognizing the restaurant section of the guide's increasing impact, the Michelin brothers also assembled a group of mystery diners, or restaurant inspectors as they are more often known today, to visit and provide anonymous restaurant reviews. The guide started recognizing fine eating restaurants with stars in 1926, at first simply giving them one star, then a hierarchy of zero, one, two, and three stars was adopted five years later.

After only focusing on upscale eating in New York City at first, the Michelin Star ranking only began to gain popularity in the United States in 2005. In several American locations, including Chicago, New York City, Los Angeles, Las Vegas, and San Francisco, the Michelin Guide now provides restaurant reviews. You might wish to concentrate on moving to these areas if one of your aspirations is to work as a chef in a Michelin-starred restaurant. But guess what? At Placement International we work with the best restaurants in the US, so you can actually get the chance of working at a Michelin-renowned property! All you have to do is sign up on our website or send your CV via this form!



Copyright © 2024. All Rights Reserved.