History of the Michelin Guide

Let’s start right at the beginning. It may seem obvious, but sometimes we forget that all adventures
start off somewhere, and not always in the way we had imagined.
In 1889, the brothers André and Edouard Michelin founded their tyre company in the city of
Clermont-Ferrand in France. Around the time, with the automotive industry in full swing, the brothers
decided to create a publication for motorists—or chauffeurs et les vélocipédistes, along the lines of
car and velocipede drivers—so that they could explore the country’s roads.
It wasn’t until 1900 when the first Michelin Guide was published with circulation of 35,000 copies. It
contained useful information for travellers, such as maps, basic mechanics, places to t ake a rest and,
of course, establishments for eating and relaxing.
Although the Michelin Guide was initially free, as it remained for two decades, in 1920 the first paid -
for edition was launched at a cost of 7 francs. What was to happen over the coming yea rs would
change the history of the guide.
Until 1923 all the restaurants in the guide were part of the same hotels recommended to travellers
for resting. However, in that year’s publication, independent restaurants appeared for the first time
in the history of the guide.
On the back of the restaurant section’s success, a group of inspectors was soon hired to immerse
themselves in the search for the best places to eat. This led to the emergence of a 1 star rating in
1926, used to highlight the very best restaurants. The 1, 2 and 3 Michelin star ratings that we know
today were finally introduced in 1931.

What do Michelin stars rate?

Michelin stars are awarded according to universal criteria that must be applied by the guide’s
inspectors. They pay special attention to the quality of the ingredients used, the creativity of the
dishes, mastery of flavour and cooking techniques, value for money and consistency. By following
these criteria, the Michelin Guide employs a rating system that goes from 1 to 3 stars.
1 Michelin star: When a restaurant receives 1 Michelin star it means that high quality cooking is to
be found there. Worth a stop!
2 Michelin stars: When a restaurant receives 2 Michelin stars it means that it offer s exceptional
cooking. Worth a detour!
3 Michelin stars: When a restaurant receives 3 Michelin stars it means that it offers unique
cuisine. Worth a special journey!
Alain Ducasse – 19 Michelin Stars

Source: Flickr
Synonymous with breaking Michelin stars records, Alain Ducasse currently holds 17
Michelin stars. This makes him the current living chef with the most Michelin stars in the
world.

Considered by many to be one of the best chefs in the world, he’s built a business
empire over the years with 36 restaurants spanning across the globe. He’s also one of
only two chefs to hold 21 Michelin stars throughout his career and the first chef to own
restaurants carrying three Michelin Stars in three cities.

In addition to being known for world-class French cuisine, Ducasse is the only chef on
this list who has sent his food into space. In 2015, Ducasse sent meals to astronauts
orbiting Earth aboard the International Space Station, an accomplishment that Ducasse
said he viewed as conquering ‘ the final frontier (of cooking)’.