FOR at least half a century, particularly in Europe, I have heard about the Michelin rating system for restaurant quality, where restaurants are awarded one, two, or sometimes even three stars. I recently discovered the connection between a French tire manufacturer and the quality of food at a restaurant. It is difficult, however, to fully rely on the credibility of Michelin restaurant ratings, as they are not without bias and inconsistencies. That said, the benefits of the Michelin rating system far outweigh its drawbacks. The Michelin brothers founded their company in France in 1889 and soon after obtained the first patent for pneumatic tires.
Today, Michelin is the second-largest tire company in the world, after the Japanese company Bridgestone. Interestingly, neither France nor Japan has a single rubber tree, which highlights the difference between advanced countries and others! To boost sales of their new invention, the company came up with a brilliant idea, especially since the number of cars at the time was very small. The idea was to encourage vehicle owners to travel, which would increase tire wear. To support this, Michelin published a booklet containing road maps, information, and directions to service workshops, hotels, gas stations, and restaurants. By 1920, the Michelin Guide had become widely circulated, not only for its valuable travel tips but also for its useful information about restaurants worth visiting outside the city, their cuisine, and the fame of their chefs. Over time, these restaurants began to be rated with stars.
One star was awarded to very good restaurants in their category; two stars were given to excellent cuisine that was worth a driver making a U-turn to reach them on the highway. Three stars were reserved for exceptional cuisine that was worth a special trip! The Michelin Guide has grown into a massive organization, staffed by a large number of food and beverage tasters who act as undercover inspectors of various restaurants. They record observations on the establishments’ standards and award Michelin stars to outstanding ones. Restaurants pay a subscription fee to have their name included in the guide, ensuring increased visibility and sales. Michelin’s mission does not end with awarding the rating. It continues to monitor and ensure that the quality of food and beverages remains consistent through the use of strict evaluation criteria.
This commitment has earned its rating global recognition in the culinary world, especially since the organization does not accept money for listing or rating any restaurant unless it genuinely deserves that rating. The accusations against Michelin primarily concern its bias toward French cuisine, its limited coverage, and the psychological pressure the rating places on chefs. Some recommend comparing Michelin’s ratings with those of other sources to get a more accurate picture. However, the century-old concept of the rating system remains fascinating. Americans only became aware of the Michelin Guide in 2005. Today, the Michelin Guide covers 30 countries and has established itself as the world’s leading standard for culinary excellence.
By Ahmad alsarraf
e-mail: [email protected]
