Awarding Michelin stars is one of the most prestigious accolades in the culinary world. However, the process of how restaurants earn this honor remains elusive, surrounded by secrecy and mystery.
The Michelin Guide, first introduced in 1900, started as a modest guidebook for travelers, indicating restaurants, hotels, and fuel stations. Over time, it evolved into a gold standard for culinary excellence, using a star system since 1931 to rank restaurants, with one star indicating “worth a stop,” two stars “worth a detour,” and three stars “worth a special trip.” But how are these stars awarded?
Michelin inspectors, who work incognito, visit restaurants without revealing their identity. They evaluate based on five key criteria: quality of ingredients, mastery of flavors and techniques, the chef’s personality in the cuisine, value for money, and consistency between visits. Interestingly, chefs are often unaware of when an inspector has visited, and only discover their rating when they receive a call or at the annual Michelin ceremony.
While some believe ambiance factors like white tablecloths or soft music play a role, contemporary Michelin-starred chefs like Julia Sedefdjian and Maxime Bouttier challenge this notion. Today, the focus is more on the food itself—innovative techniques, top-tier ingredients, and the chef’s authentic expression. Sedefdjian, who became France’s youngest Michelin-starred chef at 21, says that it’s not just about ticking traditional boxes, but about staying true to one’s culinary identity.
Earning a Michelin star is a life-changing event for chefs and their establishments, often bringing a new clientele and heightened expectations. Yet, with this honor comes immense pressure, leading some chefs to struggle with the weight of maintaining or losing stars. Despite the challenges, for many chefs, the pursuit of a Michelin star is a testament to their dedication to the craft, a validation of years of hard work, and the pursuit of culinary excellence.