Offered Free to Drivers
The Michelin Guide, as we know it today, has evolved significantly since its early years. The internationally renowned gastronomic, hotel, and travel directory was originally intended to facilitate travel for motorists.
The Michelin & Co. company was founded in 1889, and by 1891, it focused on manufacturing tires. Brothers André and Édouard Michelin (the first an engineer, the second trained in Fine Arts) took over the family rubber business, which was then on the verge of bankruptcy.
It seems that André came up with the idea for the Guide, while Édouard Michelin is credited as the “father” of Bibendum, the company’s famous mascot.
The first edition of the Michelin Guide was published in 1900. That same year, the small Red Guide was distributed to visitors of the Automobile Show. The purpose of the Guide was “to provide all the information that could be useful to a motorist traveling in France, to refuel their car, to repair it, to find lodging and meals, and to communicate by mail, telegraph, or telephone.”
Printed in 35,000 copies, the Michelin Guide was distributed free of charge throughout France. Its success was such that the 1901 edition was printed in 52,000 copies.
It must be said that the guide was very comprehensive. Divided into several chapters, it first contained all instructions on maintaining automobiles, small cars, motorcycles, and bicycles. It also provided many useful resources for tourists.
For the listed cities, the guide indicated where to find a doctor, a pharmacist, how to locate gas stations, mechanics, Michelin stock (for purchasing car parts), as well as a list of hotels.
In the 1901 guide, it even explained how to place telegraphic orders (yes, via telegraph), using a coding system to identify items.
Gradually, the guide began including information about restaurants in France. Starting in 1922, the guide was no longer free and was sold for seven francs.
The Stars of Cuisine
Restaurant classification was introduced in 1923, but it was in the 1930s that the Guide developed the star system awarded to restaurateurs according to precise criteria. Inspectors (anonymous, and they also pay their bills) evaluated establishments based on five criteria:
- The quality and freshness of ingredients
- The personality of the cuisine
- The accuracy of cooking and seasoning
- Value for money
- Consistency over time and across the menu
In 1933, the first group of starred restaurants numbered 23, including six in Paris. Among them were two establishments run by women. The first, Eugénie Brazier (La Mère Brazier), managed two restaurants, one in Lyon and the other at Col de la Luère; both received three Michelin stars. The second was Marie Bourgeois (La Mère Bourgeois), whose restaurant was located in Priay, in the Ain region.
Did You Know?
- The longevity record for a three-star establishment is held by Paul Bocuse. He maintained the three stars earned in 1965 for his eponymous restaurant in Collonges-au-Mont d’Or until his death in January 2018.
- Chef Joël Robuchon, who also passed away in 2018, was the most starred chef in the world, with 32 stars across his various restaurants.
- In 1972, the first restaurant outside France received the three-star distinction: the Villa Lorraine restaurant in Brussels, under chef Marcel Kreusch.
- Since then, the Michelin Guide has awarded this recognition to establishments around the world; starred restaurants can now be found in Japan, Italy, England, Spain, the Nordic countries, and some locations in North America.
- Several restaurants in Canada now have Michelin stars, following the launch of Michelin’s coverage of Canadian cities. In addition, there are many other guides and awards recognizing the work of chefs and their teams, including Canada’s 100 Best, Relais & Châteaux, and the Forbes Travel Guide.
