Michelin Guide

The Michelin Guide is a travel guide published by the Michelin tire company. Its restaurant ratings include a widely recognized system of one to three stars.

Michelin star: A rating awarded by the Michelin Guide to restaurants for the quality of their cooking. The guide’s defining distinction is its one-, two-, and three-star restaurant rating.
André Michelin: A French industrialist who co-founded the Michelin tire company and helped establish its travel guide. He helped launch the publication as a way to encourage motoring.
Restaurant industry: The businesses and workers involved in preparing and serving food outside the home. Michelin ratings can affect demand, reputation, and operating decisions across this industry.
Restaurant economics: The study of costs, revenues, labor, and demand in restaurant businesses. A star can change customer demand while adding pressure to maintain standards.
Gault & Millau: A French restaurant guide known for rating restaurants with points and chef toques. Its scoring scale offers a prominent alternative to Michelin’s star system.
Michelin inspector: A Michelin employee who anonymously visits restaurants and evaluates their food. Inspectors gather the evidence behind the guide’s restaurant selections and star awards.
Édouard Michelin: A French industrialist who co-founded the Michelin tire company with his brother André. His company created and published the guide.
Destination restaurant: A restaurant that attracts diners willing to travel specifically to eat there. Michelin recognition can make a restaurant a reason to visit a place.
Michelin-starred restaurant: A restaurant awarded at least one star by the Michelin Guide. These restaurants experience the recognition and expectations attached to the rating.
The World's 50 Best Restaurants: An annual international restaurant ranking based on votes from a panel of food professionals. Its global ranked list differs from Michelin’s guide-based local selections.

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