Michelin – It’s not just about tyres

When talking about Michelin, many people will think about tyres and the iconic Michelin man.

But, it’s not just that!

Michelin is also a publisher on dining and restaurant. The Michelin Guide is one of the most famous restaurant guides in the world.

The first Michelin Guide was published in France around the 1900’s. In the beginning, this red book was a free traveler’s guide on restaurants and accommodations around France at that time. After 100 years, the Michelin guide collection covers over 20 countries and 45,000 establishments. Inside the guide, you can find their recommendations of restaurants and hotel with descriptions and maps.

This guide reviews and gives rating to the top restaurants under a one to three stars rating system –  highest score being three stars. Michelin will also award “Bib Gourmand” symbol, which reviews the restaurants offering good food at good value. These restaurants must offer good quality food under a certain cost according to local living standards.

So how do they review the restaurants?

Michelin employs full time inspectors to visit the restaurants and hotels. All the visits are anonymous and the inspectors cannot identify themselves as a Michelin guide inspector to the public, even to their friends and families. Inspectors will write a detailed report under a wide range of criteras,  such as quality and the style of food, in order to recommend the best establishments to the readers.

Currently, the Michelin Guide does reviews in a number of countries and cities, but Australia is not one of them. We tend to use a one to three star “Hatted” system, awarded by the SMH and The Age. Hopefully, one day the Michelin guide will come to Australia our restaurants could be rated internationally.



Michelin Guide for Hong Kong and Macau 2011 covered over 200 restaurants and 50 hotels.
I actually visited Hong Kong over the Christmas holidays and visited a few of the restaurants listed in the Michelin guide, which will blog about in the coming weeks.

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