Food trends, cooking techniques and dining scenes come and go, but over a century, the MICHELIN Guide has held firm on its founding mission – to foster a culture of travel and eating out – and it’s this promise of helping people that puts the MICHELIN Guide above all other restaurant guides.
MICHELIN Guide Inspector’s Core values:
Anonymity: Although our inspectors are employees of Michelin, they’re above all customers first - just like you. Testing restaurants in complete anonymity in order to ensure that they do not receive any special treatment is essential to the creditability of the MICHELIN Guide.
Independence: Michelin Inspectors are employees of the Michelin Group only and are not linked to any other organisations. Inspectors always pay for their meals in full to ensure independence.
Expertise: Our inspectors are experts in food, dining and hotel sectors with many years of experience working in the hospitality industry.
Reliability: The different categories awarded by the guide are never the result of one inspector’s assessment. Michelin Stars are given by a collective of inspectors who visit the establishment multiple times.
Passion: What would be the point of so much work and such a strict approach if our inspectors weren’t passionate about food? Most Michelin Inspectors have either worked in the hospitality business or cooked in kitchens themselves – rest assured our reviews are written with passion, integrity and knowledge.
Quality: Any restaurant can be reviewed for our guides as long as the establishment is deemed high quality based off Michelin’s 5 restaurant rating criteria.
Michelin Inspector’s 5 Restaurant Rating Criteria:
1. Quality of products
2. Mastery of flavour and cooking techniques
3. The personality of the chef represented in the dining experience
4. Value for money
5. Consistency between inspectors’ visits