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
Click here to see more details about Michelin Restaurant Rating Criteria