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MICHELIN Guide Inspectors
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
From Tokyo to San Francisco, Paris to Copenhagen, the mission of The MICHELIN Guide has always been the same: to uncover the best restaurants in the world.
Cuisine of every type; prepared using grand traditions or unbridled creativity; whatever the place, whatever the style... the MICHELIN Guide Inspectors have a quest to discover great quality, know-how and flavours.
And let's not forget emotion.. because a meal in one of these restaurants is, first and foremost, a moment of pleasure: it is experiencing the artistry of great chefs, who can transform a fleeting bite into an unforgettable memory.
From all of the restaurants selected for the Guide, the most remarkable are awarded a distinction: first, there are the Stars, with up to Three awarded for those that transport you to the top of the gastronomic world. Then there is the Bib Gourmand, which cleverly combines quality with price.
And finally, the MICHELIN Green Star, a distinction awarded to a member of the Green Star community, which highlights establishments committed to producing sustainable cuisine.
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 credibility 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 the 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 on The MICHELIN Guide’s 5 restaurant rating criteria.
MICHELIN Inspector’s 5 Restaurant Rating Criteria:
1. Quality of products2. Mastery of flavour and cooking techniques
3. The personality of the chef represented in the dining experience
4. Harmony of the flavours
5. Consistency between Inspectors’ visits
