The best restaurants in the world are distinguished with Michelin Stars, a prestigious recognition that highlights those kitchens and restaurants that offer exceptional dishes. Every year, the guide evaluates chefs from various countries around the world for their selection in the emblematic list.
This year adds the incorporation of Mendoza and Buenos Aires to be relieved in the gastronomic evaluation. Thousands of culinary specialists from around the world consult the famous Michelin guideconsidering that it is one of the highest authorities in gastronomy and hospitality.
Regarding the selection, judges take into account five criteriawhatever the place where the restaurant is located: quality of the ingredients, harmony of flavors, mastery of technique, the personality of the chef embodied through his cuisine and the regularity over time and the proposal in its set.
Those responsible for the evaluation in each gastronomic redoubtwith the anonymous Michelin inspectors, all of them full-time employees. According to reports, once the specialists have eaten in a restaurant, they meet and share their different experiences to make the final decision as a team.
Those who feel they should be featured are awarded one, two or three Michelin stars. A Star is awarded to restaurants that, using ingredients of the highest quality, prepare dishes with distinct flavors and to a consistently high standard. Two Stars for preparations that reveal the personality and inspiration of the chef. The greatest distinction is reserved for an unusual kitchen; they are for chefs who are on the cusp of their career and elevate their menu to the level of art.
There is also a fourth category called “Bib Gourmand” which refers to restaurants that stand out for something without actually having a star. It may be because of its cuisine, its relationship, price, quality and other issues. The codes of the publication are very strict: its inspectors are unknown, who pay the bills in the restaurants they review and pose as ordinary customers to assess the quality of the food, the service received and the environment.
The company Michelin began publishing its legendary guides in the early 1900s. and were given free to European motorists. The tire company, which was founded in 1893, supplied its products to cars on the road in France. The design of the publication was the way that the Michelin brothers found in order to increase the sale of vehicle covers.
At first, the color guides detailed the places where wheels and tires were sold, but later hotels were added. The restaurant recommendation guide, with the classification by stars, was carried out in 1926. The first restaurant with three stars was La Pyramid, Lyon, by chef Fernand Point, in 1931. With the passage of time and somehow this prestigious notebook is still linked to the automotive market. Michelin promotes advertising of car accessories and products in its exclusive gastronomic guide.
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