Michelin Guide marks 100 years of star ratings

The Michelin Guide was first published in 1900 by tire manufacturers André and Édouard Michelin in Clermont‑Ferrand, France. The free red booklet of 35,000 copies offered drivers maps, repair tips, garage listings and restaurant recommendations, aiming to encourage more driving and tire wear. In 1926 the guide hired undercover diners—now known as Michelin inspectors—and awarded stars to 46 restaurants. The one‑, two‑ and three‑star system was introduced in 1931, with the rating criteria set in 1936 and still used today.

Today the guide appears in 28 editions across more than 25 countries and remains the global benchmark for high‑end gastronomy. Earning a star can dramatically boost a restaurant’s reputation, bookings, revenue and ability to attract staff. British chef Tommy Banks said, “Michelin‑starred gives you a lot of clout and relevance,” highlighting its continued prestige. Critics, however, argue the guide favours French haute cuisine, expensive tasting menus and has faced backlash for awarding stars to street‑food venues, while questioning the influence of paid partnerships with tourism boards. Michelin maintains that its selections are made by anonymous inspectors and remain independent.