How Does The Michelin Star System Work?
The number of Michelin stars awarded to a particular restaurant indicates the level of culinary excellence achieved. How do they arrive at that decision, though?
This article will delve into the criteria and considerations Michelin uses in making their decisions, how they go about it, and what it all means for you. On the surface, the Michelin star system is simple: three stars, two stars, one star and zero. But a closer look reveals as many layers as there are Michelin stars themselves.
What Is The Michelin Star System?
The Michelin Star rating system was established in 1900 to grade tires for motor cars. In 1926, the company added a car-guide book rating system to their tire ratings and began awarding stars to restaurants that met minimum quality standards in Europe. The first guide came out in 1943.
Michelin awarded its first star to La Chapelle in Paris in 1951 for excellence in cuisine and service. The French believed that only the best of the best deserved the honor of having a Michelin Star. And, since then, that’s how it has remained (with a few minor adjustments). Today, any restaurant that wants to be awarded a star must submit an application to Michelin. The company then sends anonymous inspectors to assess the restaurant based on three criteria:
Quality of ingredients used in dishes
Skill in preparation and cooking
Friendliness and helpfulness of service staff
The number of stars awarded is based on those first two criteria, weighted more heavily than service. That’s why smaller, independent restaurants often receive fewer stars than larger, more famous names.
How Do The Michelin Stars Work?
The first star is the most coveted; it signifies that the restaurant is “a level above” and commands a certain level of respect. It means that you can expect food “of adequate quality, a consistent standard of excellence and an overall impression of gastronomic value” (source). If you want to be considered for a Michelin star, you have to meet minimum guidelines in order to get one.
The second star is also valued highly: the higher it goes, the more prestigious it signifies. The third star signifies the “very good” level of a restaurant. The fourth is the second-highest level, but it is the only one that is awarded to restaurants that are not necessarily the best in their field.
Why Do Some Restaurants Get More Than One Michelin Star?
In some cases, especially when it comes to restaurants in cities throughout Europe, an eatery may have multiple locations, but only be recognized at one of them. So when there are multiple branches of a restaurant, they often get two or three stars instead of just one at each location. As an example, the luxury hotel and restaurant group, Langham London currently has four Michelin starred locations.
Michelin Stars: Consistency And Reputation
You’ll notice the criteria for getting a star are vague. That’s because the judgment of whether a restaurant merits a star or not is really based on consistency and reputation. If you were to walk into a Michelin-starred restaurant with great expectations, and you didn’t receive stellar service and very good food, that wouldn’t necessarily mean your experience was bad. It would, however, hurt your chances of receiving another star in the near future.
It’s important to keep in mind that each restaurant has its own set of standards, and Michelin inspectors don’t have the flexibility to award a star to an establishment that doesn’t meet its established criteria. A poor overall experience can be as detrimental for your prospects as mediocre food or service.
Since the ratings are so challenging to achieve, maverick chefs often earn Michelin stars at their own establishments (or, more likely, in several different places) rather than wait around looking for them to come knocking on their door.
What Does The Michelin Star System Tell Us?
If you’re ever in a position to apply for a star, or want to know what to look at when dining in one, here are some things to consider. The stars are intended to represent the quality of the food and their ability to provide consistent quality over time. The measure of a good restaurant is not how many people come in and out of its doors, but how long they stay. Yes, Michelin has an idea of who’s good and who isn’t—that’s why they don’t give stars out willy-nilly. However, they also have to be fair and act in the best interests of the restaurants they’re rating.
It’s a good idea to take note of chefs and restaurants who have been awarded stars before, whether it be from Michelin or another source. It helps you learn what establishments are worth patronizing and may help you avoid disappointment when you dine at a star-less establishment. Keep in mind that all three criteria mentioned earlier are essentially what defines a restaurant’s service level, so read on for tips on how to excel at each one.