Michelin Guide

Michelin Guide, also known as the Red Guide, is the most recognised and influential gastronomic rating in Europe. It is regarded as the most prestigious status in the culinary circle. The seriousness was measured by the suicide of Bernard Loiseau, a famous French chef whose Michelin 3 star restaurant was rumoured to be downgraded in 2003. Michelin has recently expanded to cover Japan and other countries in Asia.


The Red Guide uses anonymous rating inspectors and does not charge restaurants for membership fee. For restaurants under consideration of adding or removing a star, they can be visited as many as ten times that year. Michelin stars are awarded to the finest cooking regardless of cuisine style based on five criteria:

  • Quality of the products
  • Mastery of flavor and cooking
  • “Personality” of the cuisine
  • Value for the money
  • Consistency between visits

With the following ratings:

michelin one star   A very good restaurant in its category

michelin two star   Excellent cooking and worth a detour

michelin three star   Exceptional cuisine and worth a journey

Most restaurants have no star. Stars are only awarded to a small number of restaurants of outstanding quality. Among almost 2,000 rated restaurants in the 2014 Great Britain and Ireland guide, there are only 4 restaurants with a three stars rating: Alain Ducasse at The Dorchester, Fat Duck, Gordon Ramsay, and Waterside Inn.


In 1900, André and Édouard Michelin introduced a travel guide helping travellers to find decent accommodations as well as good restaurants in France. In 1930s, a star system was added to distinguish good cooking. Today, Michelin has one of the strictest rating systems and is taken very seriously in the restaurant business, such that a gain or loss of a star can lead to a revenue difference of millions of euros. In 2003, Bernard Loiseau, a famous French chef, committed suicide when a star was rumored to be removed from his three starred restaurant. Michelin Guide, also known as the Red Guide, is now the most recognized and influential gastronomic ratings in Europe.