When it comes to the world of fine dining, a Michelin star is the ultimate accolade. Achieving a star is a major success for any restaurant, but how does the Michelin star process actually work?
The Michelin guide has been assessing restaurants since 1900, when it began awarding stars to the most exceptional eateries. The system is designed to be impartial and objective, and the reviewers are anonymous.
Michelin reviewers visit restaurants incognito, meaning they are not recognized as important guests.
During their visit they assess the quality of the food, service, ambiance and overall experience. They pay particular attention to the quality and freshness of ingredients used in each dish.
The ratings are based on a five-point scale: three stars mean exceptional cuisine worth a special journey; two stars denote excellent cooking worth a detour; one star means very good cooking; Bib Gourmand indicates good cooking and value for money; and Plate notes simple yet skilful cooking.
Once these ratings are assigned to each restaurant, Michelin will re-visit establishments every year or two to ensure standards remain high. If standards slip or if there is a significant change in menu or ownership then ratings may be altered accordingly.
Conclusion
The Michelin star process is designed to be impartial and objective, with anonymous reviewers visiting restaurants incognito in order to assess their quality of food, service, ambiance and overall experience.
The ratings are based on a five-point scale from 1–3 stars for exceptional cuisine through to Plate for simple yet skilful cooking. Restaurants must maintain high standards in order to keep their rating over time.