The Michelin star is a symbol of excellence in the culinary world, one of the most sought after accolades for chefs and restaurants. But who created the Michelin star, and when did it first appear?
The Michelin star was created by the Michelin brothers, Édouard and André, in 1926. The brothers had already established their tyre company in 1889 and after World War I they decided to diversify their business.
In response to a lack of reliable information about French restaurants in 1923 they published the first edition of the “Michelin Guide” which offered hotel and restaurant reviews. The guide was very successful so in 1926 they added the star rating system to it; one star being “very good cuisine”, two stars being “excellent cooking worth a detour” and three stars meaning “exceptional cuisine worth a special journey”.
The Michelin brothers wanted to distinguish excellent cuisine from average fare and reward those chefs who consistently impressed their customers with innovative dishes prepared from fresh quality ingredients. The introduction of the stars was revolutionary as it gave restaurants an incentive to strive for excellence, but also set a benchmark for diners so that they could expect a certain level of quality from any restaurant that had been awarded one or more stars.
The Michelin brothers’ initiative has become iconic within the industry, with three stars representing the highest accolade for fine dining. It has become such an important part of French culture that some chefs have dedicated their entire career to achieving three stars; something that requires years of hard work, dedication and creativity.
In conclusion, when did Michelin start? The answer is 1926 when Édouard and André Michelin introduced a star rating system in their first edition of “Michelin Guide” as a way to distinguish excellent cuisine from average fare. This system has since become iconic within the industry giving restaurants an incentive to strive for excellence while setting a benchmark for diners so that they can expect a certain level of quality from any restaurant that has been awarded one or more stars.