Importance of Michelin Stars

In the sector of gastronomy The Michelin guide awards prizes annually to the best restaurants in the world. This publication began to be published in 1900 in France and was initially given as a gift to users of Michelin brand tires. In 1920 the guide introduced information on restaurants and in 1931 a star system was incorporated to reward establishments with the highest levels of quality.

Gold, silver and bronze of gastronomy

A three-star recognition is equivalent to a gold medal in sport and indicates that the restaurant is of exceptional quality. Two stars is like a silver medal and means that the establishment has a first class quality. Finally, a star is the same as a bronze medal and means that the restaurant's kitchen offers dishes of great gastronomic value.

In the Michelin guide there are also restaurants that do not have stars but are mentioned for their remarkable quality in some sense. As is logical, when an establishment obtains a star, this distinction represents a advertising

special. On the other hand, the distinctive "Bib gourmand" indicates that a restaurant's kitchen stands out for its traditional dishes at affordable prices.

An award with international prestige

Michelin stars are recognition for the chefs of the most prestigious restaurants. To obtain this certification there is a prior process of investigation. In this process, independent inspectors pose as restaurant customers and subsequently carry out a report on the quality of the service (these inspectors are, logically, great professionals in the sector of the restoration).

Observe that restaurants cannot be part of the Michelin guide through payment, but that it is the judges and inspectors who grant this distinction.

Establishments that intend to achieve a star or more must take into account some parameters: use of first-rate raw materials, the creativity in the process of preparing the dishes, a great mastery of the cooking points and a correct quality-price ratio. The attention to the customer, the comfort and decoration of the establishment are aspects that do not intervene directly in the gastronomic evaluation.

The Michelin star system is an international parameter and is renewed annually, so the stars can be kept or lost. Although the awards are given to restaurants, the chef of the award-winning establishment implicitly receives this distinction in some way.

Fotolia images. Hugo