The document provides an overview of the Michelin Red Guide, including its history, ranking system, inspectors, and criteria. It began in 1900 as a guide for motorists and became popular for dining recommendations in the 1920s. The guide awards one to three stars for outstanding quality and cuisine worth a special journey. Michelin inspectors anonymously review restaurants based on criteria like ingredients, cooking skills, value, and consistency. The guide is considered the most authoritative rating system for haute cuisine restaurants.

1. Michelin Red Guide

2. INTRODUCTION
• This report’s purpose is to familiarize you with
the Michelin Red Guide
• We have chosen this topic because of the
notoriety that the French gastronomy has all
over the world

3. What is the Michelin Guide?
 Awards one to three stars for the restaurants
outstanding quality.
 Red guide help traveler find the nice place to
eat and stay out.
 Update every years
 The guide is not a directory-only the best
make the cut
 There are also other Michelin Guides, like
Rising Stars
 the most trustworthy and known guide still
remains the Red Guide as it ranks only
haute-cuisine restaurants where one can
find the most fine dishes and the best
service.

4. The History of Michelin Guide
 First published in France by Andre
Michelin.
 In 1990, the first michelin made for the
motorists, for find the place.
 In 1920, the dinnig part in the michelin
became very popular.
 Today, Michelin Stars are awarded
sparingly to a small number of
restaurants of outstanding quality

5. Michelin Star Ranking System
 The guide has a ranking system based on three
stars:
• One star indicates “a very good cuisine in its
category”
• Two-stars represents “excellent cuisine, worth a
detour”
• Three-stars are awarded to restaurants offering
“exceptional cuisine, worth a special journey”.
 three-star Michelin ranking is rare.

6. Michelin Inspectors
 around 80 full-time inspectors.
 The personalities who judge the restaurants
are not known to wide public.
 An inspector must have as studies a culinary
school.
 The inspectors, the editor of the Michelin
guide and the director Michelin, all meet
several times a year. They discuss the
restaurants and compare reports, and decide
whether to award stars.

7. Michelin Criteria
• The quality of products, the attention paid to
hygiene and the authenticity of the dish
• The chef’s knowledge of different cooking
modes and ingredients and the ability to prove
his culinary capacities
• The chef’s special skills to prepare the dishes
which make the establishment’s cuisine
particular and unique
• The value for money, the quality/price ratio
so that the business side could remain relative
and subjective
• The regularity of dishes which proves that the
owner is aware of the importance of his brand
and that he must take care of this

8. Is the Michelin Guide trustworthy?
 Michelin Red Guides is nothing but the most
competent and authoritative rating of restaurants
made annually
 The book was not the rating that time but the mere
list of cafes and restaurants which are located in
France
 The star was put opposite the institution with the
perfect kitchen proved by many customers.
 When considering the matter at a simple view, one
star is provided for the very good kitchen, two stars
are given for ideal kitchen which is perfect to cause
reproaches, and the third star is provided to the
kitchen where the chief is the real genius of culinary
art.

9. La Grande Cascade
 Founded in 1900 for the World Fair on
Napoleon’s the 3rd former hunting lodge
 The chef is Frederic Robert.
 macaroni stuffed with celery root, foie gras
and black truffles, and blue lobster glazed
with honey. The desert arises also to the
high expectations with dishes like hot and
cold Brazilian chocolat or the famous
Mango in its all states.

10. La grande cascade

11. Taillevent
 Opened in 1946 by André Vrinat, Taillevent
 Alain Solivérès
 a restaurant meant for the well-behaved and well-healed,
speaking to each other with a soft voice. In this BCBG (Bon
Chic, Bon Genre approximately translatable to Good Tastes,
Good Manners) establishment, chef Alain Solivérès
proceeds with a stealthy tread.
 la carte menu or preferably from the dégustation menu---
€190 is good value for such a place and its across-the-board
quality (€80 at lunch).

12. Taillevent

13. Guy Savoy – 3 stars
 north of the Arc de Triomphe
 à la carte can run $200 to $225 a person
 When you arrive at the restaurant, you will
obtain the full service.
 Guy Savoy distills the essence of each
ingredient, matching it with complementary and
sometimes surprising tastes and combinations

14. Guy Savoy – 3 stars

15. The impact that Michelin classification
has on restaurants
 one positive thing that can be mentioned is that this
star ranking forces restaurants to keep their level and
to try to get better and better, otherwise they will lose
their stars.
 Another negative impact regards the fact that
restaurants can lose credibility because of the guide’s
origins, meaning that it appeared in France
 it can attract new clients or increase the frequency of
the old clients of the restaurant
 Michelin ratings affect most of all the prices that are
applied in the starred restaurants.

16. THANK YOU FOR YOUR ATTENTION!