How the Michelin Guide rates restaurants

First published in France in 1900, The Michelin Guide has been awarding stars to restaurants for about 100 years. Today, it rates the work of chefs around the world, including in the United States. Correspondent Kelefa Sanneh talks with an anonymous Michelin restaurant inspector, and with chefs at a restaurant with a coveted Michelin star.
@MICHELINguideInternational

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[williamcheung]

I went to 8 Michelin restaurants over this year. I have to agree with all of their ratings. It’s a true delight going to each and every Michelin establishment.

[omorado]

I love that service is not part of the star rating. I’m sure service is very good at all these places… but food is why I go anywhere.

[ThatsJustMyBabyDaddy]

I had no idea the tire company was also the food rating company.

[JustinCase]

Sometimes the star is a curse to clients paying too much $ going to a restauant that had their one hit wonder moment and they promote their star forever.

[thomaskim]

I love that they didn’t even change his voice…

[mililaniman]

Dining out is so expensive, so the Michelin guide is very helpful.

[CptDuck]

this is so interesting to see tourist guide became guide for the best restaurant for dining experience for each country...

[geoffreyk]

While I appreciate that multiple inspectors will visit a restaurant over the course of a year, there are a number of restaurants that I question their worthiness of a star.

[mlistro]

I certainly appreciate Michelin but this felt like a bit of a softball interview. I’ve been to many, many Michelin restaurants that were downright not good, and I know many people that agree and now completely ignore Michelin. The guide feels relatively antiquated, valuing a very specific genre of cooking. The interview feels like a bit of a puff piece instead of raising genuine questions about the guide’s relevance today.

[CBD..]

A lot of 1 star Michelin restaurants in LA are too expensive for what they serve.

[HeatherValentineMsFoodie]

THANK YOU I have always joked about it being a tire guy…. Now we know ❤❤❤❤❤

[AfroSamurai]

I wish you'd delved into how restaurants are selected for assessment, especially in the Global South. The entire continent of Africa for example has zero Michelin starred restaurants- is that something the organization wants to remedy I wonder. Likey not.

[alifputra]

you guys didnt ask about the scandal ?

[pangkaji]

The more people drive to the restaurants, the more they wear out their tires 👍

[TamTranTriZzle]

I know the stars are a HUGE deal in the culinary world, and it's influence is enormous. But... when you strip everything down, it ultimately boils down to the OPINIONS of several people. Think about that. It is the OPINION 3 or 4 people. THAT's IT! And as an aside, if a restaurant has pics of "important" diners to look out for, then that is actually not a good restaurant, because I would want the level of the experience to be the same for everyone at a place, and by having a lookout for certain people, does that mean those select few get "special" treatment" over the average diner? That actually makes a place look bad...

[AjitKumar-ypon]

Good to know how they rate the restaurants

[semipenguin]

That’s nice and all, but I’d rather eat at a restaurant that’s been on “Diners, Drive-Ins, and Dives”, like Donatelli’s, in White Bear Lake, Minnesota. Excellent place to eat before a concert in St Paul.

[NhlanhlaMathe]

Had no idea it was the tyre company behind the ratings, lol

[bmiller]

I guess he never ate at the right hotdog stand in New York City. I will drag him to Wall Street where the fine street dining begins.

[kesslerkessler]

But what qualifies a Michelin judge/ creditors?!