The Michelin Guide, first introduced in 1900 by tire magnates André and Édouard Michelin, has been a benchmark for high-end gastronomy for a century. Initially, the guide provided practical information for motorists, including maps, repair tips, and listings of garages and restaurants. In 1926, the guide began awarding stars to restaurants, with the now-familiar one-, two-, and three-star rating system introduced in 1931.

Iconic Dishes

Over the years, the Michelin Guide has turned some chefs and dishes into culinary icons. One example is Joël Robuchon’s Pommes Purée, a simple yet decadent dish made with just four ingredients: La Ratte potatoes, butter, milk, and salt. Other iconic dishes include Eugénie Brazier’s poularde demi-deuil, a chicken dish with black truffles, and Tommy Banks’ Meat Fruit, a hyper-realistic mandarin orange filled with chicken liver parfait.

The Michelin Guide has also recognized the work of chefs such as Adejoké Bakare, who became the first Black female chef in the UK to have her restaurant awarded a Michelin star. Her restaurant, Chishuru, serves traditional Nigerian dishes with a modern twist, including ekuru, a steamed bean dish elevated with pumpkin seed pesto and Scotch bonnet chili sauce.

Today, the Michelin Guide spans 28 editions across more than 25 countries, with a team of anonymous inspectors who evaluate restaurants based on the quality of their cuisine, technique, and consistency. While the guide has faced criticism for its perceived bias towards French gastronomy and its emphasis on expensive, multi-course meals, it remains a respected and influential voice in the culinary world.

Original reporting: KEYT (Ventura/Santa Barbara) — read the source article.