The topic of Michelin stars has been on many of our lips lately, as for the first time, after the pandemic break, stars and recommendations for restaurants from many parts of the world were awarded. But do we all know where the idea of creating Michelin stars came from? Since when are they awarded? And why is it so important for the most outstanding chefs and cooks?
The 2023 edition of the MICHELIN Guide Poland includes 22 new locals, with a total of 49 recommended restaurants: 18 in Krakow, 11 in Poznań, 1 in Kościelisko and 19 in Warsaw. For the first time in Poland, two Michelin stars were awarded - they went to Bottiglieria 1881 in Krakow. Among the restaurants awarded one star were: Muga in Poznań and Nuta in Warsaw. The name Bib Gourmand was given to 6 restaurants in Poland.
And so we throw up a little cravings - what does Bib Gourmand mean? What is this difference?
Bib Gourmand probably got its name from the famous Michelin-starred character symbol, Bibendum. Let's not forget that the Michelin guide was originally made by a tire company. But what exactly is Bib Gourmand? It highlights good restaurants offering fine cuisine at an affordable price. Initially, it was assumed that the menu price in Bib Gourmand restaurants could not exceed 32 euros in the province and 36 euros in Paris. At this price, the award-winning Bib Gourmand restaurant should offer a full menu, including appetizer, main course and dessert, with excellent value for money. Although Bib Gourmand is obviously less prestigious than a Michelin star, it rewards high-quality restaurants.
source: https://facefoodmag.com
But back to the point - what is the history of the Michelin guide?
The origins of the Michelin guide go back to the early 19th and 20th centuries and were inspired by the amazing turn of events that... they have nothing to do with the kitchen. The first Michelin guide was developed in 1900 by the founders and French industrialists, the brothers Andre and Edouard Michelin. The goal of the guide was to generate demand for... cars and therefore MICHELIN tires.
The first Michelin guide was printed in 35,000 copies. It contained maps and instructions for repairing and replacing tires. There was also a list of restaurants, hotels, mechanics and gas stations along popular routes in France. Since there were only a few hundred cars in all of France, the manual was given away for free in hopes of encouraging French people to buy cars. In the first decade of its existence, the MICHELIN guide grew rapidly and became available throughout Europe, as well as in North Africa. Although the guides contained valuable information about restaurants, the Michelin brothers' ultimate goal was to increase sales and increase profits for their tire business.
source: https://guide.michelin.com/th/en/history-of-the-michelin-guide-th
Evolution of the Michelin star system
The outbreak of World War I in 1914 temporarily halted production of the guide, but it was back on track in 1920. At this point, the Michelin brothers decided to improve the quality of the guide, eliminate advertising and start monetizing this publication.
The first Michelin stars were awarded in 1926. Each of them received one star if it was considered a "posh restaurant". Interestingly, they were all from France. In 1931, the rating system expanded to a three-star Michelin rating, which continues to this day. Unlike most star rating systems, one star isn't bad. Any number of stars awarded to restaurants means a huge honor and a rare achievement.
During the Second World War, the publication of the guidebook was suspended. It was not renewed until late 1939, as it contained maps useful to the Allied forces. However, at that time, the Michelin rating was downgraded to the two-star system due to food shortages.
source: Aventure Michelin
In 1955, Michelin developed a rating system that distinguished restaurants that served high-quality food at reasonable prices, called Bib Gourmand. It highlights catering opportunities that are more reflective of economic standards. Since ratings are adjusted by region and country based on the cost of living, Bib Gourmand gives guests the opportunity to eat well without spending a fortune on them.
Michelin Guide to the 21st Century
The Michelin star did not appear in the United States until 2005, and in this case, the main focus was exclusively on fine restaurants in New York. Currently, the MICHELIN guide provides restaurant reviews in select U.S. cities, including Chicago, New York, Los Angeles, Las Vegas, and San Francisco.
Five countries with the highest number of Michelin-starred restaurants (2022):
France: 758 Japan: 554 Italy: 432 Germany: 384 USA: 276
source: https://investinestonia.com/michelin-guide-arrives-in-estonia/
How does a restaurant get a Michelin star?
First, the Michelin guide team selects several restaurants in specific locations to be reviewed by an anonymous reviewer. After the inspector visits the selected restaurant, they compile an extensive report on the overall dining experience, including the quality and presentation of the dishes, as well as other evaluation criteria presented below.
A group of Michelin inspectors will then meet to review the reports and discuss in detail which restaurants deserve a Michelin star (or two or three). Restaurant elements such as atmosphere, decor, and service quality are not officially accounted for in the report, but many believe that the entire experience can be subconsciously courted by reviewers.
5 criteria for evaluating a Michelin-starred restaurant:
- Product quality
- Mastering the taste and cooking techniques
- The chef's personality represented in the culinary experience
- The value of experience in terms of quality and price
- Consistency between inspector visits
How important are Michelin stars?
Without a doubt, Michelin-starred restaurants gain prestige and tend to gain popularity. However, due to very high expectations in the rating system, there is a growing tendency to reject Michelin stars all over the world-some restaurateurs even demand that their awards be removed. They consider the star system's expectations unfounded and limit the chef's creativity.
However, in the modern culinary industry, we still see great respect for the iconic MICHELIN rating system. Some restaurateurs go so far as to say that this is the only rating that matters because it is authentic, and MICHELIN inspectors are among the few who remain completely anonymous when reviewing a restaurant. Although (in theory) some restaurants claim to have learned to recognize the inspector, in theory a casual visitor will have exactly the same experience as the inspector.
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
