The "Michelin Red Guide" is to catering companies what the famous wine critic Robert Parker is to wine merchants. An authoritative evaluation party often has a great influence on the market of the product involved.

If a restaurant’s restaurant can be recognized by the Michelin Guide, I guess the restaurant owner will laugh in his dream. If this restaurant can still be rated with stars, especially three stars, it will definitely be a great honor for a restaurant and the chef, and it can also bring huge financial resources. So how does a restaurant get Michelin recognition?

Since its inception, the Michelin Red Guide has always adhered to five commitments: anonymous visits, independence and objectivity, careful selection, annual updates, and consistent standards. Every year, the Michelin Red Guide reiterates these five commitments to its one million readers around the world.

Anonymous visits

The "food detectives" of the Michelin Red Guide visit restaurants and hotels anonymously. They reserve seats, order food, dine and pay the bill in advance just like ordinary customers. This is exactly why the Michelin Red Guide is so successful. Food detectives receive no special treatment, and their food is no larger or richer than anyone else's. They taste the exact same food as other customers. Food detectives regularly visit hotels and restaurants anonymously to judge the quality of dishes and service they provide to regular customers. If necessary, they may identify themselves and ask for more information, but only after paying the bill.

Independent and objective

The restaurant and hotel selection process is objective and independent, based on the sole principle of serving the best interests of readers, and is determined collectively by the Food Detectives and the guide's editors. Michelin determines which restaurants and hotels are selected and included entirely independently, without charging any fees to those selected.

Careful selection

Among all the keywords related to the red guide, "careful selection" is undoubtedly the most important one. Ultimately, the Michelin Red Guide carefully selects the best restaurants and hotels among restaurants and hotels of different comfort levels and price levels for readers' reference. The restaurants and hotels included in the guide are rated by Michelin's professional food detectives. Before inclusion, they conduct anonymous interviews with hotels and restaurants, and evaluate them strictly according to the same standards no matter which country they are in.

Updated annually

Every year, the guide will revise all practical information, rankings and star ratings to ensure that readers are provided with the most reliable information. In addition, hundreds of thousands of pieces of information are checked, revised, and updated in the new version of the guide every year.

Consistent standards

The selection criteria of the Michelin Red Guide are consistent across the 22 countries covered in the series. A three-star restaurant in Paris is of the same standard as a three-star restaurant in New York and Tokyo; a two-star restaurant in Milan has the same quality of cooking as a restaurant of the same level in London. Similarly, a hotel with a three-star logo will have the same service level no matter which country or city it is located in.

After understanding how Michelin maintains the objectivity and authority of its evaluation, let’s take a look at how Michelin gives its evaluation results.

As long as a restaurant appears in the "Michelin Red Guide", it must first obtain at least the mark of "a pair of knives and forks". This mark is judged according to the comfort of the restaurant, starting from 1 pair of knives and forks. It ranges from 5 pairs to the highest. Among them, one pair of knives and forks means "comfort", while five pairs of knives and forks means "traditional luxury". In addition, restaurants with the logo of Mr. Michelin Tire indicate that they provide reasonably priced food.