• 2026 marks exactly one hundred years since the awarding of the first Michelin stars, a moment that celebrates not just an anniversary, but a true institution of world gastronomy.
What started as a small useful tool for French drivers has evolved into a rating system that today recognizes from the top of the fine diningfrom Parisian to street stalls in Singapore or taquerias modest restaurants in Mexico City. The Michelin Guide is not just a list of addresses – it is a centuries-old tradition that has shaped collective taste, influenced the careers of chefs, and sparked both admiration and heated debate.
It all started with the brothers André and Édouard Michelin, the founders of the tire company. At the beginning of the 20th century, when motoring was still in its infancy, they created a free publication for drivers: detailed maps, practical advice on car maintenance, including instructions for changing a tire. The goal was pragmatic – the more people traveled, the more tires they consumed. The first edition of the guide was printed in a circulation of 35.000 copies and was distributed free of charge.
In 1920, the guide was relaunched and sold, including restaurant recommendations in France for the first time. A fictionalized story claims that André Michelin, following a visit to a tire dealer and seeing his publications being used as a support for a workbench, decided to put the guide on sale, convinced that "people only respect what they pay for"The advertisements have been removed and the content has been completely rewritten in a serious, rigorous and objective tone, transforming the guide into an authoritative reference.
Rigorous evaluation system
Success was swift. A good meal transformed a simple journey into a memorable experience, thus stimulating road tourism. The Michelin brothers understood that the objectivity of recommendations depended on a rigorous evaluation system. That is why they created a team of anonymous inspectors, a practice that is still followed with the utmost strictness today.
The company's employees would go to restaurants under false identities, behave exactly like regular customers, and always pay the bill in full, from their own resources. This complete independence – both financial and editorial – became the solid foundation of the Michelin Guide's credibility, clearly setting it apart from other publications that used to receive free meals in exchange for favorable reviews.
In 1926, the first stars were awarded to 46 restaurants. fine dining in France. The original single-star system was replaced in 1931 by the famous three-star ranking, whose criteria – officially published five years later – remain essentially unchanged: one star for "a very good restaurant in its category", two stars for "an excellent cuisine, worth a detour" and three stars for "an exceptional cuisine, worthy of a special trip."
"Red Stars" and "The Michelin Man"
The name of "red star" does not refer to the color of the symbolic star itself, but to the strong visual identity of the Michelin Guide, known worldwide as The Red Guide. The initial editions had blue covers, but in 1931 the cover was changed to red to create a distinct brand image and to be easily identifiable from the passenger seat of a car. Since then, the guide has remained red, and the phrase "red stars" has become an elegant and internationally recognized abbreviation for the ultimate distinction in gastronomy.
A lesser-known element of the Michelin Guide is its iconic mascot, Bibendum, known to the general public as "The Michelin Man"The character was born from the imagination of the founding brothers, who saw the silhouette of a man in a stack of tires.
Over time, Bibendum has transformed radically: from the initial image of a character smoking a cigar and wearing glasses, he has become the round, smiling and friendly figure he is today. His name has also given rise to the distinction "Bib Gourmand", created in 1997 to reward restaurants that serve high-quality food at moderate prices, thus making fine dining accessible to a much wider audience and demonstrating the system's adaptability to the realities of society.
Sustainable gastronomy – in tune with the times
Later it was also introduced "Selected Restaurants" (formerly the Michelin Plate), for establishments that serve good food but have not yet received a star or Bib. And in 2020, in the context of growing environmental awareness, Michelin launched the Green Stars – a complementary distinction that rewards commitment to sustainable gastronomy. They evaluate a holistic approach: collaboration with local and regenerative producers, strict respect for seasonality, reduction of food waste, responsible energy and waste management, as well as ethical and social impact on communities.
A restaurant can hold both classic stars and a Green Star, demonstrating that culinary excellence and responsibility for the planet can go hand in hand. The distinction continues to be awarded annually (including in 2026, with new awards announced in several countries), although its visibility on the official platform has undergone some recent adjustments.
High standards that put pressure on chefs
The prestige of the stars remains undeniable, but not without controversy. Some managers have criticized the enormous pressure of maintaining the distinctions or the lack of transparency of the assessments. Marco Pierre White was the first to return the stars in 1999, upon his retirement, a gesture followed by others over time.
Beyond the debates, the stars celebrate diversity and creativity. Georges Blanc's restaurant in Vonnas, eastern France, founded in 1872 as La Mère Blanc, received its first star in 1929 - just three years after the system was launched. Under the leadership of Georges Blanc, from 1968, the restaurant reached three stars, which it will keep until 2025.
At the pinnacle of accessibility is the El Califa de León taqueria in Mexico City (opened in 1968), where blockThe cost is the equivalent of about £2,45 each, prepared with tortilla fresh and salsa made in house. Without chairs, with customers sitting at the counter, the place received its first star in 2024. Similarly, the dishes of hawker stall(street premises), such as Hill Street Tai Hwa Pork Noodle from Singapore, have proven that excellence is not necessarily about pomp.
Memorable records include the Paul Bocuse restaurant near Lyon, which held three stars continuously for 55 years (1965–2020). Chef Paul Bocuse, born in the year of the first stars and nicknamed "The father of French gastronomy", inspired the character Chef Gusteau from Ratatouille and defined nouvelle cuisineToday, the restaurant retains two stars and serves reinterpretations of its classics, with flambéed dishes served on the table and desserts brought on an elegant trolley.
The history of the famous guide is not without its special episodes: Taian Table in Shanghai received the star in September 2016 and closed the next day due to licensing issues, but quickly reopened in a new location, later reaching three stars plus the Green Star. Seven Swans in Frankfurt became the first vegan restaurant to be awarded a Michelin star in 2020, using only vegetables from its own permaculture farm – a perfect example of the combination of quality and sustainability. And the Behind restaurant in London stunned the industry, receiving the star just 20 days after opening in 2021.
A century later, Michelin stars remain a barometer of excellence, but also a reflection of the evolution of society: from celebrating classic luxury to recognizing diversity, innovation and environmental responsibility. The guide is no longer just a French publication for drivers – it is a global map of the passion for good food, a living tradition that continues to inspire, challenge and unite gourmets around the world.
Article source: What Is The MICHELIN Bib Gourmand Award?; History of the MICHELIN Guide; 100 years on—the story behind the Michelin stars; Michelin guide;
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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