This coming Tuesday marks the beginning of New Zealand’s inclusion in the Michelin Guide with the announcements of the stars. \u00a0<\/p>\n
The Michelin star system originated as a marketing ploy by French tire manufacturers Andr\u00e9 and \u00c9douard Michelin in 1900. To encourage road trips and boost tire sales, they created a free guide for motorists. Today, it is globally recognized as the ultimate benchmark for fine dining. \u00a0<\/p>\n
This entails:<\/p>\n
Anonymous inspectors – Michelin inspectors are trained professionals who evaluate restaurants entirely anonymously to ensure they receive no preferential treatment. \u00a0<\/p>\n
Focus on the food – Stars are awarded based strictly on the quality of the ingredients, mastery of flavour, cooking techniques, personality of the chef, and consistency. The restaurant’s d\u00e9cor and service style are not factored into the star rating. \u00a0<\/p>\n
Global reach – Today, the guide reviews tens of thousands of establishments across more than 40 territories, making it one of the most powerful influencers in global food and tourism trends.<\/p>\n
\ud83c\udf1f One Star: “A very good restaurant in its category.”\u00a0<\/p>\n
\ud83c\udf1f\ud83c\udf1f Two Stars: “Excellent cooking, worth a detour.”\u00a0<\/p>\n
\ud83c\udf1f\ud83c\udf1f\ud83c\udf1f Three Stars: “Exceptional cuisine, worth a special journey.”<\/p>\n
Mike van de Elzen explained further – and recalled his own experience with the Michelin system.<\/p>\n
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