Question 1

How did the MICHELIN Guide begin?

Accepted Answer

The MICHELIN Guide was first introduced in 1900 as a guide to inform travelers along their journey, and providing them useful information, such as restaurants, hotels, parking lots, and repair shops. Recognizing the growing influence of the restaurant section of the Guide, the Michelin brothers hired a team of inspectors to anonymously visit and review restaurants.

In 1926, the Guide started awarding stars to fine dining establishments. This system was later changed to one, two, and three stars that a restaurant could earn. The main goal of the MICHELIN Guide hasn’t changed since 1900: It strives to choose the best places by providing honest and high-quality recommendations to culinary connoisseurs all over the world.

Question 2

How are restaurants evaluated?

Accepted Answer

Five criteria are applied in an identical manner around the world when assessing a restaurant:

the quality of the ingredients used

the mastery of cooking and culinary techniques

the harmony of flavors

the personality of the cuisine as expressed through the dishes

and consistency, both across the entire menu and between visits.

Question 3

What are MICHELIN Guide distinctions?

Accepted Answer

The MICHELIN Guide inspectors select restaurants only on the basis of the quality of the cuisine served by a restaurant at a given time. They do not take into account the service, the tableware or the atmosphere at a restaurant; these aspects are documented but are not part of the decision to award a restaurant a Star.

MICHELIN distinctions are awarded annually, based on the anonymous and independent dining experiences of our inspection teams, and they are re-evaluated each year.

The Selections

All restaurants begin their MICHELIN Guide journey as selections. Simply being selected into the Guide is a noteworthy accomplishment and recognizes these restaurants as special recommendations to visit.

The MICHELIN Stars

The Stars are the highest accolade awarded by the inspectors to restaurants in the Guide. Stars identify restaurants that offer the best culinary experiences. Contrary to popular belief, they reward only the quality of the cooking itself.

The MICHELIN Star - there was only one to begin with - was created in 1926. Then, between 1931 and 1933, the system was extended, and three levels of Stars were introduced. The original definitions are:

One MICHELIN Star: High-quality cooking - Worth a stop.

Two MICHELIN Stars: Excellent cooking - Worth a detour.

Three MICHELIN Stars: Exceptional cuisine - Worth a special journey.

The MICHELIN Bib Gourmand

Contrary to popular belief, the restaurants recommended within the MICHELIN Guide are not all about expensive ‘fine dining’. From luxurious restaurants to village pubs, and trendy bistros to street food stands, the MICHELIN Guide offers something for everyone, for every occasion and in every price bracket.

Since 1997, our best value for money restaurants – offering a three-course meal at a reasonable price – have been pointed out using a special award: the Bib Gourmand. The price limit for Bib Gourmand consideration varies from country to country, depending on the cost of living, but the inspectors are searching for the same high quality, wherever they happen to be in the world.

The Bib Gourmand award highlights restaurants that our inspectors consider to be the best value for money within our selection. At these establishments, restaurant-goers can enjoy very good food at a moderate price.

Question 4

Isn’t the Michelin brand only about tires?

Accepted Answer

The MICHELIN Group is dedicated to improving the mobility of goods and people by developing, manufacturing and marketing tires for every type of vehicle. Michelin also accompanies travelers on their mobility experiences thanks to tourist guides, hotel and restaurant guides, road maps and atlases, and other useful digital products and services.

Vancouver MICHELIN Guide Restaurants

The finest fare foraged from nature

The culinary magic of MICHELIN Guide restaurants

An epicurean hub with local spirit

Savour the journey from field to plate

Rising stars on the
MICHELIN stage

Vancouver visionaries of cuisine

Luxury stays for fine taste

Go where

you’re called