Restaurant Stars

[Subdeacon Joe]

The original Michelin Man from 1894. The Michelin Man is white because rubber tires are naturally white. It was not until 1912, that carbon chemicals were mixed into the white tires, which turned them black. The change was structural, not aesthetic. By adding carbon, tires became more durable.

Michelin also began reviewing restaurants so that more people would travel further distances in their cars to eat at these restaurants. This in turn would wear down their tires faster, and force them to buy more.

The star system that Michelin uses goes up to three and is broken down by whether or not it's worth driving to the restaurant.

One star: "A very good restaurant in its category"

Two star: "Excellent cooking, worth a detour"

Three star: "Exceptional cuisine, worth a special journey...

 

 

 

[Marshal Mo Hare, SASS #45984]

A restaurateur in Italy gave up his stars because two stars required a certain effort, a certain quality that priced his food out of reach for his city’s residents.

[Marshal Mo Hare, SASS #45984]

Michelin Rising Stars: How Useful are They?

Because Michelin’s standards are so high, they introduced a different award, known as the ‘espoir’ or ‘Rising Star’, to indicate restaurants who missed out on an award by the narrowest of margins, and could be one to watch in next year’s guide. Introduced in 2005, the Rising Star award was initially awarded to one or two star restaurants who were almost good enough for another star. Later, this was expanded to include restaurants with zero stars, who looked set to achieve their first in the next few years.

The Rising Star hasn’t caught on everywhere. It doesn’t appear in any of the country guides, and not all of the city guides use it either. Being awarded a Rising Star is no guarantee of promotion, and restaurants can only hold the award for two years if they fail to live up to their initial promise. That said, it can be an excellent way to encourage restaurants which are close to achieving their goals and can also be a good way for diners to identify the best restaurants within a particular tier.

[Okie Sawbones, SASS #77381]

I hate those star ratings. A lot of it goes for ambiance, and you can't eat that. A lot of it depends on a upscale wine cellar with overpriced wines. I've eaten at starred restaurants, and I have found them good, but no where near the price they're charging. I'd rather go to a French bistro, or small mom and pop place known for their tasty food and local wines.

 

 

[Creeker, SASS #43022]

The Michelin Man has a name, Bibendum or commonly Bib.

It is Latin and means "To drink/ eat (consume)".

Michelin used it with the dual meanings of their tires "ate up the road" - encouraging travel and that great adventures were a consumable product - tying in with the Michelin guide and driving as an enjoyable past time not just transport.