“Good to Know “

Michelin star rating :

A Michelin star rating is one of the most prestigious honours a restaurant can receive. This iconic rating, which is awarded to restaurants that meet exceptionally high standards of cooking, has an origin story with very little relation to cuisine.

This rating takes into account five universal criteria: the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef as expressed through their cuisine and, just as importantly, consistency both across the entire menu and over time.

Michelin stars are now considered a hallmark of fine dining by many of the world’s top chefs — not to mention restaurant patrons. Not easy to obtain, the stars are awarded to restaurants that Michelin considers the very best in a given city, and recipients gain immense prestige and exposure along with the honour, with many seeing an increase in business after receiving their stars (while some who lost stars have experienced the opposite).

History and the Unexpected Origin of the Michelin Guide:

Interestingly, the invention of the Michelin Star rating coincides with the invention of the automobile. It all started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edouard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tyre purchases – the Michelin brothers produced a small guide filled with handy information for travellers, such as maps, information on how to change a tyre, where to fill up on petrol, and wonderfully – for the traveller in search of respite from the adventures of the day – a listing of places to eat or take shelter for the night.

For two decades, all that information came at no cost. Until a fateful encounter that remains a favourite anecdote, we repeat today, when Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for”, a brand new MICHELIN Guide was launched in 1920 and sold for seven francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide.

Acknowledging the growing influence of the guide’s restaurant section, the Michelin brothers also recruited a team of mystery diners – or restaurant inspectors, as we better know them today – to visit and review restaurants anonymously.

In 1926, the guide began to award stars for fine dining establishments, initially marking them only with a single star. Five years later, a hierarchy of zero, one, two, and three stars was introduced, and in 1936, the criteria for the starred rankings were published.

During the rest of 20th century, thanks to its serious and unique approach, the MICHELIN Guides became best-sellers without equals: the guide now rates over 30,000 establishments in over 30 territories across three continents, and more than 30 million MICHELIN Guides have been sold worldwide since.

How Michelin Stars Are Awarded

Plain and simple, a Michelin star is a badge of honour, regardless of how many Michelin stars a restaurant receives (between one and three, with three being the highest caliber). There’s a method to the star rating system—here’s the meaning of each Michelin star:

One Star: The restaurant is considered “very good in its category” having a quality menu and prepares cuisine to a consistently high standard.

Two Stars: The restaurant has excellent cuisine delivered in a unique way, and has something exceptional to offer — it’s “worth a detour” to visit while traveling.

Three Stars: The restaurant has exceptional cuisine and thus “worth a special journey” just to visit. Rather than being a stop on the way to a destination, this restaurant is the destination. This restaurant serves distinct dishes that are executed to perfection.

Michelin inspectors are completely anonymous and must share a passion for food and an eye for detail. Inspectors are prohibited from speaking to journalists and are encouraged to keep their line of work secret even from family members.

When an inspector visits a restaurant, he or she writes a comprehensive report about the dining experience, with the quality of the food served on the plate taking centre stage. Other factors include presentation and plating, the mastery of culinary techniques and quality of service. All of this information leads inspectors to decide which restaurants receive star status.

Is there any Michelin star rated restaurants in Bangalore ?

Here are 5 restaurants in Bangalore that offer Michelin star-like experiences.

1. Farmlore In Uttarahalli

2. Yauatcha On MG Road

3. Blue Ginger On Race Course Road

4. Le Cirque Signature On Old Airport Road

5. Memories Of China On MG Road

The remarkable foresight of the founding Michelin brothers has given the company a vocation that is as relevant today as it was in 1900 – namely, to make driving, tourism and the search for unforgettable experiences available to all.