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*spelling corrections may apply,    subject to (my & your) interpretation....          




m.



Michelin Guide
[MITCH-əl-in]
  /ˈmɪtʃəlɪn/

    In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, the car tyre manufacturers and brothers Édouard and André Michelin published a guide for French motorists, the Guide Michelin (Michelin Guide)

    The guide began to award stars for restaurants in 1926. Initially, there was only a single star awarded. Then, in 1931, the hierarchy of zero, one, two, and three stars was introduced. Finally, in 1936, the criteria for the rankings were published:[3]

    1 star : "A very good restaurant in its category" (Une très bonne table dans sa catégorie)
    2 stars : "Excellent cooking, worth a detour" (Table excellente, mérite un détour)
    3 stars : "Exceptional cuisine, worth a special journey" (Une des meilleures tables, vaut le voyage).