Did you know that the first foreign edition of the legendary red guide was the one on Belgium in 1908 and that the introduction of the star system came in 1926, initially with a one star rating, followed by 2 and 3 stars a decade later.
Read more about why in times of crowd sourced reviews, Michelin may well be more relevant than ever. But also, more about the cracks in the system. The untouchable chefs, the geographical inconsistencies.
And of course the financial pressure of maintaining the starred status or the devastating effect of losing a star.
What future lies ahead for the red guide and how do they deal with modern trends…?
All of this and much more in this fine article, with contributions by Michelin expert Andy Hayler.