After keeping the culinary world on its toes, the widely-known and influential Michelin Guide has now released its nominations for 2011. Yet, while most people know the prestigious guide, few are aware of how it actually came about and how it really works… We decided to dig a little deeper.

The annual publication of the series of guide books includes over a dozen countries and its publication is anxiously awaited each year by restaurateurs and culinary fanatics alike. The name Michelin Guide refers to the Red Guide, the oldest and best-known European hotel and restaurant guide, which is also the one that appoints the famed Michelin stars.

Established in 1900 by Andrè and Èdouard Michelin, the first edition was published to help people maintain their cars, and eat and sleep well while on the road in France. The guide was free until 1920, when the brothers found a stack of Michelin guides propping up a garage workbench and decided to charge for it to gain more credibility.

Today, the guide continues to include establishments other than restaurants and has expanded over the years, gaining widespread recognition. Eight different guides are now published each year, including other western European countries as well as France and several other major cities around the world. The city with the greatest number of Michelin starred restaurants is Tokyo, with more than double that of Paris. However, the overall number of eateries in the Japanese capital is significantly higher than that of its French counterpart.

Restaurants, as well as chefs, are rated according to a star system, which ranges from one to three stars. In the 1950s, the Bib Gourmand, a rating system awarding ‘good cooking at moderate prices’, was added.

A major aspect that has kept the Michelin guide accurate and impartial in evaluating restaurants’ food and service is the way in which they are assessed – or rather, by whom. Inspectors are anonymous, something so significant to Michelin that they are advised to keep their profession a secret – even from close family members. Restaurants are also visited rigorously to make sure the ratings are kept up-to-date.

Despite a longstanding accusation of an outdated bias towards elitist French haute cuisine, as well as too much pressure on restaurants striving for stars or struggling to maintain ones already awarded, the Michelin guide is a benchmark in the world of gourmet dining – one that is here to stay.

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