No it means its overpriced and you should just stop at the 1 star or even 0 star restaurant along your path and the food will arguably be better for the money spent
I mean there’s 2 more. I guess that’s, 4 is worth going across the country for and 5 is another country but they don’t have the same “standards” as we do
It sounds crazy but the argument I've heard is that they are the most trustworthy food critics because their focus is selling tires, not food reviews. Where every other critic rely on the reviews profits
@@jgregg7100 that makes great sense, not everything in this world has an ulterior motive. Sometimes we just want to recognize greatness in the most authentic way.
Well it’s just evolved. It grew into a secret society that has extensive backgrounds in the restaurant industry and then has to be double-triple checked by others. I went to 3-star Addison (San Diego) on their first night receiving their 3rd Michelin star. There are dishes I still dream about to this day. Simply mind blowing.
Coming from a wealthy man, Michelin stars are WAY overrated. I've gotten $30 meals that are better than $250 ones. Spend your money wisely and don't buy into it. These places are just filled with rich snobs trying to impress their dates.
You think that's interesting, look up chef Marco Pierre White, youngest at the time 3 star winning Michelin chef. He returned them after realizing you bust your ass to impress people that know less than you. Had Gordon Ramsey as an apprentice before he got big.
This is an interesting take, and considering everything around us is all marketing, advertising, and bullsh*t... is probably true. Do you have an example?
Michelin also had a navigation website back in the day. You'd fill in a start and end of your trip and they made you a printable map and a list of all moves during your trip. My parents used it on every holiday back in the day.
Genuinely stopped watching his videos because of all the jump cuts, sound effects and cheesy jokes. I know he's gotta play the algorithm and that most of RU-vid's demographic is 12 year old kids with the attention span of a gold fish on cocaine but for the love of god, I'm trying to learn a recipe not to have an epileptic fit.
@@chriswade9616 this and him trying to make food vs something some stressed out high school kid at Burger King made during his shift. As if it’s some achievement to make a burger better than Burger King or something. Idk maybe it is just the jump cuts and jokes that just get to me lol
As Michelin said themselves: In theory, a one-star rating means, “a very good restaurant,” two stars signify “excellent cooking that is worth a detour,” and a three-star restaurant is one that offers “exceptional cuisine that is worth a special journey.”
One Star - cops chasing you on foot Two Star - cops chasing you on cars Three Stars - cops chasing you with Heli Four Stars - SWATs chasing you Five Stars - Fbi chasing you
“Babe where should we eat” “Idk, but there’s this new place down the road that this tire company seems to love” “Ok let’s just go to chipotle if you aren’t gonna be serious”
Fun fact: no restaurant in the Dallas/Fort Worth area has so much as a single star because the Michelin guide doesn't consider the area worth covering. It's not just food and service, it's how much the tire company likes the city.
And it's usually money involved. The Michelin guide started reviewing places in Atlanta (I think it was Atlanta?) Because the city paid them to visit. Don't get me wrong, being in the Michelin guide is still a big accomplishment but there's so many great places that aren't in there
@@Alex-ox7fmi mean isn't it kinda obvious there's money involved? Why would michelin spend money reviewing restaurants if they dont make money off of it?
I heard it was to sell more tires by increasing the wear and that 1 meant go if you see it, 2 meant plan it in your trip, and 3 is plan your trip around it.
Let me just say that 1 Michelin star isn't just "great food", it's usually exceptional food, much better and way more expensive than restaurants most people are familiar with.
Angela hartnett (Michelin starred chef mentored by Gordon Ramsay) described 1 star as excellent food served consistently well . 2 stars is excellent food and service with an identifyable style. 3 stars the Michelin star critics would know it's your food if blindfolded (ie your style is so recognisable and standout as outstanding as an experience.
Having worked at a Micheline star restaurant, most people don’t understand the level of commitment it takes to work at that restaurant, that being said, you’re under paid & overworked, so don’t ever settle to your employers just due to the fact that they are receiving an award
you had shitty management and a staff mentality of not sticking up for yourself. I dated a girl who was a cook and she made good money from Khali in LA.
I saw on another video that Michelin at the time were mostly making their profit on truck tires. However, the tires were to efficient and would last too long. So the marketing company made the book to get drivers to go out of their route, and use their tires more. Nowadays Michelin stars have been given to so many restaurants that it doesn’t hold the value it use to have, and there is very little rules for when it comes to removing them when the service is no longer what it was.
The original story goes something like this...A Michelin tire salesman was traveling from state to state selling tires to garages in the pouring rain. He asked the shop owner if he knew of a place he could recommend for a nice hot meal. The owner could recommend a place but it was really out of the way. The salesman didn't mind and so he went. There he had the best meal of his life and would later recommend to his co workers that if they were ever in that city then they should stop by for a bite. And so the michelin guide was born. What was once a guide passed around and shared among Michelin tire salesmen, became a world renowned guide for food excellence. Those who are lucky enough to be awarded a Michelin star should be very proud of their accomplishment. The Michelin guide although started from humble beginnings has grown into a very serious guide indeed. They say that it would be easier to catch a shooting star then to recieve all 3 Michelin stars. 😅
I think there’s a business lesson to be learnt here, both in diversifying one’s marketing as well as how to successfully recognise the value to society of prestige and quality. This could have easily been a motel quality food guide with little value, but their dedication to reserving that highest prestige of 3 stars for only the absolute finest, ensured that their guide actually meant something to the culinary world - which is about the furthest world away from the tyre industry.. It’s really a story about the value of ‘excellence’ and then commercialising around that idea of “defining excellence”.
Even getting one star you have to have an immaculate service and food. Two and three stars are juts taking that to the extreme. Not a single particle out of place on the plate. Super high end service staff- amazing decor and design and then obviously an absolutely supreme menu and usually the people that get three stars are the ones really pushing the limits on stuff.
He got the star ratings wrong. 1 star means restaurant its worth visiting if it’s in the area or on your way, 2 stars is worth making a diversion for, 3 stars is worth planning your whole trip around.
Also worth noting that at the point that the guide was made, the kind of people who had motorcars were wealthy, and this had a big effect on the types of restaurants considered ‘good’ restaurants. Value for money was definitely not a consideration hahah
Because back then everybody was using public transport and they don’t want to wear down their tires so the company made a guide and rated places where public transport doesn’t go
@@tylermassey5431 he’s right kiddo… I don’t know about the PT part, but cars/tires weren’t used that often so not a lot of tires got sold. So this made people want to drive to these locations for the experience, and that would wear down the tire requiring them to buy a new set way quicker.
It has a lot to do with where the restaurant is situated too. Like a restaurant in small area in a small country with 1 star could have had 3 stars in another place (paris)
@@AdemirZX That’s not true, there are a ton in the US. I worked in a restaurant that had a “secret” two michelin star restaurant that was set up in the back prep kitchen and was transformed into a kitchen a couple of nights a week. Anyway, I was curious about how many michelin starred restaurants there were just in NYC and it turns out there’s a lot! It’s really hard just to get that one Michelin star, let alone two or three. I don’t think what Josh said is correct about how it’s rated, 2 stars isn’t for good service, but he got this gist of it!
The star rating/ guide book was created to not only encourage auto travel in Europe as automobiles were still fairly new in the world. The guide served much more practical purposes, mechanic locations, gas/service stations, instruction manuals for working on vehicles, list of hotels, and restaurants. With the development of towns, cities, and roadways, the need for that information became individualized, but having a guide that was already established in great restaurant recommendations left the Michelin guide as the the premier source for such information.
It's like how the Guinness Book of Records was started after the Managing Director of Guinness Breweries missed a shot at a bird during a hunting party and got into an argument over if he'd missed his shot at the fastest or second fastest game bird in Europe, only to realise they couldn't find any reference to settle the argument. So they made one.
The michelin guide book for europe actually played an important role during WW2 as book and maps within had been recorded just before the nazis began building the war machine so they were those most up to date. Combine that with most tourist stops in foreign nations include things like: Land marks, goverment buildings, hotels, and important streets. It contained all the info needed for allied soldiers to navigate the cities of europe during the invasion.
what’s not mentioned is that Michelin created this guide because of the new automobile branch that just started to develop, so as to attract more people and because there were no signs of where to go, how long it would take, and what was around they created this guide to help motorist and make their experience more pleasant
That's actually not what happened. Why are people so confident while being wrong? It originated from internal handbooks for sales representatives so while they were traveling selling tires they knew where to stop.
Fun fact Michelin was the first company to use stars as a rating system but didn't copyright or trademark it. That's the reason for the 5 star rating system being so ubiquitous!
That is not how a trademark or copyright works 🤣. Sure you can register "michelin" or the "star" in various NICE classification on all jurisdiction but what kind of goods or service does that star traded in? The idea of making quantifiable quality grading also does not really fulfill the novelty test of a simple patent. Also, copyrights only cover musical, artistic, literary, and program coding works, hence wrong IP protection regime.
I feel like the Michelin guide used to be a book with some solid high end restaurant recommendations, now it’s gotten so competitive to the point where 3 star restaurants have insane unheard of dishes and 23 course meals and all sorts of weird gimmicks and theatrical elements, and it cost hundreds, possibly thousands of dollars per person
I will say my family has been in the tire business since the 70s and Michelin tires are the absolute best money can buy. There is no tire on the road better, in all aspects. Ride, wear, handling etc..
been at 2 different one star restaurants. One the appetizer was best thing I ever tasted. The other had the best fired chicken and the best waffle ever. Not saying starred restaurants are the only great ones, that being said if you get a star you are best at what your cooking niche is.
@@u13erfitz I eat at Michelin recommended places all the time as there are so many where I live. I’m not sure if there is a stared one here but a tone of recommended ones. Always such amazing food.
oui c'est exactement ça, mais faut se rappeler que lorsque ça a été crée, il n'y avait ni internet ni réseaux sociaux, les gens avaient des cartes dans leurs voitures (carte routière michelin) et pouvait donc se rendre et trouver de bons restaurants en france
1 star being the equivalent to just good food might be in the US. In Spain I went the other day to a 1 star, less than 100 bucks per person btw, and you can get similar great food without the star. However the differentiating factor is the service and and techniques used.
There’s a great breakdown in another video that you all should look for. In essence this made sense because back in the day any sort of vehicle (before cars were invented and then widespread) was going to be an insane amount of money to buy and upkeep. So actually your tire company would be an incredibly fancy place similar for example to a luxury brand for pianos today.
Thank you for the beautiful message Corrie I am sure that it will help many. I just wanted suggest that you look into the teachings of Joyce a little further while she may share some truths or good messages she has been know to past promote some falsehoods. May God bless you Corrie and your sister the two of you are a blessing to us viewers.
No the main intention was that if they graded the restaurant it was like a seal of guarantee it was good ( remember the pre internet era ) and that would encourage people to drive out to these restaurants even if they were living far from it and if they liked the food ( which they prolly would due to Michelins higher standards) they would still keep driving out to said restaurant because people are willing to travel for good food,, and that they would cause people to exercise greater wear on their tyres and untimately causing people to buy more of them, that’s the reason I’m the early days Michelin gave stars to incredibly few restaurants and as well as most stared restaurants were often out side of the main city
Close. It started for truck drivers when they had to eat, when they where out on the road, so a map where made for them to know where to get food and how good the food was.
Michelin were restuarants on the outskirts of cities so you had to drive long distances to get there and you would use your tires more and therefore buy more michelin tires.
It wasn’t for stopping on your trip or for truck drivers. They had a business problem. People didn’t drive enough so they went to good restaurants in the country side and rated the food so people would drive out to them, wear out their tires and have to buy more.
nope it was a way for them to sell more tires. since poeple would havd to drive there and pass by a garage or gas station that would use this brand of tires. over time the catalogue of restaurants and bistros became more important due to tourisme especially in European countries like France and Belgium. And like said a Michelin star became something really meaningfull with time. iirc the Michelin guide started after WWII.
The more complete version of the story is that they started it around the 1920s as cars were just coming out and not many people could afford them after the war so the lucky ones who could didn’t drive long distances as cities weren’t as big as they are now so to sell more tyres they made a list of restaurants that were a must see experience for the wealthy, promoting road trips to wear them down
It wasn’t for “stops along the way” they needed to sell more tires. In order to sell more they needed people to drive more. So they made the Michelin Star to get people to go out more, not have pit stops.
Whats crazy is that you need to maintain and improve your Restaurant to keep the Stars. Just offering the same Food and Service is not enough. Michelin is revisiting their Star Rated restaurants annualy and if you are caught Lacking they can take Stars away. So getting them is crazy hard work and keeping them is even harder.
He was wrong.. They started it because people didnt drive enough to wear out the tires, they saw their revenue going down drastically, so... they started this star rating to get people out to drive more therefore wearing down tires therefore buying tires
iirc, this is like Guiness World Records, like Guiness the beer company. I think they started it because they noticed bar patrons enjoyed talking about records, but didn't have anyone to record them. Something along those lines, but its literally just them officially recording "hold my beer" moments.
Something to note here, Michelin guides aren't for every city. In fact certain cities have funded Michelin to establish a guide to attract international tourists. Don't use Michelin stars as the only benchmark for finding good cuisine across the world, or even in America. Another thing to note is Michelin can remove their stars or add stars when they revisit the restaurant the following year after reviewing. This means whatever Michelin star you see for this current year is the most up-to-date review and everyone who got removed might've fell off in terms of service or food.
They actually started when not a lot of people had cars so they wanted people to buy their tires so they rated and awarded restaurants in far places so that the people tires get worned out so they from them a Michelin tire
As others have said, the guy in the video's description isn't quite on the money. Also, for anyone reading this: in my experience of having been to several Michelin places, the difference between two and three star tends to be smaller than one and two.
I knew this since I was young. Mostly because of the names. I told my husband this when we were in our teens. He didn't believe me and looked it up. He laughed so hard and he still remembers it. I always find it fun to tell people. Most don't know.
