The Michelin brothers, André and Édouard, did more than just make cars roll. In 1900, they published a free red guide full of maps, mechanics, and restaurants in an aim to boost road trips and thus, tire sales. By 1926, they’d quietly started rating restaurants, expanding to a 1-3 star system in 1931. One star represented a “good” restaurant, two stars justified a detour to check it out, and three stars meant it was worth a special trip.
- Auguste Escoffier School of Culinary Arts, January 27, 2025
Weekly Random Fact
