Michelin *
- Dany Ludvíková
- Jan 20, 2025
- 6 min read
From Tires to the Pinnacle of Gastronomic Excellence
Did you know that Michelin, now a symbol of culinary perfection, originally began as a tire company? Hard to imagine, isn’t it? In 1889, brothers André and Édouard Michelin founded their company in France, initially aiming to improve the driving experience for the few automobiles of the time.
But even then, they posed a visionary question: how could they encourage people to travel further and wear out more tires? The answer was the Michelin Guide, a publication that not only assisted drivers but inspired them to explore new destinations.
Beginnings of the Michelin Guide
The first edition, published in 1900, was practical and straightforward. It contained maps, travel tips, advice on where to refuel or stay overnight, and even recommendations for good restaurants. For 20 years, the guide was distributed for free. However, after André Michelin saw a copy being used to prop up a wobbly table, he decided to charge for it. "People value what they pay for," he remarked — and he was right.
Michelin Stars: A Symbol of Quality
In 1926, the first Michelin stars were introduced, evolving into the iconic three-star hierarchy a few years later. Each star carries a distinct meaning:
1 star: "High-quality cooking, worth a stop."
2 stars: "Excellent cooking, worth a detour."
3 stars: "Exceptional cuisine, worth a special journey."
Over time, Michelin introduced additional awards:
Bib Gourmand: For restaurants offering good quality food for a good value.
Green Star: Awarded to establishments focusing on sustainability.
Key for hotels: Recognizing exceptional service and quality in hospitality.
Behind Closed Doors
I have worked in various establishments — from casual restaurants and hotels to resorts — but the world of Michelin-starred restaurants captivated me the most. I’m fascinated by how teams synchronize their efforts to achieve or maintain stars. The combination of discipline, creativity, and dedication is the building stone of this industry.
I vividly remember the mix of nerves and excitement as I sent off my CV to a Michelin-starred restaurant in Birmingham, wondering if this could be the start of something truly special. On that day, my task was to prepare a sweet loaf to accompany a cheese selection.
Eager to impress, I mixed all the ingredients at once without creating a starter dough first. Realizing my mistake hit me hard, I remember feeling so stupid. Luckily, everything worked out okay, and now it’s one of the funny stories we laugh about when recalling our early days. This experience taught me that every misstep is just another lesson on the journey to "perfection."
Working in a Michelin-starred restaurant demands precision, consistency, and attention to detail. Each establishment has its unique style — some operate in a serene calm, while others thrive in controlled chaos (sometimes uncontrolled). My early days were challenging: early mornings, long hours on my feet, and adapting to a new environment and language. It was exhausting, yet every challenge was an opportunity to prove myself and learn. Today, I work with the finest ingredients and contribute to the teamwork that underpins every successful service.
This world also has its downsides. Long hours, constant pressure, and immense responsibility are daily realities. There were times when we were understaffed, and each person had to oversee multiple sections without breaks or days off. These situations teach you to act quickly, adapt to unforeseen challenges with creativity, think efficiently under pressure, and maintain a steady calmness that keeps the entire team grounded.
And after service? What happens in the kitchen stays in the kitchen — but those moments after the chaos are special. We sit down together, review the week, and plan for the days ahead. With a toast from a humble can of beer or two, we unwind, laugh, and strengthen the bonds that make us a team. It’s a small ritual, but it reminds us why we do what we do.
Why Visit a Michelin-Starred Restaurant
Some guests focus solely on the price and portion size, often leaving disappointed, feeling they didn’t get enough food. From my experience, the concept of a tasting menu isn’t always understood. Unfortunately, not everyone appreciates the idea of a culinary experience and expects hearty portions instead.
For me, a tasting menu is an unparalleled experience that transcends mere dining, offering a journey where every dish tells a story, captures the essence of the season, and reflects the chef's creativity and passion.
From the moment you step through the door, you’re immersed in a world of refined atmosphere and meticulous attention to detail. A perfectly crafted drink at the bar sets the tone while sommeliers passionately guide you through wine pairings that evoke the essence of distant vineyards. Each course, often introduced personally by the chefs, weaves together flavours, textures, and stories that make every dish feel like a unique chapter in an extraordinary journey.
If you’re fortunate enough to secure a seat at the chef’s table, you’ll witness a seamless dance of precision and creativity, where every plate becomes a work of art, both visually and in taste. It’s the kind of experience that transforms dining into a cherished moment—one you won’t find in a pub.
Records and Highlights
Countries with the most Michelin-starred restaurants: Japan (668 restaurants) and France (630 restaurants).
City with the most stars: Tokyo (203 restaurants, including 12 three-star establishments).
Longest-held three-star rating: Paul Bocuse’s restaurant in France held three stars for an incredible 55 years.
Gordon Ramsay: His London restaurant - Restaurant Gordon Ramsay (Head Chef Matt Abé), earned three stars in 2001 and has retained them since. This remarkable achievement secures its place among the world’s most renowned establishments.
Michelin in the Czech Republic and Birmingham
In the Czech Republic, we have two Michelin-starred restaurants worth visiting:
Field (Prague 1, U Milosrdných 12, Josefov) – Chef Radek Kašpárek crafts modern dishes inspired by Czech cuisine, focusing on seasonal and local ingredients. The restaurant holds one Michelin star.
La Degustation Bohême Bourgeoise (Prague 1, Haštalská 18) – Under the leadership of Chef Oldřich Sahajdák, it reinterprets traditional Czech recipes using only the finest ingredients. It also boasts one Michelin star.
Other notable Czech establishments include Eska, Divinis and Na Kopci, which have received Bib Gourmand awards for good quality at reasonable prices.
In Birmingham, I worked at Adam´s restaurant for almost three years. Owned by Chef Adam Stokes, it holds one star and offers modern British cuisine influenced by Scandinavian and Japanese elements.
Other Michelin-starred restaurants in Birmingham include:
Opheem – Chef Aktar Islam delivers an innovative take on Indian cuisine, making it the first Indian restaurant in the West Midlands to receive two Michelin stars.
Grace & Savour – Focused on sustainability and local ingredients, led by Chef David Taylor, it holds one Michelin star.
Simpsons – Traditional European cuisine with a modern twist, led by Chef Luke Tipping, also with one Michelin star.
Most Renowned Green Star Restaurants
L'Enclume (UK) – Based in Cumbria, focusing on local and sustainable ingredients.
Hiša Franko (Slovenia) – Ana Roš leads this establishment, utilizing wild herbs and seasonal produce.
Narisawa (Japan) – Known for its "Satoyama" philosophy and commitment to environmental conservation.
Boragó (Chile) – Rodolfo Guzmán crafts menus respecting nature and Mapuche traditions.
Azurmendi (Spain) – Eneko Atxa blends innovation with a focus on ecology.
The future of Michelin
Michelin is embracing the future by focusing on sustainability, with Green Star awards highlighting eco-conscious restaurants. Many establishments are now incorporating plant-based options to meet changing dietary trends.
The guide also modernises through digital platforms, making Michelin-rated restaurants more accessible. Additionally, Michelin’s expansion into regions like South America and Africa celebrates diverse cuisines and traditions, enriching the global culinary scene.
Bibendum*
Bibendum, better known as the "Michelin Man," has been the face of Michelin since 1898. His creation came about almost by chance when the Michelin brothers noticed a stack of white tires at an exhibition that looked like a human figure. Inspired by the image, they enlisted French cartoonist Marius Rossillon, known as O'Galop, to bring the idea to life. And so, Bibendum was born, becoming an enduring symbol of Michelin’s commitment to quality, innovation, and reliability.
The name Bibendum comes from the Latin slogan “Nunc est Bibendum” (“Now is the time to drink”), which appeared in early Michelin advertisements. In these, Bibendum would “drink” obstacles like nails, glass shards, and other road hazards, demonstrating the toughness of Michelin tires. His white color reflects how tires looked at the time—light-colored, as they were made from natural rubber without the carbon black we associate with modern tires.
But Bibendum is so much more than a tire mascot. He represents Michelin’s spirit of adventure and discovery, seamlessly connecting the worlds of travel and gastronomy. It’s why you’ll often see him linked with the Michelin Guide, which celebrates the best restaurants and chefs globally. In fact, special Bibendum figurines are sometimes presented to restaurants that receive Michelin honors. These figurines often come with sashes bearing the name of a city and year.
Over the years, Bibendum has grown far beyond his origins. He’s a symbol of progress, excellence, and passion—a figure that continues to inspire chefs, travelers, and food lovers worldwide. Whether on a roadside billboard or in the finest Michelin-starred restaurant, Bibendum reminds us of Michelin’s mission: to go further, explore more, and enjoy the journey.
