The MICHELIN Guide to Restaurants and Hotels is known by many as simply the “Red Guide”, as a toast to its iconic red cover. The MICHELIN guide was first published in 1900, in France. From a small, 400-page red guide distributed free of charge to motorists to make their travels easier and more enjoyable, the MICHELIN guide has developed over the years to become the benchmark in gourmet dining. Today, the series of over 25 titles, highlights more than 45,000 establishments from New York to Paris to Hong Kong.
- In depth descriptions for each restaurant and hotel
- World-renowned star-rating system for culinary excellence
- Selections by anonymous, professional Michelin inspectors